Good Recipe For Canned Pink Salmon?

I've never in my life had pink salmon, but i have 3 cans of it. What is a good recipe for it?Good Recipe For Canned Pink Salmon?
1 big can of salmon


1 egg


1 package of saltine crackers


salt and pepper to taste





mix together salmon, egg, and crushed up crackers. shape into patties and fry in a fying pan with about half an inch of oil.


and youve got salmon patties. good with fries and tarter sauce.Good Recipe For Canned Pink Salmon?
That does sound good, I'm going to try it as well. Report Abuse

Ingredients





6 small (6 inch/15 cm) flour tortillas








1 cup prepared, packaged teriyaki or Chinese fried rice, chilled


3 green onions, diagonally sliced


1 large carrot, grated


1 can(213 g) Clover Leaf Pink Salmon, drained and flaked


录 cup chopped cilantro or parsley


1 tbsp soy sauce


2 tsp liquid honey


1陆 tsp lime juice





Preparation Time : 15 Mins or Less





Lay tortillas on cutting board; divide rice among tortillas, spread over surface. Layer onions, carrot, salmon and cilantro over rice. Fold bottom third of tortilla over filling; roll up.





In small bowl, combine soy sauce, 1 tbsp (15 mL) water, honey and lime juice. Serve rolls with dipping sauce.





Makes 6 spring rolls.





Hint


Reserve remaining prepared fried rice for another meal.





yummy. if you like spicy things, add chopped jalepenos. if you like things savory and rich, add some chopped turkey and lots of avocado. if you dont have time for making meals like this, heres a simple recipe i made up.





HOT CANNED SALMON DINNER





Ingrediants





canned salmon


any vegetables in the fridge


lemon juice


any deli slices or leftover meat (optional)


honey


ginger


water or chicken broth


parsley





drain salmon and put in a pan. add a little water or broth and in a seperate bowl, mix honey, ginger, and lemon juice. chop up the meat and then mix into the honey mixture the meat and chopped vegetables put into pan and spread evenly. add the salmon on top and put it in the microwave for a minute or 2 and then decorate with parsley. add whatever sauces you desire and enjoy
My recipe is the same as answer #1, egg, cracker, salmon, except that I add a little chopped onion and coat the patties with corn meal just before putting them in the oil.





Hint: Put your crackers in a Ziploc and smash them.





Hint#2: Your canned salmon is going to have gooie skin packed in with it. It won't hurt you to leave it in the mix, BUT, I like to slide it off with a fork and trash that part!
This recipe is great I just don't know if you can use it for canned salmon. It is easy and great with white rice and sake


TERIYAKI SALMON


Put salmon in a shallow, non metallic dish and pour 5 tbsp of teriyaki marinade.


Cover and chill for 2 hours


Heat oil in a pan and add ginger ( use fresh root ginger peeled and cut into matchstick size)


Fry for 1 to 2 min or until golden and crisp. remove and drain on a paper towel.


Heat a griddle until it is smoking. Cook Salmon for 2 to 3 minutes on one side and 1 to 2 on the other. Or until done.


Plate, put the ginger on top.


pour the marinade into the griddle cook for 1 to 2 min and for over the salmon.


Serve
Salmon Dip or Spread





Yummmmm! I love this and my kids eat it all up before I can even set it out for them to sit down and eat it!





Its great for dipping Ritz crackers in or placing it in a tortilla and roll it up for a wrap. Or just on good ole plain white bread and some fresh lettuce!





2 cans of salmon (drained)


1 package of cream cheese


Finely diced purple onion (2-3 tablespoons)


1 dill pickle diced


1 capfull of liquid smoke


1 tsp Worchestire


1 tsp tabassco sauce


shake some dried parsley for looks


garlic salt





Mix all together and either roll into a ball with chopped nuts and parsley or leave it in the bowl and eat it right out of it with crackers :)





The liquid smoke is the secret ingredient. It gives takes some of the fishy taste away but also adds a delightful smoke falvor. Be careful with the liquid smoke because a little goes A LONG LONG way! It is very potent!





p.s. When I take the salmon out of the can I leave all the bones and skin in and mash together. Good extra protein! Besides...you cant tell when its all mixed together.





