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 in a sauce pan until the rice is done.
Then mix the cooked rice, salmon, potato chips, milk, cheese, worchestershire souce and dry mustard together. Next you beat the egg yolks until thick and mix them into the salmon mixture. You will beat the egg whites, until they are stiff, but not dry and mix them into the salmon mixture last. Then pour the mixture into a heated greased 2 quart shallow baking pan. Put this pan into a larger baking pan which has boiling water around it about 1 inch deep. Bake at 350 degrees for about 1 hour or until a toothpick can be inserted the souffle about half way to the center and it comes out clean. Try this recipe, do not be afraid because it is a souffle, they are easier than you think.
This recipe will make 4 hearty servings.
This last recipe is is a quick casserole that will be a hit at any dish to pass church supper.
SCALLOPED POTATO & SALMON CASSEROLE
1 large can salmon
1/2 cup diced white onion
1/3 cup diced green pepper
1/4 cup diced red pepper
2 tablespoons of butter (margarine)
3 Tablespoons of all purpose flour
1/4 teaspoon of sea salt
1/4 teaspoon crushed basil
1 dash of black pepper
1 dash of dry mustard
1 1/2 cups lowfat milk
1 cup of cheddar cheese (shredded)
3 medium potatoes, cooked and thin sliced
3 hand fulls of crushed potato chips
Drain, bone and flake the salmon. Cook onion and peppers in butter until they are carmelized. Then blend in the flour, salt, basil, pepper and dry mustard;finally adding the milk and cheese, cooking until the mixture comes to a rolling boil.
Use a 1 1/2 quart casserole dish and layer the potatoes and salmon with some of the sauce poured in between. Start with potatoes and end with a layer of potatoes. Then spread the crushed potato chips on the top and pour the rest of sauce over them.
Bake this casserole at 350 degrees for 30 minutes.
It will serve 6 if you add a small side salad.