- Instead of the celery leaves or dill, try using 1 teaspoon ground nutmeg, celery seeds, or ground coriander.
- Add 2 tablespoons sliced scallions or chopped fresh herb leaves, such as basil or cilantro.
- Add thinly sliced cucumber or avocado wedges to your sandwich.
Barton Seaver wants you to eat your recommended 2-3 servings of seafood a week! And that’s not fishy advice, since Barton’s a sustainable-seafood expert and director of the Healthy and Sustainable Food Program at the Harvard Center for Health and the Global Environment. He’s also a chef and the author of the cookbook For Cod and Country. This is Barton’s recipe for salmon salad, and he likes to serve it on whole-wheat toast, with tomatoes and greens (spinach, romaine lettuce, or arugula). Perfect for lunches – and your kids can help make it!
Recipe courtesy of ChopChop.