Ready-to-Eat Salmon Salad (Edit recipe)

When it comes to convenience during a Whole30, pescatarians can have a hard time finding proteins that work. My answer to that is salmon pouches from SeaBear Smokehouse. Their Ready-to-Eat pouches are great for travel or making a quick salmon salad, which I’ve done here and stuffed into an avocado. This is a great alternative to a standard tuna salad and is a convenient way to create on-the-go, make-ahead lunches. Use the salmon salad to stuff lettuce leaves or put a scoop on top of a simple bed of greens. You can, of course, substitute any boneless, skinless and flaked salmon of your choice.

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	498
Fat:	40 g
Carbohydrates:	1 g
Protein:	34 g
Cholesterol:	101 g
Sodium:	1696 mg
Fiber:	0 g
Sugars:	1 g
Calculated for total recipe.

by Reed Dunn

View original recipe

Serves: 2-3

Ingredients

10.5 oz Smoked Salmon, (I use Ready-to-Eat Wild Sockeye Salmon pouches from SeaBear Smokehouse.))
.5 cup Celery, diced
.5 cup Green Onion (Scallion), diced
.25 cup Parsley, (or herb of your choice), chopped fresh
1 Lemon
.25 cup Mayonnaise
2 tsp Dijon Mustard
1 Tbsp Hot Sauce
.25 tsp Smoked Paprika
.5 tsp Kosher Salt
.25 tsp Black Pepper, cracked
1 Avocado, for serving (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, add juice of one lemon, mayonnaise and mustard. Whisk together to create the base of the dressing. Add in hot pepper sauce, paprika, salt and pepper. Whisk to combine.
Add diced celery, scallions and chopped herbs to the bowl, along with smoked salmon. Stir well to combine and refrigerate or serve immediately stuffed into avocado halves.
Store in an air-tight container in the refrigerator. Salmon salad stays fresh in the refrigerator for up to 3 days.