By Riki Shore
Now that he’s working in an office again, he needs to pack a lunch. Of course, there’s a cafeteria where he can supplement his packed lunch, but that gets expensive in a hurry, so I try to have some lunchbox staples on hand.
Around our house, Rob takes care of breakfast, usually fried eggs for Stella and an omelet for me. He’s also in charge of espresso, and over the years he’s learned to make an excellent Iced Americano. He does this both because he likes to, and because I don’t really function well before 10am. I’d like to, and I can if necessary, but I just don’t naturally pop out of bed all ready to rumble.
So the other morning, after I had finished my omelet and was sipping my iced coffee, I noticed Rob’s empty lunchbox on the counter. I thought the least I could do was pack the guy some lunch. I called out to him that I would throw something together while he finished getting ready for work.
This salmon salad came together in a snap. Wild salmon is available year-round in cans. It’s affordable and an excellent way to increase your Omega-3 fatty acids. It also tastes great and pairs well with many veggies, herbs and other accompaniments. Let your imagination fly – substitute dill for the celery leaves, add some chopped pickles or capers, or top the whole thing with some fresh sliced avocado. The result will be delicious and in no time you’ll be whipping this up for your own lunch.
1 can wild salmon
1 2-inch piece of cucumber
1 celery stalk with leaves
Freshly ground black pepper
1 1/2 teaspoons Dijon mustard
1 tablespoon olive oil
1. Drain the can of salmon. Using a fork, place the salmon in a small bowl and mash it into bite-size pieces.
2. Thinly slice the cucumber and celery. Mince the celery leaves and shallot. Add them to the bowl and mix well.
3. Add salt and pepper to taste, the mustard and olive oil, and mix everything well. Taste and adjust seasoning as necessary. This salad will keep well, covered, in the fridge for one day.