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 a small bowl, combine the oil, molasses, garlic and lemon peel; set aside half of the mixture for serving. before starting grill, coat grill rack with nonstick cooking spray. grill salmon, uncovered, over medium heat for 6-8 minutes on each side or until fish flakes easily with a fork, basting frequently with molasses mixture. serve with reserved molasses mixture.