Wild Alaskan Salmon Salad

Submitted by:Jaime Windrow MS RD

Don't overlook canned salmon!  This is quick and easy as it is shelf stable and fully cooked. There is no thawing or special preparation. And with little to no mercury content, it’s a great way to get those omega-3s in!  





  • 1 7.5-ounce can wild (red or oink) boneless, skinless salmon; drained
  • 2 tablespoons chopped dried cranberries
  • 1 tablespoon chopped fresh herb (your choice: chervil, parsley, tarragon or fennel)
  • 2 tablespoons balsamic vinegar
  • 2 1/2 teaspoon lemon zest
  • 1/4 teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • freshly ground black pepper



1. In medium bowl, mix salmon, cranberries and herb.

2. In small bowl, whisk vinegar, lemon, mustard, salt and pepper until blended.  Add to salmon; mix.

Makes 2 servings 


Serving size1/2 recipe

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