Mediterranean Sockeye Salmon (Chicken) Salad [HMC]

I'm a realist when it comes to fish. Sometimes the urge hits, but a) you don't want to run down to the market and, b) you don't feel like cooking up a salmon steak. That's why canned salmon was invented, but it can get boring if all you do is smush it around with some mayonnaise. So here's my answer, a different way of approaching a quick salmon hit. I take it to the Mediterranean, where chopped kalamata olives, capers, parsley, olive oil, and a bit of Dijon mustard put the salmon through its paces. The combination of the healthy monounsaturated fats from the olives and the nice dose of healthy omega-3s from the salmon provides healthy fat for the brain.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the salmon in a bowl and break it into small pieces with a fork.

Step 2

Stir in the mustard, olives, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and a pinch of sea salt, the celery, red onion, capers, and parsley. Divide the arugula between 2 serving plates and drizzle with a little bit of lemon juice and olive oil and another pinch of salt. Spoon over the salmon salad and serve.

Step 3

Store refrigerated in an airtight container for 3 days. Calories: 176 per serving.