Another great Ellie Krieger recipe! This salmon recipe comes from one of my favorite healthy cookbooks, The Food You Crave by Ellie Krieger. I highly recommend it to anyone who is new to cooking salmon or trying to introduce new salmon recipes to their family. This healthy salmon recipe is always a winner and has been my go-to recipe for years.

I’m a huge fan of sweet and spicy flavors…though I wouldn’t consider the flavor in this dish spicy. It has great chili flavor but there isn’t any heat, so don’t let the term “spicy” mislead you. It’s the perfect amount of seasoning.

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If you are following a keto diet, this is a great keto salmon recipe to try, it is naturally low carb and high in good fat!

I’m slowly easing back into post-holiday life now that my kids are back in school. I hit the gym for a good hour-long cardio session this morning and am determined to drink a gazillion ounces of water today. I didn’t gain a million pounds over the holidays like I thought I would, but I did hit a level of feeling sluggish that I am not comfortable with, and I can attribute that to less sleep, less exercise and more of everything else if you know what I mean.

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Instead of tuna salad for lunch this week, I put together this healthy salad with leftover cooked salmon and a few simple ingredients I had in the fridge. I have been obsessed with salmon salad ever since I had it in Oregon a couple of months ago – it was one of the best salmon salad recipes I’ve ever tasted.

This salad is so delicious and a nice change from your average tuna sandwich. It’s a great low carb recipe filled with protein and healthy fats too.

I like to cook up extra salmon whenever I am making it for dinner so I can use the leftovers on salad, or in a salmon salad like this one. Cooking salmon is easy and takes no time at all. You can bake your salmon or broil it, I typically broil it when I just use a rub (like this salmon with sweet and spicy rub I make often).

How to cook salmon:

1. Preheat your broiler.
2. Place salmon filets on lightly greased aluminum foil lined broiler pan or baking sheet. Pat salmon filets dry with a paper towel, then sprinkle liberally with your favorite lemon pepper seasoning, salt and pepper. Drizzle a little olive oil over each salmon filet. Place under broiler and cook for 8-10 minutes or until salmon is turns lighter pink and flakes with a fork (cooking time for fish always depends on how thick your fish is). Set aside.

What do you put in salmon salad?

• 1/2 lb cooked salmon, flaked
• 1 heaping teaspoon light mayo (more if you like mayo)
• squeeze of lemon
• big pinch of salt and pepper (or lemon pepper if you prefer)
• 1 celery stalk, chopped small
• 1 tablespoon green onion, chopped

So good!

What else can you make with leftover cooked salmon besides salmon salad?

Try these Cajun Baked Salmon Cakes,  Salmon & Avocado Stuffed Lettuce Wraps or this Farfalle with Salmon, Lemon and Peas.

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Salmon Salad Recipe

• Author: Aggies Kitchen
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 2 servings
• Category: Fish

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This Salmon Salad is a nice change from your everyday tuna. Bake up extra salmon at dinnertime & use up the leftovers to create this protein packed salad!

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Ingredients

• 1/2 lb cooked salmon, flaked
• 1 heaping teaspoon mayonnaise
• squeeze of lemon
• big pinch of salt and pepper (or lemon pepper if you prefer)
• 1 celery stalk, chopped small
• 1 tablespoon green onion, chopped

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Instructions

1. Add your leftover flaked salmon to a bowl. Season well with salt, pepper (or lemon pepper), mayo and a splash of fresh squeezed lemon. Add chopped celery and green onion and combine well.
2. Serve on whole grain bread or pita or over salad with crackers. Or just eat it on its own.

Love salmon? Check out my other salmon recipes:

Broiled Salmon with Sweet and Spicy Rub

Salmon and Veggie Stir Fry

Blackened Salmon with Citrus Salsa

Almond Crusted Honey Mandarin Salmon

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Almost every time my sister in law Jamie comes to visit, she brings a cooler of fresh seafood from the Gulf.

You see, she lives up in the Panhandle of Florida, and has access to some of the best, freshest fish and seafood that I have ever tasted. You would think that living anywhere in Florida would give you the same access, but unfortunately in the Central Florida area where I live, good seafood is hard to come by.

Jamie get’s her seafood from a shop in Pensacola called Joe Patti’s and I’m not kidding you when I say it’s right on the water, with boats coming in and out of the dock adjacent to it packed with fish and shrimp from just miles off shore. The prices are great, and it is always such a treat to walk in there and see what they have freshly caught in their cases.

Yes, I have major Joe Patti envy.

SHRIMP SALAD RECIPE

Jamie has been making the best shrimp salad for as long as I can remember. I get excited when she mentions she’s going to make it on her visits because it’s honestly one of my favorite ways to eat shrimp. She dresses it very simply, with just a bit of mayo, fresh lemon juice, celery and of course Old Bay seasoning. Using Old Bay while cooking up the shrimp is key to this recipe.

