Salmon Salad

Name: Salmon Salad
Cuisine: American
Ingredients: 3 oz cream cheese, softened; 1 Tbsp mayonnaise; 1 Tbsp lemon juice; 1 tsp dried dill weed; 1/4 tsp salt; 1/8 tsp black pepper; 2 stalks celery, diced; 6 oz fresh salmon fillets

NCCook @NC_Cook

Wake Forest, North Carolina

So I made Vickys Lemon & Dill Salmon Skewers for dinner last night. They are delicious by the way and I highly recommend trying them!! I bought 4 salmon fillets, about 2 lbs and cut the cubes from the thick center portion of each fillet. This left the thinner edges of each fillet to do something with. So this morning I decided to make a quick salmon salad with the scrap salmon. I even had about 4 cubes of grilled salmon left over from last night that I added in to my flaked salmon. I used all my fresh dill last night so used dried dill weed in the salad, but fresh can certainly be used. Great use of leftovers.

I'd add a link to Vicky's amazing recipe, but I don't know how!

NCCook @NC_Cook

Wake Forest, North Carolina

I'd add a link to Vicky's amazing recipe, but I don't know how!

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Ingredients

3 ozcream cheese, softened
1 Tbspmayonnaise
1 Tbsplemon juice
1 tspdried dill weed
1/4 tspsalt
1/8 tspblack pepper
2 stalkscelery, diced
6 ozfresh salmon fillets

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Steps

1

Spray pan with cooking spray over medium heat. Cook fillets for 1 1/2 minutes per side. Remove from pan and let cool.
2

While fish is cooling, mix cream cheese, mayo, lemon juice, dill weed, salt and pepper. Dice celery.
3

Flake cooled salmon into medium bowl. I prefer larger flakes, but do what you like 😊 Add diced celery and cream cheese mixture. Stir gently to mix.
4

Refrigerate for 1 hour. Serve on bed of lettuce with crackers or on whole wheat buns.