I have been making this salmon salad for years, mostly in the summer.  Last week I got such a craving for not only some nicer weather, but this salmon dish.  I absolutely love it.

Salmon could be expensive these days.  Particularly the wild salmon, the kind that is supposed to be more healthy for us.  As it turns out, last week I found myself in Flushing, NY for the first time and discovered the many interesting and inexpensive markets there.  It’s a fascinating spot, once you walk out of the subway you literally feel as if you have been transported to China or Korea.  The markets carry wonderful produce as well as tons of fish!  The salmon, although not the wild variety, was calling out to me and I immediately thought I would use it in this salad.

This recipe is adapted from Ina Garten’s Salmon Salad.  The main change I made was swapping out the celery for edamame.  I’m sure the celery version is great, but I saw an opportunity to use edamame, a soybean, instead.    Edamame is a complete protein containing all of the amino acid building blocks.  It also provides an antioxidant boost from plant chemicals called isoflavones, is high in protein and fiber and is gluten free.  They are so easy to prepare because they are sold frozen, just like frozen corn.  All you need to do is defrost!  They are so delicious.

This dish is a sinch to make and holds up well in the fridge for a few days.  Actually, it gets better as it sits.  I find myself snacking on this by the spoonful when I have it on hand.  This salad is best served chilled, or at room temperature.  You can spoon some onto a mixed green salad, put some into endive spears as an appetizer or just eat it by the spoonful, as I usually do.

Treat yourself to a healthy, low-calorie snack for a change, one filled with healthy Omega 3’s, soy, protein and fiber.  You’ll feel a tiny bit better about the impending bikini season.  Maybe.  Ugh!

Here’s what you will need to serve 4…

Recipe 

1 pound cooked salmon, chilled (I  use fillets, no bones!)

1 cup frozen edamame, defrosted

1 tablespoon red onion, very small dice

2 tablespoons fresh dill, minced

1 heaping tablespoon capers, drained

1 1/2 tablespoons raspberry wine vinegar

1 1/2 tablespoons olive oil

salt & pepper to taste

Method

Cook the salmon.  (I usually just bake it in the oven at 375 for about 20 minutes).  Allow to cool completely.  Break up salmon into very large chunks, removing skin and of course any bones.  Place the salmon in a bowl.  Add the edamame, red onion, dill, capers, raspberry vinegar, olive oil, salt and pepper.  Mix well and serve chilled.

Salmon and Edamame Salad

 

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Author: Feasts And Fotos

Ingredients

• 1 pound cooked salmon, chilled (I  use fillets, no bones!)
• 1 cup frozen edamame, defrosted
• 1 tablespoon red onion, very small dice
• 2 tablespoons fresh dill, minced
• 1 heaping tablespoon capers, drained
• 1½ tablespoons raspberry wine vinegar
• 1½ tablespoons olive oil
• salt & pepper to taste

Method

1. Cook the salmon.  (I usually just bake it in the oven at 375 for about 20 minutes).  Allow to cool completely.  Break up salmon into very large chunks, removing skin and of course any bones.  Place the salmon in a bowl.  Add the edamame, red onion, dill, capers, raspberry vinegar, olive oil, salt and pepper.  Mix well and serve chilled.

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