Salmon, Peas & Potato Salad

The fish provides protein and a good fat source, the potatoes will give you carbs and fiber, the lettuce offers fiber and the peas are a great source of protein and fiber.

Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Red salmon (canned) – alternatives are freshly cooked salmon, left-over salmon, or pink salmon (canned). As far as canned fish is concerned, I always prefer ‘in water’ instead of ‘in oil’; this will allow you to add the flavor and fat you want.
• Potatoes – you can also use rice.
• Peas – white beans, fava beans or edamames are great alternatives.
• Iceberg lettuce – any type of lettuce will do.
• Red onion – shallot or sweet onion are perfect substitutes.
• Creme fraiche – mayonnaise is an alternative, but it may alter the taste of the salad just a little bit. Creme fraiche is kinda sweet whereas mayonnaise is tangy.

How to Make Salmon, Peas & Potato Salad

I really don’t need to show you any step by step pictures as this is only a matter of mixing.

• Step 1 – Peel (if you prefer) and cook the potatoes until done. Add the frozen peas the last 5 minutes. Cool and coarsely mash the potatoes or cut them in smaller pieces.
• Step 2 – Drain the canned salmon and get rid of the tiny bones and skin.
• Step 3 – Mix all ingredients; salmon, peas, potatoes, lettuce, onion and creme fraiche.
• Step 4 – Add a little bit of olive oil, parsley, and salt & pepper to taste.
• Step 5 – Mix, but please do not overmix, you want to keep some chunks.

Another Fish Salad Recipe to Try

• Radicchio Shells with Tuna Fish Salad

Print Recipe

No reviews

Salmon, Peas & Potato Salad

Author: Marinka

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time15 minutes mins

Course: Salad

Cuisine: American

Diet: Egg-free, Gluten-free, Grain-free, Nut-free

Servings: 2 people

Pin Recipe Facebook

Did you make this recipe?Please consider Leaving a Review!

Ingredients

 

1x2x3x

• 8 ounces small potatoes
• 3 ounces peas, frozen
• 12 ounces red salmon, canned
• 3 ounces iceberg lettuce, coarsely chopped
• 1/8 red onion, finely chopped
• 2 tablespoons creme fraiche
• 1 tablespoon olive oil
• 2 tablespoons parsley, finely chopped
• salt & pepper

Cook ModePrevent your screen from going dark

Instructions

 

• Peel and cook the potatoes with some salt until done. Add the peas during the last 5 minutes. (NOTE 1)
• Allow to cool and coarsely mash the potatoes. (NOTE 2)
• Drain the canned salmon and get rid of the tiny bones and skin. (NOTE 3)
• Mix salmon, peas, potatoes, lettuce, onion and creme fraiche.
• Add a little bit of olive oil, parsley, and salt & pepper to taste.
• Mix again, but please do not overmix, you want to keep some chunks.

Notes

1. You can also use the potatoes unpeeled. It will give you extra flavor and extra fiber.
2. Instead of mashing, you can cut the potatoes in smaller pieces.
3. You may also find salmon skin and darker salmon pieces that may not show so nice in your salad, the latter are OK to eat.

Nutrition

Calories: 452kcal | Carbohydrates: 29g | Protein: 45g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 668mg | Fiber: 6g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Have you tried this recipe? Tag me Today!Leave a review below and share a photo on Instagram. Tag @agourmetfoodblog and hashtag it with #agourmetfoodblog