O's Corner: Mock Tuna (Salmon) Salad

• 2 large hard-boiled eggs to produce about 1/2 cup chopped
• 3 large ribs celery to produce about 1 1/2 cups chopped
• 1 foil pouch (7.1 ounces) boneless, skinless pink salmon (see Cook's notes below)
• 1/3 cup reduced-fat mayonnaise
• 3 tablespoons sweet-pickle relish
• 1 tablespoon fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 1 1/2 teaspoons seafood seasoning blend, such as Old Bay (see Cook's notes below)
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground pepper
• 1/2 cup dried cherries, optional (see Cook's notes below

Peel eggs and place in a 6-cup or larger mixing bowl. Chop the eggs finely (using 2 knives may help) and add to bowl. Add diced celery. Add the salmon and all the remaining ingredients. (Add dried cherries right before serving) Stir until the salmon is flaked and the salad is well mixed. Serve at once, or refrigerate until ready to serve. Start to finish: 20 minutes. Makes about 3 cups (3 1/2 cups with cherries added).

Per 1/2 cup serving: 121 calories

Cook’s Notes:
Ready-to-eat foil pouches of wild salmon that don't require draining are available at most grocery stores. The exact ounces may vary by brand but a slight variation won't matter. If you can't find seafood seasoning, substitute 1 teaspoon celery salt and 2 dashes hot pepper sauce. Cherry-flavored dried cranberries, such as Craisins, are a good substitute for dried cherries. Golden raisins also work.

Until Next Wednesday, Remember Keep It Simple and Fast.