My grandmother used to make salmon salad with her leftover salmon. In fact, she would make a fish salad out of any leftover fish, but almost always salmon. She would chop some onion and celery, then mush it in with the salmon and a little bit of lemon juice.
Grandma lived to be one month short of 102. Why don’t I say 101 years? Because she was just a month short of 102, and that is just so incredible, that every month counted.
Grandma must have known what she was talking about when it came to nutrition to have made it to such a great age, so now I make her salmon salad whenever I have leftover salmon.
Not only do I have a really good sandwich, but some really great memories to go with it.
Serves Serves 2
- 4 ounces salmon filets
- 2 tablespoons sweet onion, finely chopped
- 2 tablespoons sweet pickle relish
- 2 tablespoons celery, finely chopped
- 1 tablespoon low fat mayonnaise
- 1 squeeze lemon juice
- 1 cup arugula
- 4 pieces whole wheat bread
- 1. Season salmon filet with salt and pepper and bake in 350 degree oven for 20 minutes until salmon just flakes. Remove from oven and cool in the refrigerator.
- 2. Flake cooled salmon and combine with remaining ingredients, except arugula.
- 3. Place half the mixture in your bread of choice.
- 4. Top with arugula.
What’s good for me in this dish?
Salmon is loaded with tryptophan, vitamin D, omega 3 fatty acids, selenium, protein, vitamins B3 and B12, phosphorus, and magnesium. Salmon is another powerhouse of nutrition that promotes brain health, heart health and blood pressure.
Arugula contains calcium, fiber, iron, manganese, magnesium, phosphorus and potassium. It also contains vitamins A, C, B6 and the mineral, zinc. The phytochemicals in arugula offer anti-cancer benefits, as well as antioxidant protection against sun damage and heart disease.
Total Fat: 5.71g
Total Carbs: 66.79g
Dietary Fiber: 8.00g
Old Weight Watchers Points 8
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com I am not a licensed nutritionist, nor a medical professional, and do not mean this information as medical or nutrition advice. See your medical professional if you have questions regarding your nutritional needs.