About the Recipe
Packed with omega-3 fatty acids for a gorgeous, glossy coat and healthy skin. This recipe is a fantastic anti-inflammatory option for older dogs or those with joint issues.
Ingredients
2 large Salmon Fillets (about 1 lb), skin-on or skinless
1 large Sweet Potato (about 1 lb), peeled and diced into ½-inch cubes
1 cup Green Beans, trimmed and chopped into small pieces
1 tablespoon Coconut Oil (or Olive Oil)
2 cups Water
Preparation
Step 1: Cook the Sweet Potato
Place the diced sweet potato in a medium pot and cover with 2 cups of water. Bring to a boil, then reduce heat to a simmer and cook for 10-15 minutes, or until the sweet potato is very tender. Drain and set aside.
Step 2: Prepare the Salmon
While the sweet potato is cooking, pat the salmon fillets dry with a paper towel. Heat the coconut oil in a skillet over medium heat. Place the salmon fillets in the skillet and cook for 4-6 minutes per side, depending on thickness, until the fish flakes easily with a fork and is cooked through.
Step 3: Steam the Green Beans
Add the chopped green beans to a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp. Alternatively, you can microwave them in a bowl with a tablespoon of water for 2-3 minutes.
Step 4: Combine and Flake
Once the salmon is cool enough to handle, flake it apart with a fork, being careful to remove any small bones and the skin if it was left on.In a large bowl, gently combine the flaked salmon, cooked sweet potato, and steamed green beans. Use a fork or potato masher to break down the sweet potato and mix everything together lightly.Allow the mixture to cool completely before serving.
Serving Size Guide:
Small Dogs (under 20 lbs): ¼ to ½ cup
Medium Dogs (20-50 lbs): ½ to 1 cup
Large Dogs (50+ lbs): 1 to 1.5 cups
Pro-Tip: Canned salmon in water (no salt added) is a great shortcut! Just drain it well and flake it directly into the mix.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months.