Lemon Mustard Salmon Salad

• 1 7 1/2-ounce can boneless, skinless, sockeye salmon, drained, or leftover Poached Salmon with Moroccan Pesto (page 121)
• 3 teaspoons Dijon mustard
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons extra-virgin olive oil
• Pinch of cayenne
• Pinch of sea salt
• 3 tablespoons finely chopped celery
• 2 tablespoons finely chopped fresh flat-leaf parsley

1. Put the salmon in a bowl and break it into small pieces with a fork.
2. Stir in the mustard, lemon juice, olive oil, cayenne, salt, celery, and parsley, then do a FASS check.
3. If needed, adjust the flavors with lemon juice and a pinch of salt.
4. Add capers or chopped radishes to this dishthey will not disappoint!
5. Or combine just the salmon and celery with 2 tablespoons of the Basil Lemon Drizzle (page 177) or 1 tablespoon of the Moroccan Pesto (page 186); both are great dressings to try with this salmon recipe.
6. Store in an airtight container in the refrigerator for 2 days.
7. (per serving)
8. Calories: 180
9. Total Fat: 8.5g (0.7g saturated, 3.4g monounsaturated)
10. Carbohydrates: 1g
11. Protein: 27g
12. Fiber: 0g
13. Sodium: 670mg
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sockeye salmon, mustard, freshly squeezed lemon juice, extravirgin olive oil, cayenne, salt, celery, parsley

Taken from www.epicurious.com/recipes/food/views/lemon-mustard-salmon-salad-379232 (may not work)