richard-in-cincy
Well-known member
Trying to get more in my diet. I've made the obvious patties, cakes, loaves, and salads and I'm getting bored with them.
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Does anyone have any interesting uses for canned salmon?
- Thread starter richard-in-cincy
- Start date
michael-in-phoenix
Well-known member
I asked a similar question back in June of 2012. Here's a link to the string.
http://www.eat.at/swap/forum1/190672_Anyone_have_some_magical_way_to_transform_the_bane_of_my_childhood_canned_sal
http://www.eat.at/swap/forum1/190672_Anyone_have_some_magical_way_to_transform_the_bane_of_my_childhood_canned_sal
michael-in-phoenix
Well-known member
I see now that you participated in that string.
This is nice, I do it for lunch sometimes, or a nice summer light meal
with a great white wine
Look for other links for salmon on that page.
http://whatscookingamerica.net/KarenCalanchini/ChevreSmokedSalmonAppetizeri.htm
with a great white wine
Look for other links for salmon on that page.
http://whatscookingamerica.net/KarenCalanchini/ChevreSmokedSalmonAppetizeri.htm
steve2-in-la
Well-known member
I like to make this recipe for Crispy Salmon Cakes, serve with a Poached Egg on top.
Crispy Salmon Cakes With Lemon- Caper Mayonnaise
This recipe was published in Cooking Light. I also like to serve this with a simple roasted red-pepper coulis, especially when using the egg. 4 servings
MAYONNAISE
6 Tbsp FAT-FREE MAYONNAISE
2 tsp CAPERS
½ tsp grated FRESH LEMON RIND
½ tsp LEMON JUICE
¼ tsp fresh ground BLACK PEPPER
1/8 tsp CRUSHED RED PEPPER FLAKES
SALMON CAKES
1 Tbsp VEGETABLE OIL, divided
¼ cup finely chopped ONIONS
¼ cup finely chopped CELERY
¾ cup crushed FAT-FREE SALTINE CRACKERS (about 20)
1 Tbsp DIJON MUSTARD
¼ tsp fresh ground BLACK PEPPER
2 (7 ½ ounce) cans CANNED SALMON, drained (skinless, boneless)
1 LARGE EGG, lightly beaten
2 Tbsp MAYONNAISE
½ tsp LEMON JUICE
½ tsp WORCESTERSHIRE SAUCE
2-3 dashes TABASCO SAUCE
Mayonnaise: Combine first 6 ingredients in a small bowl; cover and chill.
Salmon Cakes: Heat 1 tsp oil in medium nonstick skillet over medium heat; add onion and celery and sauté' 4 minutes, or until tender.
Combine onion mixture with ½ cup crackers, mustard, ¼ tsp black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a ½ inch thick patty.
Coat each patty with 1 Tbsp crackers; cover and chill 20 minutes.
Heat 2 tsp oil in a large nonstick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned. Serve salmon cakes with flavored mayonnaise.
Crispy Salmon Cakes With Lemon- Caper Mayonnaise
This recipe was published in Cooking Light. I also like to serve this with a simple roasted red-pepper coulis, especially when using the egg. 4 servings
MAYONNAISE
6 Tbsp FAT-FREE MAYONNAISE
2 tsp CAPERS
½ tsp grated FRESH LEMON RIND
½ tsp LEMON JUICE
¼ tsp fresh ground BLACK PEPPER
1/8 tsp CRUSHED RED PEPPER FLAKES
SALMON CAKES
1 Tbsp VEGETABLE OIL, divided
¼ cup finely chopped ONIONS
¼ cup finely chopped CELERY
¾ cup crushed FAT-FREE SALTINE CRACKERS (about 20)
1 Tbsp DIJON MUSTARD
¼ tsp fresh ground BLACK PEPPER
2 (7 ½ ounce) cans CANNED SALMON, drained (skinless, boneless)
1 LARGE EGG, lightly beaten
2 Tbsp MAYONNAISE
½ tsp LEMON JUICE
½ tsp WORCESTERSHIRE SAUCE
2-3 dashes TABASCO SAUCE
Mayonnaise: Combine first 6 ingredients in a small bowl; cover and chill.
