Creamy Salmon, Corn, and Cucumber Salad Recipe

"At our vacation home in northern MI; summers included lots of fishing and lots of gardening. My Mom had to come up with ways to use up all those garden vegetables; as well as tons of salmon (caught on Lake Michigan). Mom had a quite a few variations of this simple cucumber and corn salad; and this was one. When you come home with 3-4 HUGE salmon or Chinook every weekend - there is only so much you can eat and freeze. Luckily, our neighbor had a meat packing company; and, he smoked and canned many of the fish we caught. So, canned salmon was a stable at our house. Back in the day, Mom used to stuff this salad in a tomato, or, on a toasted English Muffin. Today, I too like this in a tomato; but ... it is delicious served in an avocado half, in a pita pocked; or, just on a bed of mixed greens. Now, to update this ... I prefer to use fresh salmon (poached) vs canned; however, canned is just fine. Also, I like yogurt vs sour cream in my version, but either can be used. It is refreshing and light. A perfect lunch or light dinner."

Step by Step Method

Step 1

Salmon ... Now, I like to use fresh salmon vs a canned salmon; but, both can be used for this recipe. I usually pick up a 6-7 oz piece; and poach it. It takes just a few minutes; and, easy to do. Add about 1/2" water in a small saute pan along with the fish. Bring, to medium heat, reduce to medium low and simmer for 5-7 minutes covered. You want the fish firm; yet, still pink and tender in the center. Remove to a plate to cool; and, remove the skin if necessary. Then, lightly break it up, in big pieces with a fork. I like to refrigerate the salmon, so it is cold when I add it to the salad.

Step 2

Salad ... Add the corn, cucumber (see note), celery, scallions, herbs; and toss to combine.

Step 3

Note: I normally use a regular cucumber vs a seedless (or English) cucumber. Simply peel and cut lengthwise; using a spoon, lightly scoop out most of the seeds. Yes, English or seedless cucumber still have some seeds - and, there is a lot of water in those seeds. So, I do like to remove the seeds in both. Obviously, the seedless cucumber has less seeds.

Step 4

Dressing ... Add the mayonnaise, yogurt, Old Bay (add most of it, you can always add more), salt, and pepper to a small bowl; and, mix to combine. Now, I don't like my salad too WET or over dressed; but, if you like a 'wetter' salad - simply double the dressing. Season again with salt and pepper if necessary.

Step 5

Finish ... Add the salmon last, because you do NOT want to break it up too much. Toss lightly to combine. I normally plate this on a bed of greens, for lunch or a light dinner. But, it is delicious stuffed in a tomato, avocado half; or, in a pita pocked, etc. Garnish by squeezing a little lemon over the salad.

Step 6

Serve and ENJOY! ... Perfect served with a cup of soup. Great for a brunch, lunch, or light dinner. This will serve 3-4 main dishes; or 6 smaller portions.