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Mmmmmm… This is so good! This recipe came from my Granny’s husband David (or at least he used to make it whenever we visited them).
My Granny and David lived in Gloucester whilst I was growing up. They had an amazing house, with beauty and the beast stairs (you know the ones!). They had a beautiful wild country garden, that seemed to go on forever. I always looked forward to two things when we were making our way down to visit them;
1. Hearing Granny’s stories about my Dad when he was a little boy (the school bus and the toilet was the BEST!).
2. Eating granary bread toast for breakfast with blackberry jam in the garden.
Granny and David’s was the first place that I had eaten Salmon and possible the first place I had eaten granary bread. It was a great place to be to feed my inner health food soul.
We never had the recipe written down, but this is what I guessed it was made of. So healthy, so yummy and oh so pretty!
What is your favourite foodie childhood memory?
Clean Eating Lemon Parsley Salmon
By Published:
- Yield: 2-4 Servings
- Prep:
A great source of Omega 3, this fresh lunchtime dish will please a crowd of salmon lovers.
Ingredients
- 213 grams Tinned Salmon drained (bones removed if desired)
- 2 Tablespoon (heaped) Spring Onion finely diced
- 2 Tablespoons (heaped) Fresh Parsley finely sliced
- 1/2 Lemon squeezed/juiced
- 1 pinch Ground Black Pepper
Instructions
- Place the tinned salmon into a bowl and remove any skin/bones if necessary. (I keep the bones in mine for the added calcium)
- Add all other ingredients and combine with a fork.
- Taste and adjust seasoning if necessary - adding more lemon etc.
- Serve on wholegrain bread or with a large salad.
