You know when you’re really hungry, like tummy is starting to rumble hungry, and you aren’t up for whole process of making a meal? This is where many of us get into trouble and start munching on the nearest bag of chips or rice cakes to take the edge off of that annoying hunger. We end up eating way more carbs than we need, and we don’t necessarily feel satisfied.
Flavory, savory and easy. I love this paté recipe I whipped up last weekend. It sounds way cooler and more complicated than it is.
This salmon paté is a winner. Really the best thing to do when you’re feeling that impending voracity is get some veggies and some high quality protein in ya. One of the highest quality proteins you can eat is salmon, which we all know is awesome for you. But who can afford to buy it fresh all the time? Not me.
Budgeting and eating healthfully can go hand in hand, it just takes some planning and problem solving.
I’m not shy about canned fish. I enjoy a good can of sardines now and again. Canned salmon is a great solution to the problems of cost effectiveness and immediacy within a healthy diet.
Some canned salmon includes soft bones, and some don’t. I actually opt for bones because of the added benefit of calcium. Anyway, they’re so soft that when you stir it up, they break down into the pate. You won’t even notice them.
So I cracked open a can of wild-caught salmon and stirred in a ripe avocado; both of which are rich in Omega 3s. I also tried a version with olive oil, which tasted just as good, but didn’t have the creamy spreadability of the avocado version.
I chopped up a shallot and garlic (both highly antifungal, antiviral and antioxidant), fresh parsley, and stirred in little onion powder to give it a little extra punch. Salt and pepper to taste and you’re ready to snack!
Spread this flavorful, smooth pate on crunchy bok choy to satisfy and relieve ravenous pangs, without leaving you feeling heavy with empty calories.
Not that there’s no room for carbs. They have their toasty place for sure. The next day I tried it on this gluten-free teff bread when I wasn’t so starving, so as not to over-do it. Perfect!
I was surprised that the avocado didn’t turn the spread completely green and that the next day, it wasn’t that terrible brown that guacamole changes to after it gets some air. It looks just as good as it tastes even a day or two after you make it.
In fact it taste even better after it’s been in the fridge over night and the flavors have had a chance to get to know each other, if you know what I mean. I can’t see it lasting too long beyond that though. 😉 Enjoy.
It’s so easy, right?! How do you like the canned salmon? I used to be so afraid of it. But it’s great! Let me know what you think.
- 1 Can of wild caught canned salmon
- 1 Ripe avocado (or 1 Tbs olive oil)
- 2 Garlic cloves minced
- 1 Shallot chopped
- 1 Handful (about ¼ cup) fresh parsley chopped
- 1 Tsp onion powder
- Sea salt and pepper to taste
- Bok Choy or your favorite bread to toast
- Chop the garlic, shallots and parsley
- Slice, peel and add the avocado
- Mix in the salmon
- Add salt and pepper to taste
- To serve: spread it on fresh crunchy bok choy stems or roll it in the leaves.
- Alternatively you could spread it on your favorite toast.
- The olive oil version tastes just as good, but is drier and not as spreadable.