\n<\/p>\n
<\/p>\nYou\u2019ve tried tuna salad and chicken salad, but have you ever eaten salmon salad? You can make this healthy high-protein lunch with leftover salmon or poach it in the microwave in two minutes!<\/p>\n<\/noscript><\/figure>\nCold Salmon Salad<\/h2>\nIf you need a healthy salad loaded with omega-3s, you\u2019ll love this easy salmon salad. It only takes 5 minutes to make! I love it on toasted sourdough bread or everything bagels, but there are so many ways to eat it. I poach a piece of salmon in the microwave, but you can also make it with my air fryer salmon or baked salmon. Then flake the fish, and add celery, red onions, just a little mayo, fresh lemon juice, salt, and pepper. <\/p>\n<\/p>\n<\/noscript><\/figure>\nWhen I was testing this recipe, I was surprised that my husband, Tommy, tried some and proceeded to eat half the bowl. He hates salmon (or so he says!), but he devoured this salad. I can\u2019t wait for you to try it! It\u2019s dairy-free, gluten-free, low in carbs, and high in protein.<\/p>\nIngredients<\/h2>\n\nSalmon:<\/strong> You\u2019ll need a half-pound fillet.<\/li>\nVegetables: <\/strong>Chop celery and red onion.<\/li>\nLemon: <\/strong>Juice half of a lemon.<\/li>\nMayonnaise:<\/strong> This salad with mayo only uses a tablespoon since salmon is naturally oily. I used regular mayo since it\u2019s such a small amount, but light mayo works too.<\/li>\nSalt and Pepper<\/strong> for seasoning<\/li>\n<\/ul>\nHow to Make Salmon Salad<\/h2>\n\nCook Salmon:<\/strong> To make this even faster, you can cook the fish in the microwave. Just cover it and microwave it for about two minutes. You can also use leftover cooked salmon. Once done, flake it with a fork and let it cool.<\/li>\nMake the Salad:<\/strong> Put the fish, onion, and celery in a large bowl, stir in the lemon juice and mayonnaise, and season with salt and pepper.<\/li>\n<\/ul>\nHow to Serve<\/h2>\n\nMake a salmon salad sandwich<\/strong> on bagels, toasted sourdough bread, or oat rolls.<\/li>\nWrap up the salad in<\/strong> whole-grain or corn tortillas or grain-free wraps.<\/li>\nLow-Carb Wraps:<\/strong> Serve it in large lettuce leaves, endive, or collard greens.<\/li>\nServe the fish over spring mix or lettuce<\/strong> and add extra veggies, like avocado, cucumber, or cherry tomatoes.<\/li>\nSalmon Salad Bowl:<\/strong> Top your favorite grain, like quinoa or brown rice, with the fish mixture, add some chopped vegetables, and drizzle with red wine vinegar.<\/li>\nEat this dish as a snack<\/strong> on rice crackers.<\/li>\nSalmon Salad Pasta:<\/strong> Mix the fish with whole wheat pasta and a little more mayonnaise.<\/li>\n<\/ul>\nVariations<\/h2>\n\nSalmon:<\/strong> You can use frozen salmon \u2013 just thaw it in the fridge the day before you want to make it. You could also use canned salmon, but this recipe is so much tastier with fresh fish.<\/li>\nProtein: <\/strong>If you don\u2019t love salmon, substitute it with canned tuna or diced or shredded chicken.<\/li>\nMayo:<\/strong> Sub Greek yogurt for mayonnaise.<\/li>\nOnions:<\/strong> Swap red onions or green onions for shallots.<\/li>\nTangy Flavor:<\/strong> Stir in some Dijon or capers.<\/li>\nHerbs:<\/strong> Mix in fresh parsley, dill, or chives.<\/li>\nVegetables:<\/strong> Add chopped bell pepper, broccoli florets, or cucumber.<\/li>\nCrunch:<\/strong> Add chopped almonds, pecans, or walnuts.<\/li>\nSeasoning:<\/strong> Sprinkle in more seasoning, like garlic powder, onion powder, or everything bagel seasoning.<\/li>\n<\/ul>\n<\/noscript><\/figure>\n<\/noscript><\/figure>\nMore Salmon Recipes You\u2019ll Love<\/h2>\n\n\n\n<\/p>\n\nPrep: <\/span>2<\/span> mins<\/span><\/span><\/p>\nCook: <\/span>3<\/span> mins<\/span><\/span><\/p>\nCooling time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>15<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>3<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> 1\/2 cups<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nCook the salmon in the microwave, covered about 2 minutes until cooked through, or use leftover cooked salmon.<\/p>\n<\/li>\n\nFlake with a fork and let it cool.<\/p>\n<\/li>\n\nAdd the remaining ingredients and mix well, refrigerate up to 4 days.<\/p>\n<\/li>\n\nServe over toast, in lettuce cups, on a salad, etc.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> 1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>139<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>39.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>185<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
