Canned salmon on a bed of leeks

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

For 2 persons:

• 1 can of salmon
• 1 white leek
• 100 ml cream
• Coriander
• Flour
• Pepper

Preparation
Preheat oven to 210 ° C. Cut the white leek into thin slices.
Mix salmon with leeks, cream, pepper, coriander and a little flour. Bake for 15 minutes.

You may also put small slices of lemon on the fish.

Canned Salmon Papillote

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes





For 2 persons:

• 2 cans of canned salmon
• 6 small ripe tomatoes
• 1 carrot, cut into tiny strips and boil until soft.
  
• 1 leek
• Olive oil
• 1 lemon
• Cream
• Salt, pepper

Preparation

1. Put salmon on sheets aluminum foil.
2. Arrange the remaining food except leek in papillotes.
3. Leeks should be cooked earlier in a saucepan of salted boiling water.
4. Cut the leek. Put into papillotes. Add olive oil, salt, pepper, lemon and cream. Close foil. Put in a preheated oven. Cook 10 to 15 minutes.

Finally ... Serve with white wine

Canned Salmon with Goat Cheese

Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

For 2 persons:

• 2 canned salmon fillets
• Goat cheese
• 2 tablespoons mustard
• Thyme
• Salt and pepper
• 2 tablespoons olive oil

Preparation

Preheat the oven. Rinse the canned salmon fillets and let it dry. Cut each fillet to 5 or 6 thin pieces and fill these slots with cheese. Spread a thin layer of mustard and sprinkle with thyme. Bake for15 to 18 minutes and serve with rice and a green vegetable.

Caramel Canned Salmon

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

For 2 persons:

• 2 cans of canned salmon
• 50 grams of sugar
• 5 g chopped ginger
• 1 clove of minced garlic
• 3 tablespoons lime juice
• 1 teaspoon soy sauce
• 1 tablespoon sesame
• 1 teaspoon paprika
• Few coriander leaves

Preparation

1. Preheat oven to 200 degrees C.
2. In a small non-stick pan, caramelize the sugar with 50 ml of water, soy sauce, paprika, ginger and garlic. When the mixture begins to thicken, add the lemon juice.
3. In a skillet, cook the canned salmon with little oil.
4. Put the salmon in the oven, pour with half of the caramel sauce on top and sprinkle with sesame seeds.
5. Bake in the oven for 7 to 14 minutes.
6. Remove from oven the, pour the rest of caramel same, sprinkle with sesame and bits of coriander leaves.

Canned Salmon Pasta Salad

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Serves : 4 persons

• 200 grams of canned salmon
• 80 grams of spaghetti
• 150 grams of spinach, boil 10 minutes in low heat
  
• 1 tomato
• 4 new onions
• 5 tablespoons olive oil
• 1 tablespoon of white wine vinegar
• 1 teaspoon mustard
• Salt and pepper

Preparation

1. Cook pasta to al dente in salted boiling water. Drain them and put them in a bowl with 2 tablespoons of olive oil. Let cool.
2. Wash tomato and cut it into cubes.
3. Cut the onions into rings
   
4. Prepare the dressing. Mix oil with mustard, salt, pepper and white wine vinegar.
5. In the bowl of pasta, add spinach, diced tomatoes, onion rings. Pour the dressings and stir.
6. Arrange the slices of canned salmon. Serve cool.

Lentil salad with canned salmon

Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 65 minutes

For 6 people:

• 240 grams of canned salmon
• 125 g of bell onions
  
• 320 grams of green lentils
• 1 onion
• 5 cloves
• 200 g of bacon
  
• 2 teaspoons mustard
• 2 tablespoons red wine vinegar
• 8 tablespoons sunflower oil
• 2 tablespoons chopped parsley
• Salt and pepper

Preparation

1. Peel bell onions. Pour 2 litres of cold water into the pan, add the lentils, onion, cloves, bell onions bells and bacon. Let it simmer for 45 minutes over low heat.
2. Drain and let it cool.
3. Prepare dressing by mixing in a bowl the mustard, vinegar, salt, pepper, sunflower oil and parsley. Then add the cooled lentils, stir.
4. Cut the canned salmon into tiny bits, then add it to the salad.

Canned salmon with olive and tomato

Preparation time: 5 minutes
Cooking time: 35 minutes
Total time: 40 minutes

Serves :4

• 3 eggs
• 200 grams of tomato paste
  
• olives
• 100 grams of canned salmon
• 150 grams of flour

Preparation

1. Mix eggs and flour, then add the tomato-olive sauce. Cut the salmon into small pieces and pute them into the dough.
2. Preheat oven at 180°C and bake for about 35 minutes. Serve hot with a salad.
   

