Creamy Salmon, Corn, and Cucumber Salad

How to Make

• 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.