Anonymous wrote:

Anonymous wrote:Just a suggestion, if you make salmon patties, if your canned salmon contains bones, crush up the bones and include them in salmon patties for extra calcium. I've had salmon patties where the bones are left whole in them, and it just gross.

I just threw up a little in my mouth!

I like the bones!

Anonymous wrote:Just a suggestion, if you make salmon patties, if your canned salmon contains bones, crush up the bones and include them in salmon patties for extra calcium. I've had salmon patties where the bones are left whole in them, and it just gross.

I just threw up a little in my mouth!

Salmon dip:
1 can salmon, bones removed or crushed
Big spoonful of softened cream cheese
Big spoonful of mayo
About 1/4 onion, grated on a cheese grater
Few drops of liquid smoke seasoning or Tobasco
Mix it all together
Serve with crackers, pita chips, or celery sticks

Salmon melts:
Mix it up with a bit of mayo
Place 2 slices of bread on a baking sheet, run under the broiler until they start to toast
Spread half of the salmon filling on each piece, run back under the broiler for 15-30 sec to warm the salmon
Top with a slice of tomato and a slice of provolone, back under the broiler
Serve!

Salmon mousse. So good and simple to make.

I make salmon salad like I made tuna salad - mayo, mustard, sweet pickle relish, finely diced celery. Maybe some diced scallions too. Better than tuna, in taste and nutrition.

Anonymous wrote:Your two year old said fuck the arugula?

I'm not surprised. Arugula has a bitter taste unlikely to appeal to a toddler.

Your two year old said fuck the arugula?

My two year old said take the cans, make a tower then knock it down. Fuck the argula.

We do a pretty good salad with it.

I can't find the recipe online, but here's the rough idea:
1 large can or 2 small cans salmon
1/4 cup or so fine-chopped red onion
2/3 cup mild or medium salsa
1 can chick peas, rinsed and drained
mix loosely and serve atop a bed of baby spinach, arugula, or mesclun
dress the greens lightly with vinaigrette (not balsamic), not too much--you've already got salsa in there, and you want a balance, not one overpowering the other.
optional: sprinkle with toasted pine nuts

While I was looking, here's a different salad idea that also looks good:
http://www.eatingwell.com/recipes/bean_salmon_salad_with_anchovy_arugula_dressing.html

Salmon mayo capers -- put on ritz crackers

I mix a can of salmon and a bag of frozen peas into my mac and cheese. Bake up a tray once a month or so (1lb macaroni; cheese sauce; a dash of worcestershire sauce; can of salmon; bag of frozen peas -- top with shredded cheese & breadcrums -- bake at 350 for about 30-40 min).

Basically, I use it any place you'd use canned tuna. The bones don't bother me at all.

Just a suggestion, if you make salmon patties, if your canned salmon contains bones, crush up the bones and include them in salmon patties for extra calcium. I've had salmon patties where the bones are left whole in them, and it just gross.

I make salmon cakes. Kind of like crab cakes (at least the way I make them). I use an egg, some bread crumbs, a little Old Bay, form them, and then pan fry in a little grapeseed oil. Serve with Old Bay mayo. Toddler loves them.

It's also a good salad topping, can make salmon salad (same way you'd make tuna salad), or even add it to fried rice instead of chicken.

I love these and my preschoolers do, too. I usually double the batch and freeze some.

http://thepaleomama.com/2013/03/salmon-patties-with-a-creamy-lemon-dill-sauce/

I have several cans in my cupboard, but am a bit puzzled what to do with them.
Do you have any favorite or go-to recipes that use canned salmon?