What’s in shrimp salad?

Shrimp salad ingredients are simple! You steam fresh shrimp first in a mixture of water, vinegar and Old Bay seasoning. Once the shrimp is cooled down you toss it with:

• mayo
• coarse salt and fresh ground pepper
• celery
• lemon
• Old Bay seasoning

How do you make shrimp salad?

1. Steam shrimp in large pot with water, vinegar and old bay for 2 -3 minutes or until shrimp are pink. Drain and set aside to chill. (You can do all of this ahead of time and put in refrigerator). Peel and devein shrimp, then chop. Add shrimp to a large mixing bowl.
2. To chopped shrimp add mayo (start with 1/4 cup, add more if needed), celery, salt and lemon. Gently combine and sprinkle a bit of Old Bay to shrimp mixture and taste. Add more salt or Old Bay if needed.
3. Enjoy on rolls, rye bread or on it’s own over a bed of greens.

How do you make a good shrimp sandwich?

Shrimp salad makes great sandwiches. We love serving shrimp salad on fresh bakery rolls. Once the shrimp salad is prepared, scoop it into a fresh roll and top with lettuce and tomato if you like. Such a great lunch on a hot summer day!

My favorite way to eat Jamie’s Shrimp Salad – open faced on fresh rye bread with sliced summer tomatoes and of course, potato chips.

FAMILY

We always have fun when Jamie’s family comes to visit. Her girls are teenagers now and my kids just love being with them playing board games, swimming, painting nails, putting together puzzles or watching movies…and even partaking in a little karaoke. Some of our favorite memories are with Jamie and her family.

Gotta love a good time with the cousins. And yes, that big kid in the picture is my husband performing Earth, Wind & Fire’s September with little help from the kids.

Do yourself a favor. Find yourself some good fresh shrimp and make this salad for dinner. It screams summer and you will love it.

Enjoy … and Happy Summer!

If you love shrimp like I do, try these shrimp recipes:

Mango Salsa Shrimp Tacos with Avocado 

Cajun Shrimp and Cauliflower Rice Stir Fry

Skinnytaste Zoodles with Shrimp and Feta.

If you try this recipe, please let me know! Leave a comment, rate it (after you’ve tried it) and take picture and tag it #aggieskitchen on Instagram. I’d love to see it what you’re cooking!

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Jamie’s Shrimp Salad Recipe

• Author: Aggies Kitchen
• Yield: 6-8 servings

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Ingredients

• 3 lbs fresh shrimp (with shell)
• 3–4 tablespoons Old Bay seasoning
• 1 cup water
• 1 cup white vinegar

For the salad:

• 1/4–1/3 cup light mayo
• good pinch of salt
• 1 1/2 – 2 celery stalks, chopped
• 1/2 lemon, juiced
• Old Bay, to taste

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Instructions

1. Steam shrimp in large pot with water, vinegar and old bay for 2 -3 minutes or until shrimp are pink. Drain and set aside to chill. (You can do all of this ahead of time and put in refrigerator). Peel and devein shrimp, then chop and place in large mixing bowl.
2. To chopped shrimp add mayo (start with 1/4 cup, add more if needed), celery, salt and lemon. Gently combine and sprinkle a bit of Old Bay to shrimp mixture and taste. Add more salt or Old Bay if needed.
3. Enjoy on rolls, rye bread or on it’s own over a bed of greens.

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Click here to pin this Mango Salsa Shrimp Tacos recipe.

Every time I go to Costco, I come home with their big container of mango peach salsa. You know the one, right? It’s so good. My friend Sandy uses it a lot in her recipes like this Smoked Turkey Mango Chili recipe and this Crock Pot Salsa Chicken on Brown Rice and always inspires me to use it more in my cooking. Salsa is a staple in my kitchen and I go through so much of it weekly between using it as dressing for my taco salad or when I make something like our favorite Salsa Chicken and Bean Tostadas.

If you don’t shop at Costco, no worries, Newman’s Own makes a mango salsa and a peach salsa, and I’ve seen some at Target as well.

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Since February, I’ve been working hard at the gym to transform my body. Sounds extreme, I know, but really I’m just focused on building muscle and losing fat so honestly it’s not just about weight loss but more about inches and how my clothes are feeling. I experienced my first “success” last weekend that caught me off guard when I begrudgingly put on a pair of jeans (I hate wearing jeans, they make me cranky) and they surprisingly fit very well. It was a bit of a shock to me because although I have lost 8 pounds on the scale since the beginning of the year (it goes up and down after each weekend, weekends are tough for me), I haven’t really noticed since I typically wear workout clothes or leggings most days. Wearing jeans comfortably has always been a goal of mine and I call this major progress!

