I’m sharing this wild salmon salad sandwich in the Sandwich Round-Up. Like many of my dishes, it is simple. I like simple. Sometimes, when I see gourmet dishes with someone’s special flair, I feel a bit sheepish that everything I do is pretty basic. That extra flair is special and unique and definitely a gift I do not possess! And while I can appreciate and admire that in someone else’s cooking, it doesn’t mean coming back to simple ingredients is any less satisfying, healthy, or worth doing. That’s my little pep talk to myself; thanks for listening!
For awhile now, we’ve been getting Vital Choice canned wild red (sockeye) salmon. At first, I just wanted to try it out. We’d been buying other wild salmon. The Vital Choice salmon is different — better different. Previously, Jeff had asked me not to give him wild salmon for his packed lunch, to avoid spreading a fishy smell in his office. The Vital Choice salmon isn’t fishy. The first time we ate it, Jeff said, without my asking, “Now this kind of fish you can pack in my lunch.” (It is in his lunch today, as a matter of fact.)
I choose the red (sockeye) salmon in the traditional style which includes edible bones and skin for more calcium. Can you see any bones or skin in my sandwich up there? Exactly. They’re there to give you the benefit, but no one knows it when the salmon is all mixed up. In addition, the wild red (sockeye) salmon provides abundant amounts of Vitamin D and omega-3 fatty acids, including EPA and DHA.
We’ve continued to buy the wild red salmon from Vital Choice because we like it so much. It is more spendy, but not much. Buy 24 of the 7.5 ounce cans for $94 (shipping is free if you add $5 more to your cart) and that works out to $3.92 per can, compared with $3.23 for the Red Head Wild Red Salmon from Azure. Please note that I am an affiliate for Vital Choice; I gladly support a company that provides high-quality foods such as this canned wild red salmon.
Anyway, so my “recipe” for Wild Salmon Salad is…
- 2 cans wild red salmon, drained
- handful of small diced cubes of raw cheese (optional)
- 2 to 3 tablespoons homemade mayonnaise*
- pinches of salt, to taste
- pinch of black pepper
- 1/4 teaspoon of dried garlic
- 1/2 teaspoon of dried dill
Combine all ingredients and mix gently. No need to mash it, leave it flaky. Adjust seasonings to taste. We love to eat this on Erin’s sourdough English muffins spread with more homemade mayonnaise.
*My mayonnaise has a bit of mustard in it; otherwise, I would add 1/2 teaspoon of Dijon mustard to the salmon salad, too.
What about you? How do you like to eat salmon? What do put in your salmon salad? Have you tried the wild red salmon (or other fish) from Vital Choice?
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