Today while making my salmon salad I was inspired by the beautiful fresh cranberries in the refrigerator as well as the lovely dill growing in my garden to create an interesting version of a salmon salad I have been making for some time now. While constructing this new recipe I was also moved to use a new oil blend, recently purchased at the Weston A. Price conference in my area, called Mary’s Saute Oil. It’s a combination of coconut oil, extra virgin olive oil and unrefined cold pressed sesame oil…it worked very well for this recipe and added a new dimension of flavor and increased nutrient density in it’s fatty acid composition. It turned out to be lovely as well as tasty. I’m excited to learn how it works for you and if you have any other variation suggestions…Enjoy!
1 small stalk of celery, diced
1/4 c homemade sauerkraut (you can also use capers, cultured vegetables, ume vinegar)
1 T fresh dill, minced
1 large green onion
zest of one lemon
juice of 1/2 of a lemon
2 – 3 T Mary’s Saute Oil
1 6oz can Wild Alaskan Pink Salmon (Sustainably caught and in a BPA free can)
Mix the first 6 ingredients in a small bowl. Drain, then rinse the salmon with filtered water. Stir salmon into previously mixed ingredients until well dispersed then add oil to moisten. The flavor intensifies with a brief time of resting…15 – 20 minutes. If you have any leftovers this dish will be good the next day.