ALASKA SALMON AND CHIPOTLE DIP
Prep Time: 10 Minutes
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
2 to 3 Tablespoons fresh lime juice
1 Tablespoon chipotle chiles in adobo sauce, chopped
2 Tablespoons chopped fresh cilantro
2 Tablespoons chopped red bell pepper
1 to 2 Tablespoons chopped red onion
1 teaspoon chopped garlic
¼ teaspoon each salt and pepper
Tortilla chips, as needed
Drain and flake salmon. In bowl, mix lime juice, chiles, cilantro, bell pepper, onion, garlic, salt and pepper. Gently stir in salmon until blended. Cover and refrigerate until serving. Serve with tortilla chips.
- Add minced fresh jalapeño peppers for more flavor.
- Makes a great sandwich filling!
- Make a Latino Salmon Salad by adding a tablespoon mayonnaise, minced celery and corn with fresh sliced avocado over fresh greens.
- For a pasta salad, toss with cooked macaroni pasta, drained black beans, corn and canned green chiles with a splash of olive oil.
Makes 4 to 6 Servings.
Nutrients per serving: 123 calories, 5g total fat, 1g saturated fat, 38% calories from fat, 46mg cholesterol, 17g protein, 2g carbohydrate, .3g fiber, 583mg sodium, 182mg calcium, and 1.4g omega-3 fatty acids.