Ingredients:

  • 1 can (6 oz / 170g) Pink Salmon, drained
  • 1/4 cup (15g) Celery, finely diced
  • 2 tbsp (10g) Red onion, minced
  • 1 tbsp (5g) Fresh parsley, chopped
  • 3 tbsp (45g) Plain Greek yogurt
  • 1 tsp (5ml) Dijon mustard
  • 1 tbsp (15ml) Fresh lemon juice
  • 1/4 tsp (1.5g) Sea salt
  • 1/4 tsp (1g) Cracked black pepper
  • 1/2 tsp (2.5g) Garlic powder

Instructions:

  1. Drain the liquid from the salmon can thoroughly. Transfer the salmon to a medium mixing bowl and use a fork to flake the fish, breaking up large chunks until the texture is uniform. Note: Over mashing leads to a paste; keep some small flakes for texture.
  2. Fold in the diced celery and minced red onion, stirring gently to ensure the vegetables are evenly distributed.
  3. Add the Greek yogurt, Dijon mustard, lemon juice, sea salt, cracked black pepper, and garlic powder.
  4. Stir until the mixture reaches a creamy, cohesive bind. You should smell the bright lemon and pungent mustard hitting the air here.
  5. Taste the salad and add an extra squeeze of lemon juice if a tangier finish is preferred.
  6. Fold in the chopped fresh parsley last. Note: Adding herbs at the end keeps them from bruising or wilting.
  7. Give it one final, gentle stir. The mixture should look glossy and hold its shape on the spoon.
  8. Chill for 5 minutes if you have the patience, or dive in immediately.