Canned salmon - recipes to mask "cat food" smell?
- Meeper Jul 29, 2004 10:45 AM
I know that salmon's supposed to be good for you, but I'm on a student budget so I can't always buy fresh salmon. Canned salmon's on special at my local supermarket so I bought a bunch. The stuff smells like cat food! Are there any half-decent applications for canned salmon? Websites like Epicurious and Food & Wine don't have recipes using this stuff.
Thanks for your help.
I use the same basic recipe for salmon loaf (like a meatloaf) and salmon cakes (large or mini):
can of salmon
2 slices of stale bread, torn into small breadcrumbs
1 small onion, finely chopped
1/2 cup mayonnaise
1 tsp dijon mustard
4 mushrooms, finely chopped
2 tbs chopped parsley
black pepper to taste
Sometimes I add fennel or celery seeds or thyme or sage--it depends on my mood.
The variation comes in the cooking. For the cakes, I like to saute the onion, parsley, and mushroom in a tbs of butter until soft before adding to the salmon to avoid crunchy onions and parsley. Mix it all together and then form into cakes and fry in a thin layer of oil until they are browned on both sides. Makes about 4-6 cakes, depending on how big you make them.
For making a loaf, you just mix everything together, form into a loaf like you would a meatloaf, and bake it at 350 for ~45 minutes. It tastes the same but has the appearance of being different, which helps.
Both re-heat easily in the oven or on the stovetop, and taste great with corn sauteed with basil and tomatoes.
Toss with pasta, dill, lemon, capers, chives, celery, and olive oil.
Also, put in a blender with mayo, cream, unflavored gelatin, shallots, and lemon juice. Pour into ramekins and set. Turn out onto plates and garnish with dill (or caviar). Serve with toast and cucumbers.
BTW, farmed salmon is much cheaper than canned lately. I see it for about $4/lb all the time, whereas a good-quality cann runs about 3-4 bucks.
I boil a few small potatoes and mash them with the salmon add onions, parsley, salt, pepper and Old Bay. Make into patties, coat with a little flour and fry them up. I then take some mayo, crushed garlic and a little paprika for color, mix together and you have a dip.
Squeeze lemon juice liberally on the salmon right out of the can. This helps cut the fishy smell and taste of both salmon and tuna.
A tasty and retro way to stretch your budget...make salmon patties using the canned salmon,about a cup of fine crushed potato chips, some fine chopped onion and celery, all bound together with a good amount of mayo. Mix. Let it sit in the fridge for 15 mins then shape into patties and fry. Serve like burgers with lettuce, sliced tomato, on buns......
Get a cat?
Seriously though, you can use it instead of tuna with tuna helper.
A recemt thread about how to use canned chicken gave me the idea that I could use that instead of tuna in tuna helper. It was great.
Your thread inspired me to try canned salmon in tuna helper and it also works well. Everyone really liked the creamy parmesion tuna helpber with salmon tonight.
So I suppose you could use it in any tuna casarole dish that you would make from scratch.
If you google recipe "canned salmon" there are a gazillion hits. Below is a recipe for salmon fritters using canned salmon ... how good does that sound ... mmmm salmon fritters. There are also quite a few canned salmon recipes on this link.
re: Krys Stanley
Here are a few more recipes for canned salmon. There is a Nigella link at the bottom.
The following recipe uses fresh salmon, but you have to flake it and I don't see why you can't use canned. The lavander and lemon would certainly kill the salmon taste.
Lavender-Lemon Salmon Risotto
Here's my strategy, based on my belief that the actual salmon meat smells much better than the can, the broth, the slimey skin, and fat blobs.
1. Open the can and drain out the broth directly into the sink drain. Drain buy holding the metal lid against the can.
2. Dump drained salmon on a dinner plate.
3. Break large pieces apart and remove slimey skin, and large fat blobs. You can also remove the bones if you don't want them in the food. To remove the skin, slide the edge of a dinner fork along the meat chunk. How meticulous you are depends on how you plan to use the fish.
4. Transfer salmon meat to a clean non-plastic bowl. Cover bowl and refrigerate.
5. Wash the dinner plate. Put the can, skin, and fat bits in a sealed plastic bag in the trash. Or feed it to your cats outside.
6. If you still smell fish, try cleaning the area around your sink drain.
I never store fish in plastic bowls because the odor will stay in the plastic.
Some people may argue that you should eat the salmon skin and fat because it contains helthful Omega-3 fatty acids.
Pour the contents into a colander; rinse and drain in sink then add a little lemon juice & proceed with your recipes.
do you like thai food? Do you have a rice steamer with a veggie rack? I immediately thought of a dish at a thai restaurant named Madam Mam's that was basically chunked salmon steamed in a red curry/coconut cream custard layered with kaffir lime and thai basil leaves. It's like crack, I always get it when I go there. I was really excited to find a recipe for it, which I altered to more closely match the one at Mam's:
Hor Mok Salmon:
2 cups of salmon, cut into small bite sized chunks
1 tablespoon red curry paste
3/4 cup coconut cream plus extra for topping
2 tablespoons fish sauce
1 1/2 tablespoons sugar
3-5 fresh kaffir lime leaves, finely sliced
1 cup fresh Thai basil leaves (less if you prefer)
Red chile peppers sliced for garnish
several little ramekins
In a medium sized mixing bowl, add salmon, followed by 1/2 tablespoon of red curry paste, followed by half of the coconut cream. Mix well, and gently, until blended together. It's best to add the coconut cream bit-by-bit. Add 1/2 of an egg, 1 tablespoon fish sauce, half of the sugar, and mix well until it thickens.
Line the ramekins with fresh basil and lime, then put the fish mixtures into the bowls separately, alternating layers of fish and basil/lime combo, like a tiramisu.
Place the filled ramekins into a steamer, and steam for about 20 minutes (until the fish is cooked and the sauce has set into a custard-like consistency).
Garnish each bowl with a teaspoon or two of coconut cream, and a slivered fresh Thai chile pepper.
I tried this and it was fantastic. I used palm sugar instead of white sugar and it worked well. It gave me an idea for trying this sort of thing (using coconut "cream" instead of the milk). I found a coconut cream I can buy which is far richer than coconut milk. I need to get the brand name from one of these cans. For years I have made food like this from coconut milk but the cream is a new experience for me. Now I need to try that sort of sauce with all kinds of meats. I like how the egg sets making a sort of Thai quiche.
Since this thread popped up again, I thought I'd add that I'm wondering if OP was referring to canned PINK salmon as opposed to RED salmon. The pink I find is quite nasty, while the red I have no problem with. Pink is less expensive than red, and on sale, it might have looked like a great buy to OP. I look for red on sale but don't mind the regular $4 a can because it makes an entire loaf or enough patties for a couple of meals for us or crumbled over several salads.
Anyone else care to chime in on pink versus red?