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Lower-Fat: Sesame Salmon Dip

Lower-Fat: Sesame Salmon Dip recipe image
This Lower-Fat Sesame Salmon Dip is a clever way to use leftover canned salmon, transforming it into a creamy, savory spread that is both nutritious and delicious. By straining plain yogurt to create a thick, Greek-style base, you achieve a rich texture without the heavy cream or mayo typically found in dips. The dish features the distinct earthy note of toasted sesame seeds, balanced by the sharp bite of minced garlic and the fresh crunch of finely chopped celery and green onions. A dash of hot pepper sauce adds a subtle kick that wakes up the palate. It is perfect for entertaining as an appetizer served with sturdy crackers or fresh vegetable sticks, or simply as a flavorful spread for sandwiches. Simple to prepare with pantry staples, this dip offers a sophisticated flavor profile while keeping calories in check.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 12
Calories: 543.4
Dietary: Gluten-free
Description
This Lower-Fat Sesame Salmon Dip is a clever way to use leftover canned salmon, transforming it into a creamy, savory spread that is both nutritious and delicious. By straining plain yogurt to create a thick, Greek-style base, you achieve a rich texture without the heavy cream or mayo typically found in dips. The dish features the distinct earthy note of toasted sesame seeds, balanced by the sharp bite of minced garlic and the fresh crunch of finely chopped celery and green onions. A dash of hot pepper sauce adds a subtle kick that wakes up the palate. It is perfect for entertaining as an appetizer served with sturdy crackers or fresh vegetable sticks, or simply as a flavorful spread for sandwiches. Simple to prepare with pantry staples, this dip offers a sophisticated flavor profile while keeping calories in check.
Ingredients
  • 1 cup plain yogurt
  • 7 1/2 ounce canned salmon
  • 1/4 cup green onions, finely chopped
  • 1/4 cup celery, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons toasted sesame seeds
  • 1 dash hot pepper sauce
  • 1 pinch salt
  • 1 pinch pepper
Directions
  1. 1
    Line a fine-mesh sieve with several layers of paper towels and set it over a bowl. Spoon the plain yogurt into the lined sieve. Cover and refrigerate for at least 4 hours, or up to 8 hours, until the yogurt thickens and reduces to about 1/2 cup. Discard the drained liquid.
  2. 2
    Drain the canned salmon thoroughly. Remove any large bones or skin if present, then mash the salmon in a small bowl using a fork until it reaches a flaky consistency.
  3. 3
    Add the strained yogurt, chopped green onions, chopped celery, minced garlic, toasted sesame seeds, hot pepper sauce, salt, and pepper to the mashed salmon.
  4. 4
    Stir all ingredients together until well combined and creamy. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 543.4kcal
% Daily Value *
Total Fat 31.0g48%
Saturated Fat 7.7g39%
Cholesterol 109.7mg37%
Sodium 97801.8mg4076%
Total Carbohydrate 22.9g8%
Dietary Fiber 7.8g32%
Sugars 4.5g
Protein 44.7g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/lower-fat-sesame-salmon-dip/