Healthy and Delicious: Low Fat Salmon Salad Recipe
Are you looking for a delicious and healthy salmon salad recipe that won’t leave you feeling guilty? Look no further than this low-fat salmon salad recipe that is both kosher pareve and gluten-free. Made with canned salmon, fresh herbs, and tangy pickles, this salad is bursting with flavor and nutrition.
Not only is this recipe easy to make, but it’s also versatile. It can be served as the main dish for lunch or dinner, or as a side dish to complement your favorite grilled fish or seared salmon. And if you’re hosting a party or feeding a crowd, this recipe can easily be doubled or tripled.
In this article, I’ll take you through every step of the recipe from the ingredient list to tips for perfect results. So grab your apron and let’s get cooking!
Why You’ll Love This Recipe
Imagine sitting down to a delicious meal that satisfies your hunger, your taste buds, and your health goals. That’s exactly what you’ll get with this low-fat salmon salad recipe. If you’re looking for a healthy yet flavorful dish that’s easy to make and kosher pareve, then this recipe is just what you need.
First off, let’s talk about the star ingredient – canned salmon. This nutrient-dense fish is high in protein and omega-3 fatty acids, which are essential for maintaining good heart health. Plus, canned salmon is more affordable than fresh salmon fillets, making it an excellent option for those on a budget.
Now let’s talk about the salad itself. This dish is packed with fresh ingredients like plum tomatoes, onion, parsley, and pickles kosher dill which give it a burst of flavor that your taste buds will love. And the best part? You can customize the recipe by adding your favorite fresh herbs or adjusting the amount of lemon juice to suit your taste preferences.
In addition to being delicious and healthy, this low-fat salmon salad recipe is incredibly versatile. You can serve it as a light lunch or as a side dish alongside grilled salmon or seared salmon topped with dill sauce. It’s also perfect for picnics or potlucks and makes a great pasta salad when mixed with some GF pasta.
In conclusion, there are countless reasons why you’ll love this low-fat salmon salad recipe. It’s healthy, flavorful, customizable, versatile, and most importantly – delicious! So why not give it a try today and see why it’s one of the best kosher lunch recipes out there?
Ingredient List
Here are the ingredients you will need to create this delicious and healthy Low Fat Salmon Salad (Kosher- Pareve) Recipe:
- 200 g canned salmon, drained (We recommend Kirkland Boneless Skinless Atlantic Salmon)
- 1/4 cup finely chopped onion
- 1/4 cup chopped plum tomatoes
- 1 small dill pickle, finely chopped (we recommend kosher dill pickles)
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
All of these ingredients together will make for one tasty salad! I prefer using canned salmon for convenience, but you may also use baked or seared salmon fillet, honey smoked salmon or smoked salmon crusted with your favorite seasoning. Additionally, all of these ingredients are non-dairy and gluten-free so that everyone can enjoy them.
The Recipe How-To
Now, let’s dive into how to make this low fat salmon salad. Preparation time is approximately 10 minutes.
Ingredients:
- 1 can (200 g) of canned salmon, drained
- 2 tablespoons of finely chopped onion
- 2 tablespoons of freshly squeezed lemon juice
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of chopped pickles
- 2 medium sized plum tomatoes, chopped
Instructions:
- In a mixing bowl, add the drained canned salmon and break apart any large chunks with a fork.
- Add the finely chopped onion, freshly squeezed lemon juice, and chopped parsley to the mixing bowl. Mix well until everything is combined.
- Add the chopped pickles and the chopped plum tomatoes to the mixing bowl. Give it another mix until everything is well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
That’s it! Your low fat salmon salad is ready to be enjoyed!
Substitutions and Variations
Okay, listen up folks. This recipe is pretty darn good on its own, but I’m here to tell you that there are some pretty tasty substitutions and variations you can make to shake things up a bit.
First off, let’s talk canned salmon. The recipe calls for canned salmon, but if you’re feeling fancy, swap it out for some honey smoked or baked salmon fillet. Trust me, the added flavor will be worth the extra effort.
If you’re looking to switch up the salad base, toss in some spinach leaves instead of the lettuce or try a pasta salad version. Alternatively, if you’re feeling super healthy and want to go green all the way, go with a refreshing cucumber and avocado salad as a base.
Let’s not forget about those pickles – dill pickles not your thing? That’s okay. Swap them out for something a bit more exotic like pickled jalapeños or even kimchi.
For a little extra kick and tangy sweetness, add in some sun-dried tomatoes or roasted red peppers to give this dish that extra pop of flavors it deserves.
And speaking of being extra: why not mix up the dressing with some fresh herbs like cilantro or mint? Or better yet – whip up a non-dairy green goddess dressing to drizzle over that salad.
The point is folks, don’t be afraid to experiment with your ingredients and see what works best for your taste buds. Give these substitutions and variations a try and let me know what you think – I’m ready for the challenge!
Serving and Pairing
Low Fat Salmon Salad is versatile and can be served in many ways. It’s perfect for a healthy, refreshing lunch or light dinner.
