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


  • 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


  • * 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.
Tried this recipe?Let us know how it was!