Barton Seaver wants you to eat your recommended 2-3 servings of seafood a week! And that’s not fishy advice, since Barton’s a sustainable-seafood expert and director of the Healthy and Sustainable Food Program at the Harvard Center for Health and the Global Environment. He’s also a chef and the author of the cookbook For Cod and Country. This is Barton’s recipe for salmon salad, and he likes to serve it on whole-wheat toast, with tomatoes and greens (spinach, romaine lettuce, or arugula).
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Colander
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Can opener
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Fork
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Medium-sized bowl
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Measuring spoons
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Lidded container
Ingredients
- 1 (7- to 8-ounce) can Alaskan sockeye or pink salmon
- 2 tablespoons mayonnaise or plain yogurt
- 1 teaspoon chopped celery leaves or fresh dill
- pinch salt
Notes
OR ELSE
- Instead of the celery leaves or dill, try using 1 teaspoon ground nutmeg, celery seeds, or ground coriander.
- Add 2 tablespoons sliced scallions or chopped fresh herb leaves, such as basil or cilantro.
- Add thinly sliced cucumber or avocado wedges to your sandwich.
Notes
OR ELSE
- Instead of the celery leaves or dill, try using 1 teaspoon ground nutmeg, celery seeds, or ground coriander.
- Add 2 tablespoons sliced scallions or chopped fresh herb leaves, such as basil or cilantro.
- Add thinly sliced cucumber or avocado wedges to your sandwich.
