Wild caught Alaskan salmon is loaded with healthy anti-inflammatory Omega 3’s and offers a good source of protein. So far, this seems to be the least polluted and least toxic fish on the planet. This salad can be enjoyed inside a gluten free tortilla, on a cracker, as a vegetable dip or as a topping in a salad. It makes a great “picnic” food as you can see in this picture. My husband and I had a “pontoon” boat date and savored some delicious food as we relaxed and appreciated the scenic ride. Bon Appétit!
Bake 2 salmon filets at 375 F for about 20 minutes.
Once cool, crumble the salmon into a glass bowl.
Add the following into a food processor:
2 chopped celery stalks
2 greens onions
½ cup fresh parsley
½ cup fresh dill
2 cloves of garlic
2 teaspoons mustard
Juice of 1 lemon
½ cup to 1 cup of mayo, depending on your taste
Salt to taste
Pulse and mix together until finely chopped. Add to the salmon and mix thoroughly.
Chill for a few hours before serving. Enjoy!
Hi Dr V, I am from Sydney Australia and I follow your blog and have just read your book. I was diagnosed in May last year with ERpos breast cancer in one node after a routine mammogram when I turned 50 (I could not feel these tumours) . I had surgery chemo and radio but also took many things out of Bill Hendersons protocol and now also yours (I love the Enduracell!). Im a bit confused about the apricot kernels though. You say to have max 6 a day and grind them up and put them on smoothies etc but also in the book you talk about eating a certain number per lb of body weight (which for me would add up to 13 approx). Im just not sure which is the right way? (I cant quote your book as I am at work without it !)
HI Penny,
Great question. Technically there is not a “dosage” amount, other than the suggestions of 1 per 10 pounds of body weight. Some people have found that slowly increasing to 40-50 per day has helped them improve their health.
Let me know how I can best support you.