Salmon flake leftovers from baking or poaching are excellent. can be used as a spread for crackers, on salad greens, in a sandwich, or on a toasted English muffin. The dressing alone creates a tartar sauce that is highly delicious.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ¼ cup nonfat plain yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly squeezed lemon juice
- 1 medium scallion, chopped
- 1 ½ teaspoons capers, drained and chopped
- 1 ½ teaspoons chopped fresh dill
- salt and ground black pepper to taste
- 1 ½ cups cooked flaked salmon
Instructions
- Whisk yogurt, mayonnaise, mustard, and lemon juice together in a bowl. Stir in scallion, capers, and dill; season with salt and pepper. Fold in flaked salmon.
- I first made this with leftover Garlic Salmon from this site.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 0 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 243 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Very, very good! Nice change from tuna salad!
I was honestly shocked by how much my family loved this- they absolutely gushed over it! I made as written other than leaving out capers because I didn’t realize that I was out. They actually made a trip to the store for more crackers just so they could keep eating it! Next time I will make with salmon my husband has grilled rather than using baked salmon, and I might consider adding thinly sliced celery to the mix.