by Pamela Kay

Created on: July 14, 2008   Last Updated: April 11, 2011

Canned salmon is a staple in most homes because it is easy to prepare a quick and healthy sandwich, a casserole or the main course using it. These five recipes, using canned salmon, are not only delicious; they are made from common ingredients found in most kitchens. They are also a good start on getting the 3 grams of Omega-3 fatty acids adults need each day. Not only is salmon good for your heart and brain, there is nothing better you can eat for healthy skin.

♦Salmon Burgers

1 large can salmon
2 tbs. lemon juice
2 tbs. Dijon mustard
1 cup toasted breadcrumbs
2 eggs, well beaten

Dill Mayonnaise

1 tsp. Dijon mustard
8 tbs. mayonnaise
3 tsp. fresh chopped dill

Drain salmon, discard bones and skin.
Mix lemon juice and mustard. Flake salmon and mix with breadcrumbs.
Add lemon juice mixture and eggs. Mix well and shape into four patties.
Place on hot grill and cook until golden on both sides.
Combine mustard, mayonnaise and dill.
Place 2 tbs. on a toasted bun, add tomato slice and burger.

♦Salmon-Potato Patties

1 large can salmon
2 eggs, beaten
1 cup mashed potatoes
Salt and pepper to taste

Drain salmon, discard skin and bones, reserve juice.
Crush fish, stir in eggs, fish juice, potatoes, salt, and pepper. Mix well.
Using 1/4 cup portions, form into patties about a 1/2-inch thick.
Place in a skillet of sizzling oil and fry until golden on both sides.
Remove from skillet and drain on paper towels. Serve with hot biscuits.

♦Salmon and Rice Casserole

1 large can salmon
1 cup cooked rice
2 eggs, well beaten
1/2 cup milk
1/4 cup butter, melted
1/2 cup fine dry bread crumbs
2 tbs. fresh parsley, chopped
1 1/2 tsp. salt
2 tbs. lemon juice

Preheat oven to 325 degrees.
Lightly grease an 8x8 baking dish.
Drain salmon and discard bones and skin. Place in mixing bowl and flake.
In separate bowl combine rice, milk and rice.
Toss butter and brad crumbs together and stir into rice mixture.
Fold in salmon, parsley, salt and lemon juice.
Turn into baking dish and bake for 35 minutes.
Best when served hot.

♦Salmon Loaf

1 large can salmon
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 tbs. butter
1/2 cup quick cook rolled oats
2 eggs
1/2 tsp. thyme
1/2 tsp. basil
1/4 tsp. dry mustard
1/8 tsp. black pepper
1/4 tsp. salt

Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray.
Drain salmon, reserving 3 tablespoons of the liquid, and discard bones and skin.
Lightly saute onions and celery in the butter.
Combine these with liquid and the rest of ingredients. Mix well and add to salmon.
Place in the sprayed loaf pan and bake for 35 minutes.
Let stand 5 minutes before slicing into 1-inch slices.

♦Salmon Croquettes

1 large can salmon
3 tbs. butter
3 tbs. flour
3/4 cup milk
1/4 cup salmon liquid
1 tbs. lemon juice
1 cup fine, dry bread crumbs
1 egg well beaten

Drain and flake salmon, reserving 1/4 cup liquid, discard skin and bones.
Over med high heat, melt butter in pan, add flour and blend until smooth.
Add milk and salmon liquid slowly and stir until thickened.
Combine the sauce, salmon and lemon juice and mix well.
Shape into coquettes and roll in breadcrumbs dip in egg, roll in breadcrumbs again.
Fry in a deep fryer, heated to 375 degrees, until golden brown. Drain on paper towels.

You can easily tweak these recipes for personal taste preferences and dietary restrictions. For example if you don't like dill, try tarragon or rosemary, if you are on a low-fat diet, fry the patties with spray Pam or bake them. Salmon is good right from the can too.

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