Post by misty on Jan 5, 2007 21:35:37 GMT -5
Canned salmon is readily available, inexpensive and good for you - did you know that unlike canned tuna, salmon has a very high Omega 3 content?
Environmentally friendly with low contamination levels, most of the salmon used for canning comes from Alaska.
The varieties most widely used are the wild sockeye(red) and the less expensive pink salmon.
They are both processed with their bones in, and because the canning process makes the bones soft and edible this provides a useful source of calcium.
The recipes below show just how versatile a can of salmon can be, from summer salmon recipes to easy baked salmon recipes, they can all be made with the minimum of time and effort.
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Salmon & Spinach Pasta
Ingredients - serves 4
* 200g/8oz Penne
* 1 x 600ml/1 pint fresh white sauce (either good shop bought or make your own)
* 200g/7oz fresh spinach (bagged or loose)
* 50g/2oz sliced fresh mushrooms
* 2 x 175g/6oz canned salmon
* 50g/2oz grated cheddar cheese (or similar
* Salt & pepper
* pinch grated nutmeg (optional)
Method
Cook the penne for 8 - 10 minutes or according to the package instructions and drain.
Wash and finely shred the spinach.
Empty the tub of sauce into a saucepan and heat until coming to the boil. Add any juices from the canned salmon.
Add the spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
Add the grated cheese. Take off the heat & season with salt, pepper and a pinch of grated nutmeg.
Add cooked pasta and the salmon, stir gently.
Cook 3 to 5 minutes until thoroughly hot and serve in bowls.
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Salmon Corn Chowder
Ingredients - Serves 4
* 1 x 15oz/450g Can Sockeye Salmon
* 1 large onion, chopped finely
* 3 sticks celery, chopped finely
* 1 garlic clove, crushed
* 2 tabsp plain flour
* 1½ pints/900ml chicken stock
* 1 pint/600ml single cream
* 1 x 15oz/450g can creamed corn
* Salt & Pepper
* Chopped Parsley
Method
Drain the Salmon, reserve the juice and flake the fish.
In a large saucepan, melt the butter and add the vegetables. Sweat for 5 minutes or until the onion is transparent.
Stir in the flour.
Gradually add the stock, stirring all the time and bring to the boil.
Cook for 5 minutes.
Add the cream, bring to simmering point but don’t let it boil again.
Add the Salmon and chopped parsley and serve piping hot.
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Grandma’s Canned Salmon Loaf
Ingredients serves 2 -4
* 1 small can Pink Salmon
* 4 beaten eggs
* 4 tabsp melted butter
* ½ cup/4oz fresh breadcrumbs
* Salt
* Freshly ground black pepper
* Chopped Parsley
Sauce
* 1 cup/8floz milk
* 1 tabsp melted butter
* 1 tabsp cornstarch
* 1 beaten egg
* juice from canned salmon
* salt & pepper
Method
Drain the fish and reserve the juice from the can.
Mash the salmon in a bowl and add the butter.
Mix the breadcrumbs with the beaten eggs, add the chopped parsley and season . Add to the Salmon mixture.
Place in a greased mould, cover and either steam on top of the stove for 1 hour or place in a bain marie.
For the Sauce
Mix the butter and cornstarch together.
In a saucepan bring the milk to a boil and thicken with the butter and cornstarch mix.
Add the juice from the canned salmon and stir well. Take off the heat
Finally, add the beaten egg, stirring all the time or else you’ll get scrambled egg sauce (yuk!) and season to taste.
Serve the salmon loaf with French green beans and new potatoes with the sauce on the side.
jj
Misty, Even though I don't eat fish I do make it for guests and you can be sure I'll try one of those recipies.
I'll add my Salmon recipe that I make once in a while for my non-vegetarian guests:
1 can Salmon (drained)
1/2 onion finely chopped
1 stalk celery finely chopped
1 1/2 tbs. mustard
8 soda crackers crushed
2 eggs (prewisk eggs so yolks are blended with whites)
Stir all the ingredients together and make into patties. Fry over med low heat in a good oil.
