You can always make a meal from your store cupboard with canned fish. Click on the poster above to get loads of canned seafood recipes or try the super tasty canned salmon recipe here.
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.
I think fresh sometimes tastes a bit metallic unless you've got wild salmon. Most salmon you buy in the supermarket or fishmonger will be farmed - it's flabby as a result. Tinned salmon is always reliable and if you're making a recipe like this, you can go for the cheaper pink salmon as opposed to red salmon.
You can dress up fresh salmon with sauces - just pre-cook it and follow the recipe.
Salmon with Lemon Mushroom Sauce
4 Tbs. chopped onion
¼ cup butter or margarine, melted
1 large 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
1 can (10-3/4 oz.) cream of mushroom soup
1 Tbs. lemon juice
½ tsp. paprika
4 stuffed olives, sliced
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.
You may also like these recipesFind A Seafood Recipe > Recipes Using Canned Fish > Canned Seafood Recipes
By Liz Alderson, Mar 30, 2016
Canned seafood is so versatile and inexpensive. You can have a meal put together in next to no time out of your store cupboard.
Prep Time: 10 minutes
Cook time: varies minutes
Main Ingredient: canned seafood - various