Salmon Bowl with Creamy Garlic Dressing

I Love Canned Salmon + A Yummy Recipe

In my opinion, canned salmon is an unsung hero in the food and nutrition world. Convenient, versatile and super-nutritious, it’s a shame that it’s so under-appreciated.

Why don’t we use canned salmon more often in our recipes and meals? Perhaps it conjures up memories of the dry, flavorless salmon patties of your childhood. Perhaps it has to do with the lack of foodie “buzz”, because the culinary world hasn’t exactly embraced it either. I mean, when have you ever seen it featured in a dish on a menu at a trendy restaurant?

With the negative connotations and the lack of fanfare, canned salmon hasn’t had much of a chance to shine. I think it’s time to change that! Here’s why:

Bring on the Canned Salmon! 3 Reasons Why It’s Great.

  • It’s Versatile! – Canned salmon can be used for salads, burgers, meatballs and so much more! That seems like a pretty great blank canvas if you ask me!
  • It’s Convenient! – All you need is a can-opener, no cooking required. Highly portable and easy to use. The definition of the modern connivence food.
  • It’s Nutritious! – Loaded with nutritious Omega-3 fats as well as selenium and protein, canned salmon is an easy way to fit more fish (you should be eating at least 8 or  more ounces per week!) into your diet.

 

Salmon Bowl

Canned Salmon Bowl

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Salmon Bowl with Creamy Garlic Dressing

A nutrition-packed bowl loaded with lean proteins, whole grains and vegetables.

  • Author:

Ingredients

  • 1/2 cup bulgur
  • 1 cup boiling water
  • 1/4 teaspoon Kosher salt
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, chopped
  • 2 tablespoons chopped, fresh dill
  • 5 ounces greens (baby kale, spinach, baby lettuces, etc)
  • 6 ounces canned salmon
  • 1 cup thinly sliced cucumber
  • 1 cup cherry tomatoes, halved

Instructions

  1. Place bulgur in a medium bowl. Add salt, then cover with boiling water. Immediately cover the bowl with a piece of plastic wrap and let bulgur steam for about 20 minutes.
  2. To a blender add the the Greek yogurt, lemon juice, garlic and dill. Add a pinch of Kosher salt and blend until smooth. (Dressing can be made without a blender, finely chop garlic and dill and then whisk all ingredients together.)
  3. Divide lettuce and portion into bowls. Top each bowl with bulgur, salmon, cucumber and tomatoes. Drizzle with dressing and serve.

Nutrition

  • Serving Size: 2
  • Calories: 288
  • Sugar: 6
  • Sodium: 615
  • Fat: 7
  • Saturated Fat: 2
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 36
  • Protein: 23
  • Cholesterol: 58

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