We’re all conscious of the limitations of our food budgets, but
still want to serve nutritious food that is a pleasure for the
family to eat. Time is also at a premium for many of us these days,
so we look for quick recipes that also meet the above criteria.
Sound impossible? Not at all. As proof, we offer five canned salmon
recipe meals. Fresh and frozen salmon are good for a special
occasion, but are also becoming a bit pricey.
Canned salmon comes in chunks, much like canned albacore, rather
than as a fillet, but this doesn’t mean you should turn your nose up
at this economical alternative. Look through these five canned
salmon recipes and see if you might want to stock up on several cans
to tuck away in the pantry for a quick, nutritious meal and a change
of pace.
When preparing canned salmon recipes, first drain the juices – don’t
just put them down the drain – pour the juice into a small freezer
container and save for use later in a chowder or fish-based
casserole. Snowboarding Security Tips One crucial factor related to Ski Jackets, and simply being on a mountain period, is dressing appropriately. Your recipe will benefit from the added flavor. When
drained, place the salmon in a wide, shallow container and carefully
pick through for any bits of bone or cartilage. Now you’re good to
go.
1.Salmon patties are a tasty alternative to the burger, a good
choice for dieters and those who want to get some extra antioxidants
in their diet. In a medium bowl, beat 2 eggs well. Add the salmon
and mix throughly. Add 2 teaspoons of lemon juice and 2 teaspoons of
freshly snipped tarragon. Mix well. With clean hands, shape the
salmon into 4 patties. Dredge the patties in bread crumbs. Fry in a
tablespoon of olive oil until crispy around the edges. Serve with
lemon wedges, a dinner salad and a chunk of French bread.
2.This canned salmon recipe couldn’t be easier, as most of the
ingredients are canned. Don’t let that put you off – it’s delicious!
Prepare the salmon. Open two 15-1/2 ounce cans of cream of shrimp
bisque soup, 1 15-1/2 ounce can of new potatoes (drained), and one
8-ounce can of corn (drained). Put all of the ingredients in a 2-3
quart pot and set the heat on low. Add 1 cup of milk and stir. While
the soup is heating, dice one large red sweet bell pepper and one
medium sweet onion. Add to the pot. Turn the heat to medium,
stirring occasionally. Cut up about ½ cup of fresh Italian flat leaf
parsley. When the soup’s hot, serve with warm French bread. Garnish
each bowl with parsley and a small pinch of cayenne.
3.This canned salmon recipe offers a welcome and refreshing twist on
the traditional chef’s salad. After cleaning the salmon, put it in a
bowl, sprinkle with a couple of tablespoons of lemon juice, cover
and refrigerate for at least one hour. Meanwhile, clean your greens
– a Mesclun mix is great with salmon – and arrange tomato wedges, a
hard-boiled, sliced egg and 2-3 slices of avocado around the edge of
each plate. Divide the salmon among the plates, mounding it in the
center. Serve with a side of Thousand Island dressing and the bread
of your choosing.
4.Make a salmon salad sandwich for a quick and healthy lunch. Mix
mayonnaise in with the salmon, to your taste. Add 1-2 teaspoons of
lemon juice. Finely slice 2 green onions, including the tops, and
add to the mix. Snip ¼ cup of fresh parsley and mix well. In pocket
bread, layer lettuce, the salmon mix and top off with alfalfa
sprouts. Lunch is ready!
5.Here’s a canned salmon recipe that makes a hearty, satisfying and
nutritious casserole. Butter the bottom of a 3 quart casserole. Cook
and drain 8 ounces of wide egg noodles. Remove the noodles to a
large bowl. Coarsely dice one medium red onion. Finely slice 3 green
onions, including the tops. Thickly slice 4 large mushrooms. Add the
salmon, veggies and ½ teaspoon of freshly ground black pepper to the
noodles. Add 2 cans of cream of shrimp bisque soup and ¾ cup of
whole milk and mix well. To hold you warm and dry, Snowboard Jackets should match well.
Spoon into the buttered casserole dish.
Crush a snack size bag of plain potato chips and sprinkle over the
top of the casserole. Bake at 325 degrees for 30 minutes. Serve with
salad and corn muffins.
You can see how canned salmon recipes add variety to your usual
repertoire of menus. If you serve just one of these each week,
you’ll be saving time and money, while giving a serious boost to the
nutritive value your family enjoys. Even kids like these recipes!