Lemon Mustard Salmon Salad
Serves 2 | Prep Time 5 minutes | Cook Time 0 minutes
All salmon are not created equal. This recipe features wild Alaskan sockeye. Wild salmon are far higher in omega-3s than their farm-raised brethren, and omega-3s have been linked to a host of cancer-fighting benefits. You don’t even have to go fishing or handle a salmon fillet to make this dish; there are great brands of wild sockeye that come in cans (see Resources). That said, you can also make this with an equal amount of leftover home-cooked salmon. Either way, this salad is easy to prepare: All it takes is a quick stir with a few choice ingredients, and there you go—a nice, filling dish that’s rich in protein, yummy, and versatile. Serve it in a pita, wrap it in a tortilla, or pile it atop salad greens.
Instructions
Put the salmon in a bowl and break it into small pieces with a fork. Stir in the mustard, lemon juice, olive oil, cayenne, salt, celery, and parsley, then taste. If needed, adjust the flavors with lemon juice and a pinch of salt.
VARIATIONS: Add capers or chopped radishes to this dish—they will not disappoint!
Or combine just the salmon and celery with 2 tablespoons of the Basil Lemon Drizzle (page xx) or 1 tablespoon of the Moroccan Pesto (page xx); both are great dressings to try with this salmon recipe.
STORAGE: Store in an airtight container in the refrigerator for 2 days.
PER SERVING: Calories: 180; Total Fat: 8.5 g (0.7 g saturated, 3.4 g monounsaturated); Carbohydrates: 1 g; Protein: 27 g; Fiber: 0 g; Sodium: 670 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
1 7 1⁄2-ounce can boneless, skinless, sockeye salmon, drained, or leftover Poached Salmon with Moroccan Pesto (page xx)
3 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil
Pinch of cayenne
Pinch of sea salt
3 tablespoons finely chopped celery
2 tablespoons finely chopped fresh flat-leaf parsley