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Salty Dog’s Salmon Recipe


2 cups canned salmon 8 ounces low-fat cream cheese 1/4 teaspoon beef broth 1/2 cup chopped pecans 1 tablespoon fresh chopped parsley (flat leaf is best)

Cooking directions:

• Drain and flake salmon, removing any skin and bones combine salmon,
   cream cheese and beef broth. • Chill mixture for at least one hour. • Shape salmon mixture into a 2 x 8 inch log and roll in pecans and parsley. • Slice in 8 pieces and serve. • Store unused portion in a sealed container, refrigerated.

Serving size:

Approx. 3 cups


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