Sunday night after coming back from going to dinner with friends I noticed when cleaning up in the pantry that I have been buying–but not USING some very high quality canned salmon. I’ve been accidentally stockpiling it in fact. Shame on me. Some of it was definitely expensive too, especially considering we’re talking about a canned product. All of it is high quality wild Alaskan salmon, including a few cans of red sockeye salmon that I am especially looking forward to eating.
Here’s all my salmon recipes!
Will update this post as I try and ultimately modify these various recipes. First though, to get us in the right mood, I love the sound of this salmon mousse terrine, since I’m a huge fan of wrapping things in cucumber or using thinly sliced seedless cucumbers as “chips” for dipping into things like hummus etc. More on that later. Check out this great sounding recipe and extremely silly video.
Definitely going to try that one, and the suggestion to serve it with a salad sounds even better. Instead of the bread I’ll likely choose just more salad or maybe some crackers made from just flax seeds, sea salt, and a little water if I can remember the method (and when/if I do, I will share it with you here… it’s surprisingly great, crunchy and full of fiber and nutrients).
Speaking of crackery things, as a kid, I used to really have a thing for melba toast, Wasa crackers, and Ryvita. I’d take a good 1/3 of a package of cream cheese and just load one of those things up after school… it was rediculous, but I loved it. Now I’m more likely to just eat the cream cheese and… ummm… well we won’t talk about eating just cream cheese here as I’m afraid you might think less of me. Well.. wait, it is really nice to take two-teaspoon sized gobs of it and roll it in crushed walnuts or pecans, dust it with paprika and cayenne pepper then serve with things like celery sticks, carrot sticks, grape tomatoes, cucumber slices, slices of red bell pepper etc. No crackers necessary.
But thinking about cream cheese and Neufchatel cheese in particular made me remember salmon’s affinity for it. Bagels and lox or nova salmon is of course a classic. But at this point I’m pretty sure the carb load of a bagel would make it nap time here almost instantly. But those above mentioned vegetable slices and/or the flax crackers would be great with one of the salmon dip recipes I found. The lady in the video below is super excited about the salmon dip, which really does make a serious case for it, and I will be trying this asap since I have almost all the ingredients. However I don’t have ANY ferns in the kitchen and it seems like that may be a requirement according to the video. I think she’s just showing off the fact that she has a good five square miles of countertop space at her disposal. Yes, I am envious. Oh just thought of something else… why not stuff this salmon dip into those sweet mini bell peppers, or heck, maybe even jalapeno peppers! Might have to try both.
Last but not least is a simple suggestion I found on a page of “50 ways to use canned salmon” some of which sounded great and several I can pass on… the omelet one sounds fantastic though, and I may reserve one of the small cans of wild Alaskan red sockeye salmon for just this purpose. Here’s the variation I’m most likely to try.
For two redonkulous omelets:
- 6 eggs (3 per omelet)
- 1 7.5oz can wild red sockeye salmon, well drained and chunked (will use half for each omelet)
- 3oz (1.5 oz per omelet) mild goat cheese
- 1 tablespoon drained capers (use half on each omelet)
- 1 large green onion chopped (half it up between the two)
- A silly amount of fresh, coarsely ground black pepper
Likely I’ll have that with salad greens, balsamic dressing, and of course some black coffee. Hmm might make a decent lunch that way.