But if the thought of all that makes your tummy squirm...take of the skin and pick out the bones
Best Bagel Alaska Salmon Spread





Ingredients


2 8 oz. packages light cream cheese


3 Tablespoons lemon juice


2 teaspoons lowfat milk


1/4 cup sliced green onion


1/4 teaspoon natural hickory liquid smoke


12 oz. Chicken of the Sea庐 Skinless %26amp; Boneless Pink Salmon





Directions


Beat cream cheese, lemon juice, milk, green onions, hickory smoke and one seasoning with mixer until light and fluffy. Beat in salmon. Chill several hours to flavors to blend. Spread on toasted bagels, bagel chips, French bread slices, crackers, pumpernickel or rye bread. Depending on your taste preferences, stir one of the following seasonings: 2 tablespoons fresh chopped dill 1 fresh minced jalapeno pepper 1 teaspoon crushed red pepper flakes 1 ? teaspoon garlic herb seasonings 1 teaspoon blackened or Cajun seasonings 1 teaspoon no-salt seasoning





Preparation Time: 5











Alaska Salmon Chili





Ingredients


1 (14.75 oz.) can traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained


2 (15 oz.each) cans vegetarian chili


1/2 teaspoon ground cumin


salt and pepper, to taste


1/2 cup (2 oz.) low-fat or fat-free shredded Cheddar cheese


2 Tablespoons diced onion


1/2 cup diced Roma tomatoes


1/4 cup low-fat or fat-free sour cream


2 Tablespoons chopped cilantro, if desired





Directions


Remove skin and bones from salmon (if any); break into chunks. Add chili to saucepan; stir in salmon and cumin. Cook until heated through. Season with salt and pepper to taste. Divide chili among four bowls. Top each with 2 tablespoons cheese, 1/2 tablespoon onion, 2 tablespoons tomato, 1 tablespoon sour cream, and 1/2 tablespoon cilantro.





Preparation Time: 20 minutes





Serving Suggestion


Recipe courtesy of Alaskan Seafood Institute





Nutrition Information


Serving Size 1; Calories 374; Fat 8.1 g.; Saturated Fat 2.3 g.; Carbohydrates 38 g.; Fiber 9 g.; Protein 36 g.; Cholesterol 63 mg.; Sodium 1,352 mg.;











Alaska Salmon Waldorf Salad





Ingredients


1/2 cup light mayonnaise or salad dressing


1/4 cup plain non-fat yogurt


1/4 teaspoon lemon-pepper seasoning


1/2 teaspoon dried thyme


1/4 teaspoon salt


2 ribs celery, diced


1 large apple, chopped


1/2 cup broken walnuts


12 oz. Chicken of the Sea庐 Skinless %26amp; Boneless Pink Salmon





Directions


In small bowl blend mayonnaise, yogurt, lemon-pepper, thyme and salt. In separate bowl, combine salmon, celery, apples and walnuts. Stir dressing into salad.





Preparation Time: 5 minutes











Alaska Salmon Tacos





Ingredients


Salsa to taste


Cilantro to taste


14.75 oz. Chicken of the Sea庐 Traditional Pink Salmon


1/2 cup fresh or bottled non-fat salsa


12 corn tortillas


3/4 cup fat-free refried beans


1/4 cup fat-free Cheddar cheese


3/4 cup fresh tomato, chopped


2 cups cabagge or lettuce, shredded





Directions


Mix Alaska salmon with salsa and hold aside. Place the tortillas on sheet pans in 1 single layer; portion beans and cheese evenly onto the tortillas. Place in a 350 F degrees oven until warm and cheese is melted (5-8 minutes). Remove from oven and divide salmon mixture evenly among the tortillas. Top with cabbage or lettuce and diced tomatoes (portioned evenly). Fold tortillas over and serve with extra salsa and chopped cilantro, if desired. Variation: Salmon mixture may also be used as burrito or tostada filling.





Preparation Time: 8








Pasta Salmon Supreme





Ingredients





8 oz. Spinach noodles, cooked and drained


1/2 cup Dairy sour cream


2 Tablespoon Butter OR margarine


1/2 cup Grated parmesan cheese


4 oz. Sliced mushrooms, drained


6 oz. Chicken of the Sea庐 Skinless %26amp; Boneless Pink Salmon





Directions


1. In medium saucepan cook and drain noodles.


2. Return to pan.


3. Over low heat, stir in sour cream and margarine until melted.


4. Fold in cheese, mushrooms and salmon.


5. Stir until well combined.


6. Serve immediately.





Preparation Time: 20








Ping Pong Salmon





Ingredients


1 all purpose potato, apprx 8oz, peeled and cooked or 3/4 c. mashed potatoes


2 Tablespoon milk


2 Tablespoon mayonnaise


1/2 teaspoon dried onion flakes


1/4 teaspoon salt


7.5 oz. Chicken of the Sea庐 Traditional Pink Salmon


1/2 cup crushed butter-cracker crumbs





Directions


Heat oven to 400*F. Mash potato with milk, mayonnaise, onion flakes and salt. Gently stir in salmon. Form into 1.5 inch balls, roll in cracker crumbs to coat. Place on baking sheet or jelly roll pan and spray liberally with cooking spray. Bake 15 minutes or until heated through. Cool on baking sheet 15 minutes more so they can firm up while standing.





