Serves: 2
Prep time: 10 minutes
Cook time: N/A
This recipe makes a quick and tasty lunch out of ingredients you likely already have on hand, and is a cost-effective way to eat wild salmon, which is the quintessential brain food because it’s packed with healthy fats and protein. Make sure the label on the can says “wilk,” and take care to remove any remaining skin and bones before you start mixing the salmon. Serve in a keto wrap, on keto bread, wrapped in lettuce leaves, or on top of a bed of greens drizzled with a little olive oil and fresh lemon juice.
Ingredients
One 6- to 8-ounce can of salmon, drained and flaked
2-3 tablespoons of avocado oil or olive oil mayonnaise
1-2 teaspoons Dijon mustard
1-2 tablespoons red onion, diced
1-2 stalks of celery, diced
1-2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
Salt and pepper to taste
Juice from ½ lemon (optional)
1-2 tablespoons capers (optional)
Lettuce leaves or mixed greens for serving
Instructions
- Drain the salmon and flake it into a medium mixing bowl, removing any skin or bones.
- Add the mayonnaise, Dijon mustard, red onion, celery, and dill; stir to combine.
- Season with salt and pepper to taste, then add the lemon juice and/or capers, if using. Stir to combine.
