About a week ago I was looking around the house for lunch box ideas for me to take to work. And since we were mostly out of everything that wasn’t the easiest thing to do. I used the last of the lunch meat for hubby’s lunch and then thought about the canned salmon I had in the pantry. I bought it mostly on impulse the last time I was at Costco. Since the only ingredients were Wild Alaskan Salmon and salt, it seemed like a healthy option. So I decided to put my old thinker in gear and see what I could come up with using canned salmon and the other few things I had on hand.
Salmon salad came to mind. But usually salmon salad is made with Mayo, which I don’t really eat anymore unless I make my own, which I didn’t want to do. Plan B! A few days earlier I had made cucumber salad as a dinner side dish. I love cucumber salad! How would cucumber salad taste mixed with salmon? No way to know without giving it a try! So I used my leftover cucumber salad mixed with a couple cans of canned salmon to make my new favorite dish. This stuff is amazing. I’ve always been a vinegar fan and this dish is the perfect blend of vinegary-crunchy-creamy goodness. I’ll definitely be making this one again. I’ve already got the cucumbers in the fridge just waiting on a new batch.
Last week when I was eating this for lunch, I posted the recipe on our Facebook page. https://www.facebook.com/?ref=tn_tnmn#!/northwestcavegirls. Here it is again for those who are not facebook fans. Enjoy!
Salmon Cucumber Salad
2 Cans wild Alaskan salmon
1 cucumber diced
1/2 red onion diced
1/2 C apple cider vinegar
1 Tbs toasted sesame oil
Mix all but the salmon and let sit over night in the fridge (it’s still good if you don’t let it sit, but it’s better if you do!). Then mix in the salmon the next day. This would be so good on Kate’s paleo herb buns or eat it by itself!