Salmon, sauerkraut, and fennel sounds like a weird if not downright disgusting combination but it’s my favorite new summer salad! Tinned salmon is both economical and healthy, loaded with the Omega 3 fatty acids that fish is famous for. Canned pink salmon is frequently on sale—currently at my Walgreens a whopping 15 oz can costs $1.99—and the possibilities are endless. Needless to say, you may use fresh salmon instead!
I use fennel instead of celery because its anise flavor pairs well with both the kraut and the salmon as well as providing the all-important crunch factor. But celery is fine too, just add ¼ tsp allspice or Chinese Five Spice.
Raw kraut contains those probiotics which promote intestinal health; while you can prepare it yourself, it’s a lengthy process and why fuss when (in Santa Cruz) Farmhouse Culture makes it for you? New Leaf sells several flavors of their organic, fresh, probiotic kraut…my favorite to mix with the salmon is horseradish leek. So the onions and horseradish are already added for you!
This dish can be whipped up in under 10 minutes, feeds 6-8 people, contains virtually no sodium, will keep in the fridge for several days, and costs little—even when the canned salmon is full price ($4.99).
Ingredients
1 15 oz can salmon
½ fennel bulb, chopped
1 lemon, rind and juice
2 Tbsp mayo
1 tsp Worcestershire sauce
1 tsp capers
½ tsp pepper
½ tsp dried dill
Tinned salmon does require cleaning; I suggest that you dump the contents into a sieve over the sink as you will need to remove the skin from some parts of the tightly packed fillets. You do not have to remove the bones, in fact, in their softened state they are a very good source of calcium and are not noticeable on the palate.
Add the remaining ingredients, mix, and enjoy the accolades!