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.

Salmon 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.