Archive for the ‘Fish – Salmon’ Category
Salmon Scalloped Potatoes
I like potatoes, cheese, and salmon, so I came up with this from a mix of recipes. I made this on 8 Nov 2022, and it is delicious! The family enjoyed this as a side dish with ham steaks, I enjoyed this as a main dish with a side of mixed veggies - excellent comfort meal.
Equipment
- Mandoline
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 5-6 cups sliced potatoes, thinly sliced, mandoline is perfect for this
- 4-5 cups Cheddar cheese, shredded
- ½ cup onion, diced
- 3 tablespoons all-purpose flour
- 1 can salmon, drained, flaked, (15 oz / 425 g)
- 1 can condensed creamy chicken mushroom soup, (10½ oz / 298 g)
- ½ cup milk
- salt and pepper, as desired
Instructions
- Use a mandoline to get perfectly thin and even slices. This was from 4 potatoes.
- Prep the onion and shred the cheese. Set aside ½ to 1 cup of cheese for the final step in baking. It was a big onion so I diced the whole thing and will store in the fridge for use in another recipe in a few days.
- Preheat your oven to 180° C (350° F), grease a 9x13 baking dish with butter or cooking spray.
- Whisk together the soup and milk in mixing bowl and set aside.
- Layer the bottom of the baking dish with half of the potatoes.
- Sprinkle with 1½ tablespoons flour and add salt and black pepper as desired.
- Sprinkle on half the onion, half the salmon, and half the cheese.
- Add the remaining potatoes in a layer. Then the remaining flour, salt and pepper, then the remaining onion, salmon, and ending with cheese.
- Pour the soup mixture over the top
- Cover with foil and bake for 45 minutes or until potatoes are tender, this may take longer than 45 minutes depending on the thickness of the potato slices. Remove foil.
- Sprinkle with the reserved cheese.
- Bake uncovered now for another 10 to 15 minutes until cheese is bubbly and starting to brown.
- Serve as a side or a main dish, and enjoy .
Notes
Fair cost per serving as a main dish.
Variants: 1. This would be equally as delicious using ham in place of the salmon.
Salmon Salad II
I figured canned tuna makes a nice salad for a sandwich, so why not canned salmon? This is not low cost in Thailand however. My wife is not a fan of canned fish so I experimented and made this for my dinner. This is the second version I came up with and made this on 19 Jan 2022, and it is delicious.
Ingredients
- ½ can salmon, drained, (15 oz / 425 g can)
- ¼ medium onion, diced
- 2 teaspoons Dijon mustard
- ⅛ teaspoon black pepper
- 1 tablespoon cappers, drained
- mayo, about 2 heaping tablespoons, or as desired
- 4 slices bread, plain or toasted and buttered, totally up to you
Instructions
- First thing I did was dice the onion and put in a storage dish, then drained the salmon and added that and sort of flaked it up with a fork. (I was making 2 different salmon dishes at the same time, and I left the skin on and bones in the fish.)
- Add the mustard, black pepper, and capers, and add about a heaping tablespoon of mayo. (I took the photo before adding the capers, my mistake.)
- Mix together and add mayo as needed for your desired consistency. Cover, and place in the fridge for about an hour or two to chill.
- Using bread of your choice, toasted and buttered is up to you. Add some salad to 2 slices of bread, top with remaining slices. Enjoy.
Notes
High cost based on the lowest price I can find for canned salmon is about $5/can, and from the photos, that is a small can, about 7 oz or so.
Variant: 1. Add a chopped hard boiled egg.
Salmon Salad I
I figured canned tuna makes a nice salad for a sandwich, so why not canned salmon? This is not low cost in Thailand however. My wife is not a fan of canned fish or yellow curry powder, so I got to experiment with this. This is the first version I came up with, made on 19 Jan 2022, and this is tasty!
