When it’s this hot outside, the last thing I want to do is eat something warm! This salmon salad is a cure for the summer heat blues. And it’s super easy to put together! Whether you enjoy the spread as a protein-packed snack after a summer workout or as an appetizer at a picnic or party, it’s light, crunchy flavors will remind you that summer is a great time to be outside!
Bake the salmon filets. I did this the night before I wanted to serve it, so that the fish was good and cold by the time I was ready to use it!
Preheat your oven to 425°F, and lightly coat the fish with olive oil. Sprinkle with salt and pepper, and then bake the fish for 15 – 18 minutes. Let them cool to room temperature, then seal them in a container and refrigerate until you’re ready to use them.
Prep Step! Measure out your ingredients. Dice the red onion – you don’t want any chunks that are too big!
Last big step! (See how easy this is?!?) In a mixing bowl, break up the baked salmon into big chunks with a fork. You don’t want to shred it yet, because it will further break down as you mix in the other ingredients. Mix in the onion and capers.
In the yogurt container, mix together the yogurt, Worcestershire sauce, mustard, and spices. Add the sauce to the salmon mixture, and stir until combined.
Step Three and a Half. =]
Ok, well, one more small step. The salad will be best if it has a chance for the flavors to blend in the fridge, but no biggie if you’re in a rush! Slice up some tomatoes, add a few crackers and greens, and you’re all set to enjoy this light snack!