Salmon Cakes: Heat 1 tsp oil in medium nonstick skillet over medium heat; add onion and celery and sauté' 4 minutes, or until tender.
Combine onion mixture with ½ cup crackers, mustard, ¼ tsp black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a ½ inch thick patty.
Coat each patty with 1 Tbsp crackers; cover and chill 20 minutes.
Heat 2 tsp oil in a large nonstick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned. Serve salmon cakes with flavored mayonnaise.
michael-in-phoenix
Well-known member
Ok, so I finally opened that can of salmon I had sitting in the pantry. Know that I didn't ...
...like eating the stuff in patties and casseroles growing up. I have never opened a can myself before today, so this was a first for me.
Oh. My. Goodness. BONES? REALLY? A BACKBONE????????
Oy.
Who knew? I searched the internet and found this to be typical. Some said to go ahead and mix it all into whatever dish you prepare, as the bones are soft and the vertebrae are a little "crunchy", but not unpleasant.
Since I am not a lactating female and don't need the extra calcium AND I was gagging from the smell already, I declined to dissect the specimen to remove the bones and, yes, I'll say it, I threw the whole mess into the trash.
End of canned salmon for me. End.
I love smoked, poached, broiled or grilled FRESH salmon. I'll stick to that.
Enough trauma for the time being.
Michael
...like eating the stuff in patties and casseroles growing up. I have never opened a can myself before today, so this was a first for me.
Oh. My. Goodness. BONES? REALLY? A BACKBONE????????
Oy.
Who knew? I searched the internet and found this to be typical. Some said to go ahead and mix it all into whatever dish you prepare, as the bones are soft and the vertebrae are a little "crunchy", but not unpleasant.
Since I am not a lactating female and don't need the extra calcium AND I was gagging from the smell already, I declined to dissect the specimen to remove the bones and, yes, I'll say it, I threw the whole mess into the trash.
End of canned salmon for me. End.
I love smoked, poached, broiled or grilled FRESH salmon. I'll stick to that.
Enough trauma for the time being.
Michael
luisa_calif
Well-known member
The bones were my favorite part!
Now my husband catches all we can eat plus more on my BIL's boat off the Northern Calif Coast.
Now my husband catches all we can eat plus more on my BIL's boat off the Northern Calif Coast.
Richard, for some reason I assumed that you were eating canned salmon
that someone had caught, canned themselves and given it to you. My parents used to fish in Idaho every year on Lake Pend Oreillel. The smoked, and canned the salmon and it was delicious. Some was unsmoked. I was given several cans of it every year and only used it for special salad, appetizers, etc. If you can get your hands on some that was canned by a friend. who did it themselves from fresh caught fish? Yes, my dad's canned salmon also had the bones in the can...but it was easy to pull out and it did not smell bad. I was very sad when they sold their place in Idaho and no longer fished up there.
that someone had caught, canned themselves and given it to you. My parents used to fish in Idaho every year on Lake Pend Oreillel. The smoked, and canned the salmon and it was delicious. Some was unsmoked. I was given several cans of it every year and only used it for special salad, appetizers, etc. If you can get your hands on some that was canned by a friend. who did it themselves from fresh caught fish? Yes, my dad's canned salmon also had the bones in the can...but it was easy to pull out and it did not smell bad. I was very sad when they sold their place in Idaho and no longer fished up there.
Heather SF posted this chowder that is fantastic, tasty, pretty and different. canned salmon
would work well since you stir in the salmon at the end of cooking. It's such a lovely color.
http://www.eat.at/swap/forum1/174033_Speaking_of_salmon_does_anyone_else_have_The_Good_Fish_cookbook?_REC_inside
would work well since you stir in the salmon at the end of cooking. It's such a lovely color.
http://www.eat.at/swap/forum1/174033_Speaking_of_salmon_does_anyone_else_have_The_Good_Fish_cookbook?_REC_inside