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Salmon Salad with Mustard Dressing


By MzTasty's Kitchen: food's the universal language to friendship! (Visit website)



All salmon are not created equal. This recipe features wild Alaskan sockeye. It?s the ?wild? part that?s really important. Wild salmon are far higher in omega-3s than their farm-raised brethren, and omega-3s have been linked to a whole host of cancer-fighting benefits. The nice thing is, you don?t have to go fishing or even handle a salmon fillet to make this dish; there are great brands of wild sockeye that come in cans. That said, of course 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 mound it atop salad greens. Serves 2
Ingredients:
1 71/2-ounce can boneless, skinless, sockeye salmon, drained, or leftover Poached Salmon

3 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
2 teaspoons extra-virgin oil
olive oil

Pinch of cayenne

Pinch of sea salt

3 tablespoons finely chopped celery

2 tablespoons finely chopped fresh flat-leaf parsley

Method:

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. If needed, adjust the flavors with lemon juice and a pinch of salt. Variations: Add capers or chopped radishes to this dish?they will not disappoint!
?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, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo Credit: Leo Gong.?


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