Chris and I are always looking for ways to live and eat well on our budget. I go out of my way to shop at a few different grocery stores to make every dollar count, and we pick up farm-fresh food from our co-op twice a month. Last week Chris spotted a deal for wild-caught Alaskan salmon for just $8.99/lb at Whole Foods. It was a 50% savings, so I knew it was time to stock up.
I bought 13 pounds and promptly put 11 pounds into the freezer. With one of the remaining pounds I made a quick and healthy salmon salad. I topped a couple slices of crusty French bread with a generous portion – kinda like a super gourmet tuna salad sandwich. My Paleo husband enjoyed it atop a spinach salad.
1 pound salmon, cooked (I poached it, but roasting or baking are good options, too)
1 shallot, minced
1 teaspoon dried tarragon (fresh would be great if its available)
2 tablespoons Dijon mustard
a few tablespoons olive oil
kosher salt, pepper
Flake the salmon and put it into a bowl. Add remaining ingredients and stir well. Serve as a sandwich, in a salad or on its own.
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