Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], 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.

Target recipe: preheat a grill for medium-high heat. place the grill rack 5 inches from the heat source. in a blender or food processor combine the mint and parsley with the lemon juice, garlic, honey, olive oil, salt and pepper. blend into a smooth paste. spread the herb paste over the salmon fillets and allow to marinate for five minutes. remove salmon from marinade, and discard remaining marinade. lightly oil the grill, then grill salmon for 2 to 3 minutes on each side, or until fish flakes when tested with a fork. brush the fillets with melted butter and serve with lemon wedges.