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Canned Seafood Recipes
Salmon in Lemon and Mushroom Sauce
Canned seafood recipes are a real treat for the busy cook.
You can always make a meal from your store cupboard with canned fish.
I love canned salmon, it's so reliable unlike fresh salmon which can be a bit tasteless unless you've got really good wild salmon.
You can dress up fresh salmon with sauces and Jude's recipe here would be good if you want to do that - just pre-cook it and then follow her recipe.
This one is from Jude of
Nutritious-cooking.com
Her website is full of interesting and helpful information about healthy eating.
Salmon with Lemon Mushroom Sauce
Ingredients:
4 Tbs. chopped onion
1 can (1 lb.) salmon, with liquid
¾ to 1 cup milk
2 cups fine dry bread crumbs
3 eggs, lightly beaten
¼ tsp. poultry seasoning
¼ cup minced parsley
¼ tsp. salt
Dash nutmeg
1 can (10-3/4 oz.) cream of mushroom soup
1 Tbs. lemon juice
½ tsp. paprika
4 stuffed olives, sliced
Preparation:
Saute onion in heated butter until golden. Set aside.
Drain salmon, pouring liquid into measuring cup.
Add enough milk to liquid to make ½ cup.
Mix together onion, salmon, liquid, bread crumbs, eggs, poultry seasoning, parsley, salt and nutmeg.
Shape into 4 mounds and place in medium shallow baking dish.
Mix together ½ cup milk, soup, lemon juice and paprika.
Pour around salmon. Top each mound with 3 olive slices.
Bake, uncovered, at 350 degrees for 30 minutes.
You may substitute 2 cans (7 oz. each) tuna, drained, for the salmon. Use ½ cup milk for the liquid.
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