Canned Salmon?

Thomas T. Searcher said:

What is the quickest, easiest and safest way to prepair canned salmon?

1/ Wash hands
2/ Open can
3/ Eat salmon

Dave Smith said:

Thomas T. Searcher said:

What is the quickest, easiest and safest way to prepair canned salmon?

1/ Wash hands
2/ Open can

Remove salmon from can, remove bones & skin and mash, add bread crumbs,
green onions, garlic, a bit of white wine, S & P and form into small
"cakes" and pan fry in butter till done.

Quoted message said:

3/ Eat salmon

(Thomas T. Searcher) said:

What is the quickest, easiest and safest way to prepair canned salmon?

Open can, put in a dish, add mayo and dried dill weed. Always good.

Dee Dee

"Dee Dee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

(Thomas T. Searcher) said:

What is the quickest, easiest and safest way to prepair canned salmon?

Open can, put in a dish, add mayo and dried dill weed. Always good.

You forgot "remove bones!"

Thomas wrote on Wed, 18 Apr 2007 17:17:41 -0500:

TTS> What is the quickest, easiest and safest way to prepair
TTS> canned salmon?
TTS> --------------------------------
TTS> http://folding.stanford.edu
TTS> Save lives, visit today!!!

Fuggetabatit! I have disliked canned salmon since I was a child
and have seen no reason to change!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

cyberSQUAT said:

"Dee Dee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

(Thomas T. Searcher) said:

What is the quickest, easiest and safest way to prepair canned salmon?

Open can, put in a dish, add mayo and dried dill weed. Always good.

You forgot "remove bones!"

Why? You simply moosh up the salmon, the bones will be virtually
imperceptible...a good source of calcium for you gals too.

--
Best
Greg

(Thomas T. Searcher) said:

What is the quickest, easiest and safest way to prepair canned salmon?

Not a level playing field... I have six cats... just dump can into big
bowl and try to keep up. hehe

Really easy; add canned salmon to a couple cans potato soup.

Salmon loaf is good.

or...

Salmon Bisque

Salmon bisque is made with canned salmon, a little onion, butter,
broth, wine, milk, and seasonings.

INGREDIENTS:
6 tablespoons butter
1 tablespoon grated onion
5 tablespoons all-purpose flour
1 bay leaf
1 can (approx. 14 ounces) chicken broth
1/2 cup dry white wine
1 tablespoon tomato paste
1 small can (approx. 7 1/2 ounces) salmon with juices
1 cup half-and-half or whole milk
salt and pepper to taste
garnish suggestions: roasted red pepper strips, sour cream, croutons,
parsley

PREPARATION:
Heat butter in a medium saucepan until melted; add onion and saute for
4 to 5 minutes, until tender. Blend in flour, stirring constantly,
until well dissolved and bubbly. Add bay leaf. Gradually stir in
broth.
Cook, stirring, until thickened and smooth. Stir in wine and cook over
low heat for 10 minutes. Discard the bay leaf. Stir in tomato paste
and salmon with juices. Process in blender until smooth then return to
the saucepan. Stir in half-and-half and season with salt and pepper to
taste.
Garnish with roasted red pepper strips, croutons, parsley, or sour
cream.

Go here---> http://bumblebee.com/products_fam.jsp?famid=2

Sheldon

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith said:

Thomas T. Searcher said:

What is the quickest, easiest and safest way to prepair canned salmon?

1/ Wash hands
2/ Open can

Remove salmon from can, remove bones & skin and mash, add bread crumbs,
green onions, garlic, a bit of white wine, S & P and form into small
"cakes" and pan fry in butter till done.

I add some good mustard!

Thomas T. Searcher said:

What is the quickest, easiest and safest way to prepair canned salmon?
--------------------------------
http://folding.stanford.edu
Save lives, visit today!!!

You can't be serious. Mix it with mayo and slap it on bread.

kili

cybercat said:

Quoted message said:

Open can, put in a dish, add mayo and dried dill weed. Always good.

You forgot "remove bones!"

Why? Salmon bones are soft and digestible. They do not need to removed, but
you can easily mash them with the fork before swallowing if you feel the
need.

James Silverton said:

Fuggetabatit! I have disliked canned salmon since I was a child
and have seen no reason to change!

I have always liked canned salmon. I will admit that my fondness for it
diminished with the increased availability of fresh salmon, but I still
enjoy salon salad made with canned salmon.

In article <[email hidden]>,

(Thomas T. Searcher) said:

What is the quickest, easiest and safest way to prepair canned salmon?

Open the can and stick a fork in it. Transfer forkload to mouth. Enjoy.

Seriously. I used to love canned salmon right from the can when I was a
kid. You've made me think about creamed salmon and green peas on toast.
Maybe later in the week.
Thanks.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

In article <[email hidden]>,

cybercat said:

You forgot "remove bones!"

No need to remove those bones. They are easily chewed and eaten and are
a good calcium source, IIRC.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

Dave Smith said:

cybercat said:

Quoted message said:

Open can, put in a dish, add mayo and dried dill weed.  Always good.

Quoted message said:

You forgot "remove bones!"

Why? Salmon bones are soft and digestible. They do not need to removed, but
you can easily mash them with the fork before swallowing if you feel the
need.

