You don't need nearly as much mayonnaise for salmon salad as tuna, as salmon is naturally oily. Serve in a sandwich with low-carb bread such as flax meal bread, on top of a green salad, stuffed into a tomato or avocado, or any other way you'd eat tuna salad.
- 1 can salmon (about 16 oz)
- ¼ cup minced onion
- 1 medium stalk celery, minced (including leaves)
- ¼ cup mayonnaise
- 1/3 cup sugar-free pickle relish (see note below)
- fresh herbs, if desired (see below)
Notes: I like to use Mt. Olive Sugar-Free Sweet Pickle Relish for this recipe (it is available at my local Safeway). If you don't have sugar-free sweet relish available, you can use dill relish or chopped up dill pickle -- sweeten if you wish with zero-carb sweetener.
If you have fresh herbs, by all means add 3 or so Tablespoons, chopped. Dill, chives, parsley, and tarragon all work well.
Makes 4 servings
Nutritional Information: Each serving has 2 grams effective carbohydrate plus half a gram of fiber, 23 grams protein, and 270 calories.