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Salmon Salad with Pimento and Herbs
Per Serving: 140 calories, 9g fat, 2g saturated fat, 14g protein, 341mg sodium, 2g carbs
NOTE: This recipe is NOT ok for those on the LMD (Low Microbial Diet).
1 cup diced celery
¼ cup minced white onion
1 jar (2 oz) chopped pimentos, drained
2-3 tablespoons reduced fat mayonnaise
1 can (14 oz) red salmon, well drained, bones and skin removed;
OR 14 oz cooked fresh salmon
1 tablespoon fresh lemon juice
1 teaspoon fresh dill
¾ teaspoon paprika (optional)
Freshly ground pepper, to taste
1 tablespoon capers (optional)
2 tablespoons fresh chives or 2 teaspoons dried chives
- In a medium bowl, mix salmon with celery, onion and pimentos.
- In a small bowl, combine mayonnaise, lemon juice, chives, dill, paprika if desired and black pepper; combine with salmon mixture.
- Top with capers and serve immediately with whole wheat pita wedges, if desired.
Recipe from: American Institute for Cancer Research Newsletter, Spring 2004, Issue 83