To make the salad, I used a 6-oz pouch of pink salmon. You can use the same amount of canned salmon so long as you drain off the excess liquid, or for a real treat, use 6 ounces of leftover grilled, poached or steamed salmon. I haven't tried doubling this recipe, but don't foresee any problems in doing so.
I served my zesty chipotle salmon salad over a bed of baby lettuces with thinly sliced cucumbers, but you can certainly enjoy it on other types of green salads, or as a filling for wraps, sandwiches or pitas, or even as a dip with raw vegetables, crackers, pita chips or other dippables.
1 6-oz pouch salmon (or well-drained can, or equivalent amount of cooked salmon)
|Chipotle Salmon Salad|
1/4 cup finely chopped pimiento
1 Tbs chipotle puree or paste
1 Tbs reduced-fat mayonnaise (or fat-free if preferred)
1 Tbs finely chopped cilantro
1/2 tsp garlic powder
Use a fork to break up and flake the salmon in a bowl. Add the rest of the ingredients and mix until thoroughly combined. Serve over green salad, or as a sandwich filling, or as a dip. Refrigerate leftovers in a sealed container.
PS: If you love salmon, you'll swoon over the fresh Atlantic salmon available from our partner The Crab Place, whose online seafood specials can't be beat!