Are you kidding, cybercooze can swallow a Peterbilt tandem no sweat.

[email hidden] (Thomas T. Searcher) wrote in
news:[email hidden]:

Quoted message said:

What is the quickest, easiest and safest way to prepair canned
salmon? --------------------------------
http://folding.stanford.edu
Save lives, visit today!!!

Not real quick... but I like fried salmon patties. Yum!

(Thomas T. Searcher) said:

What is the quickest, easiest and safest way to prepair canned salmon?
--------------------------------http://folding.stanford.edu
Save lives, visit today!!!

Quoted message said:

Open can, reserve juice, add one egg and enough cornmeal to make it
hold together. Careful, don't make it too dry, also several healthy
dashes of lemon pepper, mix together breaking up the salmon. Place
large spoonsful into hot oil and fry, turn once to cook the other
side. This will result in patties, place on paper towels to drain and
enjoy! These patties make great sandwiches.

Thomas T. Searcher said:

What is the quickest, easiest and safest way to prepair canned salmon?

Depends on what you want to do with it. If you want salmon patties, you've
gotten some decent suggestions. Or you could do this, which is my own
creation and is very tasty.

Salmon Stuffed Pasta
14 jumbo shell pasta
1 large egg, lightly beaten
1 c. Ricotta cheese
2 Tbs. chopped onion
2 Tbs. fresh snipped parsley
1/4 tsp. salt
1 c. canned salmon, drained and flaked (remove the small round bones)
pinch of grated lemon zest
1/4 c. cream or half & half
sweet paprika and parsley for garnish

Cook pasta shells according to package directions; drain well . Cool on
waxed paper to keep shells from sticking together. Combine egg, Ricotta
cheese, onion, parsley, lemon peel, salt and flaked salmon. Pour cream into
a lightly buttered baking dish. Fill each pasta shell with a heaping
tablespoon of filling. Arrange shells in casserole; cover with aluminium
foil. Bake at 350F for 30 to 35 minutes or until hot and bubbly. Prepare the
dill sauce. Remove casserole from oven, arrange shells on serving platter.
Spoon dill sauce* (recipe follows) over pasta. Sprinkle with parsley and
paprika.

Dill Sauce

1-1/2 Tbs. butter
1-1/2 Tbs. all-purpose flour
1/4 tsp. salt
dash pepper
1 c. whole milk or half & half
3 Tbs. finely snipped fresh dill
or 2 tsp. dried dill weed
1 Tbs. lemon juice

Melt butter in small saucepan over medium heat, stir in flour, salt and
pepper. Remove saucepan from heat. Gradually add milk, stirring until
mixture is smooth. Return to medium heat; bring to boiling, stirring
constantly. Reduce heat. Simmer 1 minute. Remove from heat and stir in
dill and lemon juice until mixed through. Serve immediately.

Jill

jmcquown said:

Thomas T. Searcher said:

What is the quickest, easiest and safest way to prepair canned
salmon?

Depends on what you want to do with it. If you want salmon patties,
you've gotten some decent suggestions. Or you could do this, which
is my own creation and is very tasty.

Salmon Stuffed Pasta
14 jumbo shell pasta
1 large egg, lightly beaten
1 c. Ricotta cheese
2 Tbs. chopped onion
2 Tbs. fresh snipped parsley
1/4 tsp. salt

* One 15 oz. can (not one cup!)* canned salmon, drained and flaked (remove
the small round bones)

Quoted message said:

pinch of grated lemon zest
1/4 c. cream or half & half
sweet paprika and parsley for garnish

Cook pasta shells according to package directions; drain well . Cool
on waxed paper to keep shells from sticking together. Combine egg,
Ricotta cheese, onion, parsley, lemon peel, salt and flaked salmon.
Pour cream into a lightly buttered baking dish. Fill each pasta shell
with a heaping tablespoon of filling. Arrange shells in casserole;
cover with aluminium foil. Bake at 350F for 30 to 35 minutes or until
hot and bubbly. Prepare the dill sauce. Remove casserole from oven,
arrange shells on serving platter. Spoon dill sauce* (recipe follows)
over pasta. Sprinkle with parsley and paprika.

Dill Sauce

1-1/2 Tbs. butter
1-1/2 Tbs. all-purpose flour
1/4 tsp. salt
dash pepper
1 c. whole milk or half & half
3 Tbs. finely snipped fresh dill
or 2 tsp. dried dill weed
1 Tbs. lemon juice

Melt butter in small saucepan over medium heat, stir in flour, salt
and pepper. Remove saucepan from heat. Gradually add milk, stirring
until mixture is smooth. Return to medium heat; bring to boiling,
stirring constantly. Reduce heat. Simmer 1 minute. Remove from
heat and stir in dill and lemon juice until mixed through. Serve
immediately.

Jill

Melba's Jammin said:

In article <[email hidden]>,

cybercat said:

You forgot "remove bones!"

No need to remove those bones. They are easily chewed and eaten and
are a good calcium source, IIRC.

They are very soft but should be mashed well; no one wants to swallow even a
small round bone (shut up, Sheldon!) without being forewarned. I always
remove most of the the round bones but don't bother with the other bones
since they pretty much disintegrate when you mash salmon for patties or
other recipes.