View Full Version : Canned Salmon Recipes Please
I got a good deal on canned sockeye salmon today and would love some ideas on how to use them. I have made Salmon Loaf, patties, quiche, noodle casseroles etc. so at the risk of being picky I am looking for something new and different.
I look forward to some inspiration from my gang!!!:)
02-03-2003, 10:44 PM
I haven't made this, but it seems to me to be ripe for modification. It's from Maui Cooks, a Collection of Island Recipes.
Salmon in Pastry
2 TBS butter, melted
1 onion, finely chopped
1 10-oz pkg frozen chopped spinach, thawed
1 3-oz pkg cream cheese
salt and pepper to taste
1 pkg 6 frozen patty shells
1 16-oz can red salmon
1/2 cup grated Parmesan cheese
1 egg white, beaten
Saute onions in butter until translucent. Add spinach and cook over low heat for 5 minutes. Add cream cheese, salt and pepper and continue cooking until cheese is melted. Remove from heat and set aside.
Unwrap patty shells and let thaw slightly. Roll on floured board into 6- or 8-inch squares. Place a portion of salmon in the middle of each square and squeeze lemon over it. Add equal portions of the spinach mixture. Place 1 TBS parmesan cheese on each. Bring outer edges into center and squeeze together. Brush with beaten egg white.
Bake at 450 degrees for 10-15 minutes. Serves 6. This may be served with a white sauce combined with mushrooms, cheddar cheese and paprika.
02-04-2003, 06:45 AM
kima, I have a recipe (hardly gourmet, but yummy nonetheless) for an appetizer called Salmon Roll-Ups. I can almost recite it for you, but if you want the ACTUAL recipe, let me know and I can post it for you later. It's got salmon (duh), cream cheese (I have used light and fat free, both with good results), salsa, cumin, and another spice that is escaping me....all wrapped up tightly in tortillas. Then cut into little spirals after refrigeration. I swear I've eaten half a plate of these before - YUM!
02-04-2003, 01:56 PM
Here's a recipe that we like. It's not gourmet by any means but good.
* Exported from MasterCook *
Recipe By :Pam Glicker
Serving Size : 8 Preparation Time :0:00
Categories : Fish Miscellaneous
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs -- beaten
1/2 cup milk -- (skim is okay)
1 tablespoon butter -- melted
1/4 cup white onion -- chopped
2 tablespoons parsley -- chopped
1/2 teaspoon lemon zest
1/2 teaspoon dried basil
1/2 teaspoon salt
14 ounce can salmon -- drained
1 9 inch pastry shell -- baked
1 medium cucumber -- unpared (peel if waxed)
1 tablespoon white onion -- grated
1/4 cup reduced-fat mayonnaise
2 teaspoons cider vinegar
1 tablespoon parsley -- minced
1 cup light sour cream
salt and pepper to taste
1. Combine eggs, milk and melted butter. Add onion, parsley, lemon zest, basil and salt. Mix well.
2. Break salmon into chunks, removing skin and bones. Add to ebg mixture. Pour into pie shell and bake at 400º for 25 minutes.
3. Serve warm with Cucumber Sauce and fresh fruit salad.
Note: Refrigerated pie crust was used. The cucumber sauce is essential for the good taste but 1/2 recipe of the sauce is enough for the pie.
Yield: 8 servings
"Cleveland Plain Dealer 08/02"
Per Serving (excluding unknown items): 365 Calories; 17g Fat (43.5% calories from fat); 34g Protein; 17g Carbohydrate; 1g Dietary Fiber; 138mg Cholesterol; 414mg Sodium.
Hi Clover - that recipe looks great but what are patty shells? Are they something like - puff pastry? phyllo? or something else? I have some left over king salmon I was going to make into quiches but your salmon recipe looks more appealing right now.
02-04-2003, 08:30 PM
Woman's Day had two recipes in their Budget Cook section in 11/01. I happened to pull the page from my files over the weekend when I was planning menus for the week, so it's right here...
***I have not tried either of these recipes.
1 can (14.75 oz) pink salmon, not drained
1 can (11 oz) vacuum-packed corn, drained
42 saltine crackers, crushed fine (1 1/2 cups)
1/2 cup EACH finely chopped onion and red bell pepper
2 large eggs
4tsp vegetable oil
tartar sauce and lemon wedges
1. In a medium bowl, mash salmon, including liquid, skin, and bones. Add corn, 1 cup cracker crumbs, the onion, bell pepper, and eggs; stir until well blended.
2. Spread remaining 1/2 cup cracker crumbs on a plate. Shape salmon mixture into 8 patties; coat on both sides with crumbs.
3. Heat 1 tsp oil in a large nonstick skillet over medium heat. Fry patties in 2 batches, 3 minutes per side, until nicely browned, adding remaining oil as needed. Serve with tartar sauce and lemon wedges.
Per serving (serves 4): 432 cal, 29 g pro, 40 g car, 2 g fiber, 17 g fat (4 g saturated), 164 mg chol, 1234 mg sod
8 taco shells
1 can (14.75 oz) pink salmon, drained
3 Tbsp cider vinegar
1/3 cup light mayo
1 tsp EACH dried dill and sugar
1/2 tsp salt
6 cups shredded cabbage (green, red, or mixed)
1 cup diced cucumber
1/2 cup chopped onion
1. Heat oven to 375 degrees
2. Bake the taco shells as directed on package.
3. In a medium bowl, mash salmon, including skin and bones. Stir in 1 Tbsp vinegar.
4. In a large bowl, whisk remaining 2 Tbsp vinegar, the mayo, dill, sugar and salt until blended. Add cabbage, cucumber, and onion; toss to mix and coat.
5. Spoon salmon into taco shells; top with coleslaw.
Per serving (serves 4): 374 cal, 24 g pro, 30 g car, 5 g fiber, 18 g fat (4 g saturated), 64 mg chol, 1231 mg sod
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