Canned salmon (with bones) combined with yogurt and sesame seeds makes a versatile calcium-rich snack or appetizer. Cut up fresh vegetables for this dip, or use it as a spread on crackers.
- Portion size 2 servings
- 1 cup 2% plain yogurt
- 1 can (7-1/2 oz/213 g) salmon
- 1/4 cup green onion
- 1/4 cup finely chopped celery
- 2 cloves garlic minced
- 2 tablespoons toasted sesame seeds
- 1 dash hot pepper sauce
- 1 pinch salt
- 1 pinch pepper
Spoon yogurt into paper towel-lined sieve set over bowl; refrigerate for about 8 hours or until thickened and reduced to about 1/2 cup (125 mL).
Drain salmon, discarding skin. In small bowl, mash salmon with bones.
Stir in yogurt, onions, celery, garlic, sesame seeds, hot pepper sauce, salt and pepper. Cover and refrigerate for at least 4 hours or up to 24 hours.
Nutritional facts <b>Per 2 tbsp (25 mL):</b> about
- Protein 4 g
- Calories 45.0
- Total fat 2 g
- Total carbohydrate 2 g