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.

　　

Ingredients

serves 2

　　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

　　

Step 1

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 do a FASS check. If needed, adjust the flavors with lemon juice and a pinch of salt.

　　

variation

Step 2

Add capers or chopped radishes to this dish—they will not disappoint!

　　

Step 3

Or combine just the salmon and celery with 2 tablespoons of the Basil Lemon Drizzle (page 177) or 1 tablespoon of the Moroccan Pesto (page 186); both are great dressings to try with this salmon recipe.

　　

storage

Step 4

Store in an airtight container in the refrigerator for 2 days.

　　

nutrition information

Step 5

(per serving)

　　

Step 6

Calories: 180

　　

Step 7

Total Fat: 8.5g (0.7g saturated, 3.4g monounsaturated)

　　

Step 8

Carbohydrates: 1g

　　

Step 9

Protein: 27g

　　

Step 10

Fiber: 0g

　　

Step 11

Sodium: 670mg

　　

WHO KNEW? Chemo Resistance and Nutrition

Step 12

You may never have heard of chemo resistance, but believe me, your doctor has. Over time, some cancers become less vulnerable to chemotherapy and start to grow again, which is why physicians may switch treatment regimes over time. There’s some evidence that chemo resistance may be linked to inflammation and the ratios of fatty acids in cancer cells. In terms of a nutritional approach, Dr. Keith Block says it may help to keep the diet lower in saturated fats and omega-6s—and higher in omega-3s, which are abundant in fish such as salmon and trout.

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.