- 1pound salmon fillet, preferably wild Alaskan
- 2tablespoon plain Greek yogurt
- 2tablespoon mayo
- 2teaspoon fresh lemon juice*
- 1tablespoon apple cider vinegar
- 1tablespoon honey
- 1tablespoon Dijon mustard
- 1/4teaspoon creole seasoning
- 2 green onions, chopped
- 2 celery stalks, chopped
- 1/8teaspoon sea salt
- 1/8teaspoon ground black pepper
- 1 avocado, pit and skin removed; cut into cubes
- 2 heads Boston leaf, romaine or red leaf lettuce
- 1 Watermelon, cut into wedges or slices
- 1 loaf French bread
Take advantage of the salmon running in Alaska during summer. It’s the best quality salmon you can get at in-season prices! High in inflammation-fighting omega-3s, wild red or sockeye salmon (canned or fillet) is an excellent low-mercury alternative to canned solid tuna and other fish, which can be high in the toxic metal.
If you don’t have access to or can’t find fresh (wild) salmon, you could substitute the canned salmon. For a family of four I would use 2 small cans or one large can. You could probably eliminate the salt from the recipe, as the canned variety has plenty of salt and sodium.
This would be a great seafood salad to fill carved out tomatoes for a light dinner or elegant lunch with friends.