Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine all ingredients except salmon in a saucepan large enough to hold the salmon steaks. add water to make liquid 1 1/2 to 2 inches deep. let stand 1/2 hour to blend flavors in the liquid. bring liquid to a boil and reduce heat to a very slow simmer. add salmon and cover. cook very slowly until fish is firm, usually 6 to 8 minutes, careful not to overcook. garnish with your favorite cucumber sauce. serve over rice.

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.