Lemon caper salmon salad
/This salmon salad is love for your bones! Lemon adds bright, fresh flavor, the creamy dressing balances the rich salmon, and celery and capers adds crunch.
Salmon supplies protein and vitamin D, while its soft, edible bones add calcium—a nourishing combination that helps support strong bones.
Ingredients
1 can (14–15 oz) bone-in salmon, drained (I like Bumble Bee Wild Caught Pink Salmon)
2 tablespoons plain Greek yogurt
2 tablespoons fresh lemon juice
½ teaspoon lemon zest
1 teaspoon Dijon mustard
1 celery stalk, finely chopped
2 tablespoons finely chopped shallot
1 tablespoon chopped fresh dill or parsley, optional
1 tablespoon capers
Black pepper and salt to taste
Instructions
Place salmon in a bowl and mash the soft bones thoroughly with a fork. Flake the salmon; keep or remove the skin as you prefer.
Stir in yogurt, 1 tablespoon lemon juice, zest, and mustard.
Fold in celery, onion, capers and herbs. Taste and add more lemon, pepper, and salt as needed.
Serve on oat crackers, over greens, or with sliced cucumbers.
For a 5–6 oz can, use roughly one-third of the other ingredients.
