By Carrie Havranek
There’s a quick and economical ingredient that may be sitting in your pantry right now: canned salmon.
Canned tuna may be more familiar, but salmon is a great way to get some good omega-3s into your diet and an excellent source of protein, too. It’s relatively inexpensive compared to fresh salmon, but because it’s canned it’s ready at a moment’s notice with very little prep. Canned salmon recipes aren’t hard to find, but here are five new ways to use this ingredient, beyond the typical salmon cakes and salmon salad.
Deconstructed sushi bowls give you the taste of sushi rolls without the labor of rolling it, and this one with canned salmon is paired with some diced cucumbers, seaweed crumbles and an easy dressing with soy sauce, sriracha and lemon juice. Cook up some rice, and dinner is served.
The avocado is both the delivery system and part of the meal, which makes for a fun presentation. Mash up some canned salmon with parsley, dill, olive oil, and apple cider vinegar, and some sriracha for a little heat.
Asparagus and salmon feels bright and refreshing, and parsley and Parmesan as garnish adds some additional flavor. As for the pasta? Feel free to swap out whole wheat or gluten free pasta if you like, and serve this cold, warm, or hot. It’s good all those ways.
Salmon cakes are definitely a go-to for canned salmon, but burgers are a little heartier. Canned salmon gets mixed with finely chopped kale and broccoli, along with some almond meal and eggs to hold it together. Cooks in a hurry, too.
Avocado, canned salmon, some good shaved Parmesan (or not), homemade Caesar dressing with anchovy paste or miso (or not), and a big handful of kale. Sounds like breakfast, lunch, and dinner.
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