As great of a fish everyone considers salmon to be, it can sometimes be hard to obtain for some people. Some of us may not find an abundance of it in their local markets. Others simply cannot afford to purchase it because of their budget. Actually, a significant number of people come across this issue, but it shouldn’t stop them from enjoying delicious salmon meat. There’s a solution, a more accessible and cheaper of way of getting your hands on it. We’re talking about canned salmon.
We can’t tell you for sure whether the margin in quality between fresh fish and canned fish is significant or negligible. The matter of how healthy and good it is for you and how tasty it is compared to fresh fish is a subject of discussion. So, before we jump into the topic of our article, let’s talk first about the pros of canned fish, salmon in specific.
Benefits of Canned Salmon
Canned Salmon, just like Canned Sardines and Canned Tuna, is a good investment for a number of reasons. One of them is the fact that it packs a significant amount of healthy monosaturated fats and protein.
Several studies indicate that when compared to fresh salmon in certain cases, canned pink salmon might be a better source of nutrients. Let’s say that the results of these studies aren’t 100% accurate and reflective of reality. We can still say for sure that canned salmon delivers in an equal manner the nutrients and health that fresh salmon provides.
One other thing worth mentioning is the price difference. Canned salmon is quite cheaper than fresh salmon. That’s obviously a big selling point for anyone who’s considering buying some, especially those who don’t eat fish that often (salmon I particle since it’s kind of pricey).
Let’s talk about the children for a minute. Now it no surprise that a lot of children don’t favor to have fish for a meal. Kids hate the bones, the strong smell, and even the taste sometimes. And this can be a real struggle for any parent wanting to provide a healthy meal for the children.
If you’re someone looking to overcome this issue with your children, canned salmon might just do the trick. You see, canned salmon almost has none of the bone that a fresh fish would have. Any ones that you’ll find are small and soft, they won’t present a problem when you eat them. Canned salmon also doesn’t come in the form of a fish. So, you can basically trick your kids into eating it without them even knowing. Maybe they’ll start liking it enough to actually eat any kind of fish eventually.
Best Recipes for Canned Salmon
Trying out canned fish was somewhat of a new experience for us, so we took the time to scour the internet looking for the best canned salmon recipes.
We made sure to try them all several times before listing them here. And we’ve even taken the liberty of changing things up a bit to enhance the dish. So, with no further ado, let’s delve into them!
Canned Salmon Burgers
These burgers have the potential to be very popular among children. So, if you have kids and you’re looking to cheer them up with something new, this recipe won’t fail you. Here’s how it’s done
The ingredients
- Tomatoes, mayonnaise, Hamburger buns, and red onion for serving
- 1 tablespoon of olive oil
- Salt and Pepper Grinder Set
- 1/2 teaspoon of red pepper flakes
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons of minced dill
- lemon juice (1 lemon) and lemon zest
- 1 minced garlic clove
- 1/2 cup breadcrumbs
- 1 Large lightly beaten egg
- 1 can of canned salmon, drained
Now here are the instructions to follow
- First of all, you’ll have to get a large bowl from your Mixing Bowl Sets and just pour all of the ingredients into it. While there isn’t any particular order that you have to stick to, we prefer doing it in the following way: You put the salmon first, and you add on top of it the egg, breadcrumbs, lemon juice and zest, the garlic, the Worcestershire sauce, Dijon, minced dill, and then the red pepper flakes.
- Mix everything you have together. We recommend doing any mix that involves patties and meat by hand (make sure your hands are properly cleaned first!). That way, you can be sure that all the ingredients are well mixed and that’s very important.
- When you reach the point of having a uniform, well-stirred mix, you can then add some pepper and salt, and the next would be letting the patties fry. We have to remind you that the mentioned ingredients are sufficient for 4 patties. So, if you need 8 for instance, just double the number of components.
- Get yourself an oiled Skillet and put the patties on it, although a regular frying pan can also suffice. Let them cook until they get that beautiful golden look (that means no more than 5 minutes). After that, you bring out the hamburger buns, some onion, romaine, garlic, and Maybe even some salad if you’d like. Put the patties in the buns, add everything else and enjoy. You can use a Burger Press first if you have one. This is a simple recipe, easy to execute and the outcome is nothing short of tasty.
Canned Salmon Fried Rice
One cool thing about this recipe that makes it one of our favorites is that it can put the leftovers of a previous meal into some good use. That may seem a bit odd for some of you, but just think of how many times you encountered this problem: You prepared some rice… well, a lot of rice for lunch or dinner and you end up with almost half of not being eaten. What can you do with that?
Here’s a solution for that: Some delicious fried rice with salmon!
Now obviously, this doesn’t strictly necessitate a day-old, leftover rice. You can cook some to prepare it, but be sure to spread it out to let it dry for a while. Dried rice will give better results.
