I have a 6 ounce can of pink salmon...any good recipes I can use it in?

Yummy Salmon Stew





6 cups of regular milk


Salmon 6oz.


Pinch of salt


Pinch of Pepper


2 Tbsp. Stick butter





Medium Pot





Put salmon into pot and fry it on medium heat until scent becomes pungeant (about 5 mins)





remove from heat





Pour milk, then butter, then salt, then pepper,





put pot back on burner and boil stew, stirring frequently, for about 10 minutes or until stew begins to boil rapidly. remove from heat, let stand for 5 minutes, serve in a bowl with or without crackers.I have a 6 ounce can of pink salmon...any good recipes I can use it in?
SALMON PATTIES





INGREDIENTS (Nutrition)





* 1/2 pound salmon


* 1 red potato, peeled and chopped


* 1 shallot, minced


* 1 egg, beaten


* 1/4 cup Italian seasoned bread crumbs


* 1 teaspoon dried Italian seasoning


* salt and pepper to taste


* 1/2 cup cornflake crumbs


* 2 tablespoons olive oil





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What to Drink?


Wine Pinot Noir


Cocktail The Vodka Collins


Chilled Non-Alcoholic Best Lemonade Ever


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DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a small baking dish.


2. Place salmon in the prepared baking dish, cover, and bake 20 minutes, or until easily flaked with a fork.


3. Place potato in a small saucepan with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and mash.


4. In a medium bowl, mix salmon, potato, shallot, egg, and bread crumbs. Season with Italian seasoning, salt, and pepper. Place the cornflake crumbs in a small bowl. Form the salmon mixture into 1 inch balls, and roll in the cornflakes to coat.


5. Heat olive oil in a medium saucepan over medium heat. Press the balls into patties, and fry 3 to 5 minutes per side, or until golden brown.








Firecracker Grilled Alaska Salmon





INGREDIENTS (Nutrition)





* 8 (4 ounce) fillets salmon


* 1/2 cup peanut oil


* 4 tablespoons soy sauce


* 4 tablespoons balsamic vinegar


* 4 tablespoons green onions, chopped


* 3 teaspoons brown sugar


* 2 cloves garlic, minced


* 1 1/2 teaspoons ground ginger


* 2 teaspoons crushed red pepper flakes


* 1 teaspoon sesame oil


* 1/2 teaspoon salt





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DIRECTIONS





1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.


2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.


3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.I have a 6 ounce can of pink salmon...any good recipes I can use it in?
This is something that I remembered from my Mom making as a kid.


4 tablespoons butter


5 tablespoons flour


3/4 teaspoons salt


1/8 teaspoon pepper


1 cup milk


1 can (16 ounces) salmon, drained and flaked


1 tablespoon lemon juice


1 tablespoon finely minced or grated onion


1 tablespoon finely chopped fresh parsley


fine dry bread crumbs


1 egg, slightly beaten with 1 tablespoon water


PREPARATION:





Melt butter over medium-low heat in saucepan. Stir in flour, salt and pepper. Stirring, add milk gradually. Continue to cook, stirring constantly, until smooth and thickened. Remove from heat. Add salmon, lemon juice, onion, and parsley; blend well. Chill salmon mixture until thick. Shape into patties about 2 1/2 to 3 inches in diameter. Dip patties bread crumbs, then dip in beaten egg, then coat with crumbs again. Fry in about 1 1/2 inches of hot oil at 375掳 until nicely browned on both sides. Drain on paper towels. Serves 6. Serve with Egg Sauce


or Cucumber Cream Sauce


.
Salmon Cream Cheese Roll ups (Low-fat version)





1 Serving





1 medium low-fat flour tortilla (about 110 calories with at least 6g fiber)





2 1/2 oz. salmon





2 tbsp fat free cream cheese





2 tbsp chopped red onions





2 slices tomato, halved





Directions:


Heat tortilla in microwave until slightly warm. Lay tortilla out on a flat surface.





Spread cream cheese evenly on top of tortilla. Place salmon in the middle. Top with tomatoes and onions. Wrap it up by folding in tortilla sides and then roll up from the bottom.
my favorite salmon recipe, stuff salmon fillet with mushrooms.





* 2 lbs boneless skinless salmon fillets


* 8 ounces cremini mushrooms (thinly sliced)


* 1 tablespoon butter


* 2 tablespoons olive oil


* 1 onion (diced)


* 1 garlic clove (minced)


* 1 cup white bread cubes (one slice)


* 1/2 cup aged cheddar cheese (grated)


* 1/4 teaspoon thyme


* salt


* pepper





Directions





1.


1


Rince salmon filet with water and pat dry.


2.


2


With a knife, make an incision lengthwise through the filet in order to create a pocket for the stuffing.


3.


3


In a pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil and saute the mushrooms with onions until golden. Add the garlic and saute for one more minute.


4.


4


Season with thyme, salt and pepper.


5.


5


Remove from heat, drain any excess liquids from the sauted mushrooms, chop the cooked mushrooms in small pieces.


6.


6


Add bread and cheese to mixture.


7.


7


With a spoon, gently fill the cavity with the mixture.


8.


8


With remaining tablespoon of oil, coat the outside of the filet, add salt %26amp; pepper to taste.


9.


9


Place the stuffed filet on baking sheet and cook in the oven at 420 for approximately 20-25 minutes, don't overcook or it will become dry.


10.


10


Gently slice each portion and serve with any white sauce such as bechamel or hollandaise sauce (I used an envelope sauce mix).
Add it to 2 cups heavy cream, then add some corn, potatoes, celery, pepper, a serrano or japaleno pepper diced, add 2 cups of whole milk, salt and pepper, then cook down for about 2 hours. Its similiar to corn chowder but with salmon.





Serve with oyster crackers or saltines.
Here is a whole list of canned pink salmon recipes, some hot and some cold. Be adventurous!





http://busycooks.about.com/od/startwiths鈥?/a>
Use any crab cake recipe but substitute the drained can of Salmon for the crab.
Mix it into alfredo sauce (you can buy this or make it from scratch) and serve over any kind of pasta.