This is hands down the simplest salmon salad in the world – and delicious too! It’s tasty and perfect for a (literally) last minute meal that provides a heavy dose of protein, calcium and DHA omega 3 fatty acids.
Here it is served on a sort of fancy, thin square rice cake. We also have it on toast, crackers, or just on top of a salad.
DHA is a specific kind of fatty acid that is particularly nourishing to the brain. It’s the main reason I’m motivated to keep salmon in the meal rotation! Here’s an excerpt from my post DHA & The Brain:
Fats are the building blocks of the brain, just like protein is to muscles and calcium is to bones. In fact, fat makes up 60 percent of the brain. The “thinking part” of our brains (the gray matter) is composed almost entirely of one specific type of fatty acid called DHA (docosahexaenoic acid). Yes, DHA is literally the framework of our minds! And since the body does not effectively synthesize this fatty acid, it is an essential part of our diet.
I used to make this by draining the can of salmon, and mixing it well with a small dollop of mayonnaise. Maybe add some minced onion and pickle (and if I had some time and a boiled egg in the fridge, I’d add that too.)
But I always liked the way my mom made it and was surprised to learn that she didn’t drain the can. It provided the perfect amount of moisture for the salmon salad and was a real time saver so I’ve been doing it this way ever since.
I hope you enjoy this as much as we do for an easy weeknight meal or weekend lunch.
1 can salmon (red, wild caught, undrained)
pickles, to taste
Empty the can of salmon into a bowl. Don’t drain it. Mash it well with a fork no need to remove the skin and bones. As you mash it, they totally incorporate into the salad and are unnoticeable when you eat it.
Add in chopped pickles to taste. That’s it!