Slammin' Salmon Salad

I thought I would be dining alone. It's been a long day and, in terms of a magical dinner, the only rabbit I felt I could successfully pull out of my hat was going to be Salmon Salad. Of course mi esposo would complain bitterly. Of course he would demand more substantive protein. Of course he would bemoan the light eating that the humid weather is calling for.

So I was utterly chagrined when he loved my Salmon Salad.

He said it was good! Coming from him, this is a glowing endorsement.

The Salmon Salad was pretty slammin', if I do say so myself. It was far from fancy (remember, I didn't feel like cooking and this brainchild was concocted out of the dregs of my cupboards), and yet I defiantly challenge any salmon afficianado to dislike it...especially on a hot, humid, summer evening.

I had mine on baby spinach and accompanied it with sauvignon blanc and a mild, white strawberry chardonnay cheese. My better half made a sandwich on whole grain ciabatta and chose milk and some cheddar as pairings, but the entire household is now sated and resting comfortably.

You probably have most of this stuff on hand and can make it in 5 minutes flat:

SALMON SALAD (for two or three):

-15 oz of canned, wild Alaskan salmon, drained (save fresh fish for grilling or poaching, not drowning in condiments)
-3 stalks of celery, peeled and chopped
-1 t white wine or lemon juice
-1 tablespoon of mayonnaise or "vegenaise" (more if you like it gloppy)
-1 tablespoon of dried dill weed

Mix all ingredients well. Canned salmon is canned with salt. It is unlikely that even the most jaded tastebuds will require any additional seasoning.

For such a naive culinary attempt, it's mind-bogglingly good.

You can thank me later....