I served this as a quick but delicious lunch!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 3 servings
Ingredients:
Steps:
Canned salmon is a frugal alternative to fresh fish and is available any season. Just add rice to make a quick and nourishing main dish. This is a page about serving canned salmon over rice.
A great way to stretch salmon meat to feed more people is by making salmon patties. This page contains salmon patties tips and tricks.
This delicious hearty soup can be made using either fresh cooked salmon or canned. It has a tomato base rather than a cream one. This page contains a Pacific salmon chowder recipe.
Very easy to make and an ideal meal when you are busy. Perfect for on the go because you could eat this salad at room temperature or cold. You can make this salad into a sandwich with sandwich slices, hot dog buns, hamburger buns or even serve as an appetizer over crackers.
A favorite seafood of many that can be used in a variety of delicious recipes. This page contains salmon squares recipes.
You can enjoy scrumptious salmon patties without going to an expensive seafood restaurant. This page contains salmon patty recipes.
An economical way to enjoy the great taste of salmon is to make a loaf. This page contains salmon loaf recipes.
Break salmon into bits with a fork, removing skin and backbone. Sprinkle with lemon juice and combine with other ingredients. Arrange in lettuce cups and garnish with tomato wedges.
Heat oven to 325 degrees F. Cook noodles as directred on package; drain. Mix noodles, cottage cheese, sour cream, onion, garlic, Worcestershire sauce, red pepper sauce, salt and salmon.
Drain liquid from salmon into measuring cup. Set aside to use as part of liquid. Turn salmon into bowl and flake. Add minced onion, seasonings, milk and reserved salmon liquid. Mix lightly.
In a Dutch oven or soup kettle, combine the potatoes, vegetables, onion, celery seed and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
