Salmon is by far my favorite fish. Salmon (I prefer Wild Caught) is super rich in Omega 3 Fatty Acids. Also it is a great source of protein. 1 8oz. portion of Salmon contains about 46 grams of protein! When I was diagnosed with my autoimmune issues I consistently showed low potassium. Americans do not get enough potassium in their diets. Did you know that you should be getting somewhere between 3,500–4,700 mg of Potassium per day? Salmon is a great start to this at about 1160mg per 1 8oz. filet.
In my Mom’s recipe, she does not use mayo. She uses Wild Caught Salmon, Olive Oil, Apple Cider Vinegar, Fresh Dill, Capers, Red Onion, Celery, Salt + Pepper.
She and I have been raving about it since she made it! Everyone who has tried it (including my little girl) has given it 2 thumbs up.
Here’s how you can have your own!
2 pounds cooked salmon
1 cup small-diced celery (3 stalks)
1/2 cup small-diced red onion
2 tablespoons minced fresh dill
2 tablespoons capers
2 tablespoons apple cider vinegar
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
Preheat oven to 450 degrees. Bake Salmon filet in the oven on cookie sheet with olive oil for 8-11 minutes. Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, apple cider vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.
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