Catalyz Nutrition

Wild salmon beats out tunafish on the nutrition front -- has more healthy omega-3 fats, vitamin A & D, and less mercury.    This salad can be served on lettuce just like tunafish salad.   It's an easy thing to grab for a nourishing, quick meal once you've got a batch made.    And is very economical compared to most fish meals!

Ingredients to make enough salmon salad for two servings:

Can of wild-caught Alaskan salmon, 7.5 oz.  (cleaner and healthier than Atlantic or farmed salmon)
1/4 cup finely chopped celery
4 Tablespoons drained capers
Small piece of raw onion (about the size of 1-2 big cloves of garlic)
Salt, pepper, and healthy mayonnaise - to taste!

Drain salmon from can, put into mixing bowl.   Add finely chopped celery and capers.    Either chop small piece of onion VERY finely -- or better yet (lazy method!) -- put small onion piece in a hand-held garlic press and squeeze onion juices into bowl.     Take a fork and blend.    Add enough mayo, salt, and pepper to suit your tastes.    Serve salad (cold) on lettuce with a squirt of fresh lemon juice.

Note:  try to avoid mayonnaises made from unhealthy vegetable oils.   The healthiest mayonaises are made from expeller-pressed olive oil, sesame oil, or coconut oil.   These aren't usually available in standard grocery stores, but can often be found at stores like Whole Foods or online.  

If you are adventurous, it is not hard to make your own mayonnaise -- see an excellent recipe at http://kellythekitchenkop.com/2009/06/homemade-mayonnaise-recipe-that-tastes-great-finally.html.   (Note:  you can skip the whey in this recipe, but then you must finish it in a week or less - the whey acts as a preservative that makes the mayo last a month or two...)    If that sounds like too much work, check out Whole Foods or your local health food store -- or here's a very healthy and nourishing mayo available that can be purchased online:   http://www.wildernessfamilynaturals.com/mayo.htm