|Lunch box for normal appetites, snack box for Erica appetite :) (link) Sardine salad over massaged kale, homemade pimiento cheese and homemade baba ghanoush with aleppo. Recipes for the dips forthcoming!|
I bring this up because one thing she included was a box of sardines in olive oil. I had never tried sardines before and I'm really not big on canned fish, so I was skeptical. Turns out I LOVE THEM! I am very happy about this new discovery. They are cheap, portable, incredibly filling, and they have a great fatty acid profile. World's Healthiest Foods has an article about the benefits. So, I decided to develop a sardine recipe.
I used this brand. I knew that I wanted wild-caught fish (farmed fish has inferior omega-3 content due to eating a pelleted diet), I wanted it packed in extra virgin olive oil (NOT soybean oil), lightly smoked sounded good, and I heard that brislings are the best. But if you have other recommendations please let me know!
SARDINE SALAD WITH FENNEL, MUSTARD, AND DILL
- 1/4 cup finely minced dill leaves
- 1 Tbs extra-virgin olive oil or mayonnaise
- 4 Tbs mustard (I used 2 Tbs dijon + 2 Tbs grainy)
- 1 small red onion, minced
- Juice of one lemon (about 2 Tbs)
- 1 Tbs red wine vinegar
- 1 tsp finely grated lemon zest
- Half of a small fennel bulb, sliced very thinly (the sliced fennel gives it a nice textural contrast but also makes it more difficult to scoop up with celery or other veggie dippers, so feel free to finely chop it instead)
- 4 cans of sardines in extra-virgin olive oil
- Thoroughly combine all ingredients in a medium bowl except for the sardines and fennel.
- Add the sardines (including the oil) and mash with a fork to the desired consistency. I like it kind of coarse, but some people might prefer it very fine and pate-like.
- Stir in the fennel.
- Serve over salad greens or scoop up with veggies!