Salmon Salad with Pimento & Herbs
| Serves: |
6 |
| Nutrition Info: |
140 calories, 9g fat, 2g saturated fat, 14g protein, 341mg sodium, 2g carbs |
*This recipe is NOT ok for those on the LMD (Low Microbial Diet).
Ingredients:
1 can (14 oz) red salmon, well drained, bones and skin removed;
OR 14 oz cooked fresh salmon |
1 teaspoon fresh dill |
| 1 cup diced celery |
¾ teaspoon paprika (optional) |
| ¼ cup minced white onion |
freshly ground pepper, to taste |
| 1 jar (2 oz) chopped pimentos, drained |
1 tablespoon capers (optional) |
| 2-3 tablespoons reduced fat mayonnaise |
|
| 1 tablespoon fresh lemon juice |
|
| 2 tablespoons fresh chives or 2 teaspoons dried chives |
|
Cooking Instructions:
| 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
|