Smokin’ Hot Salmon Salad

Okay, I am not a big fan of salmon and most of my friends know this about me. With that said, I will say that I grew up eating and rather liking canned salmon with hot pepper sauce (it’s a southern thing, I think), and salmon croquettes (fancy term for “salmon patties”) with ketchup. Maybe that killed the fish taste, I don’t know, but whatever mother served is what we ate, like it or not….except for liver, but that’s another story.

I had some canned salmon in the pantry, and one of my friends had just made some Buffalo Chicken Dip for the Super Bowl that I really liked, so I started thinking, “What if I made something similar with canned salmon?” Much to my surprise, it is better than I would have ever expected. Here is how I made it:

32 oz. canned boneless, skinless salmon, drained and flaked with a fork (I’m sure you could use fresh grilled or even smoked salmon for this)

1 small onion, diced

2 stalks celerey, peeled and diced

1/4 green pepper, diced

1/2 jalepeno pepper, diced (seeds in if you like hot)

1 medium kosher dill pickle, diced

3 T light mayonnaise

1 T ketchup

1 T fresh lemon juice

1 T rice vinegar

1 T Tapatio hot sauce

1-2 tsp Old Bay seasoning

2 tsp smoked paprika

1 tsp fresh ground pepper

1 tsp pickle juice

Assemble all of the diced vegetables in a large bowl, mix well. Add the salmon, mix into the vegetables, then add the wet ingredients which starts binding everything together. Continue mixing and add the spices last. Mix thoroughly and add additional seasonings to your taste preference. If you want wetter salad, simply add more mayo and/or ketchup. Serve on crackers and top with hot sauce and a little fresh lemon juice.

This is some smokin’ hot salmon, and maybe a recipe that I will continue making to get my fish in! Hope you enjoy! ~ Debbie

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