Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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: in 12 inch skillet, heat 3 tbsp butter. add filets, skin side down, and saute on low heat for about 10 min turning often. add salt and pepper to taste. sprinkle with lemon juice and dill. remove to serving plate. add 2 tbsp butter, and cream. cook and stir 1 minute. pour over salmon. serve with lemon slices.