Turmeric is the main ingredient in many curry dishes. This spice’s therapeutic benefits come from its active ingredient curcumin which has powerful anti-inflamm…
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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