Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Salmon Salad with Grapes, Walnuts, Celery, and Onion October 3, 2012

Jamie says: You know something is good when you crave it again the next day- like this Salmon Salad with Grapes, Walnuts, Celery, and Onion. I made it for lunch for me and my Mom two days in a row.

And it’s hard to believe that only one can of salmon made so much (when all the additional ingredients were added, of course). It reminded me of how when I was little my Grandma fed a bunch of us kids and my parents on one or two cans of tuna. She just kept adding ingredients and it turned out to be a filling and memorable lunch.

Salmon Salad with Grapes, Walnuts, Celery, and Onion

The contrasting textures and flavors gave this salad an extra punch.

Sweet, crunchy, and omega-3-rich ingredients

It was quite simple to make and works perfectly over a salad, in a sandwich, or on crackers.

This versatile salmon salad is perfect on bread, over lettuce, or on crackers

Salmon Salad with Grapes, Walnuts, Celery, and Onion


  • 1 can (6 oz) pink wild Alaskan canned salmon (Bear & Wolf)
  • 1 cup grapes
  • 2 thin slices onion
  • 2 celery stems
  • 12 walnut halves
  • 1 tsp extra virgin olive oil


  1. Drain juices from salmon. Scoop salmon into a large bowl.
  2. Cut grapes in half. Chop onion and celery. Gently crush walnut halves. Add ingredients to salmon along with extra virgin olive oil. Stir to mix. Enjoy!

Serving suggestion: Serve over lettuce, on bread, or on crackers.

Serves: 2

  • Nutrition note: Heart-healthy omega-3s are not easy to come by in nature; this salad has omega-3s coming from the salmon and the walnuts. Go Salmon Salad!

Salmon Ginger Arugula Salad August 15, 2011

Salmon Ginger Arugula Salad

Jamie says:  Have you ever craved the same thing over and over again and eaten it for days in a row?  I like to call it my  “food kick.”  Someone else told me it’s eating like a preschooler.  Whatever you’d like to call it, I’ve had my fair share of food kicks- my chocolate banana milkshake is one.  Two of my recent food kicks are oatmeal and frozen yogurt/gelato/ice cream (not together, thank goodness).  My latest food kick is canned salmon…

Salmon Ginger Arugula Salad


  • 2 cups roquette arugula (Fresh Attitude)
  • 1 small vine-ripened tomato
  • 1 slice sweet onion
  • 1 Tbsp raisins (Publix)
  • 1/2 6-oz can premium boneless and skinless wild Alaskan pink salmon (Bear & Wolf- from Costco)
  •  3 Tbsp Asian ginger extra virgin olive oil vinaigrette (Bolthouse Farms)


  1. Pour arugula on plate.  Chop tomato and onion slice and add to arugula.  Sprinkle raisins on top.  Use a fork to flake salmon onto center of salad.  Drizzle dressing on top.  Serves: 1.  Enjoy!

It’s so good, I’ve had variations of this meal three days in a row!  The salmon tastes like a moister tuna fish.

  • Nutrition note:  Salmon is an excellent source of omega-3s and vitamin D.  This meal has about 490 mg of omega-3s.  Aim for eating 2 servings of fish each week.  For more information about fish and omega-3s, check out the: American Heart Association’s Fish 101.