tuna salad to swoon for....

[mike_c]

Forgive me if this has been posted before-- I've been taking a break from C&B until my food rage issues subside. Well, actually, I've just been taking a break from cooking because I've been busy as hell, but food rage seemed so much more in keeping with why folks take breaks from DU forums.

Anyway, it isn't real tuna salad. It's salmon salad. I just eat it like tuna salad.

I use canned Kirkland Wild Alaska Sockeye Salmon from Costo. It's just salmon and salt, packed into cans and cooked, then sealed. Really good.

Open a can or two. Drain the salmon. Flake with a fork, then mix with some mayo, sweet pickle relish, salt and lots of freshly cracked black pepper. A small bit of finely chopped red onion is nice, too. Let the flavors blend for as long as you can stand it, then serve on toasted sourdough slices, lightly moistened with mayo and garnished with butter lettuce and maybe a sprinkle of cayenne or paprika.

It's the most ignoble tuna salad recipe of all, basically the way my mother-who-hates-to-cook makes tuna salad except she uses some water-packed mutant cardboard-like substance that gives the whole affair a bad name. This, on the other hand, is pink ambrosia.

[sandnsea]

1. I've never done salmon that way

I make a killer salmon log, cream cheese, horseradish, hickory smoke, onion, nuts. So that's what I usually go for. But your dish does sound extra yummy, and we're supposed to eat more salmon. I totally relate to the fishing picture, by the way. Salmon, oh.my.god.

Did you see that chicken salad recipe I put up? It was pretty delicious too. Taragon, scrumptious.

[Duer 157099]

2. Food rage, oh, I love it! Can't imagine what it is, but I love it anyway

it just sounds so cool.

Anyway, I have some of this Kirkland salmon stashed away in my cupboard from the last time this topic was discussed, but haven't used it yet - I think I'll try your suggestion.

The only thing is that I have 2 more things I would add (which I also add to tuna salad): dill weed and celery seed.

[hvn_nbr_2]

3. I packed something similar in my lunch today.

I've done a couple salmon salads lately and really like them.

This one has one can of Costco's (the one that you used), one can of Trader Joe's red salmon (because it has the skin--I want the omega-3s that are in and just under the skin, and Costco's is skinless and boneless), and a can of TJ's crab meat. Added some chopped celery and onion. I seasoned it with mayo plus tomato paste and some lemon juice and tarragon vinegar plus basil, turmeric, cumin, and garlic powder. Added some chopped ripe olives at the last minute. Yeah, I know, that's an odd combination--I've been on a kick of experimenting with herbs and spices. I haven't actually eaten it but I tasted it right after mixing to make sure it wasn't vile. Seems pretty interesting. It'll make four or five lunches and/or dinners. (BTW, the only reason for tarragon vinegar instead of plain was that that was the only vinegar I had open. With all the other stuff, I doubt that I'll even taste the tarragon.)

Previously I used salmon plus a can of tiny shrimp and some chopped multi-colored baby bell peppers and I don't even remember what else. But that one was really good too.

Looks like canned salmon is a very good alternative for fish salad. Plus the canned salmon is usually wild caught from Alaska, not farmed.

[kestrel91316]

4. I like a few capers in my salmon salad rather than the pickle relish.

[supernova]

5. I make most meat salads this way

:9

In fact I had just this recipe w/ water-packed tuna for lunch today, scooped up with baked potato chips.

The mayo and pickle relish work equally well with fish or chicken or turkey. I haven't tried ham, but can't imagine it wouldn't work.

If you want to make it a little more healthy, use omega-3 infused mayo (if you don't have the salmon).

[eleny]

6. welcome back!

and with a delish recipe. thanks mike!

[Stinky The Clown]

7. Food rage! Hahahaha

The one rage I don't have ...... yet.

I agree with you about that Costco salmon. It is extraordinary good and very high quality. It is almost as if they took a salmon steak, used the can as a cookie cutter, cut a disk out of the steak, and packed it.

Sparkly's made salmon salad very similar to what you describe. I'm convinced it is as good as it is because of the high quality salmon.

No skin, no bone, and no scrappy bits.

[hippywife]

8. I make this every once in a while

for a little change of pace. I also add dill and celery seed (if I don't have any actual celery.) It is very good. :hi: