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)
Ingredients
-
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
Instructions
-
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.
Nutrition Info
-
Calories:
-
223
-
Total Fat:
-
10g
-
Saturated Fat:
-
1.8g
-
Sodium:
-
575mg
-
Potassium:
-
415mg
-
Total Carbohydrate:
-
1g
-
Protein:
-
33g
-
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.
Nutrition Info
- Calories:
- 223
- Total Fat:
- 10g
- Saturated Fat:
- 1.8g
- Sodium:
- 575mg
- Potassium:
- 415mg
- Total Carbohydrate:
- 1g
- Protein:
- 33g