You\u2019ve tried tuna salad and chicken salad, but have you ever eaten salmon salad? You can make this healthy high-protein lunch with leftover salmon or poach it in the microwave in two minutes!<\/p>\n<\/noscript><\/figure>\nCold Salmon Salad<\/h2>\nIf you need a healthy salad loaded with omega-3s, you\u2019ll love this easy salmon salad. It only takes 5 minutes to make! I love it on toasted sourdough bread or everything bagels, but there are so many ways to eat it. I poach a piece of salmon in the microwave, but you can also make it with my air fryer salmon or baked salmon. Then flake the fish, and add celery, red onions, just a little mayo, fresh lemon juice, salt, and pepper. <\/p>\n<\/p>\n<\/noscript><\/figure>\nWhen I was testing this recipe, I was surprised that my husband, Tommy, tried some and proceeded to eat half the bowl. He hates salmon (or so he says!), but he devoured this salad. I can\u2019t wait for you to try it! It\u2019s dairy-free, gluten-free, low in carbs, and high in protein.<\/p>\nIngredients<\/h2>\n\nSalmon:<\/strong> You\u2019ll need a half-pound fillet.<\/li>\nVegetables: <\/strong>Chop celery and red onion.<\/li>\nLemon: <\/strong>Juice half of a lemon.<\/li>\nMayonnaise:<\/strong> This salad with mayo only uses a tablespoon since salmon is naturally oily. I used regular mayo since it\u2019s such a small amount, but light mayo works too.<\/li>\nSalt and Pepper<\/strong> for seasoning<\/li>\n<\/ul>\nHow to Make Salmon Salad<\/h2>\n\nCook Salmon:<\/strong> To make this even faster, you can cook the fish in the microwave. Just cover it and microwave it for about two minutes. You can also use leftover cooked salmon. Once done, flake it with a fork and let it cool.<\/li>\nMake the Salad:<\/strong> Put the fish, onion, and celery in a large bowl, stir in the lemon juice and mayonnaise, and season with salt and pepper.<\/li>\n<\/ul>\nHow to Serve<\/h2>\n\nMake a salmon salad sandwich<\/strong> on bagels, toasted sourdough bread, or oat rolls.<\/li>\nWrap up the salad in<\/strong> whole-grain or corn tortillas or grain-free wraps.<\/li>\nLow-Carb Wraps:<\/strong> Serve it in large lettuce leaves, endive, or collard greens.<\/li>\nServe the fish over spring mix or lettuce<\/strong> and add extra veggies, like avocado, cucumber, or cherry tomatoes.<\/li>\nSalmon Salad Bowl:<\/strong> Top your favorite grain, like quinoa or brown rice, with the fish mixture, add some chopped vegetables, and drizzle with red wine vinegar.<\/li>\nEat this dish as a snack<\/strong> on rice crackers.<\/li>\nSalmon Salad Pasta:<\/strong> Mix the fish with whole wheat pasta and a little more mayonnaise.<\/li>\n<\/ul>\nVariations<\/h2>\n\nSalmon:<\/strong> You can use frozen salmon \u2013 just thaw it in the fridge the day before you want to make it. You could also use canned salmon, but this recipe is so much tastier with fresh fish.<\/li>\nProtein: <\/strong>If you don\u2019t love salmon, substitute it with canned tuna or diced or shredded chicken.<\/li>\nMayo:<\/strong> Sub Greek yogurt for mayonnaise.<\/li>\nOnions:<\/strong> Swap red onions or green onions for shallots.<\/li>\nTangy Flavor:<\/strong> Stir in some Dijon or capers.<\/li>\nHerbs:<\/strong> Mix in fresh parsley, dill, or chives.<\/li>\nVegetables:<\/strong> Add chopped bell pepper, broccoli florets, or cucumber.<\/li>\nCrunch:<\/strong> Add chopped almonds, pecans, or walnuts.<\/li>\nSeasoning:<\/strong> Sprinkle in more seasoning, like garlic powder, onion powder, or everything bagel seasoning.<\/li>\n<\/ul>\n<\/noscript><\/figure>\n<\/noscript><\/figure>\nMore Salmon Recipes You\u2019ll Love<\/h2>\n\n\n\n<\/p>\n\nPrep: <\/span>2<\/span> mins<\/span><\/span><\/p>\nCook: <\/span>3<\/span> mins<\/span><\/span><\/p>\nCooling time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>15<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>3<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> 1\/2 cups<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nCook the salmon in the microwave, covered about 2 minutes until cooked through, or use leftover cooked salmon.<\/p>\n<\/li>\n\nFlake with a fork and let it cool.<\/p>\n<\/li>\n\nAdd the remaining ingredients and mix well, refrigerate up to 4 days.<\/p>\n<\/li>\n\nServe over toast, in lettuce cups, on a salad, etc.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> 1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>139<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>39.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>185<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
If you need a healthy salad loaded with omega-3s, you\u2019ll love this easy salmon salad. It only takes 5 minutes to make! I love it on toasted sourdough bread or everything bagels, but there are so many ways to eat it. I poach a piece of salmon in the microwave, but you can also make it with my air fryer salmon or baked salmon. Then flake the fish, and add celery, red onions, just a little mayo, fresh lemon juice, salt, and pepper. <\/p>\n
