Do you have any recipes that uses tinned salmon?

Salmon Mac and Cheese





1 (16 ounce) package elbow macaroni


1/4 cup butter, softened


1 tablespoon olive oil


1 small onion, minced


1 (6 ounce) can salmon, drained and flaked


1 tablespoon seafood seasoning (such as Old Bay庐)


1 tablespoon red wine vinegar


2 1/2 cups shredded Cheddar cheese


2 eggs, beaten


2 cups milk


1/2 cup vegetable stock


1 (14.5 ounce) can peas and carrots, drained


1 (8 ounce) can whole kernel corn, drained


salt and pepper to taste


3 slices day-old bread


3 tablespoons grated Parmesan cheese





Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.


Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni.


Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet and set aside to cool.


Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots, and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish.


Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish.


Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.





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Salmon Pie





2 (9 inch) unbaked pie crusts


2/3 cup white rice


1 1/3 cups water


2 onions, thinly sliced


1/4 pound fresh mushrooms, sliced


1 tablespoon butter


1 (10.75 ounce) can condensed cream of mushroom soup


2 (6 ounce) cans salmon, drained and mashed


2/3 cup shredded Cheddar cheese





In a medium saucepan cook the rice with the water.


Preheat oven to 450 degrees F (225 degrees C).


Line a pie plate with pastry and set aside.


In a large saucepan over medium heat, saute the onions and mushrooms in the butter until soft.


Combine the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pie shell. Spread the mashed salmon over the rice mixture. Top with the sauteed mushroom/onion mixture and then top with the remaining rice mixture. Sprinkle with grated cheese and cover with pastry. Seal edges and pierce top.


Bake at 450 degrees F (225 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake for another 30 to 35 minutes.





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Asian Salmon Wrap





2 green onions, chopped


1/3 cup thinly julienned daikon radish


1/3 cup chopped cucumber


1 tablespoon rice wine vinegar


1 tablespoon soy sauce


1/4 teaspoon wasabi paste


1/8 teaspoon ground ginger


2 (12 inch) flour tortillas


1 cup cooked white rice


2/3 cup canned salmon, drained


2 teaspoons sesame seeds





Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger.


Lay to two tortillas onto a flat surface. Divide the rice and place in the center of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve.





`````````````````````````````````Do you have any recipes that uses tinned salmon?
take 1 can of salmon, drained (reserve liquid).


To liquid add 2/4 cup fresh bread crumbs, 1/8 tsp pepper, 2 tbsp melted margarine, 2 tbsp dried minced onion (or just use fresh) 3 tbsp lemon juice. Add flaked salmon to this mixture and combine. Add 1 slightly beaten egg, mix with hands until well combined.


Make patties and fry in both sides until browned and heated through.Do you have any recipes that uses tinned salmon?
This site has loads of different ideas


http://southernfood.about.com/od/salmonr鈥?/a>








Happy cooking :-)
Mix with mayo, vinegar and pepper to suit and whip up a sandwich with lettuce!
A fork.