A couple of weeks ago I was thrilled to discover watermelon radishes at our local Saturday Morning Market. I snatched them up eagerly, because I had only ever seen them on television and was excited to have some of my very own.
It turns out, they are pretty much just like regular radishes in taste, just slightly milder. But the color is just so beautiful that they were begging me to be used. Unfortunately though, I can only eat so many salads, and so I was pressed to find some other use for them.
I discovered a delicious recipe from Ellie Krieger in her book You Have It Made, for an Herbed Salmon Salad. This is a similar concept to tuna salad, but with canned salmon and so many wonderfully green herbs and vegetables that it sings of spring time freshness. You really don’t even need to eat this with anything. It is full of flavor and so many satisfying textures, just like a good entrée salad.
I love fresh salmon, but I didn’t know what to expect with canned. To my surprise, this recipe was better than decent—my husband and I couldn’t stop eating it. It is so fresh and light! We both agree it reminds us a little of ceviche with its bright acidity and crunchy veggies.
I eat this happily with a fork, right from the bowl, but crackers are a good idea too.
Radish and Herb Salmon Salad
- 3 5 oz. or 6 oz. cans solid skinless, boneless salmon well drained*
- 2 stalks celery finely diced
- 1/4 cup radishes finely diced (about 2 radishes)
- 1/2 cup fresh italian parsley chopped
- 1/4 cup fresh chives chopped**
- 2 Tablespoons capers drained
- 3 Tablespoons olive oil
- 3 Tablespoons fresh lemon juice
- 1 Tablespoon dijon mustard
- 1/4 teaspoon freshly ground black pepper
- Pinch of salt
- 4 Tablespoons mayonnaise (I like Blue Plate)
Place the salmon in a large bowl and flake it into small pieces with a fork. Add the celery, radishes, parsley, chives, and capers and toss to combine.
In a small bowl, whisk together the oil, lemon juice, mustard, and pepper. Pour the dressing over the salmon, add the mayonnaise and stir until evenly combined.
If you’re not partial to measuring, you may end up needing a bit more dressing. Add a spoonful of mayo, a splash of olive oil or caper juice, a dab of dijon, or a squeeze of lemon, until you get the right consistency and balance of flavor.
*Buy good quality canned salmon. Look at the ingredients and make sure it is just salmon, salt, and either water or olive oil.
** Chives have a delicate onion flavor, milder than scallions. If you have some leftover and you aren’t sure how to use them up, they are delicious on scrambled eggs!
Recipe adapted from Ellie Krieger