10 minutes // Servings: 4
By Lexi Hackett
INGREDIENTS
12-16 oz canned wild salmon, retain natural oils (or leftover cooked wild salmon)
1/4 red onion, minced
1 celery stalk, chopped
1/2 tart apple, diced
Handful fresh mint, chopped
2 T mayo, Vegenaise or olive oil
2 T stone ground mustard
INSTRUCTIONS
1. Mix all ingredients together and serve atop sliced baguette, rice cake or a bed of greens.