Preparation Time: 5








Quick Alaska Salmon Chowder





Ingredients


1 (14.75 oz.) can traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon


1 Tablespoon butter OR margarine


1 small onion, chopped


1 Tablespoon flour


3 cups skim milk


2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (OBrien style)


1 (8 oz.) can drained OR 1 cup forzen corn kernels


1 teaspoon dried thyme


1/2 teaspoon salt


1/2 teaspoon lemon-pepper OR pepper blend seasoning


2 Tablespoons sherry, if desired


1/4 cup bacon bits, divided





Directions


Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks, set aside. Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through. Ladle soup into bowls; sprinkle with remaining bacon bits. Spicy Variations: Add Mexican, Cajun OR Southwest seasoning to taste.





Preparation Time: 20 minutes





Serving Suggestion


Recipe courtesy of Alaskan Seafood Institute





Nutrition Information


Serving Size 1; Calories 393; Fat 11.3 g.; Saturated Fat 4.2 g.; Carbohydrates 39 g.; Fiber 3.5 g.; Protein 34 g.; Cholesterol 74 mg.; Sodium 1,314 mg.;











Quick Smoked Salmon %26amp; Cucumber Appetizer





Ingredients


32 Toasted baguettes, crackers or bagel chips


1 (8-oz.) container plain or herb cream cheese


1 medium hot house cucumber, slice


1 (3-oz.) pouch Chicken of the Sea庐 Smoked Pacific Salmon


Fresh dill





Directions


Spread desired amount of cream cheese over baguettes. Top with a slice of cucumber and Chicken of the Sea庐 Smoked Salmon. Garnish with a sprig of dill. Makes about 32 appetizers
hmm..try a nice hearty salmon caserole :


1) 3 cans of salmon, drain %26amp; flake the fish, set aside.


2) if u like to incorporate rice/noodles w/it, go ahead.


3) combine noodles/rice w/fish, + some chopped celery %26amp; green onions.


4) blend in 1/2 - 3/4 dairy sour cream, 2 1/2 tsp. of dry mustard, 3/4 cups of mayo, 1/2 tsp of dried thyme leaves %26amp; pinch/2 of salt.


5) spoon half the mixture into a buttered caserole dishpan, top some of ur fav. veges, like slices zucchini or sth. repeat layering process.


6) top off caserole w/ shredded monterey cheese/any other fav. cheese.


7) bake at 375 for 45 min/+/-


7) sprinkle some chopped tomatoes %26amp; some crush chili pepper flakes if u like.





u may use canned tuna next time, u may also add some chopped fresh parsley, dill, basil or chives to ur caserole.


or use canned salmon %26amp; make some delish sandwiches by mixing chopped celery, onions, salt, pepper %26amp; mayo.


enjoy ! :)
Add it to a can of cream of mushroom soup, one cup milk, one cup shredded cheddar cheese. Heat in a pan until the cheese melts and serve over buttered egg noodles.
Try frying the salmon as suggested. Serve w/rice and a vegetable. You can also cook the salmon on low . Cook white rice and mix in cooked salmon. Served as a mixture.
Salmon patties.





3 cans of boneless skinless salmon


1 cup cornflake crumbs (or saltine crakers)


1 egg


1 cup evaporated milk


salt/pepper to taste





Mix them all up in a bowl and fry.
canned pink salmon is the same as fresh salmon.. it's no different and it can be used in alot of ways... try dips... here's a recipe you might like, i changed it to use salmon, but it was originally for smoked trout.. but it tastes great with the salmon!!





1 boneless smoked trout, (about 8 ounces) %26lt; substitute the trout for your canned salmon.


1/2 cup cream cheese, softened





1/2 cup sour cream





1 tablespoon prepared horseradish





1 tablespoon minced red onion





1 tablespoon minced flat-leaf parsley





1/2 lemon, juiced





4 ribs celery, cut into sticks





1 endive, separated into leaves








Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves