I've started making this salad when I had absolutely nothing to eat in the fridge. I'd spread it on 3-day old french baguette, ritz crackers or lick it right off the spoon. I always have a stash of canned salmon in the pantry for quick lunches or a snack on the weekend. Here's the kind I buy. I'm recommending this kind because I'd tried Whole Foods 365 salmon and it was stinky. Literally. This would also be great with leftover salmon filets. But I'm not that fancy.
Serves 2 (or 1 super hungry girl)
1 can salmon
1 tablespoon mayo
1 teaspoon lemon zest (eyeballed)
juice of half of one lemon
1 teaspoon capers
1 tablespoon green onion chopped (about one stem)
Mix in bowl. Top with arugula. Spread on toasted croissant (or whatever you like). Devour.