<\/p>\n<\/noscript><\/figure>\nWhen I was testing this recipe, I was surprised that my husband, Tommy, tried some and proceeded to eat half the bowl. He hates salmon (or so he says!), but he devoured this salad. I can\u2019t wait for you to try it! It\u2019s dairy-free, gluten-free, low in carbs, and high in protein.<\/p>\nIngredients<\/h2>\n\nSalmon:<\/strong> You\u2019ll need a half-pound fillet.<\/li>\nVegetables: <\/strong>Chop celery and red onion.<\/li>\nLemon: <\/strong>Juice half of a lemon.<\/li>\nMayonnaise:<\/strong> This salad with mayo only uses a tablespoon since salmon is naturally oily. I used regular mayo since it\u2019s such a small amount, but light mayo works too.<\/li>\nSalt and Pepper<\/strong> for seasoning<\/li>\n<\/ul>\nHow to Make Salmon Salad<\/h2>\n\nCook Salmon:<\/strong> To make this even faster, you can cook the fish in the microwave. Just cover it and microwave it for about two minutes. You can also use leftover cooked salmon. Once done, flake it with a fork and let it cool.<\/li>\nMake the Salad:<\/strong> Put the fish, onion, and celery in a large bowl, stir in the lemon juice and mayonnaise, and season with salt and pepper.<\/li>\n<\/ul>\nHow to Serve<\/h2>\n\nMake a salmon salad sandwich<\/strong> on bagels, toasted sourdough bread, or oat rolls.<\/li>\nWrap up the salad in<\/strong> whole-grain or corn tortillas or grain-free wraps.<\/li>\nLow-Carb Wraps:<\/strong> Serve it in large lettuce leaves, endive, or collard greens.<\/li>\nServe the fish over spring mix or lettuce<\/strong> and add extra veggies, like avocado, cucumber, or cherry tomatoes.<\/li>\nSalmon Salad Bowl:<\/strong> Top your favorite grain, like quinoa or brown rice, with the fish mixture, add some chopped vegetables, and drizzle with red wine vinegar.<\/li>\nEat this dish as a snack<\/strong> on rice crackers.<\/li>\nSalmon Salad Pasta:<\/strong> Mix the fish with whole wheat pasta and a little more mayonnaise.<\/li>\n<\/ul>\nVariations<\/h2>\n\nSalmon:<\/strong> You can use frozen salmon \u2013 just thaw it in the fridge the day before you want to make it. You could also use canned salmon, but this recipe is so much tastier with fresh fish.<\/li>\nProtein: <\/strong>If you don\u2019t love salmon, substitute it with canned tuna or diced or shredded chicken.<\/li>\nMayo:<\/strong> Sub Greek yogurt for mayonnaise.<\/li>\nOnions:<\/strong> Swap red onions or green onions for shallots.<\/li>\nTangy Flavor:<\/strong> Stir in some Dijon or capers.<\/li>\nHerbs:<\/strong> Mix in fresh parsley, dill, or chives.<\/li>\nVegetables:<\/strong> Add chopped bell pepper, broccoli florets, or cucumber.<\/li>\nCrunch:<\/strong> Add chopped almonds, pecans, or walnuts.<\/li>\nSeasoning:<\/strong> Sprinkle in more seasoning, like garlic powder, onion powder, or everything bagel seasoning.<\/li>\n<\/ul>\n<\/noscript><\/figure>\n<\/noscript><\/figure>\nMore Salmon Recipes You\u2019ll Love<\/h2>\n\n\n\n<\/p>\n\nPrep: <\/span>2<\/span> mins<\/span><\/span><\/p>\nCook: <\/span>3<\/span> mins<\/span><\/span><\/p>\nCooling time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>15<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>3<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> 1\/2 cups<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nCook the salmon in the microwave, covered about 2 minutes until cooked through, or use leftover cooked salmon.<\/p>\n<\/li>\n\nFlake with a fork and let it cool.<\/p>\n<\/li>\n\nAdd the remaining ingredients and mix well, refrigerate up to 4 days.<\/p>\n<\/li>\n\nServe over toast, in lettuce cups, on a salad, etc.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> 1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>139<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>39.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>185<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
When I was testing this recipe, I was surprised that my husband, Tommy, tried some and proceeded to eat half the bowl. He hates salmon (or so he says!), but he devoured this salad. I can\u2019t wait for you to try it! It\u2019s dairy-free, gluten-free, low in carbs, and high in protein.<\/p>\n
Prep: <\/span>2<\/span> mins<\/span><\/span><\/p>\nCook: <\/span>3<\/span> mins<\/span><\/span><\/p>\nCooling time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>15<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>3<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> 1\/2 cups<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nCook the salmon in the microwave, covered about 2 minutes until cooked through, or use leftover cooked salmon.<\/p>\n<\/li>\n\nFlake with a fork and let it cool.<\/p>\n<\/li>\n\nAdd the remaining ingredients and mix well, refrigerate up to 4 days.<\/p>\n<\/li>\n\nServe over toast, in lettuce cups, on a salad, etc.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> 1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>139<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>39.