by Angie Pollock

Created on: July 09, 2008   Last Updated: August 27, 2008

Canned salmon is as versatile as a can of tuna. Even better, canned salmon is packed with omega-3 fatty acids and calcium. The difficulty sometimes is getting kids (and some adults) to try this flavorful fish. Here are three salmon recipes that may get your non-fish eaters asking for seconds.

SALMON PATTIES (serves 6)

1 can salmon (16 oz)
1 small onion, finely grated

2 tbsp fresh parsley, finely chopped
2 eggs, beaten
1 cup dry bread crumbs (divided)
3 tbsp canola oil
Salt and pepper to taste

Open and drain salmon, empty salmon into a bowl. Remove or mash any bones, the bones are edible but larger pieces can be seen and removed. Mix in onion, parsley, salt and pepper. Add 1/2 cup bread crumbs, mix thoroughly. Divide into twelve patties. Roll each patty into remaining bread crumbs. In a large skillet, heat oil. Fry slowly until golden brown, flip over and fry other side until golden brown.

SALMON BURRITO (6 servings)

1 can salmon (14.75-16 oz)
1/2 large red bell pepper, cut in thin strips
1/2 medium yellow onion, cut in thin strips
2 tsp fresh chopped garlic
2 tbsp olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 tsp chili powder
1 tsp ground cumin
2 tbsp fresh chopped cilantro
2 tbsp fresh lime juice
1 can (7 oz.) salsa verde
1 can (16 oz.) fat-free refried beans, heated
1 1/2 cups shredded reduced fat Monterey Jack cheese
3/4 cup low-fat sour cream
2 cups shredded lettuce
6 large flour tortillas, warmed
1 cup salsa
1 avocado, diced

Drain and flake the canned salmon. Over medium heat, saute the bell pepper, onion and garlic in olive oil, 5 minutes. Add salt, pepper, chili powder, cumin, cilantro, lime juice and salsa verde. Cook until heated through, add salmon. Heat through. In a warm tortilla, layer the beans, salmon mixture, cheese, sour cream and lettuce. Roll and serve with salsa and avocado.

SALMON LINGUINE (6 servings)

1 package linguine pasta (12 oz)
1 1/2 cups milk
1 package creamy garlic herb sauce (this can be found on the packaged sauce isle)
1 tbsp butter
1/4 cup onion, minced
1 can sliced mushrooms, drained (4 oz)
1 tsp lemon juice
1 can (6-8 oz) canned salmon, drained

Cook pasta to package directions, drain. In a bowl, whisk milk and sauce mix, set aside. Melt butter in a large skillet over medium heat. Add onions and mushrooms, cook 3 minutes. Stir in the milk-sauce mixture. Cook 5 minutes, stirring occasionally until thick. Add lemon juice, pasta and salmon. Cook until heated through, stir constantly.

SALMON-POTATO CHOWDER (6 servings)
This is a warming dish during the cold months.

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