Before I say anything about today’s recipe, it was brought to my attention that folks weren’t receiving my weekly updates. Boo-hiss! I think I have it sorted now, so be sure to spend a lil’ time reading back to watch the ones you missed, and subscribe to my Youtube channel to make sure we don’t miss each other again. Without further ado…
At the time that I shot this episode wild salmon fillets weren’t the back-breaking price they are now. Unless you’re baller, and some of you are, chances are you’re not gonna fork over your hard earned dollars to make wild salmon tonight for dindin.
Good news is that there’s a cheaper way to eat wild salmon and utilize these same ingredients, and the end result travels better for lunch or to snack on.
Get your hands on some canned Vital Choice Wild Salmon and use the herb Dijon sauce as you would the mayo in tuna salad (add some fine diced peppers and parsley if you have them to jazz it up). Be sure to give your garlic a quick olive oil sauté first, so that you’re not eating it raw (unless you have a Vampire infestation in your house that you’re in the middle of handling of course). Garnish a (homemade) gluten free cracker with your “salmon salad” and prepare to swoon your way to heaven (pictured right). Just so happens that I myself baked a fresh batch of rosemary-thyme-kale crackers this a.m., so I might have to indulge. Let me know in the comments section below if you want the crackers recipe (for realz).