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Salmon
Former Member
Posts: 1,876,323 The Mix Honorary Guru
Anyone know what I can do with a spare tin of salmon I have, apart from having it in a sandwich??
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If it is, unfortunatly I dig it (it as in tuna) mixed with miracle whip, pepper and celery in a grilled sandwich (thanks to the ever sexy katralla!) with cheese so I suck at ideas. If the mixture would go good with salmon, perhaps have it on crackers? (is that still too sandwichy
tinned salmon is minging
My cats stick their nose up at tinned salmon
You know it is already cooked. You can leave in or take out the extra skin, bones, but mix with a little mayo, breaking up the pieces, and you could chop a red delicious apple with the skin left on, and mix into the salad. You would be surprised how sweet the apple tastes along side the salmon and how the red color of the apple is pleasing. You can add celery or anything else you like, but try this sometime. It is good in the summer when its is hot and you don't want to cook.
All you need is 1 tim of Salmon, 2 or 3 eggs, seasoning, you can also add what ever else you like. We used Pepper, Onion and Celery.
Saute a pepper and an onion and a celery stalk and add the debonded salmon and the eggs. Swish it all around.
You can also put it in over a bit and get it all hot.
Tell us how you go.
All you need is :-
450g Tinned Salmon,
230 ml Milk,
2 eggs,
1-2 Onions,
1-2 Packets of Cracker Crumbs,
2 tsp. of lemon juice,
1 tsp. Dill (Opt),
Salt and Pepper.
1)Flake salmon. Beat eggs and milk together.
2)Combine all ingredients.
3)Place in greased loaf pan and bake 1 hour at 350.C
That salmon and apples does sound good.
So there are bones and such in this tinned salmon? Can you buy it without? I'm squeemish.
My Mum loves that.
Ingredients:
50g butter
40g plain flour
300ml milk
4 medium size eggs, separated
198g can salmon, drained and flaked
75g button mushrooms, sliced
1-2 x 15ml spoons freshly chopped dill
salt and freshly ground black pepper
Method:
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Melt the butter in a saucepan. Add the flour and cook for 1 minute.
Remove from the heat and gradually whisk in the milk. Return to the heat and cook, stirring continuously, until thick and smooth.
Cool slightly, then beat in the egg yolks, salmon, mushrooms, dill and seasoning, to taste.
Whisk the egg whites until stiff, then fold them into the salmon mixture.
Spoon into a greased 1.2 litre souffle dish and place in the oven for 35-40 minutes, until risen and golden. Serve immediately.
Ingredients:
half a 212g sachet instant mashed potato mix
420g can pink salmon
1-2 tsp Thai seven-spice seasoning, to taste
flour
115g lemon-and-pepper-flavoured breadcrumbs
2 large eggs, beaten
sunflower oil for frying
For the sauce:
1 pack fresh Thai herb mix
425g can mango slices, drained
salt and freshly ground black pepper to taste
320g pack fresh vegetable stir-fry, to serve
Method:
1. Pour 385ml boiling water into a large bowl, then add the potato mix, stirring all the time. Leave to stand for 1 minute, then beat thoroughly.
2. Drain the salmon, then skin, bone and flake it. Add the salmon to the potato with the Thai seven-spice seasoning, salt and pepper. Divide the mixture into eight and shape into cakes with lightly floured hands.
3. Spread out the breadcrumbs on a plate. Dip the fish cakes into the beaten eggs, then coat them in the crumbs.
4. Pour enough oil into a frying pan to just cover the base. Heat gently, add the fish cakes and cook for 3-4 minutes on each side over a low heat until golden brown. (You may have to do this in batches). Keep the fish cakes warm.
5. Take the Thai herb mix, deseed and finely chop the chilli and finely chop the lemon grass. Whizz together with the mango slices in a food processor until smooth, then press through a fine sieve. Finely chop the coriander and add to the sauce. Cook the fresh vegetable stir-fry.
6. Serve the fish cakes, topped with the sauce, on a bed of stir-fried vegetables.
Recipe Information:
Serves: 4 -6
Salmon Portion Course :Steaks, Fillet, Canned
Cooking Method : Starter, Main, Snack Barbecue,
Preparation Time: Chill Less than 30 minutes
Ingredients:
1 to 1-1/2 lb. Alaska salmon fillets or steaks, skinned and bones removed
1/2 cup vegetable oil
juice of one large lime
2 tsp. grated lime zest
2 tbsp. each honey and fresh chopped cilantro
1 tbsp. fresh grated ginger
1/2 tsp. each salt and pepper
1 each red and green bell pepper, cut in 1-1/2 inch squares
12 large mushrooms
1 medium onion, cut in 1-1/2 inch chunks
1 zucchini, cut in 1/2 inch slices
Method:
Cut salmon into 1-1/2 inch squares.
Blend together oil, lime juice, lime zest, honey, cilantro, ginger, salt and pepper.
Divide marinade, reserving 1/4 cup for basting.
Marinate salmon cubes in remaining mixture for 1 hour, turning occasionally.
Skewer salmon and vegetables alternately on heat-proof skewers.
Grill on oiled, heated grill, about 5 minutes per side, basting with reserved marinade. Do not overcook.
Ingredients:
1/8 tsp Lemon pepper
½ tsp. Crushed Rosemary
1 T. lemon juice
½ cup fresh whole wheat bread crumbs
1 tsp. Grated lemon peel
½ cup finely chopped green pepper
½ cup chopped onions
1 egg
1 - 15 oz can Alaska canned salmon
Method:
Drain salmon, saving 2 tablespoons liquid and flake.
Combine salmon, egg, onion, green pepper, lemon peel, bread crumbs, saved liquid, lemon juice, and seasonings.
Mix well. Form into 4 or 5 burgers.
Pan fry in lightly oiled skillet about 5 minutes until lightly browned on both sides.
Top with your choice of toppings, serve on toasted buns.
On top of pizza sounds nice as well. I know so many things to do with tuna but salmon's different so i'm unsure if any of em will work or taste nice. Bear in mind here I am a poor student and also dont really cook anything new unless its really simple.
Ta for all the ideas tho, theyll come in useful.
Oh yea Simba, the salmon comes with bones in but theyre easy to pick out if ya dont wanna eat them and its not gross or anything. Not sure if you can buy it without tho.
I wish I could favourite posts on here like you can on Rav. This post would be hearted