Cinnamon Curry Salmon Salad

This recipe includes staples I get from Costco that I think get the most bang for your buck in your food pantry: Canned salmon (or tuna) in a case of 6, the double bag of organic raisins, and the 5 pound bag of organic carrots. Easy to keep on hand, loaded with deliciousness and not much to frown at, and comparatively cheap. It’s hard to tell the size of the dish, but this salad was huge. I was hungry, but tracking my meals (as I only occasionally do) on FitDay, so I wanted to be good about dinner after accidently diving into some peanut butter with crackers mid afternoon. Approximate nutrition data for my mondo-cinnamon-curry-salmon-salad: 295 calories, 11 g. fat, 24 g. carbs, 22 g. protein. The best part: it’s not a traditional mayo slogged fish salad and the flavor combination is incredible! The cinnamon and curry bring an earthiness to the sweet of the raisins, contrasted with the sharp capers and lemon juice. It all works. Eat it on an enormous pile of greens and go for seconds.

Cinnamon Curry Salmon Salad
Adapted from Allrecipes
4 servings

Ingredients:
2 (6 ounce) cans water packed, skinned and boned wild salmon, drained and flaked
2 tsp extra virgin olive oil
1 tsp Dijon mustard
2 Tbs capers, drained
1 Tbs lemon juice
1 1/2 tsp cinnamon
1 tsp curry powder
1 tsp black pepper
1/2 tsp salt
1 stalk celery, diced
1/2 cup raisins

Instructions:
Combine all ingredients in bowl and stir well. Cover and refrigerate until use. Especially wonderful served on greens with roasted carrots and broccoli.

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