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Put the salmon in a bowl and break it into small pieces with a fork.
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Stir in the mustard, lemon juice, olive oil, cayenne, salt, celery, and parsley, then do a FASS check.
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If needed, adjust the flavors with lemon juice and a pinch of salt.
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Add capers or chopped radishes to this dishthey will not disappoint!
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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.
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Store in an airtight container in the refrigerator for 2 days.
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(per serving)
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Calories: 180
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Total Fat: 8.5g (0.7g saturated, 3.4g monounsaturated)
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Carbohydrates: 1g
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Protein: 27g
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Fiber: 0g
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Sodium: 670mg
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You may never have heard of chemo resistance, but believe me, your doctor has.
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Over time, some cancers become less vulnerable to chemotherapy and start to grow again, which is why physicians may switch treatment regimes over time.
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Theres some evidence that chemo resistance may be linked to inflammation and the ratios of fatty acids in cancer cells.
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In terms of a nutritional approach, Dr. Keith Block says it may help to keep the diet lower in saturated fats and omega-6sand higher in omega-3s, which are abundant in fish such as salmon and trout.
