Back in 2007, I created a Super Duper Double Decker Salmon Salad Sandwich for a contest sponsored by Arnold Breads. (It was named a finalist for the Detroit area, and I even got to present it on one of the local morning news shows, which was a lot of fun!)

The salad was made from scratch with fish poached in wine, and lots of lovely additions to the mix (a ginger dressing, carrots, etc.). It was really good — even Jeremy, who loathes most fish and isn't too keen on vegetables — really liked it.

But I just wanted a simplified version the other day, something to dip toast triangles into or to stuff into pita bread. I cut to the chase with a can of salmon, some minced cucumber, a little lemon juice... and my secret ingredient.

Mary Bilyeu, Contributor

I love mayonnaise, and it is sublime mixed with tuna or salmon or chicken or ham to make a creamy salad. But sometimes you don't want all of the fat that comes with it, and the healthier substitutes can have an odd taste.

Mayonnaise also spoils if you keep it out too long, and these sorts of salads are perfect for picnics and other warm weather activities.

And so, how to have a creamy salmon salad without what most would consider to be the requisite mayonnaise?

Hummus. Red pepper hummus, to be specific, since the depth of flavor and the richness of the color perfectly complement the gorgeous sweetness and the coral hue of the fish.

This is a ridiculously easy and immensely flavorful salad for sandwiches, stuffing into hollowed tomatoes, serving as the centerpiece on a green salad, or any other way in which you'd like to eat it.

It's nutritious, too... how 'bout that? And it's great for those poor folks who have egg allergies, as well.

Spring is finally here, so it's time to start lightening up the menu. Nourish and nurture yourself!

Salmon Salad

1-1/2 cups salmon, flaked
1/4 cup red pepper hummus
juice of 1/2 lemon
pinch of salt
generous sprinkling of lemon pepper
1 teaspoon Dijon mustard
2-inch piece of cucumber, peeled, seeded, chopped into 1/4-inch pieces

Stir everything together. That's it!

Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures in the kitchen. She was thrilled to have her post about Scottish Oatmeal Shortbread named as one of the daily "Best of the Blogs" by the prestigious Food News Journal.

Go visit Mary's blog — Food Floozie — in which she cooks, reviews restaurants and generally enthuses and effuses over all things food-related. And feel free to email her with questions or comments: yentamary@gmail.com.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured at the top of this post) comes from Deuteronomy 16:15 and is a wish for all her readers as they cook along with her ... may you always be happy here.