Recipe & Photo Source: FoodHero.org

 

Number of servings: 6

Time for preparation (including preparation and cooking): 10 minutes

 

Ingredients:

 

1 can (14.75 ounce) salmon, drained

1⁄4 cup pickle relish (dill or sweet) or chopped pickles

1⁄4 cup plain nonfat yogurt

2 Tablespoons light mayonnaise

2 Tablespoons lemon juice (about 1/2 lemon)

 

Directions:

 

1. Remove skin and large bones from salmon. In a medium bowl, break up salmon and mash small bones with a fork.
   2. Add relish, yogurt, mayonnaise and lemon juice.
   3. Mix together until well combined.
   4. Chill before serving. Serve on a bed of salad greens or use as a sandwich filling.
   5. Refrigerate leftovers within 2 hours.

Notes

• Small bones are soft after canning. They can be mashed and eaten for more calcium.