Can-Do Recipes: Salmon

Editor’s note
The following abstract describes a publication that is available as a downloadable PDF and may be purchased as single sheets or in a bundles of 25.

Questions? Contact Jo Britt-Rankin.

Author/Reviewer: Susan Mills-Gray

Easy-to-prepare recipes using salmon as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.

Topics

• Boxed food
• Food pantry
• SNAP
• Salmon
• Recipes
• Healthy eating
• Food preparation
• Cooking tips

Recipes

• Salmon Salad
• Salmon Patties
• Salmon Pasta Skillet
• Salmon Salad Mix

Pages

• 4

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Canned Salmon Tips

• Types of canned salmon:
  • Pink salmon has a light color and mild flavor.
  • Red (sockeye) salmon has a more intense color and flavor.
• Canned salmon is fully cooked, so can be eaten straight from the can.
• Drain the canned salmon well; it does not need to be rinsed.
• Canned salmon can keep for three to six years. After opening, refrigerate any unused salmon for up to three days in an airtight container. Leftovers can also be frozen.
• Most canned salmon include skin and bones.
  • Skinless and boneless packs are usually more expensive.
  • Salmon bones are soft after canning. They add calcium when mashed and mixed in. You can remove any visible bones, if desired.
  • Salmon skin also softens when canned and is a rich source of omega-3 fatty acids. It can be removed or mixed in with other ingredients for extra nutrition.

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Salmon Salad

Yield: 4 Servings

Ingredients

• 1 can (14.7 ounce) pink salmon, drained
• ¼ cup low-fat plain yogurt
• ⅓ cup chopped celery
• ½ teaspoon dill weed (optional)

Directions

1. Place the drained salmon in a bowl and separate with fork to remove any small bones or skin that may be mixed in.
2. Stir in the yogurt, celery and dill (if using).
3. Mix together and serve immediately or refrigerate up to 1 day.

Source from web.uri.edu.

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Salmon Patties

Yield: 4 Servings

Ingredients

• 1 can (14.75 ounces) salmon with bones, drained
• 1 slice of bread, torn into small pieces
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 2 eggs, lightly beaten
• ½ cup minced celery
• ½ cup minced or grated carrot
• ½ cup minced onion

Directions

1. Clean hands and food preparation surfaces.
2. Rinse or scrub fresh vegetables under running water.
3. In a medium bowl, break up the salmon and mash bones with a fork. Remove salmon skin, if desired.
4. Add the remaining ingredients and mix well.
5. Lightly grease a large skillet and place it over medium heat.
6. Firmly press about ½ cup of the mixture into a 1-inch-thick patty. Repeat to make 3 more patties.
7. Place the patties on the skillet and cook until they are golden brown, about 5 to 7 minutes on each side.
8. Serve warm. Refrigerate leftovers within 2 hours.

Adapted from foodhero.org.

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Salmon Pasta Skillet

Yield: 4 Servings

Ingredients

• 1 ½ cups whole grain pasta (shells, elbow, bow tie)
• 1 tablespoon margarine or butter
• 2 tablespoons chopped onion
• 1 can (5 ounces) canned salmon, drained (about ½ cup cooked fresh salmon)
• 2 small tomatoes, chopped
• 3 tablespoons lemon juice
• 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley
• ¼ teaspoon salt

Directions

1. Clean hands and food preparation surfaces.
2. Rinse fresh vegetables under running water.
3. Cook pasta according to package directions. Drain and set aside.
4. While pasta is cooking, heat margarine or butter in a medium skillet over medium heat. Add onion and cook until tender.
5. Add cooked pasta, salmon, tomato, lemon juice, parsley and salt. Cook until heated through.
6. Serve warm. Refrigerate leftovers within 2 hours.

Source from foodhero.org.

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Salmon Salad Mix

Yield: 4 Servings

Ingredients

• 1 can (14.75 ounce) salmon, drained
• ¼ cup pickle relish (dill or sweet) or chopped pickles
• ¼ cup nonfat or low-fat plain yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons lemon juice (about ½ lemon)

Directions

1. Clean hands and food preparation surfaces.
2. In a medium bowl, break up salmon and skin and mash small bones with a fork.
3. Add relish, yogurt, mayonnaise and lemon juice. Mix until well combined.
4. Chill before serving. Serve on a bed of salad greens or use as a sandwich filling.
5. Refrigerate leftovers within 2 hours.

Source from foodhero.org.