Pregnancy Friendly Classic Salmon Salad
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Learn more →Ingredients
4 servings
- 1 lb salmon fillet, skin-on or skinless
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 2 stalks celery, finely diced
- 3 tbsp red onion, finely minced
- 2 tbsp fresh dill, chopped
- 1 tsp capers, drained and roughly chopped (optional)
For serving
- mixed greens or butter lettuce, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Place the salmon fillet in a medium skillet or saucepan and add enough cold water to just cover. Season the water with a pinch of salt. Bring to a gentle simmer over medium heat, then reduce to medium-low and poach until the salmon reaches 145°F (63°C) on an instant-read thermometer and flakes easily when pressed with a fork, about 8–12 minutes depending on thickness.
- 2
Transfer the salmon to a plate and let it cool for 15 minutes. Remove and discard the skin if present, then flake the flesh into large chunks with a fork.
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