Author Notes: As a kid, I didn’t like salmon, but my parents sure did. My mom would make salmon frequently…and then make salmon salad with my leftovers. I may not have liked the meal the night before, but I loved my mom’s salmon salad. I added wild rice and a few of my own touches here for additional flavor and texture (sorry mom!).
I recommend serving this salad in lettuce cups or on bread with a little butter. It’s also delicious with a fork! —JessicaBakes
Serves: 4
Ingredients
-
1 1/2
cups cold canned salmon (leftover works too)
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1
cup wild rice, cooked
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2
stalks of celery, thinly sliced
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1/4
large red onion, chopped fine
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1/2
cup raisins, coarsely chopped
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1/4
cup mayonnaise
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1/3
cup greek yogurt (2% or whole)
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2
tablespoons dijon mustard
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2
tablespoons whole grain mustard
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1
tablespoon chopped fresh parsley
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2
teaspoons minced chives
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1/2
teaspoon lemon zest
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1
tablespoon lemon juice
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salt and pepper, to taste
Directions
- Mix everything together! Done.