My birthday comes around in August. Each year. More than the candles and cake it sets me thinking. This year it was all about my hair, which makes sense because…
By Rebecca Katz
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. 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.
Lemon Mustard Salmon Salad
MAKES 2 SERVINGS • PREP TIME: 5 minutes • COOK TIME: not applicable
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 before serving.
Add capers or chopped radishes to this dish—they will not disappoint!
Or combine just the salmon and celery with 2 tablespoons of Basil Lemon Drizzle.
Storage: Store in an airtight container in the refrigerator for 2 days.
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009, 2017 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Rebecca is a chef, author, educator and culinary translator.
In addition to her books, Rebecca also offers an online course for anti-cancer cooking.
Click here to view the course.
Rebecca’s books highlight the integration of science research and bold flavor in fighting chronic illness.
Her passion for food began after a stressful business career. Rebecca attended the Natural Gourmet Institute, became the executive chef for Food as Medicine nutrition training program and went on to attain a Master of Science in Health and Nutrition. Currently, she is founder of the Healing Kitchens Institute and has been a visiting chef and nationally recognized nutrition educator at the Commonweal Cancer Help Program for over a decade.
Rebecca coined the term, “culinary translator” to simplify what she does: translate the science of nutrition to your plate.
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