Salmon Potato Salad (without mayo!)

photo-8.JPG

Perhaps you’ve heard the recommendation to eat fish twice a week, since fish and seafood are the major sources of healthy omega-3 fats and are also rich in other nutrients like vitamin D, selenium, protein and low in saturated fat. There are new guidelines that encourage pregnant women, women who may become pregnant, or breastfeeding women to eat 8-12 ounces of low mercury fish twice a week to benefit fetal growth and development. The same goes for children, though the serving size is naturally smaller. While I have always been a fish fan, Funk and I used to eat it only a couple times a month at home, and always out at a restaurant. Since having a baby, though, I have made a conscious effort to cook a fish dish at least twice a week, and now that Zacky eats what we eat, he gets it as well.

Despite these recommendations, most people are not coming close to eating fish once a week let alone twice. Perhaps it is uncertainty on how to cook it, cost, or taste preference (though there is a vast variety of fish and seafood flavors and textures!). I love using (BPA-free) canned salmon as an easy way to get fish into our diet without needing to cook it, and as a low-cost alternative to salmon filets. I made this potato salad dish for me and Zacky to enjoy for lunch throughout the week. The hummus makes a nice alternative to mayonnaise and the salmon adds protein to an otherwise carb-heavy dish. To include veggies, serve this over salad greens for a fantastic summer lunch.

Ingredients:

3 pounds small white potatoes, cut into bite size pieces

8 oz garlic hummus

12 oz canned boneless, skinless salmon (I like Wild Pacific, BPA free!)

10 oz jar of sweet green relish

1/4 cup olive oil

Salt and pepper to taste

Parsley for garnish

Boil a large pot of water. Place potatoes in water and bring back to a boil. Cook about 7-9 minutes until potatoes are soft. Drain potatoes and place in a large bowl.

Flake salmon into the large bowl with potatoes. Scoop hummus and relish into the bowl and pour in olive oil. Mix to combine. Season with salt and pepper. Garnish with parsley and serve warm or cold.

One Comment

  1. Posted June 25, 2014 at 2:12 pm | Permalink

    Wow Janel, this is great!
    I am a big lover of seafood, but hardly ever get around to make it (have been meaning to do salmon taco for sooo long!). I also am a big fan of smoked salmon, or “bacon of the sea” as I call it, but it is usually too expensive.
    Now in the Summer time, you don’t want food that’s too hot for the weather, and this here is such a nice mix! Great inexpensive way to get your omega-3 ^ ^ I have sometimes used hummous in salads instead of dresing or salsa and it works a treat 😀 I hope you have a great week so far 🙂 x

Post a Comment

Your email is never shared. Required fields are marked *

*
*

Pin It