Canned Salmon recipe? Any ideas?

I'm looking for something lowfat but tasty..


Thanks!Canned Salmon recipe? Any ideas?
MORACCAN SALMON CAKES





NOT LOW FAT, but very good.





You can serve with lemon wedges instead of mayo and actually brush them with olive oil and bake them instead.





Plus the fibre in the couscous and the super nutrition of spinach helps make up for the fat content. (I tell my slef.hahah)





INGREDIENTS


GARLIC MAYONNAISE:


1/2 cup mayonnaise


1 clove garlic, crushed


1/8 teaspoon paprika





SALMON CAKES:


1/2 cup couscous


2/3 cup orange juice


1 (14.75 ounce) can red salmon, drained


1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry


2 egg yolks, beaten


2 cloves garlic, crushed


1 teaspoon ground cumin


1/2 teaspoon ground black pepper


1/2 teaspoon salt


3 tablespoons olive oil


DIRECTIONS


In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.


Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.


In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties.


In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise








OR SPEEDY SALMON CASSEROLE


2 cups vegetable broth


1 cup Basmati rice


1/2 small onion, chopped


1 (14.75 ounce) can salmon, drained and flaked


1/2 cup frozen mixed vegetables, thawed


1 teaspoon lemon pepper


1 teaspoon salt-free garlic and herb seasoning blend


1 tablespoon olive oil


1/4 cup dry bread crumbs for topping


1 pinch paprika


DIRECTIONS


Rinse the rice. In a saucepan bring the vegetable broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).


In a mixing bowl, combine the onion, salmon, mixed vegetables, lemon pepper and herb seasoning. Mix thoroughly. Grease an 11x7 inch baking dish with the olive oil.


When rice is done, mix it in with the salmon mixture. Mix thoroughly. Press into the prepared baking dish and sprinkle the bread crumbs and paprika on top.


Cover with foil and bake in a preheated oven for 20 to 30 minutes.Canned Salmon recipe? Any ideas?
My Mom made patties





1 can salmon


1 beaten egg


1 small finely chopped onion


make into patties and pan fry for just a few minutes until golden...delicious!
Try looking up a salmon loaf recipe. (Think of it as a meatloaf only with salmon instead of beef.) Not sure how low fat it is because there's a can of cream of celery in it, and egg, some bread crumbs, and some recipes call for a white sauce over the top of it.
My mother made a salmon loaf. It took 1 can of salmon, a handful of cracker crumbs, 1 egg. These were mixed and put in a loaf pan and baked. It was served with a white sauce and sliced hard cooked eggs. I never liked that part. also served with baked potatoes, and a green vegetable.
One receipt I've used for years is Salmon Patties. Easy to make, easy to fry, scrumptious to eat.





1 or 2 cans of Pink Salmon (I clean all the bones from it after removing it from the can)


Place Salmon into a large bowl and using a fork break it a part.


NOTE: Save part of the water from the cans of Salmon in case you need additional liquid while making the patties.





Crumble about a half package of Saltines (add more if needed) over the salmon. (I use my food processor for a fine powdered mixture) Add crackers to Salmon. (Some people use flour in making patties but I do not as flour burns and gets hard when fried in butter... I suggest using additional crackers if needed)





Add a small amount of salt %26amp; pepper.





Add one or two fresh eggs to bowl and mix all ingrediants together. Add more cracker crumbs if mixture is too moist.





Take a small handful and form a ball, then pat out a patty (like a hamburger) but a bit flatter. Once you have made patties out of all of mixture it is usually best to place them in the refrigerator and get them cool before frying them.


Fry them in a small amount of butter until they are slightly browned on both sides and serve them hot.





I make a Cream Sauce and add Peas to the sauce to put over the fried patties. I also serve Steamed Rice with the patties rather then potatoes, and a fresh made salad complements the meal.
Salmon Lasagna


* 1 (8 ounce) package lasagna noodles


* 3 cups heavy cream


* 2 (10.75 ounce) cans condensed cream of mushroom soup


* 1 cup grated Parmesan cheese


* 1/4 cup butter


* 1 tablespoon olive oil


* 1/2 large onion, diced


* 4 cloves garlic, sliced


* 5 mushrooms, diced


* 2 cans salmon


* salt and ground black pepper to taste


* 1 cup ricotta cheese


* 1 bunch fresh spinach, rinsed


* 3 cups shredded mozzarella cheese





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.


2. In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.


3. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the salmon, and cook until heated through. Season with salt and pepper.


4. Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the salmon mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.


5. Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.
Salmon Quiche





1 cup all-purpose flour


1 cup grated parmesan cheese, divided


1/2 teaspoon salt


1/4 teaspoon paprika


6 tablespoons extra-virgin olive oil


1/2 cup milk


3 eggs, beaten


1 cup sour cream


1/4 cup mayonnaise


1 tablespoon finely chopped fresh chives


1/4 teaspoon Tabasco sauce (to taste)


1/4 teaspoon salt


1/4 teaspoon pepper


1 1/2-2 cups cooked salmon, flaked and all skin and bones removed (Canned is fine too)


sour cream (to garnish)


Preheat oven to 400 degrees.


In a medium bowl, combine flour, 3/4 cup Parmesan cheese, salt, paprika, and olive oil.


Press mixture onto bottom and sides of a 10-inch pie plate or quiche pan.


Bake for 10 minutes; remove from oven and reduce oven temperature to 325 degrees.


In a large bowl, combine milk, eggs, sour cream, mayonnaise, chives, Tabasco, salt, and pepper.


Stir in flaked salmon and remaining 1/2 cup Parmesan cheese.


Pour mixture into baked crust.


Bake approximately 45 to 50 minutes or until a knife inserted in the center comes out clean.


Remove from oven and let cool 12 to 15 minutes.


To serve, spread a thin layer of sour cream over the top.


Cut into wedges and serve.


If you like you can also add broccoli to the mix, it will make a full meal.
Salmon, cut in 1'; x 1'; 1/2'; pieces


(fillet %26amp; skinned)


1/2 tsp. salt (non-iodized)


1 tbsp. white vinegar





Cut salmon in 1'; x 1 1/2'; pieces and press into pint jars. Screw on lids and cook in pressure cooker at 10 pounds pressure for 90 minutes. Take off heat until pressure comes down. Open cooker and leave jars in to cool.