Like tuna salad, but with less mercury! I think the potato helps to mellow the strong flavor of the salmon.
Add all your favorite gluten free tuna and potato salad fixin's to a can of wild caught salmon. I topped mine with a dash of sriracha sauce. I may try capers or olives next time!
Serve on baby kale or romaine leaves.
This recipe makes 6-8 servings.
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