Lemon Mustard Salmon Salad

Name: Lemon Mustard Salmon Salad
Yield: serves 2
Ingredients: 1 7 1/2-ounce can boneless, skinless, sockeye salmon, drained, or leftover Poached Salmon with Moroccan Pesto (page 121); 3 teaspoons Dijon mustard; 2 teaspoons freshly squeezed lemon juice; 2 teaspoons extra-virgin olive oil; Pinch of cayenne; Pinch of sea salt; 3 tablespoons finely chopped celery; 2 tablespoons finely chopped fresh flat-leaf parsley

December 9, 2011

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 (see Resources). 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.

Recipe notes

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