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.
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.
- 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