Much the same way that canned tuna should be used for certain dishes, such as tuna salad, that fresh tuna would never be suitable for, canned salmon is also the appropriate ingredient for some things — such as salmon salad. Pauletta Brown, who is something of a whiz with canned salmon, submitted this general recipe.
1 (14.75-ounce) can salmon, drained
¼ cup cucumber, chopped
¼ cup red bell pepper, minced
½ cup celery, chopped
2 tablespoons mayonnaise
1-2 wedges lemon
In a large bowl, combine salmon, cucumber, red bell pepper, and celery. Stir in mayonnaise to taste (you might want to use more or less). Squeeze in lemon juice, stir again, and season to taste with salt and pepper. Serve on a bed of mixed greens.
— Pauletta Brown
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