Lemon Mustard Salmon Salad
Possibly the perfectly light and hearty combination. This dish contains a great amount of protein, super-nutritious salmon, and lots of helpful amino acids.
Created by Rebecca Katz
(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)
- 17 1/2 oz Skinless Sockeye Salmon Boneless; Drained
- 3 tsp Dijon Mustard
- 2 tsp Lemon Juice Freshly Squeezed
- 2 tsp Extra Virgin Olive Oil
- Pinch of Cayenne
- Pinch of Sea Salt
- 3 tbsp Celery Finely Chopped
- 2 tbsp Fresh Flat Leaf Parsley Finely Chopped
Put salmon in a bowl and break into small pieces with a fork.
Stir in the mustard, lemon juice, olive oil, cayenne, salt, celery, and parsley.
If needed, adjust the flavors with lemon juice and a pinch of salt.
Store in an airtight container in the refrigerator for up to 2 days.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate: