Quick Salmon Salad

Quick Salmon Salad
(This is good for lunch while hunting, because it doesn’t need to stay warm, but the fat will help you stay warm!)

14 oz can salmon with skin and bones
4 generous dollops of whole milk yogurt (about 34 – 1 cup?)

Any or all of the following:
2 tsp lemon juice
1 tsp minced garlic
1 tsp minced onion
1/2 tsp mustard powder
1/2 tsp dill
1 Tb chives
1 tsp dried parsley
1/2 tsp black pepper
1/4 tsp salt
1/4 cup frozen spinach or a small handful fresh spinach

Drain salmon into a cup and drink the liquid, it’s full of omega-3 fat! Dump salmon into a 4-6 cup bowl. Add all the other ingredients and mix with a fork, breaking up chunks. Add yogurt as needed to make it all stick together. Refrigerate several hours until the flavors mix. Use for sandwiches, serve on crackers, or puree in food processor to make a chip dip.

Variations: This recipe has evolved with my increasing food sensitivities. Yogurt may be replaced with hummus, nut/seed butter, pureed sweet potato, or solid fat such as palm shortening. (melt fat before mixing) The amounts of these substitutes vary, so add gradually.

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