Ingredients:

  • 12 oz canned salmon, skinless and boneless
  • 1/3 cup high-quality mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1/2 cup Persian cucumber, finely diced
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp capers, drained and roughly chopped
  • 2 tbsp red onion, minced
  • 1/2 lemon, zested and juiced

Instructions:

  1. In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, lemon zest, and a splash of caper brine. Whisk until the mixture is completely smooth and pale yellow. This is the base of your triple acid balancing.
  2. Add the minced red onion, diced cucumber, chopped capers, and fresh dill to the dressing. Stir to coat the vegetables, which helps prevent them from releasing excess moisture later.
  3. Gently fold in the flaked salmon using a silicone spatula. Use a light hand to ensure the salmon maintains distinct, meaty chunks rather than turning into a paste. This strategic folding preserves the texture.