Cancer Institute A national cancer institute
designated cancer center

Salmon Salad with Pimento and Herbs

Serves: 6
Nutrition Info:   140 calories, 9g fat, 2g saturated fat, 14g protein, 341mg sodium, 2g carbs


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

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