I eat salmon and/or tuna 3 times a week...I'm running out of ideas for them.
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.In Andy's defense, I found a recipe online for Salmon Loaf. It doesn't look appetizing at all, and doesn't look anything like my salmon burgers. For one thing, it calls for 2 cups of bread crumbs, while my recipe only had 1/2 cup of breadcrumbs with the same amount of salmon. Sounds like this salmon loaf would taste more like stuffing.
Basic Best Salmon Loaf Recipe | Healthy Recipes from BumbleBee
The bones are rendered very soft by the canning process and don't get stuck. In fact they mash into the flesh. They don't taste of anything very much (they taste of the salmon) and they are good for you as they count towards your calcium intake which may be good if you don't get much weight-bearing exercise or have a balanced diet or are on long-term proton pump inhibitors (for GERD, reflux, etc)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
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.
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.
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.
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.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
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
I love pickled herring (not in cream sauce) but the bones and skin have to go!
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.I eat salmon and/or tuna 3 times a week...I'm running out of ideas for them.