I’m kinda like a cat. I love fish. When I was a vegetarian for a few years, I resisted burgers, hot dogs, steaks and even pork chops without any trouble. But fish? I remember pining away for albacore sashimi, when everyone else in my family enjoyed platters of it, on gorgeous beds of freshly-picked chiso.
I’m not a vegetarian now, so, I don’t have to resist eating fish. Sigh of relief! Recently, one of my friends gave me a can of wild Alaskan salmon. And I have been roasting sweet potatoes in the toaster oven like there is no tomorrow. Naturally, these must come together in a salad.
Salmon Salad with Sweet Potatoes
- 1/4 cup of canned salmon; (1/4 of $2.69* = = $.67);
- 1/2 of a roasted** sweet potato, sliced broadly (half of a 2/3 lb potato x $1.99/lb = = $.66);
- dab of mayo;
- dab of grainy mustard;
- greens/herbs to garnish.
Probably no-salt canned chickpeas would be a great addition to this salad. For visual interest, I added a stem of yu choy, chiffonade-d, fresh from the farmer’s market. By the way, Trader Joe’s canned salmon is great. Bay Beauty (a.k.a., Ocean Beauty) brand, which I used in this recipe, is decent quality.*** FYI, I googled around and found that warm potato/salmon salad is pretty common. So, feel free to change out the sweet potatoes for plain ones. I happen to love it cold, straight out of the fridge.
P.S. It’s a really lovely mix of sweet and savory. Kinda reminds me of Japanese food!
Also – I would love to try making a bean pie, but I want a recipe that someone can recommend personally. If you have one, please share!
*I think that is the cost of the Trader Joe’s wild Alaskan salmon. There are definitely cheaper brands.
**I usually roast a few sweet potatoes at 450 F for 1 hour in the toaster oven.
*** These opinions are not the result of fees/gifts.