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Old 07-13-2014, 01:12 PM   #31
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Originally Posted by CarolPa View Post
The little round bones in my salmon were hard. I never thought of putting them in a FP so I could mix them back in with the salmon. One time I bought a can of salmon that was already skinned and deboned. They did everything but eat it for me. LOL I think they would definately fall through the grates of a grill.
There are lots of cool accessories for grills for different kinds of foods: https://www.google.com/search?q=gril...ssories+basket
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Old 07-13-2014, 01:21 PM   #32
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Much as I like salmon I don't go for the stuff in tins although I keep a couple of tins in the cupboard for "emergencies". This salmon loaf recipe doesn't appeal at all but I'll keep the salmon burger recipe with the tins in case.
This is a nice way to use up one of those cans of salmon that has been shuffled around in the cupboard for a year or so!

New England Salmon Pie Recipe | Taste of Home
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Old 08-02-2014, 01:11 PM   #33
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This is a nice way to use up one of those cans of salmon that has been shuffled around in the cupboard for a year or so!

New England Salmon Pie Recipe | Taste of Home
According to my 1980-something "GH Cookery" tinned fish in oil is good for 5 years. One of my Elizabeth David books suggests turning the tins over periodically. So I do.

I don't allow my tins to become museum pieces but I like to have something in to give unexpected visitors even if it's only a tinned salmon and cucumber sandwich or a quiche thrown together with a pre-baked pastry case and a tin of salmon and frozen peas in the filling.
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Old 08-02-2014, 05:23 PM   #34
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Originally Posted by CarolPa View Post
I know you can eat the bones but I'm afraid too. Won't eat them in sardines either.

I always buy unflavored bread crumbs. If I want seasoning I can always add it myself. Sometimes I make desserts that call for some bread crumbs and seasoning would not work!

My salmon burgers didn't taste half as good as my mother's but I think it's just the memory of my mother's cooking that I can never duplicate. I wish she would have stuck around. She could move in with us and do the cooking to pay her room and board! LOL
With the bones in the cans of salmon, you can pick them out and run them through your small food processor with a little liquid from the can. If you don't have one, use your blender. Your bones will thank you.

My mother always made us cream salmon and peas over mashed potatoes. She would pick out the bones and mash them with a fork before she returned them to the salmon. No FP's in those days. My father loved pepper and would load his plate up with it. I on the other hand only like a little bit.
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Old 08-04-2014, 10:38 PM   #35
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I love pickled herring (not in cream sauce) but the bones and skin have to go!
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Old 08-04-2014, 10:49 PM   #36
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I love pickled herring (not in cream sauce) but the bones and skin have to go!
My landlady lived on the second floor. She loved sauteed herring dipped in egg and breadcrumbs. But she hated to clean them. So she would buy a big bag of them and I would gut them and remove the bone. The rest of her family hated them, so they got a totally different supper from hers.
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Old 08-06-2014, 08:38 PM   #37
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I eat salmon and/or tuna 3 times a week...I'm running out of ideas for them.
I think salmon must be one of those things there are endless ways to cook. Tonight I had an almond granola crusted salmon, that starts out in an oven safe fry pan on the stove. When the crust is nicely browned, it gets turned and the pan with the salmon goes in oven to finish cooking. The citrus soy & honey drizzle is a yummy finish. Here's tonight's dinner. And below the photo is also a link to the recipe. It's a Kashi recipe, but I use another crunchy granola with alimonds, usually adding a little more sliced almonds.



Roasted Almond Salmon with Citrus-Soy Herb Spritz Recipe
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Old 08-06-2014, 08:56 PM   #38
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Thank you, looks good.
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