Light & Lively Canned Salmon Recipes

Light & Lively Canned Salmon Recipes


Canned salmon from Alaska is prized for its delicious flavor, versatility, convenience and
excellent nutritional qualities.  Readily available in several can sizes, canned Alaska salmon is the key
ingredient to many exciting and nourishing dishes.
All varieties of Alaska canned salmon are an excellent source of high-quality protein and contain
important vitamins and minerals.  Your choice of salmon depends on its use.  The lighter colored varieties
like Pink and Chum are the most economical for soups, casseroles and patties, while the deep Red
(Sockeye) salmon is prized for salads or eating right from the can.
We invite you to taste canned salmon-The Pride Of Alaska-in the recipes that follow.  You’ll find
a delicious selection of appetizers, sandwiches, soups, salads and entrees, each light and healthy and
distinctively delicious.

SMOKY SALMON SPREAD



1 can (15 1/2 oz.) Alaska salmon
1 pkg. (8 oz. ) light cream cheese
2 Tablespoons lemon juice
1/4 cup thinly sliced green onions
2-3 drops natural hickory liquid smoke
Crackers or French bread rounds


Drain and flake salmon. Beat cream cheese with lemon juice in electric mixer until light and fluffy. Beat
in flaked salmon and green onions until thoroughly combined. Season with liquid smoke to taste. Chill
several hours before serving to allow flavors to blend. To serve, spread on crackers or French bread
rounds.

Makes 20 servings, about 2 1/2 cups.

Nutrients Per Serving (not including crackers):

Calories: 60.9
Carbohydrates: .56 g
Sodium: 167 mg
Fat-Total: 4.01 g
Cholesterol: 20.9 mg
Protein: 5.5 g
Dietary Fiber: .04 g


SALMON-SPINACH PARTY DIP



1 can (7 1/2 oz.) Alaska salmon
1 pkg. (10 oz.) frozen chopped spinach, thawed and thoroughly drained
1 cup plain nonfat yogurt
1/2 cup light mayonnaise
1/2 cup each chopped parsley and chopped green onions
1/2 teaspoon each dried basil and dill weed
1/4 teaspoon grated lemon peel
Assorted raw vegetables and crackers


Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and
crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers.

Makes 16 servings, about 4 cups.

Nutrients Per Serving (not including vegetables and crackers):


Calories: 57. 1
Protein: 4.06 g
Carbohydrates: 2.62 g
Fat-Total: 3.4 g
Cholesterol: 12.6 mg
Sodium: 160 mg
Dietary Fiber: .79 g


SALMON PASTA SALAD



1 can (15 1/2 oz.) Alaska salmon
8 oz. fusilli or macaroni, cooked, drained and cooled
1 pint cherry tomatoes, cut in half
2 cups sliced cucumber
1 cup mozzarella cheese, cut into thin strips
1/2 cup chopped parsley
1/4 cup grated Parmesan cheese
Lemon Dressing


Drain and flake salmon. Toss flaked salmon with remaining ingredients in large serving bowl. Toss with
Lemon Dressing and serve.

Makes 8 servings.

LEMON DRESSING


3/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon dill weed
1/2 teaspoon grated lemon peel
Black pepper, to taste


Whisk together ingredients until well combined.

Nutrients Per Serving:


Calories:      359
Protein: 17.4 g
Carbohydrates: 12.3 g
Fat-Total: 27 g
Cholesterol:    40.2 mg
Sodium: 423 mg
Dietary Fiber: 1.57 g

ALASKA SALMON CHOWDER



1 can (7 1/2 oz.) Alaska salmon
1/2 cup each chopped onions and chopped celery
1 clove garlic, minced
2 Tablespoons margarine
1 cup each diced potatoes and diced carrots
2 cups low salt chicken broth
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/2 cup chopped broccoli
1 can (13 oz.) low-fat evaporated milk
1 pkg. (10 oz. ) frozen corn kernels, thawed
Minced parsley


Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes,
carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until
vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and
corn; heat thoroughly. Sprinkle with minced parsley to serve.

Makes 6 servings.

Nutrients Per Serving:

Calories: 238
Protein: 15.6 g
Fat-Total: 5.71 g
Carbohydrates: 33 g
Cholesterol: 21.9 mg
Sodium: 552 mg
Dietary Fiber: 4.26 g


ALASKA SALMON SALAD SANDWICH



1 can (15 1/2 oz.) Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup each chopped green onions and chopped celery
1 Tablespoon lemon juice
Black pepper, to taste
12 slices bread


Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to
taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into
halves or quarters.

Makes 6 sandwiches.

Nutrients Per Serving:

Calories: 264
Sodium: 713 mg
Protein: 20. 1 g
Dietary Fiber: 1.48 g
Carbohydrates: 29.6 g
Fat-Total: 6.68 g
Cholesterol: 40.5 mg

SALMON SALAD PLATTER



1 can (15 1/2 oz.) Alaska salmon
1 lb. fresh broccoli spears*
2 Tablespoons olive oil
1 Tablespoon lemon or lime juice
Dash pepper
1 cup plain nonfat yogurt
1/4 teaspoon tarragon
Crisp greens
2 tomatoes, cut into wedges
2 hard-cooked eggs, quartered
1 cucumber, sliced


*One pkg. (10 oz.) frozen broccoli may be substituted.

Drain and flake salmon. Cook broccoli in boiling water just until tender; drain. Combine oil, lemon or
lime juice and pepper; pour over broccoli. Marinate 1 hour in refrigerator; drain, reserving marinade. For
dressing, combine marinade with yogurt and tarragon. Arrange flaked salmon and broccoli on platter
lined with greens. Garnish with tomatoes, eggs and cucumbers. Serve with dressing.

Makes 4 servings.

Nutrients Per Serving:

Calories: 352
Carbohydrates: 17.4 g
Protein: 33 g
Fat-Total: 17.8 g
Cholesterol: 170 mg
Sodium: 724 mg
Dietary Fiber: 6.45 g

SALMON NICOISE SALAD



1 can (7 1/2 oz.) Alaska salmon
1 small head butter lettuce
1 cup cooked and cooled green beans
1 large tomato, sliced into wedges
1 small red pepper, cored and sliced
1/2 cup thinly sliced red onions
Classic Vinaigrette


Wash and dry lettuce; arrange leaves on a large serving platter. Toss together the beans, tomato wedges,
red pepper slices and red onion slices; arrange on the lettuce. Drain and flake salmon. Arrange flaked
salmon on bean mixture. Drizzle Classic Vinaigrette evenly over salad just before serving.

Makes 4 servings.

CLASSIC VINAIGRETTE

3 Tablespoons olive oil
3 Tablespoons white wine vinegar
1/2 teaspoon dry mustard
1 clove garlic, minced


Whisk together all ingredients until well combined.
Nutrients Per Serving:


Calories: 207   
Fat-Total: 13.9 g
Protein: 12.9 g
Cholesterol: 29.3 mg
Carbohydrates: 9.35 g
Sodium: 328 mg
Dietary Fiber: 3 g


MICROWAVE SALMON STUFFED POTATOES




1 can (71/2 oz.) Alaska salmon
4 baking potatoes, about 7 oz. each
1 cup shredded Monterey Jack cheese
1/4 cup milk
1 egg, beaten
2 Tablespoons margarine
2 Tablespoons minced onions
2 Tablespoons diced green chiles
1/8 teaspoon black pepper


Drain and flake salmon. Set aside. Pierce potato skins several times with a fork. Place in microwave
oven. Cook on HI power, 20 minutes, or until tender, turning halfway through. Cut a slice off top of each
potato. Scoop out inside, leaving 1/4-inch shell; set aside. Blend potato pulp with 1/2 cup cheese, flaked
salmon and remaining ingredients. Spoon mixture into potato shells. Microwave on HI power, 4 - 5
minutes, or until heated through. Sprinkle with remaining cheese and microwave on HI power, 45
seconds, or until cheese is melted.

Makes 4 servings.

Nutrients Per Serving:

Calories: 469
Protein: 24.3 g
Carbohydrates: 52.8 g
Fat-Total: 18.1 g
Cholesterol: 110 mg
Sodium: 599 mg
Dietary Fiber: 4.86 g

SALMON FETTUCCINE

1 can (7 1/2 oz.) Alaska salmon
2 Tablespoons margarine
1/4 cup flour
2 1/2 cups hot low-fat milk
2 Tablespoons sherry
2 Tablespoons sliced green onions
3/4 teaspoon Dijon mustard
3/4 teaspoon dill weed
Black pepper, to taste
8 oz. fettuccine noodles
1 Tablespoon chopped parsley


Drain and flake salmon. Set aside. Melt margarine in a medium saucepan over medium heat; Remove
from heat and whisk in flour. Cook, stirring constantly, for 2-3 minutes. Whisk in milk and sherry; cook,
stirring frequently, for 15 minutes. Stir in flaked salmon and remaining ingredients except fettuccine and
parsley; cook 2-3 more minutes, until heated through. Meanwhile, cook pasta according to package
directions; drain and place on serving platter. Spoon sauce over pasta and sprinkle with parsley to serve.

Makes 4 appetizer servings or 2 main dish servings.

Nutrients Per Serving (calculated for main dish serving):

Calories: 877
Protein: 48.4 g
Carbohydrates: 113 g
Fat-Total: 23.1g
Cholesterol: 86 mg
Sodium: 952 mg
Dietary Fiber: 8.48 g

BASIC BEST SALMON LOAF



1 can (15 1/2 oz.) Alaska salmon
2 cups soft bread crumbs
1/3 cup finely minced onions
1/4 cup milk
2 eggs
2 Tablespoons chopped parsley
1 Tablespoon lemon juice
1/4 teaspoon dill weed
Dash black pepper


Drain and flake salmon, reserving 2 tablespoons liquid. Combine flaked salmon and reserved liquid with
remaining ingredients. Place in well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or shape into loaf on
greased baking pan. Bake at 350 F for 45 minutes.

Makes 6 servings.

Nutrients Per Serving:

Calories: 268   
Fat-Total: 8. 12 g
Protein: 21.4 g
Cholesterol: 114 mg
Carbohydrates: 26.1 g
Sodium: 677 mg
Dietary Fiber: 1.58 g

SALMON PATTIES


1 can (151/2 oz.) Alaska salmon
3/4 cup dry bread crumbs
1/2 cup thinly sliced green onions
1/4 cup chopped parsley
1 teaspoon dill weed
3 egg whites
2 Tablespoons lemon juice
1 Tablespoon vegetable oil
Hamburger buns, optional
Lettuce leaves, optional
Tomato slices, optional


Drain and flake salmon, reserving 1/3 cup liquid. Mix together flaked salmon, bread crumbs, green
onions, parsley and dill. Mix in egg whites, lemon juice and reserved salmon liquid. Form mixture into 4
patties. Heat oil in non-stick frying pan. Saute patties over medium heat until golden brown on both sides.
Place salmon patties on hamburger buns; garnish with lettuce leaves and tomato slices, if desired.

Makes 4 servings.

Nutrients Per Serving (not including buns, lettuce and tomatoes):

Calories: 276   
Fat-Total: 11 g
Protein: 27.2 g
Cholesterol: 61.4 mg
Carbohydrates: 15.9 g
Sodium: 792 mg
Dietary Fiber: 1.34 g

SALMON FRITTATA


1 can (15 1/2 oz.) Alaska salmon
Non-stick vegetable coating
1 dozen eggs, beaten
1 pint nonfat cottage cheese
2 cups shredded Swiss cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 teaspoon dried basil
1/8 teaspoon cayenne pepper


Drain and flake salmon. Spray 9 x 13-inch baking pan with non-stick vegetable coating. Combine flaked
salmon with remaining ingredients and pour into prepared baking pan. Bake at 375 F for 30 minutes, or
until frittata is set.

Makes 12 servings.

Nutrients Per Serving:

Calories: 231   
Fat-Total: 12.9 g
Protein: 24.3 g
Cholesterol: 252 mg
Carbohydrates: 3.63 g
Sodium: 486 mg
Dietary Fiber: .65 g


SALMON CORN SCALLOP



1 can (7 1/2 oz.) Alaska salmon
1/2 cup chopped onions
1/4 cup chopped green peppers
3 Tablespoons margarine
1 1/4 cups crushed water crackers
1 cup milk
1 can (16 or 17 oz.) cream-style corn
2 eggs, slightly beaten
1 cup shredded sharp Cheddar cheese
1/4 teaspoon black pepper


Drain and flake salmon. Set aside. Saute onions and green peppers in 2 tablespoons margarine for 5 - 10
minutes, or until tender. Stir in flaked salmon, 1 cup cracker crumbs, milk, corn, eggs, cheese and pepper.
Turn into an 8 x 8 x 2-inch baking dish. Melt remaining margarine; toss with remaining cracker crumbs.
Sprinkle over casserole. Bake at 350  F for 30 minutes, or until knife inserted in center comes out clean.

Makes 6 servings.

Nutrients Per Serving:

Calories: 372   
Fat-Total: 17.3 g
Protein: 19.9 g
Cholesterol: 117 mg
Carbohydrates: 35.8 g
Sodium: 824 mg
Dietary Fiber: 2.26 g

If you have any questions about Alaska seafood write to ASMI at:
alaska_seafood%commerce@state.ak.us