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Walleye Salad
Chunked walleye in a light dressing with onions, peppers and fresh dill
Course
Salad
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
people
Calories
171
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Ingredients
Salad
2
cups
walleye
cooked and broken into pieces
½
cup
bell pepper
red, yellow or orange chopped
½
cup
red onion
chopped
Dressing
⅓
cup
mayonnaise
1
teaspoon
dijon mustard
2
Tablespoons
fresh dill
chopped
1
Tablespoon
lemon juice
fresh squeezed
½
teaspoon
lemon zest
¼
teaspoon
black pepper
US Customary
-
Metric
Instructions
Place walleye, peppers, and onions in a bowl.
2 cups walleye,
½ cup bell pepper,
½ cup red onion
Mix mayonnaise, mustard, dill, lemon juice, lemon zest and black pepper together in a bowl.
⅓ cup mayonnaise,
1 teaspoon dijon mustard,
2 Tablespoons fresh dill,
1 Tablespoon lemon juice,
½ teaspoon lemon zest,
¼ teaspoon black pepper
Add dressing to fish. Stir very lightly so the fish doesn't fall apart.
Serve right away or cover and refrigerate to serve later.
Notes
Variations
Add finely diced dill pickle
Add finely diced celery
Omit bell peppers, if desired
Substitute plain greek yogurt in place of the mayonnaise
Recipe tips
Chop onions and peppers into small, evenly sized pieces
Fold ingredients lightly together so you don't break apart the fish
Serve right away or cover and store in the refrigerator for up to 2 days
Nutrition
Serving:
0.5
cup
|
Calories:
171
kcal
|
Carbohydrates:
2
g
|
Protein:
16
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Cholesterol:
45
mg
|
Sodium:
131
mg
|
Potassium:
284
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
400
IU
|
Vitamin C:
18
mg
|
Calcium:
11
mg
|
Iron:
0.5
mg