This recipe is a combination of my Baked Salmon and Salmon Salad recipes. The marinade is made the day before, making the next day assembly of this tasty dish very easy. The salt free salmon used in this recipe has 85 milligrams of sodium for 3 ounces. If you cannot find this product, adjust the total milligrams of sodium according to the sodium content of the product you purchase.

2 servings: 86 mg. sodium per serving

1 can (6 oz. salt free) salmon
1/4 cup chopped onion (1/4-inch pieces)
1/4 cup chopped green bell pepper (1/4-inch pieces)
1 clove garlic, minced
1 Tablespoon plus 3/4 teaspoons fresh lemon juice, divided
1/8 teaspoon black pepper
1/8 teaspoon lemon pepper with garlic and onion *
2 teaspoons healthy oil
2 Tablespoons lower sodium mayonnaise
1 Tablespoon plain Greek yogurt
1/4 teaspoon black pepper
1/4 teaspoon fresh lemon juice
1 cup torn Romaine lettuce leaf

Prep. Instructions

Marinade

Combine the chopped onion, bell pepper and garlic in a bowl.

2. Combine 1Tablespoon plus 1/2 teaspoon fresh lemon juice and the next two ingredients in a separate bowl.

3. Heat oil over medium low heat in an 8-inch skillet. Add onion mixture. Cook, stirring often, until the onions are tender, about 5 minutes.

4. Add lemon juice mixture. Stir to combine. Turn heat down to low. Simmer until the vegetables have absorbed almost all of the lemon juice, about 5 minutes. Place in a jar and refrigerate overnight.

Salmon Salad

1. Drain and rinse the canned salmon in a colander. Break into small pieces; remove bones, if any. Place salmon into a bowl.

2. Combine mayonnaise with the next three ingredients in a separate bowl. Stir to combine well.

3. Add marinated vegetables to the salmon. Stir to combine. Add mayonnaise mixture. Stir to combine.

4. Add torn lettuce leaves. Stir to combine. Place in refrigerator for 1/2 hour. Stir salad again. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds