It was just hot enough this evening that I didn’t really want to cook–not all that hungry, but wanted something easy and light. Rummaging in the pantry, I found that I had Chicken of the Sea wild-caught, smoked Pacific (Alaskan) salmon in the pouches, so I made a salad to have with some good crisp flatbread and fruit (melon and cherries) on the side.
Quantities are approximations–precise measurement is certainly not necessary to make something like this–use your judgement.
- approximately 1/3 to 1/2 cup sweet onion, diced
- approximately 1/3 to 1/2 cup cucumber (seeded if needed), diced
- two packages (6 ounces) smoked salmon slightly broken up into chunks
- lemon juice to taste
- lemon zest to taste (about 1/8 to 1/4 teaspoon
- drizzle of extra-virgin olive oil sufficient to moisten
- fresh-ground black pepper to taste
- salt to taste (taste before adding any
- replace extra-virgin olive oil with a dollop of sour cream and add chopped fresh dill
- if you have leftover grilled or griddled salmon steak or fillet this is even better
- if you are not using smoked salmon, a dash of chipotle chile powder gives a bit of smoky taste and zip
- add minced green or red chile pepper (jalapeño, poblano or serrano) to taste.