Although the fats in salmon are beneficial, it is still a high-fat food. To keep the fat levels in check, we use a fat-free sour cream jazzed up with lemon juice, curry powder, and sharp mustard.
⅓ cup fat-free sour cream
¼ cup chopped onion
3 tablespoons pickle relish
1 tablespoon lemon juice
1½ teaspoons curry powder
½ teaspoon Dijon mustard
1 can (14¾ ounces) pink salmon
8 slices whole-grain bread, toasted
1 cup cilantro leaves
1. In a large bowl, stir together the sour cream, onion, pickle relish, lemon juice, curry powder, and mustard. Add the salmon and stir to combine.
2. Make sandwiches with a layer of cilantro leaves on top of the salmon salad. Makes 4 servings
Curried Tuna Salad Sandwich Use plain low-fat yogurt instead of sour cream and substitute mango chutney for the pickle relish. Instead of salmon, use 2 cans (6 ounces each) of water-packed tuna.
Good source of: calcium, niacin, omega-3 fatty acids, riboflavin, selenium, vitamin B12, vitamin B6, vitamin D
While the sour cream provides a small amount of calcium, the majority of the bone-nourishing mineral in this salad comes from the canned salmon. The tiny bones in canned salmon are softened and delicate, making them entirely edible and nutritious. The average amount of calcium in ½ cup of canned salmon (with the bones) is 290 milligrams—only 10 milligrams less than the amount in 1 cup of milk.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.