Salmon Greek Salad

This traditional “Greek Salad” is served alongside drained and flaked canned salmon and Greek yogurt for a nice meal packed full of super foods. We suggest making the salad ahead of time and keeping a ‘pop-top’ can in the refrigerator next to it for an easy lunch at work or wherever you need it. The ingredients are easy to find and and prepare and will keep you filled with energy for a long time.

Greek Salad featuring canned salmon in a glass dish
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: Canned Salmon, Cucumber, Feta, Greek, Salad
Servings: 2 Servings

Ingredients

  • 1 Cup Cucumber Large Dice
  • 3/4 Cup Sweet Bell Pepper Large Dice
  • 3/4 Cup Grape Tomatoes (or what is available) Halved
  • 1/3 Cup Artichoke Hearts Diced
  • 1/3 Cup Red Onion Large Dice
  • 1/3 Cup Feta Cheese Crumbled
  • 1 TBL Lemon Juice `
  • 1 TBL Red Wine Vinegar
  • 4 TBL Extra Virgin Olive Oil
  • 1/2 Tsp Garlic Paste
  • 1 Tsp Dried Oregano
  • Salt and Pepper To Taste
  • Fresh Mint For Garnish
  • 2 3.75 oz. Cans Redhead Salmon or 7.5 oz of either Redhead or Thinkpink that you have available
  • Greek Yogurt (Optional)

Instructions

  • Whisk together Lemon Juice, Red Wine Vinegar, Olive Oil, Garlic Paste, Dried Oregano, Salt and Pepper in a bowl.
  • Add the diced vegetables and feta cheese and refrigerate until ready to eat.
  • Serve salad alongside 3.75 oz. of salmon with a spoonful of Greek yogurt and fresh mint.
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Lemony Salmon Coleslaw

This a recipe is guaranteed to be a potluck favorite for years to come; it never fails to get multiple recipe requests. It also makes the most delicious lunch or light dinner.

Course: Salad, Side Dish
Cuisine: American
Keyword: Canned Salmon, Lemon
Servings: 4 People

Ingredients

Coleslaw Mix

  • 4 cups Green Cabbage Shredded
  • 1 or 2 Bunches Green Onions Fine Chop
  • 1 Cucumber 1/2 inch Dice-Seeds Removed
  • 1/2 cup Red Radishes Thin Slice
  • 1 7.5 oz. Can RedHead or ThinkPink Canned Salmon Flaked
  • 1 Medium Avocado Sliced or Diced depending on preference
  • 1 Recipe Cole Slaw Dressing (Recipe Follows)

Cole Slaw Dressing

  • 1/3 cup Mayo or Vegannaise
  • 2 tbl Lemon Juice
  • 1/2 tsp Celery Salt
  • 1 dash Paprika

Instructions

  • Whisk together dressing ingredients in a medium sized bowl and toss with the slaw mix. I like to make this a bit ahead and keep in the refrigerator for an hour or two to let the ingredients come together.
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Cranberry and Wild Salmon Salad

This recipe is seasonally adapatable.  In the summertime, fresh blueberries would be a nice substitute for the dried cranberries, while in the winter, the red cranberries, red apple and the parsley suggest the holidays, and both versions supply plenty of vitamins.

Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: American
Keyword: apple, Canned Salmon, cranberries, Salad
Servings: 6 Servings

Ingredients

Cranberry and Wild Salmon Salad

Balsamic Vinaigrette

  • 4 TBL balsamic vinegar
  • 1/2 Cup extra virgin olive oil
  • 5 tsp Lemon zest
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp White Pepper

Instructions

  • Combine chunked salmon, apple, cranberries, and parsley. Toss with Vinaigrette.

Balsamic Vinaigrette

  • Combine all six ingredients and whisk until combined.
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Smart Salmon Salad

Smart Salmon Salad was our first formal recipe card recipe, and delicious it is. It is nutritious beyond compare, to boot. We have tinkered with this recipe which first used tuna. It is great as a dip or as a spread, and it is healthy, healthy, healthy. Don’t be put off by the large quantity of parsley or cilantro.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 Sandwiches

Ingredients

  • 1 Can ThinkPink and/or Redhead Traditional
  • 2 Cups cilantro or flat leaf parsley Minced
  • 2 Ribs celery Minced
  • 1 TBL red onion Minced
  • 1 lemon or lime Juiced
  • 1 Clove garlic Minced
  • 4 TBL mayonnaise or Vegannaise
  • 1/2 tsp Dijon mustard

Instructions

  • Mix all of the ingredients together, including the highly nutritious and edible skin and bone of the salmon; when mixed they are not detectable.
  • We also recommend, when possible, pre-chilling the salmon for best flavor.
  • Serve on your favorite bread or alongside crackers; it is even delicious on its own or on top of your favorite green salad recipe.
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Salmon Cobb with Yogurt-Dill Dressing

Canned wild salmon is a perfect addition to good old Cobb salad, an All-American favorite.