Canned salmon with honey and pepper

Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes

For 1 persons:

• 1 can of salmon
• 1 tablespoon honey
• 1 teaspoon of powdered cayenne pepper
• 1 teaspoon vegetable oil
• Salt, pepper

Preparation
In a frying pan, heat vegetable oil over medium heat. When oil is hot, add the honey and stir until melted. Then sprinkle with cayenne pepper. Let it heat 2 minutes then add the canned salmon fillet. Cook for 10 minutes. Enjoy while hot.

Canned salmon and ricotta

Preparation time: 10 minutes
Cooking: 0 mn
Rest: 0 mn
Total time: 10 minutes

Serves: 4 vodka glasses

• 1 can of salmon
  
• 2 tablespoons cream
• 3 tablespoons ricotta
• Twenty strands of chives
• 5 branches of dill
• 1/4 cup of lemon juice

Preparation

1. Cut small rectangles of canned salmon. Cut chives and dill into little pieces.
2. Mix in a bowl with lemon juice, ricotta, cream, herbs. If you want a little pepper you can add it. Put in the canned salmon. Mix well.
3. Fill the glasses cocktail preparation. Serve.

Let stand in refrigerator 1 hour before serving.

Quick Canned Salmon Soup

Very simple and delicious salmon soup. This recipe may not seem much, but it is fast to make.

This recipe for fish soup is very simple because it uses dried soups that you can buy in supermarket. I think it is best to any variety that contains milk and vegetables such as cauliflower and broccoli.

Time: 10 minutes

For 2-4 servings
You need:

• 1 sachet of dried soups
• Canned Salmon
• 6 cups of milk, don't use water
  
• cauliflower and broccoli

To do this:

Make soup on instructions on the package, add milk to the soup.

Put the canned soup into plates.

Grind the fish into smaller pieces. Sprinkle over soup.

Put cauliflower and broccoli, you add shredded cheese if you like.

Eat and enjoy!

BEST BAGEL ALASKA SALMON SPREAD

15 Minutes Meal Preparation

2 packages of (8 oz. each) light cream cheese
3 Tablespoons of lemon juice
2 teaspoons of low-fat milk
1/4 cups of green onions, sliced
1/4 to 1/2 teaspoon of natural hickory liquid smoke
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked

Based on your taste and preferences, stir and choose only one of below seasonings:
2 Tablespoons of fresh dill, chopped
1 fresh of jalapeño pepper,minced
1 teaspoon of red pepper flakes, crushed
1-1/2 teaspoons garlic herb seasoning, crushed
1 teaspoon blackened or Cajun seasonings
1 teaspoon seasoning, non-salt

Beat the hickory smoke,green onions,cream cheese,milk,lemon juice and one of the seasoning blend it with mixer until they are either light and fluffy. Beat in salmon until evenly mix. Chill them for a few hours to allow flavors to blend. Spread it on top of a toasted bagels,rye bread,pumpernickel,French bread slices, bagel chips or crackers.

For 4 persons.

Nutrients per serving: 52 calories, 3g total fat, 2g saturated fat, 58% of calories from fat, 15mg cholesterol, 4g protein, 1g carbohydrate, 0g fiber, 115mg sodium, 45mg calcium and .3g omega-3 fatty acids.

ALASKA SALMON AND CHIPOTLE DIP

Preparation Time: 10 Minutes

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
2 to 3 Tablespoons of fresh lime juice
1 Tablespoon of chipotle chiles in adobo sauce, choped
2 Tablespoons of chopped fresh cilantro
2 Tablespoons of chopped red bell pepper
1 to 2 Tablespoons of chopped red onion
1 teaspoon of chopped garlic
¼ teaspoon salt and pepper, each
Tortilla chips, as preferred

Drain and flake the canned salmon into tiny bits. In a separate bowl, mix the pepper, onion, salt, garlic,lime juice, chiles, cilantro and bell pepper. Gently stir in salmon until evenly blended. Cover and refrigerate until serving. Serve with tortilla chips.

Variations:

• Add minced fresh jalapeño peppers for more flavor.
• Makes a great sandwich filling!
• Make a Latino Salmon Salad by adding a tablespoon mayonnaise, minced celery and corn with fresh sliced avocado over fresh greens.
• For a pasta salad, toss with cooked macaroni pasta, drained black beans, corn and canned green chiles with a splash of olive oil.

Makes 4 to 6 Servings.

Nutrients per serving: 123 calories, 5g total fat, 1g saturated fat, 38% calories from fat, 46mg cholesterol, 17g protein, 2g carbohydrate, .3g fiber, 583mg sodium, 182mg calcium, and 1.4g omega-3 fatty acids.