- 6 ounces canned wild salmon
- 1 tablespoon reduced-fat mayonnaise
- 1 teaspoon Dijon mustard (or more if desired)
- 2 tablespoons minced onion (optional)
This recipe is an upgrade on the classic tuna salad. I use canned wild salmon instead, which is one of the best sources of omega-3 fats and vitamin D — two all-star nutrients that benefit your body from head to toe!
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In a small bowl add the salmon, mayonnaise, mustard, and onion (if using), and black pepper to taste. Using a fork, mash the salmon and combine with the other ingredients.