• 1 can (14.75 ounce) salmon, drained
• 1/4 cup pickle relish (dill or sweet) or chopped pickles
• 1/4 cup plain nonfat yogurt
• 2 tablespoons light mayonnaise
• 2 tablespoons lemon juice (about 1/2 lemon)

1. Remove skin and large bones from salmon. In a medium bowl, break up salmon and mash small bones with a fork.

2. Add relish, yogurt, mayonnaise and lemon juice.

3. Mix together until well combined.

4. Chill before serving. Serve on a bed of salad greens or use as a sandwich filling.

Refrigerate leftovers within 2 hours.