For a classic presentation, serve the salad on a bed of fresh spinach or mixed greens. The bright colors of these greens complement the pink of the salmon and make for a beautiful plate.
Follow my recommendation to garnish the salad with chopped fresh parsley, onion, and diced plum tomatoes for added flavor and texture. Add kosher dill pickles on the side for an extra “zing” that will make your taste buds dance.
If you want to add more substance to your meal, pair it with roasted or baked sweet potatoes, brown rice, or quinoa. These starches are filling and add great texture to the dish.
For a gluten-free option, try serving it with toasted gluten-free bread or crackers. You can also swap out the regular pasta with gluten-free pasta in my variations section.
For an elegant presentation, top seared salmon fillets or crusted salmon bites with this low-fat salmon salad recipe as well. The combination of smoky salmon topped with this vibrant salmon salad is something you would find at a fancy restaurant.
Lastly, if you’re hosting guests and want to impress them, serve the salmon salad as an appetizer using lettuce cups or endive leaves for a fresh take on Caesar salad dressing.
This recipe provides enough flexibility, so don’t be afraid to get creative!
Make-Ahead, Storing and Reheating
Whether you’re planning to bring this Low Fat Salmon Salad to work for lunch, to a picnic, or as an appetizer for a party, you’ll be pleased to know that it can be made ahead of time and stored easily.
One of the best things about this salad is how versatile it is. You can make a big batch and keep it in the refrigerator for up to three days, serving up portions whenever you need them. It’s the perfect solution for those of us who like to meal prep at the beginning of the week.
To store the salmon salad, simply transfer it to an airtight container and seal it tightly. That way, you lock in all the flavors that make this dish so delicious. When you’re ready to reheat, simply place your desired portion into a microwave-safe bowl and heat for one minute. You could also heat it up in a double boiler if you prefer.
You could also use a vacuum sealer and freeze portions of the salmon salad for a later date. It can last for up to six months when stored properly in the freezer, but make sure not to refreeze once it has been thawed.
It’s important to note that while salmon is rich in healthy fats such as omega-3s, reheating fish can sometimes result in an unpleasant smell, texture and flavor. However, with this salmon salad recipe being made from canned salmon which changes its texture when cooked or reheated makes it more convenient.
With this handy recipe by your side, you’ll always have a healthy, delicious meal at your fingertips. And best of all? You can enjoy it any time of day, anywhere you please!
Tips for Perfect Results
Preparing a salmon salad can be tricky, particularly if you’re using canned salmon. But by following these tips, you can make the process easier and the results tastier. Keep reading to learn how to perfect your low-fat salmon salad.
First and foremost, make sure to drain your canned salmon thoroughly. Use a fork or your hands to press the salmon against the side of the can, squeezing out all the liquid. For best results, you want your salmon to be as dry as possible so that it doesn’t affect the texture or flavor of your salad.
When it comes to seasoning your low-fat salmon salad, use fresh herbs like parsley and dill instead of dried ones. Fresh herbs have more vibrant flavors that can really elevate the taste of your dish. You can also add some chopped pickles or diced onion to give your salad a tangy kick.
To add some moisture and brightness to your dish, squeeze some fresh lemon juice over your low-fat salmon salad before serving. This will help balance out any saltiness from the canned fish and give it a refreshing zing.
If you want to make this recipe in advance, store your low-fat salmon salad in an airtight container in the fridge for up to three days. This way, you can have a quick and easy meal ready whenever you need it.
Lastly, feel free to experiment with different variations of this recipe. For example, you could swap out canned salmon for baked salmon or smoked salmon. Or try adding some gluten-free pasta for a heartier dish.
By following these tips and variations, you’ll be sure to have a perfect low-fat salmon salad every time.
Bottom Line
In conclusion, this low-fat salmon salad (Kosher-Pareve) recipe is a perfect choice for any occasion. Whether you are hosting a party with your friends or looking for a healthy lunch recipe for yourself, this recipe ticks all the boxes. With its fresh and wholesome ingredients, you are sure to enjoy every bite of this delicious salad.
I highly recommend adding this recipe to your repertoire of healthy food options. The combination of canned salmon, pickles, onion, and fresh herbs makes it a perfect blend of flavors that everyone will love. The best part? It’s gluten-free, non-dairy, and can be made ahead of time.
So next time you’re looking for a healthy and delicious salad recipe, give this low-fat salmon salad (Kosher-Pareve) recipe a try. I guarantee that it will leave your taste buds singing with joy.
Low Fat Salmon Salad (Kosher- Pareve) Recipe
Ingredients
- 200 g canned salmon, 1 can drained (Kirkland's boneless & skinless atlantic salmon -- 200 cal, 7.5 g fat per 100 g)
- 2 plum tomatoes, cut into small cubes
- 1/2 cup onion, chopped
- 2 pickles, chopped (I like to use the dill pickles)
- 1/4 cup parsley, finely chopped
- 50 g lemon juice, yield from 1 whole fresh lemon
Instructions
- Mix all - and serve.
- Enjoy!
Your Own Notes
Nutrition
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!