One of the most important things I’m working on right now in addition to my gym workouts is nutrition. I’m dedicated to using My Fitness Pal every day to track what I’m eating. I’ve been doing this 50 days now and I have to say, it really has trained me to stop before mindlessly eating or making a food choice I know I’ll regret later. Do I still eat pizza with my family on Saturday night? Yes, but less. I also drink a beer and eat tacos with my husband at lunch on Sunday, but just one beer (and too many tacos) and I try to walk extra later so my Fitbit can tell me how many exercise calories I burned to make me feel a little better. Or I just lay around on the couch and work extra hard at the gym the next day. I’m living a good, balanced life right now and seeing changes in my body and myself when it comes to food and I do think it has to do with being so much more mindful than I was before. It is not extreme weight loss and body transformation, it’s slow and steady and habit forming and that’s encouraging.

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I’ve officially been logging my food into My Fitness Pal for 36 days. That’s a huge accomplishment for me! The first week I started, it felt cumbersome and time consuming but by my 5th week it’s become a breeze. Most of the food I eat regularly is already there and I’m finding I try to eat a lot of the same or at least similar meals (I’ve read that eating similar “predictable” meals each day is a habit of fit people – I agree!). I’m down about 5lbs and feeling really good.

One meal I have in rotation this past month are these Sriracha Shrimp and Hummus Lettuce Wraps. They are pretty basic and easy to put together, and quick! You can use frozen cooked shrimp that you’ve defrosted (that is what I’ve been doing) or roast up a bunch of shrimp and eat in salad or wraps like this over a couple of days. I’ve been loving lettuce wraps like this lately as a change up from my usual salad.

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I find it hard to believe that this is the first zoodle recipe I’m posting here on the blog considering I’ve been enjoying spiralized zucchini (along with the rest of the internet) for quite a while now. If you ever want to really clean up your eating and bulk up on vegetables, start experimenting with your spiralizer – there are a ton of ways to enjoy veggies this way, the ideas are seriously endless.

Today’s recipe is from my friend Gina’s new cookbook, Skinnytaste Fast and Slow. You may already be familiar with her blog, Skinnytaste, and first cookbook The Skinnytaste Cookbook. We are big fans of Gina’s recipes in my house – my kids are constantly asking me to make this Loaded Baked Potato Soup and my husband absolutely loves this Slow Cooker Turkey Picadillo. Her recipes really are exactly how I like to cook – simple, flavorful and filled with real ingredients.

PURCHASE: Skinnytaste Fast and Slow

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Click here to pin these healthy recipes using canned tuna for later!

If you didn’t already notice, I’m a big fan of tuna. It’s one of my favorite ingredients to use when I’m looking for a protein packed lunch. Mashed with avocado or combined with celery, mayo and a little Greek yogurt for a more traditional – but lightened up – tuna salad, I like to eat tuna for lunch at least once a week.

Today I’m featuring 21 Healthy Recipes Using Canned Tuna from other bloggers as well as some of my very own personal favorites. Since I know that canned tuna is a pantry staple for most households, I hope you’ll find some ideas and inspiration to try something new!

If you see a recipe you’d like to try, let me know in the comments…or please share one of your own.

Have a great week!

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Before I talk about today’s recipe, I first want to thank every single one of you who took the time to fill out my recent Reader Survey. I read through every response and appreciate all of your comments and feedback. It was a treat to learn more about those of you who come here for my recipes!! Thank you thank you. If you have yet to fill one out and would like to, you can do that right here.

Today’s recipe is a special one. It is from my friend Andie’s new cookbook, Eating in the Middle: A Mostly Wholesome Cookbook and I’m so excited to share it with you. Her blog is a source of healthy recipes as well as wisdom and encouragement to live a balanced life after losing weight. Andie lost 130 lbs years ago and has shared her journey in her touching memoir It Was Me All Along (my review of it here). If you’ve ever struggled with weight, her very personal story about her struggles and relationship with food is one that many can and will relate to. (more…)

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I’ve been spending a lot of time lately trying to make my life easier. Not an easy task (ha ha). But really, as much as I hate to say the overused phrase “we are so busy”, the reality is – we are! Everyone is! What I am noticing most about all the busyness is that my weeks are so much less stressful when I am prepared with my planner filled out and our meal plans written out and shopped for. The weeks I’m not prepared, (most weeks unfortunately) I feel like I’m drowning. Not a fun feeling. I’m totally over that feeling.

For me, it really helps to have a deli-style salad like this blackened salmon salad made ahead and in the fridge.

My kids won’t necessarily eat it (my daughter and 18 month old might) but it’s something quick for my husband and I to throw into a pita, a roll or over a bed of greens and eat for an easy lunch or dinner. Some nights, I just want to throw together something quick like pasta and sauce for the kids, so it’s nice to have another (lighter) option ready in case I’m not really in the mood for something heavy like pasta.

Tuna salad or chicken salad are other great protein packed options that can easily be thrown into sandwiches or salads too. Nothing fancy…and it helps to avoid last minute take out nights that’s for sure.

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