Flaky Fish Mix (Print Version)
# Ingredients:
→ For the Salmon
01 -
1 ¼ pounds salmon chunk
02 -
½ tablespoon olive oil
03 -
1 teaspoon smoked paprika
04 -
pinch of kosher salt and fresh ground black pepper
→ For the Dressing
05 -
⅓ cup mayo
06 -
juice and zest from half a lemon (roughly ½ tablespoon zest and 1 ½ tablespoons juice)
07 -
2 teaspoons Dijon mustard
08 -
1 minced garlic clove
09 -
pinch of kosher salt and fresh ground black pepper
→ For the Salad
10 -
½ small diced red onion
11 -
3 big grated radishes
12 -
2 diced celery stalks
13 -
2 tablespoons chopped fresh dill
14 -
2 tablespoons snipped fresh chives
# Instructions:
01 -
Heat your oven to 375°F (190°C). Put some parchment on a baking tray and lay the salmon on it. Pour a bit of olive oil over the fish and sprinkle with paprika, salt, and pepper.
02 -
Pop the salmon in the oven for about 16-18 minutes till it breaks apart easily. Let it cool down, then tear it into chunks and put in a bowl. Stick it in the fridge for 5-10 minutes to chill.
03 -
Add your onion, radish, celery, dill, and chives to the cold salmon.
04 -
In another little bowl, mix your mayo, lemon bits, mustard, garlic, salt, and pepper together.
05 -
Pour your dressing over everything and give it a gentle stir.
06 -
You can eat this yummy salmon mix straight from the bowl, on butter lettuce, or in a sandwich or wrap.
# Notes:
01 -
You can keep this in a sealed container in your fridge for up to 2 days.
02 -
Want something lighter? Swap some mayo for Greek yogurt.