Cooking with Canned Salmon

Canned Salmon – an underrated, and underutilized paleo-legit food. Costco is great for things like canned salmon. They sell Wild Alaskan Salmon; which by the way is the only type of Salmon you should be purchasing! It’s not farmed and its full of great Omega-3’s.

Sometimes I think we forget that we can cook with canned salmon and canned tuna (beyond a salmon or tuna salad). Here are some great recipes that might make you think twice about passing it up next time you see it on your local grocer’s shelf.
Breakfast:
Ingredients:
Oil for pan greasing
1 small bell pepper, cored and chopped
1/2 cup chopped onion
1 clove garlic, minced
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
6 eggs
1/3 cup water
2 teaspoons Mexican, Taco, or Fajita seasoning ** See below for paleo version
1/3 cup shredded Cheddar or Jack cheese
1-1/2 cups chunky salsa
  1. ** Spoon 1 tablespoon of minced dried onions in a small bowl or cup.
  2. Add 2 teaspoons of chili powder.
  3. Add 1 1/2 teaspoons of salt.
  4. Add 1 teaspoon of garlic powder.
  5. Add 1 teaspoon of cornstarch.
  6. Add 1 teaspoon of ground cumin.
  7. Add 1/2 to 1 teaspoon cayenne pepper or hot paprika.
  8. Stir to blend.
  9. Makes the equivalent of a 1 1/4-ounce package of taco seasoning mix. 

 Directions:

Preheat oven to 400F. With oil and a papertowel, coat a 10-inch nonstick pan. Stir in bell pepper, onions, and garlic; sauté two minutes over medium heat. Add salmon. Beat together eggs, water, and seasoning; pour over vegetables in pan. Cook over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes. Sprinkle on cheese. Transfer pan to oven about 5 inches from heat, covering handle with foil if necessary. Bake an additional 5 minutes, or until frittata is puffy and eggs are firm in the center. Cut into wedges; serve each slice with 1/4 cup salsa.
Ingredients:

1 (15 1/2 oz.) can salmon, drained and flaked
1 tbsp. lemon juice
1 tbsp. onion, minced
1 tbsp. horseradish
1/4 tsp. liquid smoke
1/4 tsp. hot sauce
2 tbsp. fresh parsley, chopped

Preparation:

Combine all but parsley, spoon into serving bowl, cover and chill several hours or overnight. Sprinkle with parsley prior to serving.

 Alaskan Salmon Cakes
Ingredients:

  • 1 (14.75 ounce) can salmon, drained and flaked
  • 2 eggs, beaten
  • 1 small onion, diced
  • 1 teaspoon ground black pepper
  • 3 tablespoons preferred oil

Directions:

  1. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
  2. Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.

 

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