Ingredients:

  • 14 oz (400g) canned salmon, drained and flaked
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp (15g) capers, drained
  • 1/3 cup (80g) plain Greek yogurt
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 tsp (5ml) Dijon mustard
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Drain the canned salmon thoroughly using a fine mesh strainer to remove excess moisture. Place the salmon in a large mixing bowl and use a fork to flake it into bite-sized chunks. Do not mash it into a paste.
  2. In a separate small bowl, combine the Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
  3. Whisk the dressing ingredients until smooth and the mustard is fully incorporated.
  4. Pour the dressing over the flaked salmon.
  5. Add the diced celery, minced red onion, parsley, and capers.
  6. Gently fold the mixture with a spatula until the salmon is evenly coated.
  7. Stop mixing as soon as the ingredients are combined to avoid mashing the fish.
  8. Taste and add an extra squeeze of lemon if you want more brightness.