This is definitely one of the easiest recipes I will ever post here. Next month they start getting more complex because of the cooler weather.
Most of these cold salad dishes use olive oil, but since salmon is such a naturally oily fish there is no need...in fact, the lemon in this recipe is partially used (besides adding to the taste) to thin out the consistency. A quick tip: buy a good brand of canned salmon. Prelate brand is considered one of the best, but if you can't find it, buy the most expensive one on the shelf just to be safe.INGREDIENTS
* 1 Can of Salmon
* 1 Fistfull of Parsley (Italian Parsley is preferred)
* 1 Lemon
* Black PepperPartially drain the salmon and plop into a bowl. Leave it a bit wet with the water it's packed in. Chop the parsley and mix it into the salmon and sqeeze the lemon in as well. It probably will already be salty enough so just add black pepper.