Tasty Canned Salmon Recipes

For some reason, I like canned salmon much better than smoked, the more luxurios version. Fresh is nice, but is very rich, so when I want salmon, it is the canned variety I reach for. The best type is canned in brine, skinless and boneless. That costs a little more, but is worth it, as there is no waste, and no time spent digging out little bones or peeling off skin. If you have a cat, however, it might be saddened and disagree with your choice. There are quite a few interesting and tasty things you can conjure up with a large tin of salmon, and these are the recipies I would like to share, from simple to more complicated, but all good to eat.

SALMON AND CUCUMBER SANDWICHES: The tastes and textures go so well together here, that I had to include it.

INGREDIENTS:

Butter or dairy spread
8 thin slices of multigrain or wholemeal bread
16 thinly cut slices of cucumber
Medium tin of boneless, skinless salmon in brine, well drained
4 large tomatoes cut into quarters
1-2 tablespoons of Hellman’s Light – or any light mayonnaise
Squeeze of lemon juice, little salt and some freshly ground black pepper.

METHOD:

Put your salmon into a bowl, then mix in the lemon juice, salt, pepper and mayonnaise. Spread the bread with butter etc. then evenly cover 4 slices with the salmon mix. Add 4 slices of cucumber on top of this, then cover with the other slices of bread. Cut into triangular quarters, and you now have 16 delicious little sandwiches, full of taste, flavour and texture. Arrange on a plate with the tomato quarters and serve. These go very nicely with a glass of chilled white wine, or milk or a nice cup of tea.

SIMPLE SALMON SALAD: Not boring at all, especially when you incorporate a variety of contrasting textures and complementary flavours. This should serve 4 for a light meal.

INGREDIENTS:

Large can of skinless, boneless salmon in brine, well drained
2-3 tablespoons of ready-made tartare sauce
Half a small onion, chopped up fine
Iceberg lettuce, cut or torn into sizable pieces
20 cucumber slices – thickness to your own taste
2 medium green peppers, cut into 20 strips
4 hard boiled eggs, thinly sliced
4 large tomatoes, sliced
8 slices of wholewheat toast, cooled, then lightly buttered, cut into triangles
A little salt, freshly ground black pepper and a dash of balsamic vinegar

METHOD:

Get a large serving platter and arrange the lettuce round the edges, then alternate the cucumber, tomato, egg, peppers, toast and so on, till you have a selection of colour, taste and texture. Mix the salmon in a bowl with the tartare sauce and onion, then place in the middle of the platter. Drizzle the salad vegetables with balsamic vinegar, a sprinkle of salt and some pepper. You might like to add a portion of french fries and some home-made coleslaw to this. No matter what accompaniments you choose, you will enjoy this simple salad.

SALMON FISH CAKES: Hot salmon now, with a nice filling meal for 4, with lots of healthy vegetables. These fish cakes can be made quite quickly and are low in fat.

INGREDIENTS:

Large can of skinless, boneless salmon in brine, well drained
4-5 ounces of cold mashed potato, fresh or a potato mix will work equally well
1 small onion, chopped up very fine
1 tablespoon of chopped fresh parsley, or if dried, 1 teaspoon.
Salt and freshly ground black pepper to taste.
2 tablespoons of cornflakes, crushed into crumbs.

METHOD:

Turn the oven on to Gas Mark 4 (180C, 350F). In a big bowl, mix the potato, herbs, oniion and salmon and season to taste. Split this mix into 4 round shapes of equal size, then roll them in the crushed cornflakes till they are coated all over. Put these onto a lightly greased or non-stick baking tray and cook for ten minutes in the oven. Turn them over, then cook for ten more minutes, till golden all over. Serve with a green salad, or petit pois and crisp potato wedges. You might also add a yogurt dip or tartare sauce. Lovely, even children will enjoy these fish cakes.

PASTA AND SALMON: Well, of course we want to include pasta in these recipes. It is such a filling and good form of carbohydrate, and goes very well with salmon. This recipe will serve 4, and accompanied by thick crusty brown bread, is most satisfying.

INGREDIENTS:

2 crowns of broccoli, broken into florets
Large can of boneless, skinless salmon in brine, well drained
1 chopped small onion
1 tablespoon of fresh chives, chopped
4-5 ounces of pasta shapes of your own choice
1 teaspoon of lemon juice
2 sliced tomatoes
2 teaspoons of margarine
1 ounce of plain flour
1 pint of skimmed milk
3-4 ounces of grated hard cheese
Salt and freshly ground black pepper.

METHOD:

Boil the broccoli in salted water till tender but not soggy, then drain. Heat the oven at Gas Mark 5 (190C, 375F). At the same time, get the pasta cooked, as per instructions on the packet.

Make a sauce next,using a large saucepan, by melting the margarine and cooking the onion in it till it softens. Stir in the flour then add the milk, keeping on stirring till you get a smooth sauce. Add the chives, half the grated cheese and the lemon juice. Put the salmon and cooked broccoli into this sauce, then the cooked pasta. At this stage, add the salt and pepper to your own taste.

Put the mixture into an oven dish, 2 1/2 pint size should do it, then arrange the tomato slices on top, finishing off by sprinkling on the rest of the cheese.

Bake for 25-35 minutes, so that the top is golden. Serve with a salad or seasonal vegetables, perhaps some crusty brown bread as well.

That has got to be enough about canned salmon for now. I could go on for longer, but I really hope I have given you plenty of ideas to play with. These recipes are making me feel hungry. I must away to plan a nice menu that includes that can of salmon in my cupboard. Now where shall I start?

Source:
1. Canned Salmon Recipes – Allrecipes.com
2. Slim Fast Diet Reviews: Does it Really Work
3. 7 Ways to Eat Canned Salmon for Dinner | The Kitchn

Image Credit
www.justsmokedsalmon.com