Ingredients
- ½ can salmon, drained, (15 oz / 425 g can)
- ¼ medium onion, diced
- ½ teaspoon yellow curry powder
- ⅛ teaspoon garlic powder
- mayo, about 2 heaping tablespoons, or as desired
- 4 slices bread, plain or toasted and buttered, totally up to you
Instructions
- First thing I did was dice the onion and put in a storage dish, then drained the salmon and added that and sort of flaked it up with a fork. (I was making 2 different salmon dishes at the same time, and I left the skin on and bones in the fish.)
- Add the curry powder and garlic powder, and add about a heaping tablespoon of mayo.
- Mix together and add mayo as needed for your desired consistency. Cover, and place in the fridge for about an hour or two to chill.
- Using bread of your choice, toasted and buttered is up to you. Add some salad to 2 slices of bread, top with remaining slices. Enjoy.
Notes
High cost based on the lowest price I can find for canned salmon is about $5/can, and from the photos, that is a small can, about 7 oz or so.
Variant: 1. Add a chopped hard boiled egg.
Salmon Macaroni
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 18 Aug 2021, excellent mac & cheese! Very creamy, the salmon gives this a nice taste and the crumbs on top give a nice firm topping. This is highly recommend if you like salmon. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 1 cup dry macaroni
- ¼ cup butter, (½ stick / ¼ block)
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- dash black pepper
- ¼ teaspoon garlic powder
- 1¾ cups milk
- 1½ cups cottage cheese, Shortcut
- 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
- 1 can salmon, drained, flaked, (16 oz / 454 g / 2 cups), Shortcut
- 2 eggs, beaten
- ½ cup dry breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Cook macaroni in a pot of salted boiling water until just tender, drain, return to pot, set aside.
- In a saucepan, melt the ¼ cup butter, then stir in the flour, salt, pepper, and garlic powder. Slowly add milk while stirring until thickened.
- Stir in the cottage cheese, shredded cheese, and salmon.
- Pour sauce and eggs into the macaroni and stir to combine.
- Pour mixture into a 7x11 baking inch pan greased with butter or cooking spray.
- Preheat your oven to 180° C (350° F).
- In a small bowl, mix together the soft breadcrumbs and 2 tablespoons melted butter, sprinkle over the casserole.
- Bake for 30-40 minutes or until set in the center.
- Serve and enjoy.
Notes
High cost per serving as canned salmon, which I have only seen once, is pricy. The shortcut will steamed frozen salmon fillets, which are available, that have been thawed, but is still Fair to High cost.
Shortcuts: Cottage Cheese, Steamed Salmon (Rice Cooker).
Salmon Florentine
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Individual Casseroles (1½ cup, 6)
Ingredients
- 2 packages frozen spinach, (10 oz / 283 g each)
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- ¼ cup sharp Cheddar cheese, shredded
- ¼ cup dry white wine
- 2 tablespoons mayo
- ½ teaspoon Worcestershire sauce
- ½ teaspoon lemon peel, grated
- 1 can salmon, drained, (16 oz / 454 g / 2 cups), Shortcut
- 1 cup soft breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Cook the spinach according to package instructions using unsalted water, drain well.
- In a saucepan, add the soup, cheese, wine, mayo, Worcestershire sauce, and lemon peel. Stir together and bring to a boil, remove from heat.
- Add drained spinach to a mixing bowl, and add ½ cup of the sauce, mix together.
- Preheat your oven to 180° C (350° F), get out 6 individual casseroles,
- Divide the spinach into 6 individual casseroles.
- Break salmon into chunks, removing skin and bones, and divide among the casseroles.
- Top the salmon with remaining sauce.
- In a small mixing bowl, add the breadcrumbs and melted butter and mix together. Sprinkle over each casserole.
- Bake for 25 minutes or until bubbly.
- Serve and enjoy.
Notes
High cost per serving as canned salmon, which I have only seen once, is pricy. The shortcut will steamed frozen salmon fillets, which are available, that have been thawed, but is still Fair to High cost.
Shortcuts: Condensed Cream of Chicken Soup, Steamed Salmon (Rice Cooker).