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>185<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Cook: <\/span>3<\/span> mins<\/span><\/span><\/p>\nCooling time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>15<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>3<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> 1\/2 cups<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nCook the salmon in the microwave, covered about 2 minutes until cooked through, or use leftover cooked salmon.<\/p>\n<\/li>\n\nFlake with a fork and let it cool.<\/p>\n<\/li>\n\nAdd the remaining ingredients and mix well, refrigerate up to 4 days.<\/p>\n<\/li>\n\nServe over toast, in lettuce cups, on a salad, etc.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> 1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>139<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>39.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>185<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Cooling time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>15<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>3<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> 1\/2 cups<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nCook the salmon in the microwave, covered about 2 minutes until cooked through, or use leftover cooked salmon.<\/p>\n<\/li>\n\nFlake with a fork and let it cool.<\/p>\n<\/li>\n\nAdd the remaining ingredients and mix well, refrigerate up to 4 days.<\/p>\n<\/li>\n\nServe over toast, in lettuce cups, on a salad, etc.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> 1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>139<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>39.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>185<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Total: <\/span>15<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>3<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> 1\/2 cups<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nCook the salmon in the microwave, covered about 2 minutes until cooked through, or use leftover cooked salmon.<\/p>\n<\/li>\n\nFlake with a fork and let it cool.<\/p>\n<\/li>\n\nAdd the remaining ingredients and mix well, refrigerate up to 4 days.<\/p>\n<\/li>\n\nServe over toast, in lettuce cups, on a salad, etc.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> 1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>139<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>39.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>185<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Yield: <\/span>3<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> 1\/2 cups<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nCook the salmon in the microwave, covered about 2 minutes until cooked through, or use leftover cooked salmon.<\/p>\n<\/li>\n\nFlake with a fork and let it cool.<\/p>\n<\/li>\n\nAdd the remaining ingredients and mix well, refrigerate up to 4 days.<\/p>\n<\/li>\n\nServe over toast, in lettuce cups, on a salad, etc.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> 1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>139<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>39.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>185<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Serving Size: <\/span>1<\/span> 1\/2 cups<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nCook the salmon in the microwave, covered about 2 minutes until cooked through, or use leftover cooked salmon.<\/p>\n<\/li>\n\nFlake with a fork and let it cool.<\/p>\n<\/li>\n\nAdd the remaining ingredients and mix well, refrigerate up to 4 days.<\/p>\n<\/li>\n\nServe over toast, in lettuce cups, on a salad, etc.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> 1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>139<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>39.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>185<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Cook the salmon in the microwave, covered about 2 minutes until cooked through, or use leftover cooked salmon.<\/p>\n<\/li>\n
Flake with a fork and let it cool.<\/p>\n<\/li>\n
Add the remaining ingredients and mix well, refrigerate up to 4 days.<\/p>\n<\/li>\n
Serve over toast, in lettuce cups, on a salad, etc.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\n
Serving: <\/span>1<\/span> 1\/2 cups<\/span><\/span>, <\/span>Calories: <\/span>139<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>7<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>39.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>185<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
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