Do you like tuna salad? Well, salmon salad is even better. Whenever I fabricate salmon for grilling or pan-searing, I always have various parts left-over. I never throw this extra salmon away… it’s too valuable!
Once you try this easy recipe you’ll be hooked!
8-10 ounces of cooked salmon broken into bite-sized chunks
¼ cup mayonnaise
2 tablespoons Greek yogurt
½ cup chopped celery
1 teaspoon olive oil
2 tablespoons chopped Italian flat leaf parsley
The juice from 1 lemon
½ teaspoon kosher salt
1 teaspoon fresh cracked black pepper
Place all of the ingredients in a bowl and mix gently.
Let sit for 30 minutes, serve.
Chef Chuck Kerber