Salmon: not going with the flow

It's been an upstream battle for me with canned salmon. Compared to tuna, it has always seemed bonier, slimier and fishier. 

Nonetheless, it's a food I want to be able to enjoy because of its fancy Omega-3 fish oils. 

I've heard of women going on salmon diets where they eat it for a few days and their skin glows something fierce at the end of it.

The solution to the canned salmon conundrum is simple: lots of fresh, bright flavors and a secret unexpected addition: pickles.

Mind-Changing Salmon Salad

2 cans of wild pacific canned salmon, drained and flaked with a fork

1/2 a sweet white onion, diced

1 scallion, diced

1 shallot, diced

1 stalk of celery, diced

3 tbsp parsley and/ or cilantro, chopped finely

2 medium garlic dill pickles, diced

splash of pickle juice

2 tbsp olive oil mayonaise

zest of a lemon

juice of a lemon

splash of olive oil

pinch of cayenne pepper

pinch of sea salt

freshly ground black pepper

1/2 cup of toasted whole almonds, finely chopped

grated cheese of your choice (suggestion: parmagianno-regianno)

Mix ingredients together. Continue to add olive oil until it reaches the desired consistency.

Serve on toasted baguette slices rubbed with olive oil and garlic.