Salmon Dip

It’s really unfortunate that it’s hard to find good seafood. I’m glad that wild salmon is available in cans, and I like to look for ways to use it since it is a healthy addition to my diet.

This Salmon Dip uses white beans, making it a lot like hummus. It can be eaten many ways, and the recipe is easy to tweak. Try adding additional herbs, especially fresh ones. It’s great with raw veggies (my favorite way to eat it) and gluten-free crackers or chips. You can also use it as a sandwich spread although I haven’t tried that, and it might make the bread soggy if you don’t eat it right away. So try it out before packing it for lunch, or spread mayo on the bread to help protect it.

Yield:

Salmon Dip

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Ingredients

• 1 can (14.75 ounces) wild Alaskan salmon (or 2 small cans)
• 1 can (15.5 ounces) small white beans
• 2 Tablespoons fresh lemon juice
• 1 clove garlic
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried parsley
• chopped green onion (optional)

Instructions

1. Drain the salmon and remove skin and bones.
2. Drain and rinse the beans.
3. Combine all ingredients except the green onion in a food processor and process until smooth
4. Top with chopped green onion if desired.