I have a can of salmon. Now What?

Cafe Society
1

I have a can of Artic Bay Pink Salmon. 14.75 ounces or 418 grams

Suggestions as to how to prepare a scumptious, yummy meal with it are now welcomed.

Please, let’s keep it simple - if it requires 20 separate ingredients I’m not going to bother with it. Hot or cold, doesn’t matter.

I did try salmon patties a couple times, but with no success - they kept falling apart when I tried to cook 'em, resulting in a bizarre sort of salmon hash. I was able to eat it (I looooooove salmon) but the husband has vetoed further such fare.

2

Well, I was going to suggest salmon cakes. But if you’ve had no success…

How about a nice salmon salad, served in a tomato on a bed of lettuce?

3

I use it for sandwiches. Greek pita, mayonnaise, pickle relish, salmon. Mmmmmmmmm good eats.

4

We make croquettes. Add some bread crumbs, egg, maybe a little garlic, a touch of lemon juice. Make them sticky enough to hold together (add a teensy bit of milk if you need to). Roll the mixture in “finger food” sized balls. Fry them in oil. Don’t be afraid of the oil (ok, so they’re not exactly health food) Yummy. Hubby makes a pseudo-tartar sauce with mayo and sweet relish for dipping.

5

Given that the husband and I are both allergic to tomatoes I’ll scratch that part of your idea but keep the lettuce bed.

What do you put in your salmon salad?

6

You can make a salmon salad the same way you would make tuna salad. A little mayo, a little relish, a little chopped onion…

7

Personally, I’d throw it out without opening it, but, if you insist…

Salmon Loaf

2 cans (15 1/2 ounces each) salmon, drained, flaked and liquid reserved
2 eggs
Milk
3 cups coarse cracker crumbs (Mom always used Saltines)
2 tablespoons lemon juice
2 tablespoons chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper

Heat oven to 350. Grease loaf pan, 9 x 5 x 3 inches. Mix salmon and eggs. Add enough milk to reserved salmon liquid to measure 1 1/2 cups. Stir liquid mixtue and remaining ingredients into salmon mixture. Spoon lightly into pan. Bake 45 minutes. Garnish with lemon wedges if desired.

Mom always served it with tartar sauce. In a dish. NEVER put the jar on the table.

8

We make “Krabby Patties” with canned salmon. Add bread crumbs, an egg, pepper, chopped onion, form into four patties, and fry. I like to coat them in cornmeal first (egg-dip then in cornmeal). They’re yummy.

9

Chill your salmon patties first before frying to prevent them from breaking up.

10

Cook up one package of the Cajun-flavored Lipton Rice 'n Sauce (the one with the beans). Cook it until it isn’t quite done.

Heat a little oil in your biggest skillet. Open the can of salmon and flake it apart, careful to remove any bones. Add to the skillet and shake in as much Cajun seasoning as you like (I like Tony’s, but Joe’s Stuff works as well.) After a few minutes, splash in some lemon juice. (Bottled is fine.)

When the salmon almost looks cooked, add the Rice n’ Sauce to it. Cook until it’s done. Serve with a green salad.

11

My mother used to make an awesome tinned salmon quiche using sour cream and decent amounts of a good sharp cheese. I don’t have the recipe though, so it’s just a vague serving suggestion. It was rich, tangy goodness.

12

[monty python]
Partygoer: How can we all be dead?
Grim Reaper: (pointing) The salmon mousse.
Husband: Oh no! You didn’t use canned salmon, did you dear?
[/monty python]

13

Thank you all for your suggestions. I thought it only came in fried or the occasionally baked forms.

Why do I care? I’m sick of salmon. Living here in Salmon Central (Alaska) everyone has deep freezes full of salmon…with the summer fishing season only a few weeks away it’s only a matter of time before I’m expected to partake in the bounties of acquaintances’ past and current harvests. Thanks to you I know to ask before biting into unassuming loafs, cakes, and salads.

14

I usually make a salmon and blue cheese salad. Mix together lettuce (romaine or spring mix, either works), some onion, tomatoes, canned salmon, and blue cheese dressing. Easy and really good.

15

If I had a can of salmon, I’d open it – and feed it to my cat. Personally, I can’t stand the canned variety. Fresh salmon, however, grilled with just a touch of lemon and butter? The food of the gods.

But in a pinch, I second the suggestion for croquettes. Tasty albeit not particularly healthy. As long as I don’t have to make them, that is.

16

Salmon Bisque

1 can salmon, drained and boned
1 can chicken broth
3 Green onions, chopped
2 t Chopped red pepper
1 t Grated lemon peel or 1 T lemon juice
pepper
1/2 c Idaho instant mashed potato

In microwave-safe 2-quart casserole combine salmon, broth, milk,
green onions, red pepper, lemon peel and pepper. Cover loosely
with plastic wrap; cook on High 5 to 6 minutes or until very hot.
Stir in potatoes. Re-cover; let stand 5 minutes. Cook on High
2 minutes if necessary to reheat

Salmon Salad

1 Can of salmon
2 Celery stalks
1/2 Onion
1 t Lemon juice
1/4 t Dill weed
1/2 c Miracle whip
1 ea Egg, boiled, chopped

Grate celery and onions. Mix Salmon, onions and celery in medium
bowl. Add lemon juice, dill weed,egg mayo, salt and pepper to
taste.

Mix well all ingredients. Chill mixture thoroughly. This is
really good on croissants. Yield approx. 2 1/2 cups

17

My mom used to make salmon pie with it.

Essentially, canned salmon mixed with mashed potato. . .bake in a pie with crust above and below.

I like salmon loaf with mashed potatoes, or salmon patties. They’ll stick together if you try hard enough.

18

I’d mix it with some chopped onion, a crushed garlic clove, a seeded-peeled and chopped roma tomato, a little parsely, a touch of vinegar, and a dash of oil. Chill and serve with some good water crackers or crostini. Grind some fresh black pepper on it just before eating. Some thinly sliced cucumber on the side are nice.