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Twin Salmon Salads: Asian & Mediterranean


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Asian Salmon Salad

This dish gets its zesty flavor from ginger, lime, sesame oil, and scallions. It takes only about five minutes to prepare and makes a healthy, tasty, portable lunch! Makes about 1 cup.

Serves 4

1 can Vital Choice Wild Red sockeye salmon (7.5 oz "traditional" style with edible skin and bones, or 6 oz skinless-boneless sockeye)
1/2 teaspoon grated fresh ginger
1 teaspoon fresh lime juice
1 tablespoon finely chopped scallions, green parts only
1/8 teaspoon sea salt
1 teaspoon sesame oil
  • Drain the salmon in a fine-mesh strainer and remove any bones (if using "traditional" style). Place the salmon in a small bowl and use a fork to break it up.
  • Add the ginger, lime juice, scallions, salt, and sesame oil. Mix well and taste. You may want to add a pinch of salt or a squeeze of lime.
  • Serve on top of salad greens, sesame rice crackers, dark pumpernickel bread, or rye bread.
Per Serving
Calories 87; Total Fat: 5 g (1 g saturated, 0 g monounsaturated); Carbohydrates 0 g; Protein 10 g; Fiber 0 g; Sodium 302 mg


Mediterranean Salmon Salad with Caper Salsa

This easy salad employs three classic toppings for lox and bagels: capers, red onion, and dill.

Serves 4

1 can Vital Choice Wild Red salmon (7.5 oz "traditional" style with edible skin and bones, or 6 oz skinless-boneless sockeye)
2 teaspoons chopped rinsed capers
2 teaspoons diced red onion
2 teaspoons fresh lemon juice
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper
1 teaspoon organic extra virgin olive oil
1/4 teaspoon chopped fresh dill
  • Drain the salmon in a fine-mesh strainer and remove any bones.
  • Place the salmon in a small bowl and use a fork to break it up. Add the capers, onion, lemon juice, salt, pepper, olive oil, and dill. Mix well and taste. You may want to add a pinch of salt, a squeeze of lemon, or a caper or two.
  • Serve on a bed of salad greens with water crackers or crostini. Try it as a filling for tomatoes or with scrambled eggs. Or use salmon salad instead of tuna salad.
Per Serving
Calories 88; Total Fat 5 g (1 g saturated, 1 g monounsaturated); Carbohydrates 0 g; Protein:10 g; Fiber 0 g; Sodium 344 mg

Learn more at RebeccaKatz.com.

About Rebecca Katz

A nationally-recognized expert on the role of food in supporting health during cancer treatment, Rebecca Katz has a Masters of Science degree in Health and Nutrition Education.

She received her culinary training from New York's Natural Gourmet Institute for Health and Culinary Arts.

Her most recent cookbook is The Longevity Kitchen, featuring the top 16 power foods, including wild salmon.

As a consultant, speaker, teacher and chef, Rebecca works closely with patients, physicians, nurses, and wellness professionals to include the powerful tool of nutrition in their medical arsenal.

Rebecca is the Executive Chef for The Center for Mind-Body Medicine's Food As Medicine and CancerGuides® Professional Training Programs, which attracts the country's top cancer wellness physicians, nurses, social workers, and researchers.

She is also visiting chef and nutrition educator at Commonweal's Cancer Help Program in Bolinas, California, which offers intensive self-care programs for cancer patients and their caregivers.

Rebecca also develops delicious, affordable, menus for businesses and non-profit groups, consistent with the desired nutritional guidelines. Recipes are structured for ease of use and culinary interpretation by staff and end users.

Learn more at RebeccaKatz.com.
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