I’ve been debating whether I should call this a salmon salad or a salmon dip. I had this preparation as a sandwich for lunch and snacked on the rest with crackers all afternoon.
Similarly to a tuna salad, there are so many ways it can be enjoyed. Being an all-time tuna salad fan, I have eaten it every possible and imaginable way: on a sandwich, on crackers, mixed with greens, with a tomato and onion salad, on deviled eggs, and by the spoon (my favorite of all).
Salmon salad will please all tuna lovers in addition to surprising them with a gorgeous salmon color and softer texture. The Worcestershire and tomato sauce mixed with the creamy mayo and fresh lemon juice tastes terrific with the fish, giving it a very zesty flavor.
Serve it for lunch as for brunch accompanied by fresh fruit, a mimosa, and a delicious strawberry muffin or peach yogurt brulée for dessert. When you’re all finished and ecstatic about the meal you’ve just had, send a prayer my way.
Salmon Salad
4 servings
- 1 (15-ounce) can red sockeye salmon
- 4 tablespoons mayonnaise
- 2 tablespoon tomato sauce or ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons lemon juice
- ½ cup finely diced celery
- 2 tablespoons chopped dill
- 1 hard-boiled egg, chopped (optional)
- Sea salt and freshly ground pepper, to taste
Drain the salmon. Bone, skin, and flake the salmon chunks. add the mayonnaise, tomato sauce, Worcestershire sauce, lemon juice, diced celery, dill, and hard-boiled egg.
Season with salt and pepper and mix well to combine. Serve on sandwich rolls, English muffins, or crackers.
