I know you guys know how great salmon is for you. Especially the wild caught Alaskan Salmon. You’ve probably tried the cans of Alaskan Salmon before too. You know, the ones with the bones and skin? The ones with multiple vertebrae running down the center of the can? They’re dirt cheap, but its revolting eating around the vertebrae.
Does anyone have any ideas on how to make it more palatable? I’ve tried cooking them into salmon burgers, but that wasn’t the greatest. Any ideas on some good recipes to make this salmon tastier?
I usually mix 2 cans of salmon, a couple of eggs, Old bay seasoning, salt, pepper, and a couple pieces of whole wheat bread in a bowl. Form them into patties and put them in a non stick pan on medium. Cool until almost burned on both sides.
Another option is to use a the salmon in place of tuna in tuna salad.
I know you guys know how great salmon is for you. Especially the wild caught Alaskan Salmon. You’ve probably tried the cans of Alaskan Salmon before too. You know, the ones with the bones and skin? The ones with multiple vertebrae running down the center of the can? They’re dirt cheap, but its revolting eating around the vertebrae.
Does anyone have any ideas on how to make it more palatable? I’ve tried cooking them into salmon burgers, but that wasn’t the greatest. Any ideas on some good recipes to make this salmon tastier?
-poper[/quote]
This is a sauce that I’ve used for baked salmon and canned salmon. If you cover and refrigerate…it will last you for sometime. Everyone I’ve turned it on too likes it a lot. Give it shot!
It takes about 10 mins to prepare. I would subsitute the mayo and sour cream to low fat…however I like the taste better with the regular.
Coarse kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons minced fresh parsley leaves
2 tablespoons Dijon-style mustard
2 tablespoons minced fresh dillweed
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground pepper to taste
In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dillweed, lemon juice, salt, and pepper; cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.
I grill it and drizzle a little olive oil on it or squirt a little lemon juice. But I like the flavor to begin with so I’m not trying to mask anything.
Hey dude, you ever try the skinless boneless salmon in the small tuna fish sized cans? It is a lot better than that other stuff. Yea, I know it costs more. I get it, drain off the water, and eat it. You can also use it in place of tuna in making a salad. It works fine there also.
Those cans with the bones and everything are f’n nasty. I tried doing it, but now I just avoid them altogether. They have “boneless, skinless” canned salmon, but I usually just go with fillets once or twice a week these days.
Thanks guys. The pouches are nice, but they are more expensive and way less nutritious (They don’t have the healthy fats), but its true that the bones and skin make it pretty hardcore. Maybe I’ll put it in a blender with some V8.
Whenever I eat anything nasty like tinned salmon, I turn them into patties using a couple of eggs and a little bit of flour. Then, I sprinkle them with cajun seasoning and BBQ the shit out of them. Cajun can cure anything that tastes nasty.