Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Crunchy Wild Alaskan Salmon Salad

 
One serving costs about $1.83

$1.83 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 dairy-free,pescetarian,dairy free,pescatarian salad
spoonacular Score:76%

Spoonacular Score: 76%

 

Need a dairy free and pescatarian main course? Crunchy Wild Alaskan Salmon Salad could be a tremendous recipe to try. For $1.83 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 262 calories, 19g of protein, and 7g of fat each. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. If you have onion, bread, mayonnaise, and a few other ingredients on hand, you can make it. To use up the low fat mayonnaise you could follow this main course with the Lemony Fruit Cake as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Try Marinated Wild Alaskan Salmon and Avocado Salad with Watercress, Wild Alaskan Salmon with Raspberry Chipotle Sauce and Mango Salad, and Hungry? Wild Alaskan Pink Salmon Patties with Spicy Arugula Salad for similar recipes.

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The District 7 Estate Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

District 7 Estate Chardonnay

Our 2012 vintage has aromas of tropical fruit and butterscotch that lead into a lively blend of pear, pineapple and citrus flavors

» Get this wine on Amazon.com

Ingredients

Servings:
4 cups
4 cups arugula
arugula
2 Tbsps
2 Tbsps celery
celery
1 Tbsp
1 Tbsp low fat mayonnaise
low fat mayonnaise
4 oz
4 oz salmon filets
salmon filets
2 Tbsps
2 Tbsps sweet onion
sweet onion
2 Tbsps
2 Tbsps sweet pickle relish
sweet pickle relish
4 slices
4 slices whole wheat bread
whole wheat bread
4 cups arugula
4 cups
arugula
2 Tbsps celery
2 Tbsps
celery
1 Tbsp low fat mayonnaise
1 Tbsp
low fat mayonnaise
4 oz salmon filets
4 oz
salmon filets
2 Tbsps sweet onion
2 Tbsps
sweet onion
2 Tbsps sweet pickle relish
2 Tbsps
sweet pickle relish
4 slices whole wheat bread
4 slices
whole wheat bread

Equipment

oven
oven
oven
oven


Instructions

  1. Season salmon filet with salt and pepper and bake in 350 degree oven for 20 minutes until salmon just flakes. Remove from oven and cool in the refrigerator.
  2. Flake cooled salmon and combine with remaining ingredients, except arugula.
  3. Place half the mixture in your bread of choice.
  4. Top with arugula.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.83
Ingredient
1 cup arugula
2 tablespoons celery
1 tablespoon low fat mayonnaise
4 ounces salmon filets
2 tablespoons sweet onion
2 tablespoons sweet pickle relish
4 slices whole wheat bread
Price
$0.29
$0.06
$0.07
$2.52
$0.06
$0.26
$0.40
$3.65

Tips

Price Tips

  • If you want the health benefits of salmon without the pricetag that comes with fresh and even frozen fillets, look for recipes using canned salmon.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • Wild Alaskan salmon is considered the most sustainable choice.

Disclaimer

Nutritional Information

Quickview
261 Calories
18g Protein
7g Total Fat
30g Carbs
34% Health Score
Limit These
Calories
261
13%

Fat
7g
11%

  Saturated Fat
1g
8%

Carbohydrates
30g
10%

  Sugar
8g
10%

Cholesterol
32mg
11%

Sodium
432mg
19%

Get Enough Of These
Protein
18g
38%

Manganese
1mg
63%

Selenium
43µg
62%

Vitamin B3
7mg
36%

Vitamin K
33µg
32%

Vitamin B6
0.61mg
30%

Vitamin B12
1µg
30%

Phosphorus
239mg
24%

Vitamin B1
0.34mg
22%

Vitamin B2
0.36mg
21%

Copper
0.38mg
19%

Magnesium
69mg
17%

Fiber
4g
17%

Folate
57µg
14%

Potassium
492mg
14%

Vitamin B5
1mg
14%

Iron
2mg
12%

Zinc
1mg
10%

Vitamin A
485IU
10%

Calcium
88mg
9%

Vitamin E
0.61mg
4%

Vitamin C
2mg
3%

covered percent of daily need

Related Recipes