Fish Vegetable Bake
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x9 inch)
Ingredients
- 1 package Vegetable Option, thawed, well drained, (10 oz / 283 g)
- 750 grams Fish Option, steaks, 4 preferred, (1½ lb)
- 1 small onion, thinly sliced, separated into rings
- 1 can Soup Option, (10½ oz / 298 g)
- 1 tablespoon lemon juice
- Seasoning Option
- ⅛ teaspoon black pepper
- 1 medium tomato, sliced
OPTIONS
Vegetable - Use 1 Item
- spinach, chopped
- broccoli, chopped
- cut asparagus
Fish - Use 1 Item
- haddock
- halibut
- salmon
Soup - Use 1 Item
- condensed Cheddar cheese soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed cream of shrimp soup
Seasoning - Use 1 Item
- ¼ teaspoon dried oregano, crushed
- ¼ cup Parmesan cheese, grated
- ½ teaspoon dried dill weed, crushed
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x9 inch baking dish. Add add the Vegetable Option to the pan and spread out evenly.
- Place the Fish Option steaks on top of the vegetable, 4 steaks would be preferred to fit evenly.
- Top the fish with the onion slices.
- In a small bowl, mix together the Soup Option, lemon juice, Seasoning Option, and black pepper.
- Spoon soup mixture over the onion.
- Bake for 25-30 minutes or until fish flakes easily with a fork.
- Top with the tomato slices, bake for another 5 minutes.
- Slice into 4 portions, serve with your favorite sides, enjoy.
Notes
Low cost per serving. This would work great using just common white fish as well.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.
Salmon Dip
I came across this recipe on Instagram and it called for a can of smoked salmon and the use of a food processor. I had a lot of regular canned salmon on hand so I went with that, and used an electric mixer in place of a food processor. The result was an excellent tasting dip! Highly recommended if you like canned salmon and dips. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Electric Mixer
Ingredients
- 226 grams cream cheese, softened, (8 oz)
- ¼ cup sour cream, Shortcut
- ¼ cup mayo
- 1 tablespoon lemon juice
- 1 can salmon, drained, (15 oz / 425 g), Shortcut
- 2 teaspoons dried dill weed
- 2 tablespoons fresh chives, chopped
- 2 tablespoons capers, drained
- assorted crackers, for serving
Instructions
- To a mixing bowl, add the cream cheese, sour cream, mayo, and lemon juice. (I microwaved the cream cheese first for 10-15 seconds and it is very softened, then added the other ingredients.)
- Mix with an electric mixer until well mixed.
- Add the drained salmon, dill, chives, and capers. (I took the photo before adding the chives.)
- Mix with the mixer again to blend the salmon into the cream cheese mixture.
- Spoon mixture into a serving bowl and serve with assorted crackers.
Notes
Low cost overall as you get a lot of appetizer servings from this.
Shortcuts: Sour Cream, Steamed Salmon.
Variants: 1. This would make and excellent sandwich filling!
Seattle Salmon Pie
This recipe is from a cookbook titled Casserole Cook Book, printed in 1961. This recipe turned out great, very easy to prepare. I and my parents were pleasantly surprised with how simple, and good tasting this is. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish
Ingredients
- 1 can salmon, drained, (15 oz / 425 g), Shortcut
- 2 eggs, beaten
- ½ cup milk
- 1 tablespoon butter, melted
- ¼ cup onion, diced
- 2 tablespoons fresh parsley, minced, or 2 teaspoons dried
- ¾ teaspoon dried basil
- ¼ teaspoon salt
- 1 pie crust, store bought or homemade, Shortcut
Instructions
- Preheat your oven to 220° C (425° F). Grease a 8 or 9 inch pie dish with butter.
- To a mixing bowl, add the salmon, eggs, milk, butter, onion, parsley, basil, and salt.
- Mix together with a spoon, the mixture will be quite thin compared to making a loaf.
