Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

COVID-19 Updates:      COVID-19 Resources »      Vaccine Update »      Updated Visitor Policy »      What We're Doing to Keep You Safe »

Salmon Salad with Pimento and Herbs

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  6

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).

Ingredients:

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

Cooking Directions:

  1. In a medium bowl, mix salmon with celery, onion and pimentos.
  2. In a small bowl, combine mayonnaise, lemon juice, chives, dill, paprika if desired and black pepper; combine with salmon mixture.
  3. 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