Okay, so while I am at it. I’ll capture the recipe for my favorite quick lunch. It started out as an improvisation, but now it is something I will make sure I always have ingredients on hand for.
I would link the article I read that inspired this experiment. The article about omega 3s and the need to eat oily fish rather than take fish oil supplements. The article that fascinated me with its connection between farming and ranching practices in the west and the decline of Omega 3s in the western diet. But for the life of me I cannot remember the source or find it by Googling.
Oh well, this is what I got from it. I tried canned fish of the types that the ariticle said have the highest Omega 3 content. Turns out Herring, Sardines, Anchovies, and Salmon top the list. Anchovies are quite salty and I don’t know how to do anything with them yet that I find palatable. Kippered Herring is okay with saltines but bland. Don’t really enjoy it much unless I add some sort of sauce and most of those have added sugar, etc.
But canned salmon — the good kind that actually looks like it used to be salmon, the kind without the little round boney things that crumble in my mouth and make my soul shudder — that led me to this improvisation:
Good canned Salmon (packed in water)
Handful of Pumpkin Seeds
Handful of chopped Sun-dried Tomatoes
Just enough Crumbled Feta cheese
Coupla Tbs Minced Onion
To taste: Kosher Salt, Red Pepper Flakes, Balsamic Vinegar
Mix with Extra Virgin Olive Oil, just enough to moisten