Salmon and wild rice salad

By • February 29, 2012 2 Comments

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Author Notes: As a kid, I didn't like salmon, but my parents sure did. My mom would make salmon frequently...and then make salmon salad with my leftovers. I may not have liked the meal the night before, but I loved my mom's salmon salad. I added wild rice and a few of my own touches here for additional flavor and texture (sorry mom!).

I recommend serving this salad in lettuce cups or on bread with a little butter. It's also delicious with a fork!

Serves 4

  • 1 1/2 cups cold canned salmon (leftover works too)
  • 1 cup wild rice, cooked
  • 2 stalks of celery, thinly sliced
  • 1/4 large red onion, chopped fine
  • 1/2 cup raisins, coarsely chopped
  • 1/4 cup mayonnaise
  • 1/3 cup greek yogurt (2% or whole)
  • 2 tablespoons dijon mustard
  • 2 tablespoons whole grain mustard
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons minced chives
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • salt and pepper, to taste
  1. Mix everything together! Done.

More Great Recipes: Fish & Seafood|Rice & Grains|Vegetables|Appetizers|Entrees

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Comments (2) Questions (0)


about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Sounds great Jessica, the wild rice is a really nice addition.


over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum! :-) best directions ever! I actually had wild rice in one hand and salmon in the other last night - but my idea is a warm dish so I will still proceed if I have time.