Canned Salmon Recipe

Canned salmon is a rich source of vitamins, minerals and nutrients. It is also a good source of omega-3 fatty acids i.e. healthy unsaturated fats that protect the heart. It is said that canned salmons have 20 times the calcium and four times the omega-3 fatty acids when compared to other canned proteins. It also improves the immune system and inflammatory conditions and offers protection from certain types of cancer.

A rich source of calcium and magnesium, canned salmons are good for health. Canned salmons usually come with skin and bones that are delicate and edible. They are perfectly processed so that they blend well with other ingredients. Boneless and skinless salmons are also available in the market. Salmons are available in two varieties:

• Pink (chink) salmon - Light color and flavor
  
  
• Red (sockeye) salmon - Rich and intense flavor and color
  

Pink salmon is not very expensive and has a subtle flavor, it can be used to make soups, casseroles, sandwich spreads, etc. Red salmon is used to make cold salads.

• Store unopened cans in a cool, dry place.
  
  
• Unopened can must be used within 3 years.
  
  
• After opening can, store unused salmon in a covered container in the refrigerator and use within 3 days
  
  
• Coat canned salmon with extra virgin olive oil or macadamia nut oil. With the beneficial properties of monounsaturated oleic acid, the body can better absorb the omega 3 fatty acids found in salmon.
  
  
• Adding salmon to cooked macaroni and cheese to make for an appetizing dinner dish.
  
  
• Whip up some quick snacks by spreading salmon on wheat crackers or in pita bread.
  

Grilled salmon sandwiches

Salmon 14oz can, drained (remove skin and bone if required)
Whole grain bread 16 slices
Carrots 1/2 cup, grated
Mayonnaise 1/4 cup
Green onion 1/4 cup, chopped
Swiss cheese 1 1/2 cups, shredded

In a mixing bowl, mix all ingredients except bread. Butter the outer portion of the bread. Spread 1/3 cup of this spread in between two slices of bread. Grill for about 5 minutes on a dual contact grill.

Salmon omelets

Pink salmon 1 can
Milk 2tbsp
Large eggs 2
Spring onions 4, chopped
Butter 1 tsp
Tarragon pinch, chopped
Mixed green salad
Salt and pepper to taste

Drain the salmon and keep aside. Beat the milk and egg together and season with salt and pepper. Melt butter in a frying pan. Add chopped spring onions and sauté until they become soft. Pour the egg mixture into an omelet pan and cook until the base is set. With a wooden ladle, move the egg towards the center of the pan so that the raw egg runs over the surface and sets. Spread a little tarragon and spring onion over the omelet. Add the salmon pieces and fold the omelet and push into a serving plate. Serve hot.

Salmon croquettes

Canned red salmon 1 can
Small onion 1, finely chopped
Medium egg 1
Plain flour 25g
Dill tbsp, chopped
Potatoes 1tbsp, mashed
Warm water 150 ml
Oil for deep frying
Salt and pepper to taste

Drain the salmon, keep the juice aside. In a mixing bowl, whip egg and flour together. To this, add chopped onions, salt, baking powder, pepper and water. Blend well. Allow it to stand for ten minutes and then add the salmon, dill and the salmon juice. Shape this mixture into croquettes. Refrigerate the croquettes for about thirty minutes to make them firm. Heat oil in a frying pan and fry the croquettes until they turn golden brown in color. Drain excess oil using a kitchen paper. Serve hot with salad or peas.

Croissants topped with salmon

Salmon 1 can, remove bones and skin
Package cream cheese softened
Lemon juice 1tbsp
Mayonnaise 1/4 cup
Prepared horseradish 1tsp
Onion 1tbsp, grated
Dill weed 1/2tsp
Garlic powder 1/4tsp
Salt 1/4tsp
Liquid smoke 1/4tsp
Croissants 6 split
Lettuce 1 cup, shredded

Take cream cheese in a mixing bowl and beat until it turns smooth. To this add salmon, mayonnaise, dill, lemon juice, salt, onion, horseradish, liquid smoke and garlic powder. Spread over the croissants, top with lettuce leaves and serve.

Salmon soup

Smoked salmon pieces 300g, chopped
Unsalted butter or oil 1 oz
Large potatoes 4, diced
Leeks 2, chopped
Lemon juice 8 tbsp
Fresh dill 4 tbsp, chopped
Full fat milk 1 1/2lit
Chicken stock 3 1/2lit
Salt and black pepper to taste

In a large saucepan, melt butter. Add leeks and sauté till soft. Add the diced potatoes and chicken stock. Allow it to boil and cook for about ten minutes. Allow the potatoes to cook well. Blend the broth thoroughly and add milk, dill, and lemon juice. Heat it until it becomes hot. Add the chopped salmon and season with pepper. Serve hot with crispy farm bread.

Baked Salmon

2 cans skinless, boneless salmon
1/4 cup diced red bell pepper
1/2 cup chopped onions
1/2 cup diced tomatoes
1 cup diced potatoes
7 eggs
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
Garlic finely minced
Cheese, shredded or crumbled
Oil 3 tablespoon
Chopped cilantro

Beat the eggs and add oregano, salt and pepper and cilantro. Heat oil in a frying pan and stir in onion, garlic, potatoes and bell pepper. Sauté till the potatoes are slightly cooked. Spoon this mixture in a baking dish. Place salmon and tomatoes. Pour the egg mixture over it. Sprinkle the crumbled cheese and bake for about 15 minutes till done.