Sautéed Canned Salmon

Sautéed canned salmon is a mouthwatering mix of flaky salmon enhanced with spices and herbs. This quick and easy salmon recipe is a regular on my Sunday breakfast menu but can be enjoyed whenever you want something deliciously savory and spicy.

Course Whole30

Cuisine Caribbean

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Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 242kcal

Author Althea Brown

Ingredients

1 can of wild caught Pink Salmon drained (about 15 oz)
2 medium tomatoes sliced
4 green onion thinly sliced
6 cloves garlic grated
1/4 cup of cilantro finely chopped
4 baby bell peppers or 1 regular bell pepper thinly sliced or finely diced
1 tablespoon of parsley finely chopped (can sub for 1 tablespoon of parsley flakes)
Juice of 1/2 a lime
1 teaspoon fresh grated ginger optional
Pinch of cayenne pepper optional
1 wiri wiri pepper finely chopped, seeds and ribs removed (optional)
1 tablespoon of coconut aminos optional
1/2 teaspoon of salt
2 tablespoon of olive oil

Instructions

Add oil to a wok, skillet or frying pan on high heat
When oil comes up to temperature add tomatoes, green onions, garlic, cilantro, parsley, wiri wiri pepper and sauté until the tomatoes are soft
Then add the drained salmon, salt, pinch of cayenne pepper, ginger, and coconut aminos if using
Continue to sauté on high heat then squeeze the juice of 1/2 a lime over the dish and mix together well
Next sauté for another 2-5 minutes, stirring often to ensure even cooking
Then remove from the heat and serve hot

Nutrition