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