Salmon Salad

video password: RYW

From ‘5 Ingredients 10 Minutes’ Print Book page 83

quantities for different serving sizes

Best to make this just for 1. If you need to serve more people, get them to make their own in their own bag of leaves.

prepare ahead?

This can easily be prepared ahead the night before and kept in the fridge until you’re ready to eat. But wait until the last minute before adding the lemon juice or your leaves will start wilting. I wouldn’t make this more than 24 hours in advance.

variations for dietary requirements & fun

vegan / vegetarian – Canned chickpeas or butter beans would work in place of the salmon. Even a can of little mushrooms would be lovely.

different fish – try experimenting with sardines, tuna of different flavours, I’ve even used canned smoked chicken with is much more delicious than it sounds!.

troubleshooting guide

too bland – Season with salt & pepper.

too dry – If i’m using tuna in oil, I add the oil from the can to make an impromptu dressing. If you’re finding it a little dry please add a tablespoon or so of extra virgin olive oil.

no fork? – If you’re really eating on the run, make sure you buy a can with a self-opening lid and then use the lid to carefully pierce the lemon to squeeze out some juice.

no lemon? – A little sherry or white wine vinegar will do the trick.

serving suggestions

Perfect on its own. Feel free to serve in a salad bowl if you’re feeling a bit fancy.

leftover potential

No so great. Longer than 24 hours and it will be a bit wilted and past it.

related links

on stonesoup: reduce. reuse. recycle. how the 3Rs can help with the washing up.

______________________________

video password: SYDD
Back to: Reclaim YOUR Waistline Overview Page

__________________________

salmon salad
serves 1
1 bag washed salad leaves
1 can salmon, drained
1 lemon
1. Mash salmon with a fork in the can to break up the bones.
2. Open salad bag and dump in the salmon.
3. Squeeze over a little lemon juice and eat with a fork (or your fingers) out of the bag.