Thursday, May 27, 2010

Salmon Salad

For all my faithful blog readers (all two of you) I apologize for my lack of posts! No excuses here, just pure laziness. I have been good about taking pictures of my meals though, so my goal is to write a bunch of posts to make up for it all!

We love salmon  in all it's forms. We tend to just fry it up and eat it, but every once and a while we like to mix it up. I like to buy fresh salmon at Costco, and either freeze it, or use it right away. This time around I decided to cook it all at once, then use it for two different meals.To cook it, we covered it in blackening seasoning and then fried it in some oil. We have found the best way to cook salmon inside is to heat the oil over medium high heat on the stove. Add the salmon to the pan, and turn the heat to medium. Cover and cook for 5 minutes. Flip the salmon and then cover and cook for 5 more minutes. It comes out perfect!

This is a fun salmon salad recipe. Using the pre-cooked salmon (or canned as it says in the recipe) it makes for a quick and easy meal! To make it even better, serve it on top of crusty french bread.

Salmon Salad

2 (7 ounce) cans salmon, drained (or 14 oz of your pre-cooked salmon)
2 tablespoons mayonnaise
2 tablespoons plain low-fat yogurt
1 cup chopped celery
2 tablespoons capers
1/8 teaspoon ground black pepper
8 leaves lettuce

Crumble the salmon into a 1 quart bowl, removing any bones or skin.

In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.

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