Request: Canned Salmon

[cartharsis]

I just found a thing of canned Salmon in my pantry. However, I dont know a thing about preparing it. How should I go about eating it?

[BamaDave]

I usually make salmon patties with it. I drain the can and flake the salmon in a bowl. Add one or two eggs, seasonings, a little bit of lemon juice, and then something else to help hold the patties together: ground flax seeds, oat bran, wheat bran, or even whole wheat bread crumbs. Mix together, form patties, and cook in a frying pan coated with cooking spray.

You can also eat it like tuna fish by combining with mayonnaise (I try to use canola-based mayo which should be healthier than those made with soybean oil). It's stronger in flavor, though, than canned tuna. If it's too overpowering for you, I recommend the salmon patties -- they seem much milder.

Canned salmon is dirt cheap, so it's a much more economical way than fresh salmon steaks for getting more of this valuable food into your diet.

[Lost Dog]

Originally posted by BamaDave:
I usually make salmon patties with it. I drain the can and flake the salmon in a bowl. Add one or two eggs, seasonings, a little bit of lemon juice, and then something else to help hold the patties together: ground flax seeds, oat bran, wheat bran, or even whole wheat bread crumbs. Mix together, form patties, and cook in a frying pan coated with cooking spray.

You can also eat it like tuna fish by combining with mayonnaise (I try to use canola-based mayo which should be healthier than those made with soybean oil). It's stronger in flavor, though, than canned tuna. If it's too overpowering for you, I recommend the salmon patties -- they seem much milder.

Canned salmon is dirt cheap, so it's a much more economical way than fresh salmon steaks for getting more of this valuable food into your diet.

I make patties, just like BamaDave. They make the house smell for a whole day. My family complains. Now, I make them on the side burner of my bbq grill...

Also, I make a lot at once and then pop them into ziplocks for later. They reheat well or you can just eat them cold, cut into salads or just plain as a snack.

[FishrCutB8]

Pick the salmon bones and skin out, but try to leave big chunks.

Get a pot of whole wheat pasta going.

Sautee 2 green onions and 1 clove chopped garlic in PAm or Olive Oil until translucent (about 3-4 minutes)

Add 1 cup of canned diced tomatoes and 1/2 small can of black olives, and a cup of frozen spinach. I add thyme or dill, depending on what I feel like, and salt and pepper. Stir. Continue to heat through on medium-high heat.

Add salmon and shake pot or stir to settle it in, trying not to break up large chunks of salmon.

Add about 4 cups of cooked pasta (I like Fettucine! I also set aside the left over and add chicken to that for my next day's lunch) to the pot, stir once or twice, again being careful not to break up your chunks (I like big hunks O' salmon).

Serve. I like a slightly stronger white wine, like Chardonnay, because of the onions and garlic and salmon. Makes 3-4 servings.

[gobbla]

johnka's salmon loaf

Ingredients:

1 can (16 oz.) pink salmon, canned and boned, save 2 tbsn juice

1 whole egg (EggsPlus), plus 4 regular egg whites, beaten

1/3 cup oat bran

1/3 cup flax meal

1/2 medium onion, chopped

1 tbsn parsely flakes

1/2 tsp dried dill weed

1/2 tsp salt

Dash pepper

Instructions:

Flake salmon; combine with remaining ingredients and put in a loaf pan coated with cooking spray. Bake at 350° for 45 minutes, or until loaf is firm.

Makes 2 big servings

Macronutrient Profile, per serving:

K/cal - 526

Protein - 61 g

Carbs - 22 g (8 fiber; 4 sugar)

Fat - 23 g (5s, 6.6m, 9.6p)

omega-3 - 7.04

omega-6 - 2.02