Ideas for canned salmon
Salmon crepes are well received at my table. I prepare a sauce using a bit of melted butter, tarragon, dijon mustard, few drops of lemon juice, egg yolks and a little parmesan cheese (sometimes a dash of dry white wine) and when it develops into a rich sauce I add the salmon to heat it through and wrap the mix in fresh crepes. Lightly brushing the tops of the rolled crepes with melted butter and sprinkling with grated parmesan before heating them for a few minutes under the broiler browns them lightly and finishes them up. You can also set aside a bit of the sauce before adding the salmon and pour that over the broiled salmon crepes for a finishing touch.
You can scramble canned salmon in with eggs, first making sure it is clean of all the skin and bones and drained.
You can make a stew and add in the salmon as you would catfish or shrimp. There are many recipes for this but here is mine basically - onions, celery, red and yellow peppers, garlic sauteed in olive oil with salt and pepper and red pepper flakes, add pureed tomatoes and simmer, then at the end add worcestershire and the juice of lemons and the cleaned and drained salmon, or catfish, or shrimp, and serve over white rice.
ditto and salmon cakes or salmon pie,
or even a nice salmon ball for crackers and spreading.
Holiday Salmon Ball Appetizer
A bit of a different take on a cheese ball.
Holiday Salmon Ball Appetizer
One 15 1/2 ounce can red salmon, drained and flaked
1 tablespoon lemon juice
1 tablespoon dried minced onion flakes
1 8 oz package cream cheese, softened
1/2 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon liquid smoke
1/3 cup finely chopped pecans or walnuts
Combine first 8 ingredients; mix well. Shape mixture into a ball; chill about 2 hours or until firm. Roll ball in nuts. Serve with crackers.
"Smoked" Salmon Dip. I'm from a family of commercial salmon fishers and we have this at the holidays or any special occasion with crackers or crusty bread. It's AMAZING. Mix canned salmon with cream cheese or neufchatel to desired consistency and fishiness - usually 8 oz. of cream cheese to 1-14 ounce can of salmon. Add some dill or parsley (fresh preferably) that has been finely chopped. Next, 1/2 teaspoon of paprika and a couple of dashes of liquid smoke. Spread on crackers and pat yourself on the back. Delicious.
Here's a summer favorite my mom always made with tuna, but we like it even better with salmon.
1 envelope gelatin
1/2 C cold water
1/2 C boiling water
2 Tbs lemon juice
dash of Tabasco, or to taste
1 tsp Worcestershire
1 cup mayonnaise, homemade or Hellman's/Best Foods
1 C finely-chopped celery
1/2 C finely-chopped onion, or scallions + tops
2 C drained, crumbled canned tuna or salmon
salt to taste
1 medium mixing bowl (2-3 qt), plus one larger bowl it will fit into with plenty of room to spare. This second bowl will contain water and crushed ice.
Into medium bowl, pour cold water and sprinkle gelatin over surface. After a few minutes, when all the gelatin has become wet, pour in the boiling water and whisk slowly to dissolve.
Place bowl into ice-water bowl. Stir in lemon juice, sauces, and mayonnaise, whisk to blend until smooth. Stir in celery, onion and fish. Stir with balloon whisk until smooth, but with some texture. Taste and add salt if necessary. Continue stirring gently until mixture becomes fairly thick, then scrape out into an oiled 6-8 cup loaf pan or mould. Cover and refrigerate 3-4 hours until set solid, or overnight. We always had this with creamed new potatoes and fresh peas, though a Pommes de Terre a l'Huile (look it up in Julia's "Mastering" vol. 1) and a tomato salad are damn good too.
Then here's her baked salmon loaf:
2 1-lb cans salmon
6 slices white bread, shredded
2 well-beaten eggs
1 C milk
2 Tbs snipped parsley
1/4 C minced onion
1 tsp salt
1 Tbs worcestershire sauce
1/4 tsp poultry seasoning
1/4 C butter, melted
1/4 C lemon juice
Preheat oven to 375º. Flake salmon in large bowl. Add other ingredients, stir to blend, turn into greased 1 1/2 qt. loaf dish. Bake 50-60 min. until firm in center. Serve hot - Mom always used slightly-thinned cream of mushroom soup as the sauce, sometimes w/chopped HB egg. We loved it...