–salmon (size of 4 decks of cards, 1 pound)
–celery (3 stalks, fresh, finely chopped)
–sweet pickle relish (1 heaping tablespoon)
–green onions (3, fresh, chopped)
–mayonnaise (at least 3 tablespoons, to taste; bottled)
–Dijon mustard (1 tablespoon, bottled)
–salt and pepper
–dill (dried, 2 tablespoons)
1 – Place the salmon in a covered baking dish with one-eighth cup water. Season with salt, pepper, and olive oil. Sprinkle generously with dill. Microwave on high for 7 minutes.
2 – Removing from the water, break the salmon apart in bite-sized pieces. Place in a mixing bowl. Add the celery, pickle relish, green onions, mayonnaise, and Dijon mustard. Fold all together gently, leaving some salmon in bite-sized pieces. When placed in the serving bowl, add more dill to the top of the salad.
3 – Place in the refrigerator for at least 2 hours prior to serving.
4 – Serve the salmon salad chilled.
–salmon salad inspired by Salmon Recipes (a kindle e-book).