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Salmon is one of my favorite foods. I believe my mother had some of the most inventive, economical and tasty recipes using canned salmon you will find. Here are 3 recipes she fixed for us regularly when we were kids in the 1970's and 1980's. I use these recipes with my family today and they never seem to tire of them.

It is also a big health plus that canned salmon provides omega-3, vitamin A, niacin and is a low carb food.

MOM's SALMON LOAF

1 (1 pound can) salmon, drained, boned and flaked
2 Tablespoons of lemon juice, fresh squeezed
3 Tablespoons of flour, all purpose
2 Tablespoons of melted butter (you may substitute margarine)
1 1/4 Cups of low fat milk
2 eggs, beaten (you may substitute eggbeaters)
1 Cup regular oats, raw or uncooked
2 Tablespoons of minced fresh parsley (you can substitute dried)
1/4 teaspoon of sea salt
1/4 teaspoon of ground black pepper (for spicey version substitute cayenne pepper)
This will provide 6 servings.

Flake the salmon in a bowl then add lemon juice, let it sit. Melt the butter in a sauce pan adding the four and milk until a thick roue forms (stir constantly to avoid scorching). Then add the salmon, eggs, parsley, oats, salt and pepper. Mix it well and renove from the heat.
Scoop it into a 9in x 5in x 3in baking loaf pan, which you have sprayed with olive oil.
Bake at 350 degrees for about 45 minutes, or until done.
Serve with Mushroom Sauce or Shrimp Sauce.

MUSHROOM SAUCE
1 can of cream of mushroom soup (10 oz size)
1/4 cup of low fat milk
2 tablespoons of pimento cheese spread

Mix all ingredients in a small sauce pan, heat and stir, until all are blended. The pour over the cooked salmon loaf.

SHRIMP SAUCE
1 can of cream of shrimp soup (10 oz size)
1/4 cup of low fat milk
1/4 cup of shredded cheddar cheese
1/2 teaspoon of dry mustard
1/4 teaspoon of cayenne

Mix all ingredients in a small sauce pan over medium heat, until they are blended. Then pour over the cooked salmon loaf.

My mothers recipe for Salmon Souffle came from throwing together ingredients when she was out of bread to make cheese souffle. We love this one and so do my kids.

MARY ANN's SALMON SOUFFLE

1/2 cup of cooked brown rice
1 large can of salmon
1 cup of cruhed potato chips
1 1/2 cups of sharp cheddar cheese (shredded)
1/3 cup of low fat milk
2 tablespoons of butter (may substitute margarine)
1/4 teaspoon of sea salt
1 splash of worchestershire sauce
6 egg yolks
6 egg whites
1/3 cup of water
1/4 teaspoon dry mustard

Mix the rice, water, butter and salt together and cook

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