- 10.5 ounces packed sockeye salmon (3 Ready-to-Eat Wild Sockeye Salmon pouches)
- ½ cup diced celery
- ½ cup diced scallions
- ¼ cup chopped fresh parsley (or herb of your choice)
- 1 lemon
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon hot pepper sauce
- ¼ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- Avocados for serving (optional)
- In a medium bowl, add juice of one lemon, mayonnaise and mustard. Whisk together to create the base of the dressing. Add in hot pepper sauce, paprika, salt and pepper. Whisk to combine.
- Add diced celery, scallions and chopped herbs to the bowl, along with 3 pouches of Ready-to-Eat Wild Sockeye Salmon from Seabear. Stir well to combine and refrigerate or serve immediately stuffed into avocado halves.
- Store in an air-tight container in the refrigerator. Salmon salad stays fresh in the refrigerator for up to 3 days.
Recipe Courtesy of Reed Dunn of Pesto and Potatoes (pestoandpotatoes.com)
A note from from the Author:
"When it comes to convenience during a Whole30™, pescatarians can have a hard time finding proteins that work. My answer to that is salmon pouches from SeaBear Wild Salmon. Their Ready-to-Eat pouches are great for travel or making a quick salmon salad, which I’ve done here and stuffed into an avocado.
This is a great alternative to a standard tuna salad and is a convenient way to create on-the-go, make-ahead lunches. Use the salmon salad to stuff lettuce leaves or put a scoop on top of a simple bed of greens."