Wednesday, September 26, 2012
This is another one of those recipes that hearkens back to the old Southern "five-can-casserole." I basically opened one can and three jars, and mixed the contents together - the difference being the somewhat-healthier ingredients I put together: vegetables and fish, rather than canned cream soup and canned fried noodles.
1 14 to 15 oz can of salmon
1/2 jar of giardiniera of your choosing, well-drained
6-7 black olives, chopped or sliced
1/4 cup jarred pesto sauce (look for a short ingredients list, preferably one that starts with "basil." Refrigerated is better, but canned is OK.)
Put the ingredients together in a bowl. Flake the salmon (don't remove the bones, they're good for you! Take them out, mash them, and put them back in if they bother you) and fold in the remaining ingredients until combined. Serve on whole-grain crackers (we like crispbread-style.) Enjoy!