Dilly Salmon Salad on Cucumber Rounds


  • 1 cup of leftover cooked salmon (mine was poached)
  • juice & zest from one lemon
  • 1/4 cup mayonaise
  • 2 tablespoons minced dill
  • 2 scallions, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1 cucumber, cut into rounds
  • or 4 slices of gluten-free bread, lightly toasted


  1. Place salmon in a medium bowl and gently break into chunks with a fork. Add lemon zest and juice, mayo, dill, scallions, and celery and toss together until evenly mixed.
  2. Scoop about 1 tablespoon of the mixture onto each cucumber round, and top with additional dill for garnish.
  3. Alternately, top each slice of bread with a thin layer of mayo, some cucumber slicess and baby spinach and a small scoop of salmon salad. Serve immediately.

Recipe Courtesy:  Alison Needham

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