Ingredients:

  • 1 can (6 oz / 170g) canned salmon, drained
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (15g) red onion, minced
  • 2 tbsp (8g) fresh dill, chopped
  • 1 tbsp (5g) capers, drained
  • 1/3 cup (80g) mayonnaise
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Place the drained salmon in a medium mixing bowl. Using a fork, gently break the salmon into bite-sized chunks, ensuring it retains distinct flakes rather than becoming a paste.
  2. In a small separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until the mixture is smooth and glossy.
  3. Add the diced celery, red onion, dill, and capers to the salmon. Pour the dressing over the top.
  4. Using a rubber spatula, gently fold the ingredients together from the bottom up until the dressing evenly coats the salmon and vegetables.