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: spray a shallow baking pan with nonstick coating. add wine. place fish in pan, and sprinkle with oregano, garlic, salt, and pepper. sprinkle with juice of 1/2 lemon and 1 tbsp olive oil. top evenly with tomato and onion slices and chopped parsley. drizzle with remaining lemon juice. mix breadcrumbs with remaining 1 tbsp olive oil, and sprinkle over veggie topped salmon fillets. bake in a 450 degree f oven for about 8-10 minutes or until fish flakes easily.