Asian Carp Salad - KNEP - Kentucky Nutrition Education Program

Recipes

Asian Carp Salad

Servings:5Serving Size:1/2 cup
Asian Carp Salad with crackers

Ingredients:

  • 2 cups Asian carp or 1/3 of 2 fillets*
  • 1/4 cup mayonnaise  
  • 1 cup celery, diced 
  • 1 teaspoon lemon juice   
  • 1/2 teaspoon Seasoned Salt 
  • 1/2 teaspoon dried dill 
  • 1/4 teaspoon black pepper 

Directions:

  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Wash fresh produce under cool running water, using a vegetable brush to scrub veggies with firm surface.
  3. Preheat oven to 425 degrees F.
  4. On a greased baking sheet, bake carp for 15 to 20 minutes or until it reaches an internal temperature of 145 degrees F.
  5. Flake carp fillets in bowl.
  6. Chill carp in the refrigerator for at least 30 minutes, before assembling.
  7. Combine carp with the remaining ingredients in a large bowl.
  8. Serve on sandwich bread or with multigrain crackers.
  9. Refrigerate leftovers within 2 hours.

Notes

*2 Asian Carp fillets are about 6 cups of fish. That is enough fish to make all three carp recipes in this calendar. We recommend baking two whole fillets then dividing the fish into 2-cup portions so you can use it with other recipes or freeze it to use later.

Source: Cook Wild Kentucky Project

190 calories; 13g total fat; 2g saturated fat; 0g trans fat; 60mg cholesterol; 220mg sodium; 1g carbohydrate; 0g fiber; 0g sugars; 16g protein; 0% Daily Value of Vitamin D; 4% Daily Value of Calcium; 6% Daily Value of Iron; 8% Daily value of Potassium