While tuna salad is the more common seafood salad, salmons make a better mix. Salmons do not have mercury problems like the tuna and it has more nutritional benefits that come in its Omega-3 fats.

Ingredients

• 8 ounce Salmon
• 1/4 cucumber, chopped
• 2 tablespoons light mayonnaise
• 1 teaspoon of cayenne pepper and a pinch of slat
• 150g Lettuce or any other salad leaves like celery, dill, parsley
• Smoked Paprika
• Lemon Juice squeeze
• Mayonnaise

Method

1. Cook the salmon anyway you wish; you can grill, bake, saute or smoke it. It doesn’t really matter, since it is still going to get flaked in the end.
2. If you are cooking it in a skillet, cook for about 5-10 minutes (depending on thickness) over medium high heat, until the interior reaches 140F and is no longer pink.
3. While the salmon cooks, prepare the vegetables.
4. Mix up the mayonnaise, smoked paprika, cayenne pepper, lemon juice, salt and pepper in a bowl.
5. Once the salmon is cooked, add it to the paste and flake with a fork. (Flaking simply means breaking off the cooked food in order to mix properly with other ingredients.)
6. Add the sliced vegetables and stir well.
7. It can be served with crackers or wheat bread.

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