Salmon......?

Question

I bought some Salmon in a can the other day, kind of like tuna, how do I prepare it? The same way as you would tuna?

Answer 1

You can add chopped celery and spices as if you were making crabcakes, and saute it in a pan.

Answer 2

Definitely go for the salmon cakes (like crab cakes) with a good sauce. You can also season it up and top a salad with it, but the salmon cakes are great tasting. You can also make salmon burgers, by seasoning it similar to how you would make a regular burger. Here's a recipe I like for the cakes.

INGREDIENTS
2 1/2 cups water
1 lemon, sliced
4 parsley stems
1 bay leaf
Pinch of salt

1 1/2 pounds skinless salmon fillet
1 large egg, separated, plus 1 large egg white
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh thyme
1 teaspoon fresh lemon juice
Grated zest of 1 lemon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Nonstick cooking oil spray
Lemon wedges, for serving

Bring the water, lemon, parsley stems, bay leaf and salt to a simmer over medium heat.

Place the salmon in the liquid and cover. Cook just until the salmon changes to an evenly pale pink shade, about 3 minutes (the salmon will be rare in the center). Using a large slotted spatula, transfer to a plate and cool.

Position a rack in the center of the oven and preheat to 200°F.

Mix the egg yolk, parsley, chives, dill, thyme, lemon juice and zest, and the salt and pepper. Flake the salmon, add to the bowl and mix well.

Beat the egg whites in a small bowl just until soft peaks begin to form. Do not overbeat. Fold into the salmon mixture.

Spray a large skillet with oil and heat over medium heat. (You can also cook the salmon cakes on an indoor or outdoor grill, following the same instructions.) Using a 1/2-cup measuring cup, scoop mounds of the salmon mixture onto the skillet, and flatten each slightly with a spatula. Cook until the undersides are golden brown, 2 to 3 minutes. Turn and brown the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm while making the remaining cakes.

Answer 3

You can use it much the same way you would tuna. It will taste good in many of the same casserole recipes. You can also make patties out of it by mixing it with bread crumbs and egg (sort of like meatloaf) and then fry it in a skillet.

Biggest thing is to run through it with your fingers and removed the bones if it's not just chunk salmon...

Answer 4

Yes you can prepare canned salmon just as you do tuna. It will taste different of course but it will be good.

Answer 5

Dijon Salmon

What you need:

1/4 cup butter, melted
3 tablespoons prepared Dijon-style mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce ) filets salmon
1 lemon, for garnish
salt and pepper to taste

Preparation:

1.Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, stir together butter, mustard and honey. Set aside. In another bowl, mix together bread crumbs, pecans and parsley.
3.Brush each salmon filet lightly with honey mustard mixture, and sprinkle the top of the filets with the bread crumb mixture.
4.Bake salmon in preheated oven until it flakes easily with a fork, approximately 10 to 15 minutes. Season with salt and pepper, and garnish with a wedge of lemon.

Answer 6

My dad use to add one egg ,crackers, & onions to it mix it all together then fry them to make salmon patties .. make sure you remove the little bones tho at least as many as you can .. they are really soft and they wont hurt you but it dont look good . You can eat it as just a pattie or on bread .

Answer 7

add a few finely chopped Capers, a small amount of Mayo (low fat or full) black pepper no salt and eat with thick cut Toast.

Answer 8

you could make salmon cakes (kinda like crab cakes)

Answer 9

U DON'T!!!! U buy the filets, season, & pan-sear. So much
better!! Ooooo.....NEVER buy can fish, EXCEPT 4 tuna!!

Answer 10

if you can...

grill it.. soak it in a tad of lemon and pepper.. or lemon pepper seasoning...

a wee bit of white wine when you go to grill it.. grill it on both sides... then toss a bit of white wine on it while grilling... (white wine preferred is 'voigner' if i spel't that korektlee)

oh... i wish i could have some.. can i have some?