Dilly Salmon Salad on Cucumber Rounds

Alison Needham

This light and zesty salmon salad, spiked with lemon and dill, is a great way to use up that leftover salmon you poached or grilled. Serve it for a light lunch, or for dinner in summer when it's simply too hot to cook.

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Prep Time 10

Total Time 10

Course Lunch, Salad

Cuisine American

Servings servings

Calories 248 kcal

Ingredients

1 cup leftover cooked salmon mine was poached
juice & zest from one lemon
¼ cup mayonaise
2 tablespoons minced dill
2 scallions thinly sliced
1 celery stalk thinly sliced
1 cucumber cut into rounds
or 4 slices of gluten-free bread lightly toasted

Instructions

Place salmon in a medium bowl and gently break into chunks with a fork. Add lemon zest and juice, mayo, dill, scallions, and celery and toss together until evenly mixed.
Scoop about 1 tablespoon of the mixture onto each cucumber round, and top with additional dill for garnish.
Alternately, top each slice of bread with a thin layer of mayo, some cucumber slicess and baby spinach and a small scoop of salmon salad. Serve immediately.

Nutrition

Calories: 248kcalCarbohydrates: 17gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 223mgPotassium: 292mgFiber: 1gSugar: 4gVitamin A: 232IUVitamin C: 4mgCalcium: 59mgIron: 1mg

Keywords salmon salad

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