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Easy canned salmon salad with parsley

August 15, 2012

It’s summer, I want something light to eat, and I’m too lazy to cook. With many cans of salmon in reserve and parsley always stocked in the fridge, I decided to randomly whip up a salad out of those ingredients with my tomatoes.

It was a pretty successful experiment. Although the flavor of parsley can get pretty overwhelming quickly in most recipes if too much is used, it complemented the salty, fatty salmon and sweet tomatoes really well.

1 14oz can of salmon
1 bunch parsley
1 large tomato
1 small lime
ground black pepper to taste (I used 1/8 tsp)

(1) Roughly chop parsley and dice the tomato. Add to a large bowl.
(2) Open can of salmon and flake into the salad. Toss, juice the lime into it, add ground black pepper, and toss again.
(3) Serve cold.


Dai Dai


From → Recipes

  1. This looks so good in the picture! I was honestly surprised that it’s canned salmon – it looks so flaky! đŸ™‚
    I loooove salmon and this salad looks excellent!


    • Thank you! I personally love the colors so I was really happy to take the picture of this salad.

  2. Jazmin permalink

    I wonder if I can add feta cheese…

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