Fish, and its magical omega-3 fatty acids, is really important for pregnant women and young kids alike. But it’s important to eat the right fish, and canned wild salmon is both an affordable and sustainable alternative to some other types (looking at you, tuna). According to KidSafe Seafood, canned wild salmon contains four times the amount of omega-3s as tuna, as well as a generous dose of calcium and protein.
I made this simple salmon salad to top homemade bagels (stay tuned!). I can’t stand the taste of mayonnaise, so instead this gets its creaminess from sour cream and a little kick from horseradish and mustard. It’d be great atop salad greens, in tea sandwiches (for spring baby showers, perhaps), or rolled up in crispy romaine leaves.
Recipe: Mayo-Free Wild Salmon Salad
- 1 7.5-ounce can wild Alaskan salmon
- 2 stalks celery, finely chopped
- 1/4 cup organic sour cream
- 1 teaspoon stone ground mustard
- 1-2 teaspoons prepared horseradish
- salt and pepper to taste
Instructions: Drain salmon of excess oil (makes an excellent treat for any cats in the home). Empty can into a medium bowl and use a fork to break apart large chunks. Add remaining ingredients, tossing with the fork to combine. Cover and chill for at least 30 minutes and up to a day before serving. Makes enough to top 6 bagels. Enjoy!