Kick the Can

07/12/2010 by Andrea Beaman

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I’ve got to admit, sometimes I don't have the time, energy or desire to plan out and make a meal. On those rare days I reach out for something quick, simple and easy—like opening up a can of food. Oh, the horror!

I know, I know: canned food is the devil. It lacks vibrancy and freshness and can contain dangerous chemicals. According to the FDA, 17% of what comprises the American diet comes out of cans. And many of those cans have an epoxy liner made with Bisphenol A (BPA), a chemical that mimics estrogen and is linked to breast cancer and early puberty.

Knowing that unsavory tidbit of information, I certainly do not eat canned food often—just once or twice per month at most. When I do eat something from a can, the recipe below is one of my favorite concoctions. It’s a Super Salmon Salad that contains vital nutrients, protein, vitamin B12 and essential fatty acids. Hopefully, all that good stuff counteracts the bad!


Super Salmon Salad

Ingredients:
1 can of wild salmon
1/2 red onion, peeled and minced
1/4 cup parsley, minced
1/3 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoon apple cider vinegar
Sea salt and pepper to taste
Whole grain bread or whole grain crackers

Directions:
Drain salmon and put into mixing bowl. Combine salmon with minced onion and parsley.

Whisk olive oil, mustard, honey, apple cider vinegar and sea salt and pepper to taste. Combine dressing with salmon. Spread salad on whole grain bread or crackers.