I found a very easy recipe in Women's Health mag, which I modified slightly by using Greek yogurt (vs regular yogurt) and nixing the capers that the original recipe called for. Capers are effing gross, sooooo.... NO THANKS.
Here's what you need:
- half an English cucumber (one of those looong cukes) or just one regular cucumber. (Canadian? American? I dunno, it's rude to ask.)
- 1 can of salmon
- 2-3 tbsp Greek yogurt (I accidentally bought lime flavored Greek yogurt and then had to go back to the store to buy even more yogurt in a non-lime flavor... so choose your yogurt carefully.)
- 1 tsp mustard (the recipe called for yellow mustard but I used dijon and it was delightful)
- 1 small tomato
- 1/2 an avocado
- salt and pepper, to taste
First, cut your cucumber in half length-wise and scoop out its seedy innards, leaving a channel down the center of each half:
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| . i wanna scoop, baby . |
In a bowl, mix together your salmon, yogurt, mustard, and salt & pepper. Combine well.
Chop up the tomato and avocado.
Stuff the cucumber halves with your salmon mixture...
I made this for myself for dinner one night, sprinkling the top of the cucumber boats with the avocado and tomato. It was a filling and refreshing light summer dinner.
If it's your first time buying canned salmon don't be alarmed that there are bones in it. I freaked out a little at first, until I did a ton of Googling to discover that it's totally fine for bones to be inside of canned salmon. You're not going to choke on them, and I promise they won't puncture your throat or stomach on the way down. In fact, they add a bit of a crunchy texture and apparently even supply a good amount of calcium... which makes sense - being bones and all. Just try not to think about that part too much while you're eating...
Try these salmon cucumber boats and let me know how you like them!
For more ways to eat Greek yogurt, check out this blog.
