1 salmon fillet, cooked and flaked, about 3 ounces
2 tablespoons Salmon Dill Sauce
1 tablespoon chopped sugar free sweet pickle
Salt and pepper, to taste
Mix all of the ingredients and chill until serving time.
Makes 1 serving
Do not freeze
Per Serving: 262 Calories; 18g Fat; 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
I had a leftover piece of salmon and lots of the sauce so I decided to combine them into a salad. The sauce needed to be spiced up a bit so I thought a little pickle might do the trick. I used a Mt. Olive sweet gherkin which gave the salad a nice flavor. Chopped dill pickle might be nice too.
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