Canned Salmon

I love the taste of canned salmon.

It's so reliable.

If you have fresh salmon, it sometimes tastes fatty (flabby) or metallic - this is because fresh salmon is often farmed - it doesn't get the chance to build proper muscle fighting against the tides in the sea - they do try to recreate wild conditions, but it doesn't always work.

I find fresh salmon disappointing so many times. But I know that a can of salmon will always be reliable - will always give me that satisfying tingle in my mouth as I savor it - a lovely meaty taste that makes your gastric juices flow and your mouth water.

The added benefit of canned salmon is that it doesn't smell quite so fishy as fresh fish.

We would all do better with more fish in our diet.

The health benefits are tremendous - protecting eyesight, improving concentration and behaviour in children and teens, cancer protection - the list goes on.

Check out this site for an interesting series of articles about the benefits of eating more fish.

www.find-a-seafood-recipe.com is my website devoted entirely to fish. You'll find hundreds of recipes and information about buying, preparing and cooking fish - the best bit about it, is that it's all free.

Some people mash up all the bones and skin when they make sandwiches out of canned salmon.

The bones are so soft and they're a valuable source of calcium, but it's entirely up to you - personally, I pull them out, as I'm a bit fussy :-)

I also drain the juices, but my aunt always mashes everything up - I don't like to watch, but her canned salmon sandwiches taste real good.

So - the easiest way is to mash up your drained canned salmon, add a twist or two of black pepper and a squeeze of fresh lemon, then mix it all together and fill your buttered bread with this for a basic salmon sandwich.

You can add chopped cucumber to this mixture - or you can add thinly sliced cucumber on top of the salmon.

Add a thinly sliced tomato.

Tomato and cucumber.

Salad leaves, tomato and cucumber.

Try spreading your bread with cream cheese and then adding the mashed canned salmon.

Add a tablespoon of mayonnaise to the mashed salmon to make sandwiches with.

Optional add one or more of these :-

chopped fresh parsley

chopped scallions (spring onions)

chopped fresh chives

chopped dill - fresh or dried

chopped watercress

This list is by no means exhaustive, but it's a start for you to get your own imagination going.

It's so easy to get a portion of Omega 3s in your diet with canned salmon.

The type of bread you use is up to you - personally, I like an oatmeal brown bread, but you can make your own choice.

Try filling a croissant or bagel - it's particularly tasty with the cream cheese and canned salmon.

How about a pitta bread - warm and split the bread, spread the salmon on one side then stuff with chopped salad - diced cucumber, tomato, scallion, watercress, shredded salad leaves, cabbage - you choose your combination - delicious.

Use a similar mixture to fill tortillas

Slice the top off some crusty rolls, scoop out some of the inside and fill the center with the salmon and salad mix, then put the top back on - treasure chests

Salmon Quiche

Either buy a ready made pastry case or a packet of mix.

If you prefer to make your own pastry, then there is an excellent recipe here. This will open in a new window, press Ctrl at the same time to override popup block.

When you've got your pastry case, take a can of salmon, drained, skinned, boned and flaked.

Put it in the bottom of your pastry case.

Add 2 thinly sliced tomatoes, 6 oz grated cheese, 2 eggs beaten with 1/2 pint of cream or milk and some black pepper.

Pour the egg mixture over the filling and bake at Gas Mark 4,400F, 200C for about 30 minutes until the mixture is set.

I serve this with a salad and some boiled new potatoes with mayonnaise - lovely.

Salmon Vol au Vents
Take the pastry cases - you would normally buy these frozen or ready made - you could do it yourself, but it really isn't worth the trouble in my opinion.

Fill them with one of these mixtures :-

Mashed canned salmon with mayonnaise mixed in - you decide on how much mayo you like.

Flaked salmon in a white sauce - you can either make that with a packet or use milk, seasoned with pepper and a knob of butter, then thickened with cornflour or arrowroot.

Canned Salmon Koulibac

1 tablespoon olive oil
1 onion - chopped
1 small red bell pepper, seeded and chopped
3 ounces mushrooms sliced
1 large can salmon, drained and flaked
4 ounces cooked long grain rice
2 tablespoons cream
freshly ground black pepper
2 tablespoons chopped dill
1 sheet frozen puff pastry, thawed
1 egg, beaten

Heat oil and saute onion, mushroom and pepper until soft.
Stir in salmon, rice, cream, seasonings and dill then cool.
Roll thawed puff pastry out on a lightly floured surface to a 12X6 inch oblong. Place salmon filling on the pastry and brush edges lightly with beaten egg.
Fold pastry over, encasing the filling. Seal edges firmly, pressing them together with the back of a knife.
Place on a lightly dampened baking sheet and rest in the refrigerator for 30 minutes. Make 4 cuts across the top of the pastry. Brush top with beaten egg.

Bake in a preheated 425 degree F. oven for 20 minutes. Brush pastry top again with the remaining egg and continue to bake for 10-15 minutes or until pastry has risen and is golden brown.