Mediterranean Sockeye Salmon Salad

Serves about a cup | Prep Time 15 min | Cook Time 0 min

I’m a realist when it comes to fish. Sometimes the urge hits, but a) you don’t want to run down to the market, and; b) you don’t feel like cooking up a salmon steak. That’s why canned salmon was invented, but that can get boring if all you do is smush it around with some mayonnaise. So here’s my answer, a different way of approaching a quick salmon hit. I take it to the Mediterranean, where chopped kalamata olives, capers, parsley, olive oil, and a bit of Dijon mustard put the tuna through its paces. The combination of the healthy monounsaturated fats from the olives and the nice dose healthy Omega-3’s from the salmon, provides healthy fat for the brain.

Instructions

Put the salmon in a bowl and break it into small pieces with a fork.

Stir in the Dijon mustard, lemon juice, olive oil, sea salt, red onion, celery, capers, kalamata olives, and chopped parsley. Drizzle arugula with a little bit of lemon juice, olive oil and a pinch of salt. Serve salmon salad on a bed of arugula.

PER SERVING: Calories: 368; Total Fat: 25 g (6 g saturated, 15 g monounsaturated); Carbohydrates: 12 g; Protein: 26 g; Fiber: 3 g; Sodium: 264 mg

STORAGE: Store in the refrigerator tightly wrapped in plastic wrap for up to 3 days or in the freezer uncooked tightly wrapped for 1 month.

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.

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Ingredients

1 6-oz can Sockeye Salmon, drained

2 teaspoons Dijon mustard

12 kalamata olives, rinsed and coarsely chopped

1 tablespoon freshly squeezed lemon juice

1 tablespoon extra-virgin olive oil

2 tablespoons celery, finely diced

2 teaspoon red onion, finely chopped

2 teaspoons capers, rinsed

2 tablespoons parsley, finely chopped

Black pepper to taste

3 cups

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