What can I do with a can of salmon?

I had a request that read: “What can I do with a can of salmon other than making patties?” She said that this was an in-expensive protein for her to serve her family and something that she could always keep in the pantry. Here are some goodies that might even help out for Lent. Take care and I’ll be seeing you around…agnes

Salmon Chowder

1/2 pound salt pork or bacon, cut into small cubes

2 tablespoons water

1 medium onion, finely chopped

2 large ribs celery, finely chopped

Kosher salt and freshly ground black pepper

2 tablespoons all-purpose flour

1 cup bottled clam juice

1 quart whole milk

1 pound russet or Yukon gold potatoes, peeled and cut into 1/2-inch cubes

1 bay leaf

1 large can of pink or red salmon, drained

Minced fresh herbs such as parsley, dill or chives, for serving

Hot sauce, for serving

Crackers, for serving

Directions: Combine salt pork or bacon and water in a heavy-bottomed stock pot or Dutch oven over medium heat and cook, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about eight minutes. Add onion and celery. Season gently with salt and pepper and continue to cook, stirring occasionally, until onions are softened but not browned, about four minutes longer. Add flour and cook, stirring, until no pockets of raw flour remain. Stir in clam juice, followed by milk. Add potatoes and bay leaf and bring to a simmer.

Simmer chowder, stirring occasionally, until potatoes are fully tender, about 15 minutes. Stir in salmon and heat to a good simmer and cook for about three minutes. Season to taste with salt and pepper.

Serve immediately, garnished with minced fresh herbs, hot sauce and crackers.

Salmon Casserole with Rice and Caesar Salad

Cream Sauce

3 tablespoons butter

3 tablespoons flour

¼ tsp pepper

1 can mushroom (10 ounce) liquid only

Cream Sauce: Melt butter in a stove-top fry pan then remove from heat. Whisk in flour and pepper until smooth. Drain liquid from the can of mushrooms into a 2 cup measuring cup, top up with milk to equal 2 cups of liquid combined. Whisk liquid gradually into flour mixture. Return to heat. Stir constantly until slightly thick. Remove from heat.

Salmon Casserole

¾ cup stoned wheat thins

1 large can pink or red salmon

1 cup frozen baby peas

Mushrooms (reserved from sauce)

Cream Sauce

Salmon Casserole: Spray a casserole dish with cooking spray. Crush crackers in your hands and cover bottom of casserole dish. Drain and discard salmon liquid. Layer ingredients over crackers in this order; salmon, peas, mushrooms and cream sauce. Crumble another layer of crackers over top. Cover and place in hot oven for 35 mins.

Rice: 1-1/2 cups of basmati rice and 3 cups water: While casserole is cooking combine rice and water in a microwave-safe pot or casserole dish with lid. Cover and microwave at high 10 minutes, then medium 10 minutes. Let stand.

Cesar Salad

1 head of lettuce

3 tablespoons gourmet Cesar salad dressing

3 tablespoons lowest fat mayonnaise

1 tablespoons bacon pieces from a jar (optional)

¼ cup croutons (optional)

Cesar Salad: Rinse lettuce and spin dry. Tear lettuce in bite size pieces. Blend together dressing with mayonnaise in a small cup. Set out Real bacon bits and croutons. Each person can toss and coat their own salad leaves directly on their individual plates. Serve along with casserole and rice.

Luncheon Cold Plate: Line a dinner plate with fresh salad greens of your choice. Drain salmon and remove skin. If desired remove bones also. Add sliced ripe tomatoes, cucumbers and Vidalia onions. Drizzle with lemon juice and olive oil and sprinkle with salt and black pepper. Add a little ranch dressing, if desired and serve with crackers. Salmon can also be made into a sandwich spread.

Salmon Quiche

1 large can of salmon

1 and ½ cups grated Swiss cheese

½ cup finely chopped onion cooked until tender

2 eggs, beaten

1 cup evaporated milk

1 tablespoon lemon juice

1 deep (9 inch) pie crust

1 teaspoon chives, minced

¼ teaspoon garlic salt

Salt and black pepper to taste

Bake pie crust according to directions until it just begins to brown. Cool. Drain salmon remove skin and discard. Sprinkle lemon juice over the salmon. Spread salmon over the crust. Sprinkle cheese and onion over salmon. Beat together eggs, milk and seasonings. Pour over salmon. Lay a piece of foil on top and bake at 450 degrees for about 15 minutes. Reduce heat to 350 degrees, remove foil and bake until top is golden brown (about 10 to 15 minutes).

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