Salmon casserole is an easy way to get even picky eaters to love this menopause superfood. But not any old salmon will do. It has to be wild-caught.
Farmed salmon eat GMO grains like corn, soy and canola that are high in pro-inflammatory fats. And some commercial fish feed also contains chicken feces, and pig and duck waste. Yuck.
Fish don't exactly thrive on that nasty food, so they're also fed antibiotics, chemicals, and growth hormones to speed up production.
Farmed salmon can also contain seven times more PCBs (polychlorinated biphenyls), dioxins and pesticides than wild salmon. PCBs are persistent cancer-causing chemicals that were banned in the U.S. in 1976.
For this salmon casserole recipe, you can rely on canned salmon. Just avoid “Atlantic” salmon. All Atlantic salmon sold in the U.S. are farmed. Farmers also raise Chinook and Coho salmon so make sure you get the wild versions of those. Sock-eye salmon cannot be farmed so it's always wild.
Look for red (not pink) salmon labeled "Alaskan." By
law fish labeled Alaskan cannot be farmed. Click here to check out Wild
Planet's canned Alaska Wild Salmon.
This salmon casserole recipe also has a very special ingredient – potato chips. They are far from a health food but in this case they substitute for sliced potatoes in the casserole.
Most potatoes are heavily sprayed with pesticides and herbicides. That’s why I only use organic potato chips. I also look for brands that don’t use vegetable oils or canola oil. I like Jackson’s Honest organic potato chips with sea salt and coconut oil. You can get them here.
Serves 4 to 6 people.