Yield: 3 quarts
3.3 lb. pouch or 64 oz. can red or pink Alaska salmon
Drained 2 cups red onion
Chopped 2 cups cucumber
Seeded and chopped 4 cups tomatoes
Seeded and finely chopped ½ cups fresh parsley or cilantro
Chopped 2 tsp. Jalapeno pepper (finely chopped)
½ cup lemon juice
½ cup olive oil
Freshly ground black pepper
In a large bowl, gently break drained salmon into large chunks, removing any skin and bones. In a separate bowl, combine red onion, cucumber, tomatoes, parsley or cilantro and jalapeno pepper. Blend thoroughly. Stir lemon juice and olive oil into tomato mixture. Mix well. Add salmon to mixture and toss lightly, being careful not to break up the salmon chunks. Season with salt and pepper. Place in serving bowl. Cover and refrigerate until time of use.
Note: Allowing a holding time of at least one hour improves the flavor by allowing the flavors to marry. May be made ahead and refrigerated until time of use. Best if used within two days.
1. Serve as a salsa with tortilla chips;
2. Portion approximately ½ cup of mixture on 8-inch flour tortillas to make a tortilla rolls or wraps.
Optional: lightly spread tortillas with cream cheese before spreading with salmon mixture. Place approximately 1 tablespoon of mixture on each tortilla chip and serve immediately as a canapÃ©.