Need recipe for canned salmon - ASAP!

[piratesmate]

Does anyone have a recipe that you like using canned salmon? I am having more people home for dinner than I anticipated & the left-over pork won't be enough! I have 2 cans of salmon. Any ideas?

Thanks!

Deb

PS It doesn't have to GO WITH the pork. This is just us & the kids. Some will get pork & some will get salmon.

 

[Beth E. (NJ)]

My MIL makes Salmon Croquettes with canned salmon. I don't have her recipe, but this is one I found online:

1 12 oz can pink salmon
2 Whole eggs
1/4 cup chopped onion
1/4 cup all purpose flour
2 tablespoons yellow corn meal
1/2 teaspoon salt (depending upon the
brand and how much salt is in it you
can leave this out if you want.
1/2 teaspoon ground black pepper

You basically pour all of the ingredients into a large bowl and mix them. A large spoon or a potato masher worked fine. I add the flour last because I sometimes adust the amount to control the
consistency. Mold the dough-like mix that you end up with into patties (like thick homemade hamburgers).


Coat a frying pan with a little cooking oil. Crisco works just fine. Preheat the oiled pan over medium heat. Slip the patties into the pan, fitting as many as you can but leaving room to turn them. Cook until medium brown on one side, then turn over and do the same to the other side.

Got that recipe here: http://www.chitterlings.com/salmon-croquettes.html

Here's another:

Grandma's Salmon Croquettes
Ingredients:

15 oz. Can of red or pink salmon, drained
1 Small onion, finely chopped
1 T Fresh lemon juice
1 Egg, lightly beaten
12-15 Saltine crackers, crushed
¼ t Ground pepper
2 t Fresh parsley, chopped (optional)
¼ C Canola oil
Directions:
Mash drained salmon in a bowl. Add chopped onion, lemon juice, egg, pepper and, if desired, parsley. Mix gently. Shape into six croquettes (patties).

Crush the saltines between two sheets of waxed paper with a rolling pin. Set each croquette into the crumbs, pressing gently to make sure crumbs adhere, turning to coat both sides.

Heat oil in skillet over medium heat. Fry croquettes on one side until golden brown, then gently turn and fry other side. Serves 4 to 6, depending upon appetites.

Got that one here: http://www.texascooking.com/recipes/salmpatt.htm

Hope that helps.

 

[piratesmate]

I was out of so many things, I couldn't make either recipe tonight. Thanks for looking them up for me, though! I'll be using the canned salmon after a trip to the store!

Tonight I made a tuna casserole that I'd forgotten about. DH really detests hot tuna, but even he'll eat this one - esp. if I use white tuna instead of the cheap, light stuff!

Seven Seas Casserole
1 can cream of celery soup (can substitute cr of chicken or mushroom)
1 1/3 c water
1/4 tsp salt (opt)
dash of pepper
1 1/3 c Minute rice
1 1/2 c cooked peas
7oz can tuna, drained & flaked
1/2 c grated Cheddar cheese

Combine soup, water, salt & pepper. (Add 1/4 c finely chopped onion if desired.) Bring to a boil, stirring occasionally. Pour half of the mixture into a greased 1 1/2 qt casserole. Add Minute rice (right from the box), peas & tuna. Add remaining soup; sprinkle with grated cheese.

Bake at 375, covered, for 20 - 30 min, cutting through mixture with a knife after 10 min. Serves 4 - 6.

I don't use Minute rice, so I substituted Uncle Ben's Converted. I tossed it in with the soup & water, increasing the water to 1 1/2 c. That was enough to cook the rice. I did nuke the peas before adding, like it said.

Tonight, DD decided it was too bland. (Can you tell I've been making lots of spiced recipes, like those from Boma? ) Anyway, I gave her the can of Chesapeake Bay Style Seafood Seasoning (like you use to boil shrimp) and she said that was exactly what it needed. I don't know that I'd add it when cooking, though. I think I liked it just sprinkled on top.

Deb

 

[Beth E. (NJ)]

That sounds good. I love Tuna Casserole. It's just one of those comfort foods that seems like home. My husband isnt' big on it, but I wonder if he would like your recipe.

 

[piratesmate]

Even with "light" tuna, the other flavors tone down the tuna. (I'm assuming that it's the hot tuna your husband isn't crazy about.) When using the "white" tuna, you don't even necessarily think "tuna" when eating it. Does that make sense?

I really enjoy this recipe & can't believe I haven't made it for so long! Old habits die hard, I guess! Since DH doesn't really enjoy it, I just don't make it. . . . . which is dumb, because I often make things he really, really likes but I don't. I think I need to make the jump into the 21st century.

Deb

 

[Baboo]

I know it's WAY too late for your dinner, but this is a great recipe to keep on hand and is VERY easy.

Pie Plate Salmon Tart Makes 6 servings

1 Tbsp. butter 2 onions, chopped
1 can (7-1/2 oz.) pink salmon (undrained) 1/2 cup milk
1 tsp. vinegar or lemon juice 2 slices bread, cubed
2 eggs, beaten pinch pepper

In skillet, heat butter over medium-high heat; cook onions for 2-3 minutes or until softened. In bowl and using potato masher, mash salmon; mix in onions, milk, vinegar, bread, eggs & pepper. Spread in greased 8" or 9" pie plate; bake for 25-30 minutes or until set.

I haven't made this in ages. I think I know what we're having for dinner tonight!