The ingredients:
- 2 thinly sliced green onions (including the greens)
- 1 c. of thawed frozen peas
- 4 c. of cooked white rice
- 3 well-beaten eggs
- A bit of grated ginger
- 2 minced cloves of garlic
- 2/3 cup of red bell pepper, diced
- 2/3 cup red onion, diced
- 1 tablespoon of olive oil
- 1 tsp Brown Sugar
- 3 tablespoon of soy sauce
- 2 cans of canned salmon
Now here are the instructions to follow
- First, you’ll have to mix soy sauce and brown sugar together in a bowl. The goal is to make the sugar dissolve entirely in the soy sauce. Take your time and stir well to make sure of that. Once you do, put the bowl to the side.
- After that, bring out a wok or one of your Sauté Pans. Pour some olive oil into it and let it heat up (medium-high temperature)
- Add the diced red onion and the bell pepper to the olive oil and let them cook until they get slightly brown color. That shouldn’t take more than 5 minutes.
- Once that’s done, bring the heat down to medium and introduce the grated ginger and garlic to the rest of the bunch. Let them cook for another minute.
- The next thing to be added to everything else is the eggs. Once you do add them, stir the mix until they’re cooked.
- You’ll have to quickly add the rice after that and crank the heat up again. Let the mix cook for a few more minutes and don’t forget to stir.
- Finally, the salmon, peas and green onions need to be added. No need to cook them with the mix, so all you have to do is add the soy sauce. Stir everything, and just like that, you’re done. The rice is ready!
Salmon Chowder
Looking for something simple to prepare yet healthy for your body? Look no further! Salmon chowder is one of those recipes that don’t require much effort, yet their outcome is more rewarding then it would seem. You won’t have to be looking too hard for any ingredients because this one requires things that you probably have in your kitchen, besides the canned salmon.
The ingredients:
- Seasoning
- 2 c. of frozen whole kernel corn
- 2 c. of half-and-half cream
- 1 large roughly diced Russet potato
- 3 c. chicken stock (chicken base)
- 2 tablespoons of flour
- 2 finely minced cloves of garlic
- 4 chopped strips of bacon
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 2 small finely diced onions
- 2 cans of drained salmon
Now here are the instructions to follow
- Light the oven and set it on medium-high heat. Put a big stockpot on top of it. Put some olive oil and butter in the stockpot and let them melt together. Their mixture provides a very particular taste.
- Put the diced bacon in once the stockpot is heated and let it cook until it gets a brown color and becomes crispy. (no more than 7 minutes)
- Add the garlic and onion. Stir everything for 3 minutes until you get soft and translucent onion.
- Now get your Flour Sifter as it’s the flours turn to be added. Keep it cooking for 2 minutes as you keep stirring (this is important. You don’t want any cluttering)
- Now pour in the chicken stock and let it simmer.
- Bring the heat down to low. Add the corn, potatoes, and salmon and stir.
- For about 20 minutes, let everything simmer. You’ll know it’s done when the potatoes are tender and cooked.
- What’s left is stirring in the cream. Once you do, leave everything simmer for 3 more minutes.
- Throw in your choice of seasoning (we’d go with pepper and salt). And voila! Have fun!
Salmon Macaroni Salad
This one is our own idea. Well, it’s technically it’s inspired by tuna salad. We thought we’d make our own spin on it. It’s nothing hard to make, so here’s how it goes.
The ingredients
- Salt, black pepper and Tabasco.
- 2 chopped stalks of celery
- 1 tablespoon of chopped fresh dill (or 1/2 tsp. of dried dill)
- 2 tablespoon chopped fresh parsley
- Pepper and salt.
- 1/3 c. chopped shallots, green onions, or red onions.
- 1 tablespoon of lemon juice
- 1 tsp. of lemon zest
- 1 tsp. mustard
- 1/2 c. mayonnaise (you can add even more for added smoothness or taste)
- 2 cans of drained salmon
- 1/2 lbs. of dry macaroni Pasta
Now here are the instructions to follow
- Take a pot and fill it with 2 quarts of water. Let the water boil.
- Now you add the pasta and some salt to the boiling water. Let it cook for around 10 minutes. It should become somewhat firm (or “al dente”).
- Take the pot off the oven and place it on one of your Pot Racks and make sure to rinse it with cold water. That way, the evaporation will cease, and you won’t get an overcooked or sticky macaroni.
- In a large bowl, we will now mix the lemon juice, mayonnaise, mustard, lemon zest and the canned salmon of course. Stir the mix until it’s properly Now throw in the parsley, celery, dill, and the shallots. Alternatively, you can use a Salad Spinner.
- While the macaroni is still warm, add it to the mix. Also, add some black pepper and Tabasco. Seeing how the macaroni can absorb the mayonnaise, you should probably pour some water on the salad using a Hot Water Dispenser to prevent it from drying out. Do that or add some mayonnaise, whatever suits you.
Another important thing to add is that the salad should be kept in the fridge or Compact Refrigerator to delay its expiration. It also makes the taste better.
Have Fun with the Recipes!
Salmon is such healthy food. And canned salmon is such a convenient way of getting all the good stuff out of the fish. We chose these four recipes for you today to try out and enjoy, but there are still numerous other ones revolving around canned salmon that you can search for and try. So, give it a go, have fun, and enjoy your healthy meal!
While you’re here, be sure to check out our kitchen product reviews!
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