Serve on hamburger buns (optional) with fresh Romaine lettuce and what ever else you want to throw on it such as sprouts, tomato, slice of onion.
Environmentally friendly with low contamination levels, most of the salmon used for canning comes from Alaska.
The varieties most widely used are the wild sockeye(red) and the less expensive pink salmon.
They are both processed with their bones in, and because the canning process makes the bones soft and edible this provides a useful source of calcium.
The recipes below show just how versatile a can of salmon can be, from summer salmon recipes to easy baked salmon recipes, they can all be made with the minimum of time and effort.
_________________________________________________
Salmon & Spinach Pasta
Ingredients - serves 4
* 200g/8oz Penne
* 1 x 600ml/1 pint fresh white sauce (either good shop bought or make your own)
* 200g/7oz fresh spinach (bagged or loose)
* 50g/2oz sliced fresh mushrooms
* 2 x 175g/6oz canned salmon
* 50g/2oz grated cheddar cheese (or similar
* Salt & pepper
* pinch grated nutmeg (optional)
Method
Cook the penne for 8 - 10 minutes or according to the package instructions and drain.
Wash and finely shred the spinach.
Empty the tub of sauce into a saucepan and heat until coming to the boil. Add any juices from the canned salmon.
Add the spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
Add the grated cheese. Take off the heat & season with salt, pepper and a pinch of grated nutmeg.
Add cooked pasta and the salmon, stir gently.
Cook 3 to 5 minutes until thoroughly hot and serve in bowls.
______________________________________________________
Salmon Corn Chowder
Ingredients - Serves 4
* 1 x 15oz/450g Can Sockeye Salmon
* 1 large onion, chopped finely
* 3 sticks celery, chopped finely
* 1 garlic clove, crushed
* 2 tabsp plain flour
* 1½ pints/900ml chicken stock
* 1 pint/600ml single cream
* 1 x 15oz/450g can creamed corn
* Salt & Pepper
* Chopped Parsley
Method
Drain the Salmon, reserve the juice and flake the fish.
In a large saucepan, melt the butter and add the vegetables. Sweat for 5 minutes or until the onion is transparent.
Stir in the flour.
Gradually add the stock, stirring all the time and bring to the boil.
Cook for 5 minutes.
Add the cream, bring to simmering point but don’t let it boil again.
Add the Salmon and chopped parsley and serve piping hot.
_____________________________________________________
Grandma’s Canned Salmon Loaf
Ingredients serves 2 -4
* 1 small can Pink Salmon
* 4 beaten eggs
* 4 tabsp melted butter
* ½ cup/4oz fresh breadcrumbs
* Salt
* Freshly ground black pepper
* Chopped Parsley
Sauce
* 1 cup/8floz milk
* 1 tabsp melted butter
* 1 tabsp cornstarch
* 1 beaten egg
* juice from canned salmon
* salt & pepper
Method
Drain the fish and reserve the juice from the can.
Mash the salmon in a bowl and add the butter.
Mix the breadcrumbs with the beaten eggs, add the chopped parsley and season . Add to the Salmon mixture.
Place in a greased mould, cover and either steam on top of the stove for 1 hour or place in a bain marie.
For the Sauce
Mix the butter and cornstarch together.
In a saucepan bring the milk to a boil and thicken with the butter and cornstarch mix.
Add the juice from the canned salmon and stir well. Take off the heat
Finally, add the beaten egg, stirring all the time or else you’ll get scrambled egg sauce (yuk!) and season to taste.
Serve the salmon loaf with French green beans and new potatoes with the sauce on the side.
jj
Misty, Even though I don't eat fish I do make it for guests and you can be sure I'll try one of those recipies.
I'll add my Salmon recipe that I make once in a while for my non-vegetarian guests:
1 can Salmon (drained)
1/2 onion finely chopped
1 stalk celery finely chopped
1 1/2 tbs. mustard
8 soda crackers crushed
2 eggs (prewisk eggs so yolks are blended with whites)
Stir all the ingredients together and make into patties. Fry over med low heat in a good oil.
Serve on hamburger buns (optional) with fresh Romaine lettuce and what ever else you want to throw on it such as sprouts, tomato, slice of onion.
