Salmon-Artichoke Salad


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This seafood, rice, and veggie mixture is served over a bed of lettuce, but is also great on crackers or toast.

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  • 1 (14.75-oz.) can sockeye salmon, drained
  • 1 (13.75-oz.) can artichokes packed in water, drained and quartered
  • 2 C. cooked wild rice
  • 1/2 medium red or yellow bell pepper, chopped
  • 1/2 C. green onion, chopped
  • 2 Tbs. fresh parsley, chopped
  • 2 Tbs. fresh dill, chopped
  • 1/4 C. honey mustard dressing
  • 6 C. fresh mixed greens
  • 1/4 C. toasted slivered almonds
  • Lemon slices, for garnish

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Cook wild rice ahead according to package instructions; 2/3 C. uncooked makes 2 C. cooked wild rice. Toast nuts in a dry skillet over medium heat for 3 to 5 minutes, shaking often. In a large bowl gently flake the salmon, then combine with artichokes, wild rice, bell pepper, onion, dill and parsley. Toss gently with dressing. Spoon salmon mixture over greens; top with almonds. Garnish with lemon to squeeze over the top. Makes 6 servings.

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