Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rub the salmon fillet all over with olive oil and press the flesh side firmly into the spice mix. place skin side down on a broiling pan and broil for 10 minutes. move the broiling pan into a 425 degree oven and bake for an additional 10 minutes or until the center of the filet is opaque. the finished fillet should slide right off the skin.

Target recipe: pack chunks of salmon into quart jars. to each quart add 1 tbsp salt and 1 tbsp white vinegar. the vinegar will soften any bones missed. add 1 tbsp olive oil to keep the meat moist. add 1 tbsp catsup for color. seal the jars. leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes. drain the oil off when ready to use.