More people have written to request salmon recipes than anything else. And surprisingly, there were more requests for canned than fresh salmon. The salmon recipes in earlier posts use fresh salmon (Best Baked Salmon and Greek Salmon Pasta), so I thought I’d offer our favorite canned salmon salad recipe today.
Fresh salmon is expensive — and low mercury wild-caught salmon is not widely available fresh. It’s tough on the wallet to get the 2-3 times per week fatty fish recommendation if you don’t consider canned options. Research indicates that most Americans are not getting 2 servings of fish per week.
This recommendation is primarily to assure we get our daily Omega 3s. But regular intake of fatty fish protects our hearts from disease, protects our brains from cognitive decline and mood changes, and delivers anti-inflammatory benefits to our joints.
Hold Your Breath
Since I wasn’t raised with canned fish, it’s still something of an obstacle for me. If you catch me opening a can of salmon or sardines, you’re likely to see a look of disgust wash over my face, even to this day. June calls it my “fish face.” But once canned fish is prepared, it’s worth it. I enjoy eating canned salmon and sardine dishes, and they make me feel satisfied and energized.
Salmon salad is often the base for our weekend lunch. Once the salmon salad is prepared, I serve it many ways. We used to eat a lot of salmon salad sandwiches, but have more recently taken to salmon salad lettuce wraps. They are so good! I also love having salmon salad on hand during the week so I can grab a quick and healthy protein to top my salads. It can be used as a dip too, for crackers or veggies.