Salmon Salad Crackers
This salmon salad is easy to make and great to have on hand. You can stuff it in a sandwich, a wrap, or lettuce leaves, and it’s great atop a salad and with crackers.
Makes
Serving size
Ingredients
2 (6-ounce) cans unsalted salmon, drained and flaked
⅓ cup chopped celery
¼ cup red onion, soaked in ice water for 10 minutes, drained, rinsed and chopped
¼ cup light mayonnaise
2 tablespoons capers, drained
2 tablespoons Italian parsley, chopped
⅛ teaspoon black pepper
32 low sodium crackers
Instructions
- Place the salmon in a small bowl and flake with a fork. Set aside.
- In a medium bowl, combine the celery, onion, mayonnaise, capers, parsley, and pepper. Mix well. Add the salmon to the dressing, tossing gently.
- Place a level tablespoon of salad on each cracker.
Cooking Tip
Onions are soaked in cold water to decrease their strong flavor. The cold water keeps the onions super crunchy, while the sulfur compounds that give onion its pungent, harsh flavor will fade in the water.
Choose your favorite low sodium crackers. Some options are Low Sodium Ritz® crackers, unsalted saltines, and Wheat Thins® with a Hint of Salt.
Take it up a notch by turning this snack into a fancy appetizer by topping each salmon salad cracker with a cucumber slice.
Salad holds up to 4 days in the fridge.
Recipe contributed by Akebia
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