Ingredients
- 1 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska Salmon,
- drained
- 2 cups 2 cups red onion, chopped
- 2 cups 2 cups cucumber, seeded and chopped
- 4 cups 4 cups tomatoes, medium, seeded and finely chopped
- 1/2 cup 1/2 cup fresh parsley or cilantro, chopped
- 2 tsp. 2 tsp. jalapeo pepper, finely chopped
- 1/2 cup 1/2 cup lemon juice
- 1/2 cup 1/2 cup olive oil
- Salt and freshly ground black pepper, as needed
- Tortilla chips or 8 flour tortillas
- *For canned, remove skin and bones
Servings:
Units:
Instructions
- In large bowl, gently break drained salmon into large chunks.
- In a separate bowl, combine red onion, cucumber, tomatoes, parsley or cilantro and jalapeo. Stir in lemon juice and olive oil; add salmon
- chunks. Season with salt and pepper. Place in serving bowl.
- To serve, portion 1/2 cup per plate. Serve with tortilla chips as dip.
- Tips:
- Use fresh 8 flour tortillas to make tortilla rolls or wraps. Slice into pieces. For lower heat level, remove seeds from jalapeo before
- adding to salsa mixture.
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