Salsa-fied Salmon (or Tuna) Salad

What’s up guys?

Glad you liked the His & Hers post from yesterday! Sounds like I’m not the only one who has a bottomless pit male in her life and thanks to all of those with advice on how to maintain the balance when it comes to mealtimes!

Now who wants the deets on that salmon salad?

This is a “recipe” that I’ve had in my arsenal for many many years. While I’d love to take sole credit for it’s original creation, it’s actually from the genius mind of a friend of mine who was my personal trainer in college.

He was the best at coming up with throw-everything-in-a-bowl-and-see-what-happens kind of recipes and they NEVER failed to disappoint in the flavor department…even if they weren’t exactly easy on the eyes.

Over the years, I’ve changed up the ingredients a bit, but you’re still left with a SUPER simple recipe great for a healthy lunch that’s a cinch to pack up and go or, with the weather getting warmer, a light no-cook dinner for those too-hot-to-cook nights. And well, if 70 degrees+ days are not in your immediate future, it also tastes great after a spin around the microwave! 😉

Salsa-fied Salmon (or Tuna) Salad

by Heather Powers

Prep Time: 10-15 minutes

Cook Time: N/A

Ingredients (Serves 2)

  • 1/2 cup canned salmon (or 1 small can of tuna)
  • 1/2 cup cooked brown rice*
  • 1/4 cup mild-flavored salsa
  • 2 tablespoons finely diced onions
  • 1/8 cup shredded carrots (optional)
  • 1/2 teaspoon seafood seasoning (or other all purpose seasoning)
  • salt & pepper to taste
*You could also substitute for any other grain (quinoa, bulgar, or couscous would be great)!


1. Combine all ingredients in a bowl.
2. Stir to mix.
3. Serve “as is” or on top of a bed of greens in true “salad” form.

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And then, if you’re in a similar situation, you’ll hand over the bowl to your significant other and go back to the kitchen to fix some for yourself! 😉

Until making this the other day, I forgot how much I liked it! I love making up a BIG batch and then packing it up during the week for lunch…and it also forces me to use up some of the 500 containers of grains I have in my pantry instead of always relying on my quick and easy quinoa!

How many grain-horders do I have out there? Do you find yourself always cooking a particular one and leaving the rest?

What is your favorite it’s-too-hot-to-eat meal?

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6 Responses to Salsa-fied Salmon (or Tuna) Salad

  1. I’ve never thought to mix my tuna/salmon with salsa before! Great idea! 😀

    Oh my gosh, you don’t even want to know how many grains I have in my pantry. I could probably open up a bulk food store in my kitchen with all my grains. 😛 I almost always opt for quinoa or brown rice though and totally neglect the rest. I have a canister of wheatberries that I bought in September and I think I’ve only used them once. I need to start switching it up more!

    • kissmybroccoli says:

      OHMYGOSH!! You don’t even know how relieved I am to hear this! And I have a container of wheatberries too…but I’ve NEVER touched them! …I think it’s the whole, you need to soak them beforehand thing…we both know how good I am with doing that with my dried beans! 😉

  2. Oh, so pretty! This looks delicious. I love salmon salads

  3. Mm, I’ve never thought to add grains to my salads! Sounds awesome Heather, and it looks great!

  4. Lou says:

    Yummo… crumbled firm tofu would be great in this tofu for us vegans 🙂

  5. Pingback: Three “P” Thursday | Kiss My Broccoli

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