- Pour mixture into the prepared pie dish, I used a 9 inch dish for this.
- Roll out your store bought crust or homemade crust, cut dough into a circle to a size that will fit the dish without going up the sides. Cut dough into 6 even pieces.
- Place each piece on the salmon mixture to cover without overlapping.
- Bake for 25 minutes then remove from oven.
- Cut pie into 6 pieces, cutting the seams between each piece of crust. Serve, and enjoy.
Notes
Fair cost per serving, may have to use the shortcut for the salmon in Thailand as I have only seen frozen salmon never canned.
Shortcuts: Steamed Salmon, Pie Crust.
Salmon & Noodle Skillet
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe turned out great, very easy to prepare, and the noodles and patties have excellent flavor. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can salmon, drained, flaked, (15 oz / 425 g), Shortcut
- 1 can Soup Option, (10½ oz / 298 g)
- Crumbs Option
- 2 tablespoons onion, finely diced
- 2 tablespoons fresh parsley, chopped or 2 teaspoons dried
- 1 tablespoon lemon juice
- 1 egg, beaten
- Vegetable Option
- 2 tablespoons butter
- ½ cup sour cream, Shortcut
- ½ cup milk
- 2 cups dry egg noodles
- Seasoning Option
OPTIONS
Soup - Use 1 Item
- condensed cream of celery soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
Crumbs - Use 1 Item
- 1 cup soft bread crumbs
- ½ cup saltines, finely crushed
- ½ cup bread crumbs, dry, fine
- ¼ cup quick cooking rolled oats
Vegetable - Use 1 Item
- 2 cups cut asparagus, fresh or frozen, steamed
- 2 cups cut green beans, fresh or frozen, steamed
- 2 cups cut broccoli, fresh or frozen, steamed
- 1 cup peas, fresh or frozen, steamed
Seasoning - Use 1 Item
- ½ teaspoon dried dill weed
- ½ teaspoon dried marjoram
- ¼ teaspoon ground nutmeg
- 2 tablespoons Parmesan cheese, grated
Instructions
- Heat a pot of salted water to boiling, add 1½ to 2 cups dry egg noodles. Cook until just tender, drain.
- While the noodles are cooking, to a mixing bowl, add the salmon, ¼ cup of Soup Option, Crumbs Option, onion, parsley, lemon juice, and egg. Mix together.
- Shape salmon mixture into 4 patties.
- Heat a large non stick pan and melt the butter. When the butter is hot, add the patties.
- Cook until browned on the bottom then turn patties over to brown the other side. Remove to a plate.
- To the same pan on medium heat, add remaining Soup Option, sour cream, and milk. Stir until sauce is smooth.
- Stir in the noodles, Vegetable and Seasoning Options. Reduce heat to low.
- Place the salmon patties on the noodles. Cover and let cook for 10 minutes to heat the patties through.
- Serve and enjoy.
Notes
Fair cost per serving, may have to use the shortcut for the salmon in Thailand as I have only seen frozen salmon never canned.
Shortcuts: Steamed Salmon, Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup, Breadcrumbs.
Macaroni Salmon Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 cups macaroni, cooked and cold
- 1 cup Cheddar cheese, shredded, (4 oz / 113 g)
- ⅓ cup green bell pepper, diced
- ¼ cup onion, finely diced
- ¼ cup stuffed green olives, sliced
- 2 tablespoons fresh parsley, chopped
- ½ cup salmon, cooked, flaked, Shortcut
- 1 cup Tangy Dressing, Shortcut
Instructions
- In a large serving or salad bowl, add all ingredients, except the dressing, and mix together.
- Fold in the dressing, cover and place in the fridge to chill before serving.
- Serve and enjoy.
Notes
I will say fair cost for this for now, based on frozen salmon that you will steam using the Shortcut listed below. I have seen canned salmon only once and that was very pricey, frozen would be the way to go with this.
Shortcuts: Steamed Salmon (Rice Cooker), Tangy Dressing.
