Canned Salmon and Rice Salad

1. 1 Canned pink salmonpack 245 g ≈ $3.50 100 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 30 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Walnutspack 150 g ≈ $4.00 20 g
5. 5 Mayonnaise 30 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice and cook in salted water for 15 minutes until tender, then drain in a colander and cool completely.

2. Mash the canned¹ salmon with a fork, removing any large bones.

3. Finely chop the red onion³; if desired, blanch in boiling water for 1 minute to remove bitterness.

4. Chop the walnuts⁴ coarsely with a knife.

5. Combine the rice, salmon, onion³, and walnuts⁴ in a bowl.

6. Add the mayonnaise, mix well, and chill for 10 minutes.