If You Like Canned Tuna, You Should Give Canned Salmon a Try
Everyone knows about salmon’s health benefits (salmon is a good source of Omega-3 fats – those are the healthy ones), and about its extreme deliciousness (anyone who’s had grilled salmon, cedar-plank salmon or Buffalo-style salmon knows what I mean).
It’s also easy to cook and almost everyone likes it. So why don’t you keep your kitchen stocked with the stuff so you can make salmon any night of the week? Oh, right, because it’s perishable, it takes up a lot of space, and it can be a little pricey.
Or maybe not.
Enter canned salmon. It’s just as nutritious as the fresh kind, it lasts for months and it’s already cooked and ready to use. Wild Alaskan salmon is a sustainable choice and you can get it your regular grocery store for about $3 – $4 per each stack-able, easy-to-store can. So is canned salmon the new canned tuna? It’s just as convenient, delicious and easy to use, so it just might be. If you haven’t tried it yet, give it a shot.
Salmon Cakes: If you like crab cakes, you’ll like salmon cakes. Plus, crab cakes are for beach vacations and weddings, and salmon cakes are for anytime dinners.
Salmon Nicoise Salad: Nicoise salad is traditionally made with tuna, but this version uses canned salmon instead, along with green beans, white beans, Kalamata olives and baby potatoes. It’s just as fancy-sounding and Frenchified. And isn’t salmon prettier than tuna anyway?
Salmon Salad Sandwiches: For canned-tuna enthusiasts looking to try a new kind of fish, this one’s an obvious choice. Make the classic sandwich salad with canned salmon instead of tuna — a childhood favorite, with a twist.
Salmon Salad Sandwiches
Preparation Time: 15 min; Yield: 2 servings
One 14.75 ounce can traditional pack Alaskan salmon
1/3 cup light mayonnaise
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 tablespoon capers, drained, chopped if large (optional)
1/3 cup finely diced celery
1/3 cup finely diced onion
1/4 cup dill or sweet pickle relish, drained Dash of Tabasco or pinch of black pepper
1 tablespoon chopped fresh dill or 1/2 to 1 teaspoon dried dill weed
8 slices whole-grain bread
24 thin slices cucumber
4 leaves green or red leaf lettuce
Directions: Thoroughly blend all ingredients except bread, cucumber and lettuce. Spread 1/2 to 3/4 cup mixture onto two bread slices. Top with cucumber slices and lettuce, if desired, and bread tops. Serve immediately.
Recipe courtesy of Wild Alaska Seafood