Every Sunday as my husband drives us home from church, I am flooded with the memories of tuna salad sandwiches. Growing up that’s what Mom would “fix” for lunch for my sisters and me after church. (Yes, I wrote “Fix”! I am a Texan after all!) For her it was quick and easy… and well you couldn’t get much more affordable than that!
It’s comforting and slightly disturbing that food can be so deeply imprinted in our memories like that; our memories can absolutely influence our cravings. It serves as a reminder to be really intentional with my own children, for who we are to them is who they will become to their children. It’s legacy. It’s tradition. It’s food nourishing our spirits.
So… last Sunday as my family piled out of the car, my thoughts pivoted from tuna salad sandwiches to the leftover Wild Sockeye Salmon in the fridge. I LOVE leftovers. I joyfully anticipate leftovers like others look forward to a 5 star meal. It’s my way of extending the yummy experience, getting the opportunity to enjoy all of the amazing flavors twice.
It took me about 2 minutes to upgrade the tuna salad sandwiches of my past to a slightly more sophisticated, mayo-free, salmon salad studded with briny capers to create depth and contrast to the creaminess of the sour cream. I’m literally salivating as I type. Yes, I said sour cream!
The reason I replaced mayonnaise with sour cream is because mayonnaise contains refined and super processed soybean oil, sugar and preservatives… not exactly quality ingredients. Sour cream is ALL natural… well it should be. Read labels carefully. It should say “Cultured Cream” and maybe a few probiotics. That’s it!
1/2 cup Wild Sockeye Salmon, shredded
1 1/2 tsp of Sour Cream
1/2 tsp of Dijon Mustard
1 tsp Capers
1/2 tsp Flat Leafy Parsley
Salt and Pepper, to taste
Serve over Triscuits or any other 100% whole grain cracker. This would also be lovely on toasted sprouted bread as an open-faced sandwich.
If you are just now starting to try seafood, Wild, sockeye salmon is quite fragrant with a deep rich salmon flavor. I would suggest either a good quality canned tuna instead or an all-natural farm-raised salmon. Farm-raised salmon is less nutrient dense, but it also has a very light flavor. And if you have a sour cream aversion, try full-fat yogurt. Yogurt is full of probiotics and healthy fats.
Wild Salmon is a nutritional powerhouse:
• Heart healthy omega-3 fatty acids
• High quality protein
• Fat soluble vitamins—A, D and E
• Water soluble vitamins—Vitamin B and B6
• Minerals— Iron, calcium, zinc, magnesium, and phosphorus
Sour Cream contains a healthy fat called Conjugated Linoleic Acid aka CLA and depending on what type of sour cream you buy- it could have probiotics
Salmon Salad on Flaky Wheat Crackers
October 25, 2016
This is a slightly more sophisticated, mayo-free, salmon salad studded with briny capers to create depth and contrast to the creaminess of the sour cream. I'm salivating as I type! Wild Salmon is a nutritional powerhouse and sour cream contains a healthy fat called Conjugated Linoleic Acid aka CLA and depending on what type of sour cream you buy- it could even have probiotics!
- Prep: 5 mins
- Yields: 1 Serving