Herbed Salmon Hash

The first time that I opened a can of salmon, I was outraged.  I thought that the company had somehow forgotten to remove the bones from the fish.  At first, I attempted to meticulously pick out every piece of bone, but after becoming frustrated by this tedious task, I threw it away (sorry little salmon for wasting your life).

A few years later, I tried buying canned salmon again and sure enough, this can had bones in it too!  Fortunately, I had learned by this point that the bones were edible and actually a highly absorbable source of calcium.  Now, I find canned salmon to be a necessary staple in my pantry.  It goes nicely with a variety of fresh herbs and flavors.  I use this recipe at the end of the week to avoid wasting the fresh herbs that are starting to wilt in my fridge.

salmonhash

Ingredients:

  • 8-ounce can of Wild Alaskan Salmon
  • 1 tablespoon garlic-infused olive oil
  • 1-4 tablespoons fresh herbs (cilantro, parsley, green onion, etc.)- depending how much you need to use up
  • 1 tablespoon lemon or lime juice
  • 1/2 teaspoon ginger- optional
  • Himalayan sea salt, to taste

Instructions:

  1. Heat garlic-infused olive oil in a skillet over low-medium heat (keep temperature below its smoke point for greatest health benefit).
  2. Mix salmon, herbs, lemon or lime juice, ginger, and salt in a bowl.
  3. Add salmon mixture to skillet, heating until warm throughout.

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