Canned Salmon Salad (Yes, You Can Eat the Bones)
A creamy canned salmon salad made with mayo, lemon, and crunchy celery — no cooking, ready in 10 minutes, and keeps in the fridge for 5 days.
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Cooking tools:
- Fork
- Mixing bowl
- Can opener
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Spoon
- Airtight container
- Refrigerator
- Zip-top bag
- Kitchen scale
Ingredients
- 2 (6-ounce) cans salmon ((drained, any extra bits of skin and bones removed))
- 3 tablespoons mayonnaise
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons minced onion
- 2 tablespoons chopped celery ((optional))
- 2 teaspoons fresh lemon juice
- 1 teaspoon sweet relish
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper ((to taste))
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