My favourite Smashed Salmon & Mayo Dish - Monica Yates
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My favourite Smashed Salmon & Mayo Dish

BY Monica Yates

I stopped having mayo like 3 years ago because there was no mayo on the market without vegetable oil! And as you guys know (because I harp on about it), that stuff is so toxic, greats so much inflammation in your body (not to mention clogs your series, can create skeletal dysfunction in children whilst their growing and create brain damage) that no matter how good something tastes, I just love being healthy more! Now I’m not saying that you have to fear the food, it’s just that for me, I prefer to feel good all the time and vegetable oil doesn’t do anything good for my body. ⠀

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Also, this isn’t sponsored or even a partner post, I just can eat the @primalkitchenfoods mayo by the spoonful and mashing it up with wild caught canned salmon or sustainably caught tuna is seriously REDIC!!!⠀

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All I did was sautéed some greens with lots of coconut oil and serve it with fresh basil and parsley from the garden, doing onions and my mashed salmon and mayo! ⠀

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PSA don’t be concerned if you lick the plate after making this

Serves 1
  • 1 Tbsp coconut oil
  • 1/2 head of broccoli cut into florets
  • 4-6 brussel sprouts (cut them in half if they are large)
  • 1/2 bunch of asparagus, woody ends removed
  • a handful of green beans topped and tailed
  • a handful of kale
  • Fresh herbs to serve
  • 4 spring onions, thinly sliced
  • 1 can of wild caught salmon in brine (I get the brand, Fish 4 Ever or Good Fish – you could also use a fresh piece of wild caught salmon and bake it in the oven beforehand)
  • 2-3 Tbsp Primal Foods Mayo – available on iherb.com
  • Salt and pepper to serve
  1. Heat the coconut oil in a frying pan and cook the brussels for 5 minutes or until just starting to soften. Then add the broccoli, asparagus and beans. Cook for 5-7minutes or until bright green and tender. Add the kale and cook for another minute until it is wilted
  2. Drain the salmon from the brine and mash it in a bowl with the mayo and spring onions
  3. Serve the greens with the salmon and mayo mash and sprinkle with fresh herbs, salt and pepper!

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