Salmon Salad
A delightful and creamy salmon salad featuring tender canned salmon, fresh herbs, and tangy pimentos. Perfect for a light lunch or appetizer, it combines savory flavors with a smooth texture, appealing to seafood lovers and those seeking a quick, flavorful dish to impress guests or enjoy casually.
Ingredients
Instructions
- Combine salmon, sour cream, artichokes, green onion, dill, Tabasco sauce, chopped chives, chopped celery, and chopped pimentos in a blender.
- Process until firmly chopped.
- Add remaining ingredients.
- Process for 30 seconds.
- Cover and refrigerate overnight before serving.
Tips & Substitutions
For a creamier texture, consider adding a little more sour cream or a dollop of mayonnaise. Fresh herbs can be substituted with dried ones if needed, but use less as they are more potent. If you want a bit more heat, increase the Tabasco sauce. This recipe is versatile; feel free to add chopped bell peppers or substitute artichokes with olives for a different flavor profile.
Serving Suggestions
Serve this salmon salad chilled on a bed of mixed greens or as a filling in sandwiches or wraps. It pairs beautifully with crackers or pita bread for a light lunch. Consider adding sliced cucumbers or tomatoes on the side for a refreshing complement. This dish is perfect for picnics or gatherings, and it fits well with American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, avoid freezing as the ingredients may separate upon thawing. When ready to serve, give it a good stir and enjoy it cold or let it sit at room temperature for about 15 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Salad contains roughly 301 calories, with 17g protein, 40g carbohydrates, and 10g fat. It is an excellent source of vitamin C (121% of the Daily Value), vitamin A (72% of the Daily Value), and protein (34% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 496mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, fresh salmon can be used. Cook it until tender, then flake it before mixing with the other ingredients. This will provide a fresher taste and texture, enhancing the overall dish. Just ensure it's fully cooked and cooled before using it in the salad.
How can I make this recipe lower in calories?
To reduce calories, you can substitute the sour cream with Greek yogurt or a low-fat version. Additionally, using less pimentos or opting for a reduced-fat version may help. Adjusting the amount of oil or adding more vegetables can also lower the overall calorie count while maintaining flavor.
What can I serve this salad with?
This salmon salad is incredibly versatile. It pairs well with whole-grain bread for a sandwich, serves nicely on crackers as a snack, or can be enjoyed with a side of fresh vegetables. For a more substantial meal, serve it alongside a light soup or a simple green salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).