Recipes for IBS by Ashley Koff

Author:Ashley Koff
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2007-06-14T16:00:00+00:00

“That’s amore!”

—Mike

Salmon-Celeriac Salad

Celeriac, which is also called celery root, may look complicated, but it adds mild, refreshing flavor and a desirable crunch to this salmon salad.

INGREDIENTS

1 tablespoon (14 ml) grapeseed oil

1 shallot, peeled and minced

1 small celeriac, peeled and chopped into bite-size pieces

1 teaspoon lemon juice

2 teaspoons Homestyle Mustard (page 138) or Dijon mustard

1½ teaspoons small capers

1 can (6.5 ounce, or 180 g) wild Alaskan salmon, drained

In a saucepan, heat the oil over medium heat. Add the shallot and begin to sauté. After 1 minute, add the celeriac and continue to sauté, until the celeriac softens. Remove from the heat and let cool.

In a small bowl, combine the lemon juice, mustard, and capers. Blend in the salmon, shallot, and celeriac.

YIELD: Makes 4 servings.

NUTRITIONAL ANALYSIS

Per Serving: 120 Calories; 7g Fat (1 g saturated fat); 11g Protein; 4g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 355mg Sodium.

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