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.