I am the type of person that can eat salmon right from the can, so to dress this up a bit, the mustard and capers really worked well in this.
Provided by Lee Thayer @LeeNST
Categories Other Salads
Number Of Ingredients 7
Steps:
- First thing done was dice the onion and put in my dish, and I got the seasonings out before opening the salmon (we have a lot of cats, and I was making this at the same time as another salmon dish, taking photos, while fending off the cats :) Then add half the salmon to the dish and break up with a fork. I used skin on and bone in salmon.
- The measure out and add the mustard, pepper, capers, and about a heaping tablespoon of mayo. (I took the photo before adding the capers - remember, the cats were surrounding me :)
- Mix everything together and add more mayo as desired to get the right consistency. Cover and place in the fridge to chill for 1-2 hours.
- Using bread of your choice, this was multigrain bread I made earlier, toasted and buttered. Divide the salad between two slices of bread, top with remaining 2 slices. Enjoy.
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