When life gets in the way, this is the type of quick meals I depend on–and I thought you would also benefit from this delicious, budget friendly, quick recipe!
Canned Salmon is essential in every pandemic and emergency pantry or for those days that you really don’t feel like cooking but aren’t in the mood for take out! It’s my lazy day go to without compromising on nutrition or flavor!
Enjoy this delicious canned salmon with tomatoes with crackers for a snack, fried bake, bread or sada roti for breakfast, freshly steamed jasmine rice and dhal for lunch. You can also enjoy with boiled provisions for Easter Friday or Lent Fridays for lunch.
Let me show you how I prepare my canned salmon in 10 mins! Hope you enjoy. Please leave a star rating if you love this recipe!
You will also love these other Fish and Seafood recipes:
Steamed Salmon with Coconut Milk
Saltfish with Veggies and Dumplings
Trinidad Tomatoes and Saltfish
Cajun Shrimp and Chicken Pasta
How to Cook Canned Salmon - Salmon and Tomatoes
Ingredients
- 14 oz canned salmon drained
- 4 tbs extra virgin olive oil
- 2 cloves garlic minced, or more to taste
- 2 ripe tomatoes diced
- 1 large onion sliced
- Hot pepper chopped
- 1 tablespoon green seasoning or 2 scallions chopped
- 1 tbs thyme leaves
- Salt to taste
- 1/4 cup Chopped herbs for finishing-cilantro or parsley
Instructions
- Open canned salmon, drain liquid and set aside.
- Heat oil in a medium heavy bottomed pot, over high heat. Add onion, garlic, tomato, green seasoning (or chopped scallion) and cook 3-5 minutes.
- Add salmon and cook 5-7 minutes, stirring constantly breaking up chunks, until all the ingredients are combined and salmon is heated through. Stir in chopped herbs if using (cilantro or parsley).
