We got home from a week away in one of our favorite places, Door County, Wisconsin, on Friday afternoon; which gave us all day Saturday to do laundry, pick up the puppeh from SleepAway Camp, and get things together for a gathering of our Book Club on Sunday afternoon.
When considering what to serve folk, I took into account the dietary restrictions of a couple of club members, so turned to “The Autoimmune Paleo Cookbook” for ideas. This salad is based on one of their recipes.
INGREDIENTS
•2 (7 oz) cans salmon, drained*
•3 medium carrots, chopped
•2 Persian cucumbers, chopped
•3 or 4 radishes, diced
•2 tbsp chopped fresh parsley
•3 tbsp olive oil
•Sea salt
*All canned salmon is not the same! Look for wild caught, preferably Alaskan (their fisheries are managed for sustainability and environmental impact) fish. It won’t come cheap – these two cans ran me about $13 at the local Jewel, but then, this isn’t your typical ‘drown it all in mayo and slap it on a plate’ salad, either, so you’re gonna want to choose your ingredients with care.
Preparation is a snap; simply drain the salmon well, then toss carefully with the remaining ingredients and chill until needed – you can let it rest in the fridge for up to three days.
This was pretty darned popular at our get together, and, depending on your preferences and/or dietary restrictions, you might could serve it with a bit of Allioli on the side and mebbe some Kalamata olives and/or cornichons to go with…
hmmm… sounds like a sammich in the making, to me.