Too Hot to Cook Recipe
Here is a recipe that won’t heat up the kitchen, is healthy and satisfying and perfect for those hot summer days with an index heat of 110!
This is taken from The Cancer-Fighting Kitchen, by Rebecca Katz with Mat Edelson. Wild salmon is higher in omega-3”s and is has good cancer-fighting benefits. You can find good wild salmon in the can these days. I personally buy Costco’s Kirkland Signature Trident Seafood Wild Alaskan Pink Salmon.
This recipe is easy to prepare, has a few key ingredients but you can add your own favorites and you have a delicious dish that’s rich in protein. Serve it in a pita, wrap it in a tortilla or pile it on top of a salad. YUM!
Lemon Mustard Salmon Salad
Prep Time: 5 Minutes
Cook Time: Not Applicable
1 (7.5 ouce) can bonesless, skinless, sockeye salmon, drained or leftover Poached Salmon.
3 teaspoons Dijon mustard
2tespoons lemon juice
2 teaspoons olive oil
Pinch of cayenne
Pinch of sea salt
3 tablespoons finely chopped celery
2 tablespoons finely chopped fresh flat leaf parsley
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, salt or any variations you can think of.
Variations: Add capers, scallions or chopped radishes to this dish – you can’t mess it up! I personally love it with the scallions and serve it in a tomato.
Storage: Store in an airtight container in the refrigerator for 2 days.
Per Serving: Calories: 180; Total Fat: 8.5 g, Carbohydrates: 1 g; Protein: 27 g; Fiber: 0; Sodium 670 mg.