What is the quickest, easiest and safest way to prepair canned salmon?
Not a level playing field... I have six cats... just dump can into big bowl and try to keep up. hehe
Really easy; add canned salmon to a couple cans potato soup.
Salmon loaf is good.
I love salmon loaf! People down here think I'm strange since salmon is what they think of as "that fancy fish in restaurants". LOL
Jill
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or...
Salmon Bisque
Salmon bisque is made with canned salmon, a little onion, butter, broth, wine, milk, and seasonings.
INGREDIENTS: 6 tablespoons butter 1 tablespoon grated onion 5 tablespoons all-purpose flour 1 bay leaf 1 can (approx. 14 ounces) chicken broth 1/2 cup dry white wine 1 tablespoon tomato paste 1 small can (approx. 7 1/2 ounces) salmon with juices 1 cup half-and-half or whole milk salt and pepper to taste garnish suggestions: roasted red pepper strips, sour cream, croutons, parsley
PREPARATION: Heat butter in a medium saucepan until melted; add onion and saute for 4 to 5 minutes, until tender. Blend in flour, stirring constantly, until well dissolved and bubbly. Add bay leaf. Gradually stir in broth. Cook, stirring, until thickened and smooth. Stir in wine and cook over low heat for 10 minutes. Discard the bay leaf. Stir in tomato paste and salmon with juices. Process in blender until smooth then return to the saucepan. Stir in half-and-half and season with salt and pepper to taste. Garnish with roasted red pepper strips, croutons, parsley, or sour cream.
What is the quickest, easiest and safest way to prepair canned salmon?
I eat it right out the can like canned ravioli. Dump the skin, but eat the bones. Don't drain the can too much either. That's where half the flavor is.
Why? Salmon bones are soft and digestible. They do not need to removed, but you can easily mash them with the fork before swallowing if you feel the need.
I'm sorry, but salmon shouldn't be "crunchy". I remove the damn little bones. If I bite into something hard, it's usually a filling. 🙁
"Joseph Littleshoes" <[email hidden]> wrote in message
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Remove salmon from can, remove bones & skin and mash, add bread crumbs, green onions, garlic, a bit of white wine, S & P and form into small "cakes" and pan fry in butter till done.
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You can't be serious. Mix it with mayo and slap it on bread.
kili
Salmon patties! I can devour 4 out of eight (if I make small ones; 3 out of six if they are larger). Gawd, I love salmon patties!
"Steve Wertz" <[email hidden]> wrote in message news:[email hidden]...
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cybercat said:
"Joseph Littleshoes" <[email hidden]> wrote in message
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Remove salmon from can, remove bones & skin and mash, add bread crumbs, green onions, garlic, a bit of white wine, S & P and form into small "cakes" and pan fry in butter till done.
I add some good mustard!
And mayo for moistness.
An egg is what my mother used. She used dry mustard too, for some reason.
Remove salmon from can, remove bones & skin and mash, add bread crumbs, green onions, garlic, a bit of white wine, S & P and form into small "cakes" and pan fry in butter till done.
"Joseph Littleshoes" <[email hidden]> wrote in message news:[email hidden]...
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Dave Smith said:
"Thomas T. Searcher" wrote:
>What is the quickest, easiest and safest way to prepair canned salmon?
1/ Wash hands 2/ Open can
Remove salmon from can, remove bones & skin and mash, add bread crumbs, green onions, garlic, a bit of white wine, S & P and form into small "cakes" and pan fry in butter till done.
I add some good mustard!
Excellent addition as is paper thin slices of celery. -- JL
I eat it right out the can like canned ravioli. Dump the skin, but eat the bones. Don't drain the can too much either. That's where half the flavor is.
I haven't opened canned salmon in a couple of decades, at least. But if I remember correctly, it had bones the largest of which (spinal vertebrae) were about 1/4 inch in diameter. Surely, you aren't suggesting eating bones like that, are you?
What is the quickest, easiest and safest way to prepair canned salmon? --------------------------------http://folding.stanford.edu Save lives, visit today!!!
I just open the lid using a crank type can opener. It is important to remove the entire lid though cause otherwise your cat might injure his tongue. Set the can onto the kitchen floor and say, "HERE KITTY, KITTY, KITTY." It works with tuna just as well and tuna if often less expensive. It works best if you have a cat or can borrow one. dkw
It works with tuna just as well and tuna if often less expensive. It works best if you have a cat or can borrow one. dkw
In my experience, while cats love seafood, it is the worst food for them. They will develop food sensitivities to seafood, and while scarfing it up quick enough, often will later vomit it all up.
Especially with regard to older sats, it is important to avoid developing food sensitivities. That means avoiding all fish and shellfish.
I eat it right out the can like canned ravioli. Dump the skin, but eat the bones. Don't drain the can too much either. That's where half the flavor is.
I haven't opened canned salmon in a couple of decades, at least. But if I remember correctly, it had bones the largest of which (spinal vertebrae) were about 1/4 inch in diameter. Surely, you aren't suggesting eating bones like that, are you?
I sure am. They're completely soft since they've been boiled and marinating in that can. You can smash them between thumb and forefinger, no problem.
What is the quickest, easiest and safest way to prepair canned salmon?
I eat it right out the can like canned ravioli. Dump the skin, but eat the bones. Don't drain the can too much either. That's where half the flavor is.
-sw
That's the way my cat eats it too, but I often just leave the skin in there. I do try to fish out the mercury for him first and always handle the can wearing my HAZMAT gear. At first I thought my cat could just see good at night, but recently I noticed he emits this blue- green radiance to help him see. I attribute that to the canned salmon, but it could be global warming. dkw
