See, you guys, I told you I’d be back! Julie and I (and Daddy and the dogs) are doing swell. If you follow me on Instagram, you’ve probably already seen too many photos of the baby, so I won’t bother you with one here. She sure is cute though.
So, as I stated in the title of this post, salmon salad is the new chicken salad in our house. It’s quicker to make, more nutritious for me as a nursing mom, and this Greek-inspired version that we’ve been eating for lunch is really fresh and flavorful. A scoop of it is lovely on a salad or sandwich, or even just on crackers or kettle-cooked potato chips (okay, you got me — those aren’t as nutritious).
4 6-ounce skinless salmon fillets
1/4 cup olive oil, divided
1/2 an onion, finely chopped
1/2 a cucumber, seeded and chopped
3/4 cup plain, nonfat Greek yogurt
1/4 cup chopped walnuts
zest and juice of half a lemon
1/8 teaspoon dried dill
1/8 teaspoon dried oregano
salt and pepper, to taste
Drizzle the salmon fillets with two tablespoons of the olive oil, season them with salt and pepper, and roast them in a 400° oven for 15 to 18 minutes or until cooked through. Allow them to cool; then flake them apart with a fork in a medium bowl. Add the remaining olive oil and all of the other ingredients (including extra salt and pepper), and stir to combine.