The Best Fish Salad Recipe Ever

This recipe is perfect for a potluck or summer party!

Ingredients:

• 1 pound cooked flaked fish (I like to use a mix of white and pink salmon)
• 1/2 cup diced celery
• 1/2 cup diced red onion
• 1/4 cup diced green bell pepper
• 1/4 cup capers, drained
• 2 tablespoons diced dill pickles
• 2 tablespoons chopped fresh parsley
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil

• salt and black pepper to taste Instructions:

• In a large bowl, mix together cooked fish, celery, red onion, green bell pepper, capers, dill pickles, parsley, white wine vinegar, Dijon mustard, and olive oil. Season with salt and black pepper to taste.

• Cover and refrigerate for at least 2 hours before serving. Enjoy!

Mediterranean Fish Salad

This Mediterranean Fish Salad recipe is easy to follow and delicious! With simple and fresh ingredients, this dish will be a hit at your next picnic or potluck.

Ingredients:

-1 pound of haddock, cod, or any other firm white fish -1/4 red onion, diced -1/4 cup of pitted Kalamata olives, diced -1/2 cup of chopped tomatoes -1 tablespoon of capers, drained -1/4 cup of extra virgin olive oil -2 tablespoons of lemon juice -1 garlic clove, minced -salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet with cooking spray and place the fish filets on the sheet. Sprinkle with salt, pepper, and garlic powder. Bake for 15 minutes or until the fish easily flakes with a fork. 2. In a large bowl, combine the red onion, olives, tomatoes, capers, olive oil, lemon juice, salt and pepper. Gently mix in the baked fish filets. Serve chilled or at room temperature. Enjoy!

Tuna Fish Salad

Ingredients:

• 1 can of tuna fish
• ½ a red onion, diced
• 2 tablespoons of capers, drained
• 2 tablespoons of chopped gherkin
• 2 tablespoons of mayonnaise
• 1 tablespoon of Dijon mustard
• Salt and pepper to taste

• 1 handful of fresh parsley leaves, chopped Instructions:

• Drain the tuna fish in a colander and place it in a medium sized bowl. Flake the tuna with a fork.

• Add the red onion, capers, gherkin, mayonnaise, Dijon mustard, salt and pepper to the bowl. mix everything together well.
• Cover the salad and refrigerate for at least an hour before serving so that the flavours can develop.
• When you are ready to serve, stir in the fresh parsley leaves and enjoy!

Salmon Fish Salad

This salad is a great way to use up leftover salmon from last night's dinner. It's also a healthy and refreshing dish for a light summer meal.

Ingredients:

1 cup cooked and cooled salmon, flaked

1 cup cooked white quinoa

1 cup grape tomatoes, halved

1/4 cup finely diced red onion

2 tablespoons chopped fresh parsley

2 tablespoons olive oil

2 tablespoons cider vinegar or lemon juice

1 clove garlic, minced or pressed through a garlic press)

salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked salmon, quinoa, tomatoes, red onion, and parsley.

2. In a small bowl or a glass jar with a lid, whisk together the olive oil, cider vinegar or lemon juice, garlic, salt and pepper. Pour over the salad ingredients and toss until everything is coated.

3. Serve at room temperature or chilled. Enjoy!

Healthy Fish Salad

This healthy fish salad recipe is easy to follow and makes a perfect lunch or dinner.

Ingredients:

-1 pound of fresh, sustainable fish (such as tilapia, cod, or salmon) -1/2 cup of diced red onion -1/2 cup of diced celery -1/2 cup of diced green bell pepper -1/4 cup of white vinegar -3 tablespoons of olive oil -1 tablespoon of Dijon mustard -1 tablespoon of honey -Salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Season the fish with salt and pepper and bake for about 15 minutes, or until cooked through. 3. In a large bowl, mix together the onion, celery, bell pepper, vinegar, olive oil, Dijon mustard, honey, and salt and pepper to taste. 4. Flake the cooked fish into the bowl with the vegetables and stir until everything is evenly mixed. 5. Serve chilled or at room temperature. Enjoy!