Let’s talk about laziness. I’m probably the laziest person on the planet. I get burnt out at the end of every day and cease functioning. Some days, the burnout hits around 2pm. Other days, it’s a more reasonable 7pm. Regardless, when I’m burnt out, the absolute last thing I want to think about is cooking dinner…or lunch….or moving…
This recipe wasn’t born out of my love for salmon. Or salad. If anything it was born from my obsession with homemade mayo, my extreme hanger, and unrelenting laziness. And because spoonfuls of mayo are frowned upon as a meal replacement, I made this!
It’s quite versatile and almost anything can be added or subtracted. Easily swap for tuna or add in some different herbs. You could even cook fresh salmon instead of using canned, but laziness. You do you. The only non-negotiable here is the mayo. Do not buy mayo at the store (unless it’s a paleo approved mayo like Primal Kitchen). Who knows what that other stuff is made from. It’s certainly not food. My first time making mayo was only a couple months ago, but now my fridge feels empty without it. Plus, it’s the easiest thing you’ll ever make. If you can make a smoothie, you can make mayo. It’s cheaper and won’t destroy your insides! That’s a pretty good deal, if you ask me.
This entire recipe takes 5 minutes to put together. 6 minutes and bonus points if you put it on top of greens.
But besides the ease of making, this recipe packs some serious nutrition. Most obviously, salmon comes packed with some super awesome omega-3 fatty acids. And we all need more omega-3’s in our lives. I’ll talk more about the need for omega-3’s, especially in today’s omega-6 dominated nutritionscape (is that a word?) soon. But here’s a snippet: More fish – whole fish, not fish oil supplements. Fewer nuts. And no more vegetable and seed oils. Kapeesh? Now go make this.
INGREDIENTS:
- 1 can wild salmon
- 2 tablespoons homemade mayo (I use this recipe)
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- juice of 1/4 lemon
- 1 teaspoon dijon mustard (make sure it’s gluten and sugar free!)
- 1 tablespoon fresh dill
- 1 teaspoon fresh ground pepper
INSTRUCTIONS:
- Drain and add canned salmon to a medium size bowl. Flake with fork.
- Finely chop celery, red onion, and dill. Add into salmon mixture with mayo, lemon juice and ground pepper until well combined.
- Serve immediately.
