I don’t like cookies. I don’t bake cookies. I don’t like to bake anything. I guess peanut butter cookies are good. I like any kind of spice cake, gingerbread, that kind of thing. — Rachael Ray

Recipe

1 COMMENTS
Dilly Salmon Salad on Cucumber Rounds
Dilly Salmon Salad on Cucumber Rounds

Ingredients


  • 1 cup of leftover cooked salmon (mine was poached)
  • juice & zest from one lemon
  • 1/4 cup mayonaise
  • 2 tablespoons minced dill
  • 2 scallions, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1 cucumber, cut into rounds
  • or 4 slices of gluten-free bread, lightly toasted

Directions


  1. Place salmon in a medium bowl and gently break into chunks with a fork. Add lemon zest and juice, mayo, dill, scallions, and celery and toss together until evenly mixed.
  2. Scoop about 1 tablespoon of the mixture onto each cucumber round, and top with additional dill for garnish.
  3. Alternately, top each slice of bread with a thin layer of mayo, some cucumber slicess and baby spinach and a small scoop of salmon salad. Serve immediately.
Recipe Courtesy:  Alison Needham

Prep Time

10 minutes

Yield

4 servings
Rate this recipe:
Rating: 3/5 (7 votes)

Your Comment