The Canned Salmon Association of British Columbia believes that “the cupboard is never bare when canned salmon is there.”
Association members say there’s a powerful lot of solid nutrition and good taste in each can of salmon and that homemakers recognize the value of having one or two tins of salmon in the pantry.
This week’s recipes come from two brochures published by the association.
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Salmon Potato Pie
2-7 1/2 oz. cans salmon
1 tbsp. finely chopped onion
1/2 cup finely chopped green pepper
1/2 cup thinly sliced celery
1 tbsp. oil
2 tomatoes, coarsely chopped
1/4 tsp. black pepper
1 1/2 cups mashed potatoes
Drain salmon, reserving the juices. Flake salmon and mash bones. Combine salmon, juices and mashed bones and spread in a 9 inch baking dish.
Saute onion, green pepper and celery in oil until tender crisp, 2-3 minutes. Add tomatoes and pepper and simmer for 3 minutes. Remove from heat and pour over salmon. Top with warm mashed potatoes.
Bake for 20 minutes at 375 degrees F until hot and bubbling. Serves four.
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Salmon Shepherd’s Pie
1 onion, finely chopped
1/2 cup chopped celery
1 large carrot, chopped
2 tbsps. oil
2 tbsps. flour
1 cup chicken broth
2-7 oz. cans salmon
1/4 tsp. each oregano, thyme and tarragon
salt and pepper to taste
Topping:
1/4 cup milk
2 tbsps. butter
1 egg
2 cups mashed potatoes
salt and pepper
In a skillet saute onion, celery and carrot in oil until onion is transparent. Add flour and stir until blended. Slowly add chicken broth and cook over medium heat, stirring constantly until mixture bubbles and is thickened.
Add salmon, including juices and mashed bones and seasonings. Remove from heat.
Pour mixture into a greased deep 2 qt. baking dish.
Beat milk, butter and egg into mashed potatoes until creamy. Season to taste. Spread over salmon mixture. Brush with melted butter if desired. Bake at 350 degrees F for 20-25 minutes or until potatoes are puffed and golden brown. Serves 6-8.
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Speedy Salmon Soup
1-7 oz. can salmon
1/4 cup grated raw onion
1-10 oz. can cream of celery soup
2 cups boiling water
2 chicken bouillon cubes
1/2 tsp. dried dill weed
1/4 tsp. white pepper
1/2 cup croutons
4 slices side bacon, cut in small pieces
Remove bones from salmon then dump salmon and juice into a large saucepan. Add remaining ingredients, except croutons and bacon. Stir until blended. Cook over medium heat until heated through.
Fry bacon pieces until crisp. Drain on a paper towel. Toast croutons lightly in bacon fat. Sprinkle bacon and croutons on top of steaming bowls of soup. Serves 4.
Joyce Walter can be reached at [email protected]
