Salmon Salad (with canned salmon)

I have written this recipe out for people more times than I can count, so I figured I should finally add it to the blog.

We are told over and over again to consume more Omega 3 fatty acids. We all know the best way to do this is by eating more fatty fish (wait...we do all know that, right?).

But there's a difference between hearing what we SHOULD do, and actually putting that into practice. 

When my family moved to Nottingham a couple of years ago, we moved away from our local fish markets. Sad. Since we don't have a great place to get seafood, we eat it a lot less. So sad.

My solution?

This is a brand I find at Market Basket.

This is a brand I find at Market Basket.

Canned salmon. I know it sounds kinda gnarly, but try to trust me on this. (I also know I tried to convince you to eat liver last week. Are you even out there anymore?)

If you like canned tuna, you'll like canned salmon. I buy it with the bones in and the skin on...because, nutrients. Magnesium, calcium, Vitamin D in the bones and fatty acids in the skin. You just mash it all together with a fork and don't know the difference anyway. (The bones are very soft - even my 2 year old can eat them.)

In my ongoing endeavor to EAT ALL THE NUTRIENT DENSE THINGS, I eat this salad a few times a week. It's an affordable way to get in those coveted omega 3s (without supplementing with rank oils) - and bonus! your kiddos may just love it.

 

Canned Salmon Salad

  • 1 7.5 ounce can wild caught Alaskan salmon (sustainably caught, with bones and skin, in BPA-free can)
  • 1 Tablespoon EVOO
  • Juice of 1 lemon
  • 1.5 teaspoon dried dillweed
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon onion granules
  • sea salt and pepper, to taste
  • 1/2 teaspoon kelp flakes (optional  - for extra nutrient pa pa power)
  • 2 ribs celery, diced

Drain salmon well. Combine salmon with olive oil, lemon juice, and spices. Add sea salt and pepper to your taste. Mash with a fork until well combined. Mix in diced celery.

Serving ideas:

  • Eat as is
  • Serve up as a sandwich on bread
  • Roll up in a collard leaf wrap
  • Roll up in a nori sheet with avocado
  • Serve on crackers
  • Give it to your toddler with a spoon

 

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