Wonderful use of left-over salmon! 1 cup Cooked Salmon 1 Egg ¼ cup Mayonnaise, low or fat-free 2 Green onions 2 Tbs Dill, fresh chopped (or 1/2 tsp. dried) 1 tsp Lemon Zest Fresh Ground Pepper 1 thin Cucumber, sliced (#6 cone) 1 Tomato, sliced (Optional) Leaf Lettuce (Optional)   1) This recipe calls for cooked salmon. Left-over salmon works well or a 3 oz. pouched salmon. For fresh salmon, cook the waterless way (see cookbook for details) for about 10 minutes over medium heat or until fish flakes. 2) Cook the egg the waterless way (see cookbook for details) for 15 minutes. Cool to the touch in cold water and peel. Allow egg to cool before chopping into small pieces. 3) Use your fingers or a fork to separate the cooked salmon into flakes. Do not “mush” the salmon. 4) In a small bowl, mix together cut egg, mayonnaise, green onions, dill and lemon zest. Add in the salmon and lightly mix with two forks; season with pepper to taste. Try to somewhat retain the look of the cut egg and salmon flakes. Do not over mix. Chill until ready to serve. 5) Serve as a salad on a bed of lettuce, in a sandwich or pita roll, or as a wrap in a whole wheat tortilla. Whole wheat products enhance the flavor of this salad. Stuff with lettuce leaves, tomatoes slices and especially sliced cucumbers for added crunch. Servings: 4 Nutrition Facts Nutrition (per serving): 96.9 calories; 32% calories from fat; 3.5g total fat; 83.6mg cholesterol; 179.9mg sodium; 368.0mg potassium; 5.9g carbohydrates; 1.6g fiber; 2.6g sugar; 4.3g net carbs; 11.0g protein. Cooking Tips Diabetic Exchange: As a salad, no bread: 1 med. fat meat, 1 vegetable or 1/2 bread. Add bread exchange if bread or tortilla is eaten.