Soft Foods · Lunch · by Mara
Tidewatcher's Lemon-Dill Salmon Cup
Moist Lemon-Dill Salmon Salad
Greek yogurt and a little light mayonnaise keep canned salmon moist without raw vegetable crunch. Use only when your care team has cleared fish, dairy, egg, citrus, and herbs; remove every skin and hard bone, and mash to the texture your plan requires.
- Total time
- 15 min
- Yield
- 4 small servings
- Serving
- About 1/3 cup
- Texture
- Finely flaked, moist, and cohesive
Ingredients
- 2 cans (5 ounces each) salmon in water, drained
- 1/3 cup plain nonfat Greek yogurt
- 1 tablespoon light mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest, optional
- 1/2 teaspoon dried dill
- Pinch of onion powder
Directions
- 1
Drain the salmon and inspect it carefully, removing all skin and any hard bones.
- 2
Flake very finely with a fork, then mash until no large pieces remain.
- 3
Stir together the yogurt, mayonnaise, lemon juice, optional zest, dill, and onion powder.
- 4
Fold the dressing into the salmon until evenly moist. Add 1 teaspoon of yogurt if any portion seems dry.
- 5
Divide into four servings and chill promptly. Eat slowly, chew thoroughly, and use within 3 days.
PER SERVING
Nutrition
- Protein
- 15g
- Calories
- 120
- Carbs
- 2g
- Fat
- 5g
- Fiber
- 0g
- Sugar
- 1g
- Sodium
- 250mg
Estimated from canned salmon in water, nonfat Greek yogurt, light mayonnaise, lemon, and dill. Contains fish, egg, and milk. Canned salmon and mayonnaise brands can change sodium and fat considerably.
Source: Independently developed from soft-stage salmon guidance from WakeMed and a Greek-yogurt dill dressing pattern from Boston Medical Center.
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