Unless you are a pescatarian, it may be safe to say that most of us are not meeting our recommended fish intake each week. It is too easy to get stuck in a routine of eating chicken, turkey, and beef. However, keeping a variety in our diet not only makes the meals on our plates interesting, but it also exposes us to a vast range of vitamins to benefit from!
Nutritionists and doctors alike agree that a well-rounded diet includes fish consumption at least twice a week. A great option for these meals? Salmon. The superfood of the sea, salmon is chock full of health benefits, ranging from Omega 3s to its anti-inflammatory properties. We all could use more of this first-class fish in our diet! So, what better way to acclimate to a newly fish-filled diet than by enjoying it early in your post-op healing process? This recipe is delicious, light, and only 83 calories! For the 8g of protein it packs, we think that is a caloric bargain for the taste and nutrition profile it carries! This recipe is super simple and finished within minutes, making this perfect for busy afternoons, days in the office, or whenever you’re in a pinch! What else do we love about this Salmon Puree? Additional portions can be frozen for later consumption, making it ideal for meals you might grab on your way out each morning! We are all very busy people in the office, so quick, easy, and storable foods are our favorite to share!
Even once you have left the puree phase, we still recommend keeping this in your lunch prep rotation! That way, you can effortlessly meet your weekly fish recommendations without hardly even thinking about it! Once your stomach can once again handle solid foods, enjoy this pureed dish with your preferred low-calorie chips, like pita chips, or for a low-carb option, grab a dip-able vegetable, like celery, carrots, or cucumber, and go to town on this delightful dish!
Have any modifications? Tag us in your food post and tell us what you did! Enjoy!
Yields about a cup
- 1 can of salmon (preferably wild caught)
- ¼ tsp dried dill
- ¼ cup – ½ cup vegetable broth (homemade or store bought)
- 1 tsp extra virgin olive oil
- Zest of ¼ lemon
(All ingredients can be adjusted according to taste and amount of salmon used.)
- Place the can of salmon, dried dill, ¼ cup of broth, olive oil, and lemon zest into a small food processor. Puree until smooth.
- If the consistency is too thick, simply add more broth, one tablespoon at a time, pureeing each time until you get the desired consistency.
- Garnish with more dill and serve immediately or freeze to enjoy later!