Perhaps you’ve heard the recommendation to eat fish twice a week, since fish and seafood are the major sources of healthy omega-3 fats and are also rich in other nutrients like vitamin D, selenium, protein and low in saturated fat. There are new guidelines that encourage pregnant women, women who may become pregnant, or breastfeeding women to eat 8-12 ounces of low mercury fish twice a week to benefit fetal growth and development. The same goes for children, though the serving size is naturally smaller. While I have always been a fish fan, Funk and I used to eat it only a couple times a month at home, and always out at a restaurant. Since having a baby, though, I have made a conscious effort to cook a fish dish at least twice a week, and now that Zacky eats what we eat, he gets it as well.
Despite these recommendations, most people are not coming close to eating fish once a week let alone twice. Perhaps it is uncertainty on how to cook it, cost, or taste preference (though there is a vast variety of fish and seafood flavors and textures!). I love using (BPA-free) canned salmon as an easy way to get fish into our diet without needing to cook it, and as a low-cost alternative to salmon filets. I made this potato salad dish for me and Zacky to enjoy for lunch throughout the week. The hummus makes a nice alternative to mayonnaise and the salmon adds protein to an otherwise carb-heavy dish. To include veggies, serve this over salad greens for a fantastic summer lunch.
3 pounds small white potatoes, cut into bite size pieces
8 oz garlic hummus
12 oz canned boneless, skinless salmon (I like Wild Pacific, BPA free!)
10 oz jar of sweet green relish
1/4 cup olive oil
Salt and pepper to taste
Parsley for garnish
Boil a large pot of water. Place potatoes in water and bring back to a boil. Cook about 7-9 minutes until potatoes are soft. Drain potatoes and place in a large bowl.
Flake salmon into the large bowl with potatoes. Scoop hummus and relish into the bowl and pour in olive oil. Mix to combine. Season with salt and pepper. Garnish with parsley and serve warm or cold.
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