Distinguished chefs/cooks : i need a recipe for pink salmon(canned)....?

.... simple but delicious. Do you have one ??? thanks a lot !!!Distinguished chefs/cooks : i need a recipe for pink salmon(canned)....?
Soy-Glazed Salmon Burgers with Ginger Lime AioliSutter Home Build a Better Burger Contest Winner








Aioli:


1/4 cup reduced calorie or regular mayonnaise


2 tablespoons sour cream


2 cloves garlic, minced


2 teaspoons minced fresh ginger


1 tablespoon fresh lime juice


1/4 teaspoon salt


Soy Glaze:


1/3 cup low-sodium soy sauce


3 tablespoons honey


1 tablespoon rice vinegar


1 tablespoon cornstarch


1 tablespoon plus 1 glass chilled Sutter Home Sauvignon Blanc


Burgers:


1 egg


2 tablespoons aioli


2 tablespoons sour cream


1 tablespoon fresh lime juice


1 teaspoon Asian hot chili sauce or bottled hot sauce


1 1/4 pounds skinless salmon fillets, chopped finely


2 green onions, thinly sliced


2 tablespoons chopped fresh mint leaves


2/3 cup bread crumbs


1 teaspoon salt


Vegetable oil


4 sesame buns, split


Orange slices for garnish, optional





Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time.


Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip a glass of Sutter Home Sauvignon Blanc, saving remainder for grilling. Set glaze aside. In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, bread crumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties. Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Turn patties and brush cooked side with soy glaze. Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking toast buns, cut side down, on outside of grill. Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired.





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Salmon and Cod Fishcakes


Recipe courtesy James O'Connor





Recipe Summary


Difficulty: Medium


Prep Time: 20 minutes


Inactive Prep Time: 30 minutes


Cook Time: 40 minutes


Yield: 6 servings


User Rating:








6 large potatoes cut into quarters


Salt and freshly ground black pepper


1 stick butter, divided


1 pound salmon


1 pound cod


3 tablespoons olive oil, for dipping fish


1 tablespoon balsamic vinegar, for dipping fish


2 shallots, finely chopped


4 scallions, finely chopped


Handful chives, parsley, fennel and dill, finely chopped


3 garlic cloves, finely chopped


1 red chile, seeded and finely chopped


Flour


3 tablespoons sunflower oil, for frying


Parsley sprigs and lemon slices, for garnish


Serving suggestion: green salad


Special equipment: fish kettle or baking sheet


Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.


Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.


*Cook's note: Ratio of potato to fish should be 50:50.


In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.


Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.


Garnish with parsley and slices of lemon.


* Cook's note: Leaving the mixture to chill makes it easier to handle.Distinguished chefs/cooks : i need a recipe for pink salmon(canned)....?
This is one of my favourite ';knock-up'; snacks/quick meals.





In a food processor, add a whole drained can of pink salmon (210g - with bones and skin - you want all the Omega 3 goodness!). Next, add 1 clove crushed garlic (use a garlic press so you don't need to chop it), 1 drained can of chickpeas or cannellini beans (or whatever beans you like), a bunch of washed continental parsley, a bunch of freshly chopped mint leaves and a squeeze of lemon juice. Season to taste and turn on the processor and puree to a fine mixture, adding extra virgin olive oil (1 to 2 tablespoons or however much it takes to get the consistency you want for the puree). The puree benefits from adding some hot boiling water out of the kettle while the processor is running (makes it slightly smoother and creamier without having to add too much oil).





Serve this with celery sticks, toast or brown rice cakes. Best on sliced fresh baguette.





YUM!





NB Any herbs can be used, ie basil, rocket, coriander (cilantro), etc. I sometimes zing this up with a microwave-zapped (cooked) curry paste.
First, I'd never used canned salmon, but I understand it's pretty expensive. When I cook salmon I just fry it on a pan with olive oil, butter, salt and pepper and then add chives as the final touch. Hope it works the same with the canned one. Good luck!!!
pink salmon pasta





pasta


pink salmon


cheddar cheese


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black olives