What to do with left-over canned salmon?

iVillage Member
Registered: 04-04-2007
What to do with left-over canned salmon?
3
Sun, 04-08-2007 - 8:49am

I made this great omelet yesterday morning with asparagus, mushrooms, mozzarella cheese, and canned bumble bee salmon. I then sliced some avocado on top - wonderful.

My problem is that I now have a bunch of left-over canned salmon and need some ideas of what to do with it. I've thought of just topping salad with it or mixing it into a stir fry. But, does anyone else have any ideas - any favorite canned-salmon recipes for phase 1?

Thanks!

iVillage Member
Registered: 04-01-2005
Sun, 04-08-2007 - 8:54am

ETA: this is a phase 2 recipe. For Phase 1, you can omit the bread and it should come out fine.


Here's an idea:




Salmon Cakes with Creamy Ginger Sesame Sauce


6 slices whole-wheat sandwich bread
2 (15-ounce) cans salmon, drained, skin and bones removed
2 eggs, lightly beaten
5 scallions
1/2 cup finely chopped canned water chestnuts
1/4 cup finely chopped fresh cilantro leaves
1/2 teaspoon freshly ground black pepper
3 teaspoons olive oil, divided
Creamy Ginger-Sesame Sauce, recipe follows


Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.

In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.

Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.


Creamy Ginger-Sesame Sauce:
1/2 cup nonfat plain yogurt
2 tablespoons lf mayonnaise
1 1/2 tablespoons freshly grated ginger
1 teaspoon toasted sesame oil
1 teaspoon low-sodium soy sauce


If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.



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Edited 4/8/2007 8:56 am ET by cl-karezz
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iVillage Member
Registered: 04-01-2004
Sun, 04-08-2007 - 11:03am
I love salmon salad with canned salmon.
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iVillage Member
Registered: 04-04-2007
Sun, 04-08-2007 - 2:35pm
Those are great ideas - thanks for the input! I ended up topping a salad with it - mixed greens, mushrooms, avocado, hb egg, cherry tomatoes, and some of the canned salmon - topped with balsamic vinaigrette. My hubby had frozen pizza. I actually wasn't too tempted - I thought that it probably tastes pretty good, but I'm more wanting the long-term effects of this than the short-term satisfaction of pizza :) Keep rooting for me though - I'm only on day five of phase one.