Lemon Mustard Salmon Salad

Special thanks to Rebecca Katz, author of The Cancer-Fighting Kitchen, for the following information and recipe.

All salmon are not created equal. This recipe features wild Alaskan sockeye. It’s the “wild” part that’s really important. Wild salmon are far higher in omega-3s than their farm-raised brethren, and omega-3s have been linked to a whole host of cancer-fighting benefits. The nice thing is, you don’t have to go fishing or even handle a salmon fillet to make this dish; there are great brands of wild sockeye that come in cans (see Resources). That said, of course you can also make this with an equal amount of leftover home-cooked salmon. Either way, this salad is easy to prepare: All it takes is a quick stir with a few choice ingredients, and there you go—a nice, filling dish that’s rich in protein, yummy, and versatile. Serve it in a pita, wrap it in a tortilla, or mound it atop salad greens.

Storage: Store in an airtight container in the refrigerator for 2 days.

Per Serving: Calories: 180; Total Fat: 8.5 g (0.7 g saturated, 3.4 g monounsaturated); Carbohydrates: 1 g; Protein: 27 g; Fiber: 0 g; Sodium: 670 mg

Who Knew? Chemo Resistance and Nutrition You may never have heard of chemo resistance, but believe me, your doctor has. Over time, some cancers become less vulnerable to chemotherapy and start to grow again, which is why physicians may switch treatment regimes over time. There’s some evidence that chemo resistance may be linked to inflammation and the ratios of fatty acids in cancer cells. In terms of a nutritional approach, Dr. Keith Block says it may help to keep the diet lower in saturated fats and omega-6s—and higher in omega-3s, which are abundant in fish such as salmon and trout.