Here Fishy, Fishy!

I spotted organic rhubarb on sale last weekend while grocery shopping. When I think of rhubarb I think of strawberry rhubarb pie, which makes me think of a quaint little lunch spot in the North Woods of Minnesota. I wasn’t planning on making pie, but picked up a few stalks and figured I’d find a creative use for it. And I did. Today, it found its way into my Salmon Salad.


I had decided on making the Salmon Salad first and adding the rhubarb was an after thought. I love adding colorful bell peppers to Salmon Salad, like this version, but alas we had none. I had celery and onion. And then I spotted the rhubarb in the crisper and figured why not. I cut some up and threw it in the bowl. Wow, was it ever good, it added a tart, almost green-apple-like taste and crunch. I loved it!  

When buying Salmon look for “WILD ALASKAN” and avoid “Farm Raised”

According to the Environmental Working Group, farmed raised salmon are likely the most PCB-contaminated protein source in the U.S. food supply. PCB’s are toxic chemicals with known health risks. Human health studies on the exposure to PCB’s indicate that:

1) Reproductive function may be disrupted by exposure to PCBs

2) Neurobehavioral and developmental deficits occur in newborns and continue through school-aged children who had in utero exposure to PCBs

3) Other systemic effects (e.g., self-reported liver disease and diabetes, and effects on the thyroid and immune systems) are associated with elevated serum levels of PCBs

4) Increased cancer risks, e.g., non-Hodgkin’s lymphoma, are associated with PCB exposures.

Source: Agency for Toxic Substances and Disease Registry: Public Health Implications of Exposure to Polychlorinated Biphenyls (PCBs)

Healthy Recipe

Crunchy & Nutty Salmon Salad

Printable Recipe

Prep Time: 10 Minutes
Serves: 1-2


  • 6oz. Can Wild Alaskan Salmon
  • 1 Small Stalk Celery
  • 1 Small Stalk Rhubarb
  • 1-2 Tbsp. Chopped Onion
  • 2 Tbsp. Dill Pickle Relish
  • 1/2 tsp. Celtic Sea Salt
  • 5 drops NuNaturals Liquid Stevia (optional)
  • 2-4 Tbsp. Fage Full-Fat Greek Yogurt or Homemade Mayo
  • 2 Tbsp. Finely Chopped Almonds


1. Open and drain salmon, put in bowl and flake with a fork.
2. Chop celery, rhubarb & onion.
3. Add to Salmon along with pickle relish, Celtic sea salt, stevia & Greek yogurt or mayo.
4. Mix and serve over a bed of salad greens garnished with finely chopped almonds.

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