Jun 29 2012
The fourth and last healthy lunch in the series is one recipe that’s been swimming around in my head for a few months now. Pregnant women are implored to eat salmon for the omega-3-fatty acids but salmon steaks are too expensive for us to buy with any sort of frequency. The cheapo alternative is to use canned salmon in an interesting way.
This salad uses great northern beans for a substantial non-carb counterpoint to the fish and celery and onion for crunch and veggie flavor (get the most veggie flavor by choosing local celery–I’ve found it to be much more potent than the store stuff). The lemon juice and herbs just perk everything up and keep the whole thing from being, well, fishy. I had this both on its own and with saltine crackers and both were absolutely delicious. And it was the perfect way to pack salmon as a work lunch without being that despised co-worker who stinks up the whole place my microwaving her leftover fish.
Happy co-workers, nutrition for baby and a yummy, healthy, filling lunch. Not bad for about $1 per serving!