My yummy, cheap and canned Salmon

The American Heart Association recommends eating fish, especially fatty fish such as Salmon, at least twice a week to ensure you get plenty of heart-healthy Omega 3. So, today I want talk about this taste fish, which is my favorite one. But first, have you ever asked yourself where Salmon you buy at grocery store come from? I wish we could all answer we get a catch from this morning from a local market, but it doesn’t work like that, right?! Most of them are farm-raised in different parts of USA and so many other countries like Canada, Thailand, China, which compromises their freshness, taste and how health they are. So, if you can afford, by wild Salmon. If not, a good and cheap option is the canned one, which is normally a wild catch.

I would like to share a yummy adapted recipe with canned Salmon from the cooking book “So Easy”, by Ellie Krieger.

Pasta salad with salmon, peas and herbs

2/3 cup plain Greek-style non fat yogurt

3 Tbsp fresh lime juice

1 Tbsp of canola mayo

2 teaspoon finely grated lime zest

1 Tbsp of minced fresh dill Brag’s or “fake salt” and ground black pepper

1 can wild red salmon, drained

1 10 oz package frozen peas defrosted or canned peas

½ pound of whole wheat pasta (I like penne)

2 or more scallions (white and green parts), minced

8 cups of chopped red-leaf lettuce or mixed organic greens

How to prepare it: Combine the yogurt, lime juice, mayo, lime zest, dill, Brag’s and pepper. Whisk to incorporate. Add the canned salmon, peas, pasta (cooked and cooled), and scallions. Serve with lots of greens = )