Tired of the same old lunch? Brighten up your midday meal with this incredibly fresh and vibrant salmon salad! Packed with crisp, colorful peppers, zesty scallions, and tender flaked salmon, this recipe is a celebration of simple, clean flavors. It’s light yet satisfying, and comes together in minutes for a perfect keto-friendly lunch or a sophisticated appetizer.
Ingredients
• For the Salmon Salad
• 1 ounce / 28 g cooked wild Atlantic salmon, flaked
• 1 tablespoon / 10 g green bell pepper, finely chopped
• 1/2 tablespoon / 8 g tomato, finely chopped
• 1/2 tablespoon / 7 g yellow bell pepper, finely chopped
• 1/2 tablespoon / 3 g scallions, green tops only, finely chopped
• 1 tablespoon / 11.5 g olive oil
• Salt and freshly ground black pepper, to taste
• For the Cream “Milk”
• 2.5 tablespoons / 37 g 40% heavy cream
• 1 tablespoon / 11.5 g olive oil
• For the Optional Cheese Chips
• 1/4 cup shredded cheddar or parmesan cheese
Instructions
1. For the Cheese Chips (Optional)
2. On a parchment-lined, microwave-safe plate, sprinkle the shredded cheese into 2-3 small, 1 to 2-inch circles.
3. Microwave on high for 60-90 seconds. Watch carefully and stop the microwave as soon as the bubbling ceases.
4. Let the cheese circles cool completely on the parchment paper until they become hard and crisp. If they are still soft, microwave for a few more seconds.
5. For the Salmon Salad
6. In a medium bowl, gently flake the cooked salmon into small pieces.
7. Add the chopped green peppers, yellow peppers, tomato, and scallions to the bowl.
8. Drizzle with about half of the olive oil (1 tablespoon) and season with salt and pepper to taste. Toss gently to combine.
9. For the Cream “Milk” & Serving
10. In a small glass or cup, whisk together the heavy cream and the remaining 1 tablespoon of olive oil until blended.
11. Serve the salmon salad immediately, using the cheese chips for scooping. Enjoy the cream “milk” as a beverage on the side.
Nutritional Information
• A Note on NutritionThis recipe is designed to be high in fat and low in carbohydrates, making it suitable for a ketogenic lifestyle. The specific macronutrient ratio will depend on the exact used. The side of olive oil-infused cream is intended to help meet daily fat targets. Please calculate nutritional values based on your specific products for accurate tracking.
Pro Tips
• For perfectly crisp cheese chips, watch them closely in the microwave. Ovens and microwaves vary, so pull them out the second the bubbling stops to prevent burning.
• Add a splash of red wine vinegar or lemon juice to the olive oil for the salad to create a quick, tangy vinaigrette.
• Fresh dill or parsley can be added to the salad for an extra layer of fresh, herbaceous flavor.
• The salad can be prepared a few hours ahead of time and stored in the refrigerator. For best results, add the olive oil just before serving.
FAQ
Q: Is this salmon salad recipe keto-friendly
A: Yes, this recipe is specifically designed for a ketogenic lifestyle. It is high in healthy fats and very low in carbohydrates, making it a perfect keto-friendly lunch or appetizer.
Q: Can I make this salmon salad ahead of time
A: You can prepare the salad a few hours in advance and store it in the refrigerator. For the best results and to keep the vegetables crisp, it’s recommended to add the olive oil just before serving.
Q: What can I use instead of cheese chips for scooping
A: If you don’t want to make the cheese chips, you can serve this salmon salad with celery sticks, cucumber slices, or large lettuce leaves (like romaine or butter lettuce) for a fresh, crunchy, and low-carb alternative.
Q: How can I add more flavor to this salad
A: To enhance the flavor, try adding a splash of red wine vinegar or lemon juice to the olive oil to create a simple vinaigrette. Fresh herbs like dill or parsley also make a delicious and fresh addition.