Course: Salad
Cuisine: American
Keyword: bacon, Canned Salmon, dill, salmon, yogurt
Servings: 4 Servings

Ingredients

  • 6 Cups romaine lettuce Washed, chopped and chilled
  • 2 Cans RedHead or ThinkPink Canned Salmon Flaked
  • 4 Slices bacon Crisped and Chopped
  • 1/2 Cup red onion Thinly Sliced
  • 1 avocado Diced
  • 1 Cup grape tomatoes Halved
  • 1/2 Cup Sunflower Seeds
  • 1 Cup Yogurt-Dill Dressing Recipe Below

Creamy Yogurt-Dill Dressing

  • 1/2 Cup Plain Greek Yogurt
  • 1/2 Cup Mayo or Vegannaise
  • 2 TBL lemon juice
  • 2 TBL fresh dill Minced
  • 1 Tsp garlic puree
  • 1 Tsp fine granulated sugar
  • Kosher salt and pepper To Taste

Instructions

Salad

  • Toss Romaine, Salmon and Bacon w/ Dressing in serving dish. Top w/ remaining ingredients and serve.

Dressing

  • Whisk together all ingredients and adjust seasonings to your preferences
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Paleo Salmon Taco Salad

 

Course: Salad
Cuisine: Mexican
Keyword: Canned Salmon, dairy-free, lime, sriracha, taco
Servings: 2 Servings

Ingredients

  • 4 Cups mixed greens
  • 1 Cup cilantro leaves
  • 1 Cup grape tomatoes Halved
  • 1 Cup celery Chopped
  • 1 Cup red onion Thinly Sliced
  • 1 Cup red pepper Sliced
  • 2 Cans ThinkPink and/or Redhead Flaked
  • 1/2 Cup dairy free Sriracha-Lime ranch Recipe Below

Dairy Free Sriracha-Lime Ranch

  • 1/4 Cup cashew cream
  • 2 TBL fresh lime juice
  • 1 TBL Sriracha sauce
  • 1 TBL olive oil
  • 1 Tsp agave
  • 1 Tsp garlic powder
  • 1 Tsp onion powder
  • 1 Tsp white pepper
  • 1 Tsp kosher salt

Cashew Cream

  • 2 Cups raw cashews
  • 1/2 Cup water plus more for soaking

Instructions

Salad

  • Toss greens and cilantro w/ dressing in serving bowl. Arrange topping over greens and serve.

Dairy Free Sriracha-Lime Ranch

  • Whisk all ingredients together and adjust seasonings to taste.

Cashew Cream

  • Pour enough hot water over cashews to cover by 1 inch and soak for at least 8 hours or overnight
  • Drain cashews and blend with ½ cup cold water and salt to taste in a high powered blender (if you have a Vitamix or other professional blender that’s great, but my Nutribullet works just fine) and blend until completely smooth and creamy. Store in refrigerator for up to a week.
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Wild Salmon & Blueberry Salad

Wild blueberries grace the banks of many of Alaska’s 600,000 miles of streams and rivers. Those streams and rivers are key to the life of wild salmon. Spawning salmon, with a sense of smell reportedly 30,000 times that of humans, must smell those blueberries lining the bank of their natal stream. Wild blueberries & wild salmon—it is pure food poetry from the beginning to this delicious end.

Wild Salmon Salad with Blueberries
Course: Salad
Cuisine: American
Keyword: Alaska, blueberry, Canned Salmon, Salad, salmon

Ingredients

Salad

  • 7.5 oz ThinkPink and/or Redhead wild Alaska salmon drained and chunked
  • 1/2 tbsp olive oil
  • salt & pepper to taste
  • 1 head romaine lettuce chopped or torn into bite sized pieces
  • 2 cups blueberries fresh (freshly thawed will work fine too)
  • 1 cup pecans roughly chopped (slivered almonds may be substituted)
  • 2/3 cup red onion diced
  • 1/2 cup blue cheese (feta cheese may be substituted)

Lemon Dijon Vinaigrette

  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp lemon juice
  • salt & pepper to taste

Instructions

  • Combine salad ingredients in a large bowl.
  • In separate bowl, whisk together the Lemon Dijon Vinaigrette ingredients.
  • Toss the salad with the Lemon Dijon Vinaigrette.
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Fabulous Salmon Curry Salad

This is a recipe which is traditionally made with chicken breast but which translates beautifully with Thinkpink and or Redhead. We often serve this at store demonstrations as it is so delicious and surprising.

Course: Salad
Cuisine: American, Mediterranean
Keyword: Canned Salmon, curry, Salad, salmon
Servings: 4

Ingredients

  • 13 oz ThinkPink and/or Redhead drained (2 cans)
  • 1 cup celery minced
  • 1/2 cup apple unpeeled, diced
  • 2 tbsp raisins or dried apricots chopped
  • 1/4 cup pecans or slivered almonds chopped-coarsely
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1 tsp cider vinegar
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 1/2 cup mayonnaise or plain yogurt

Instructions

  • * Optional tip: Toast the nuts in a 325 degree oven for 5 to 7 minutes, stirring frequently.
  • Flake the Salmon with a fork being sure to smash the skin and bones up with the fillets for added nutrition. If this seems unappealing to you we suggest just trying it the first time; due to the canning process the bones and skin are undetectable when smashed and mixed in with everything else.
  • Add remaining ingredients to Salmon and mix until evenly combined. Serve on your favorite bread, alongside crackers or celery sticks or scoop on top of a green salad.
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