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Stanford Health Care

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