I found a can of Pink Salmon (14.75 ounce) in my cupboard. I think I had purchased it a while ago with the idea of making salmon cakes, but that never happened.
I’d like to stretch it to make 2-3 meals – I was wondering if I can add it to a batch of fried rice??
Salmon fried rice?? It appears there are a few recipes on the internet for Salmon Fried Rice - so I guess its a thing.
Anyone tried something similar?? Opinions?? Ideas??
My mom used to use those big cans of salmon to make salmon loaf. Like meatloaf but with salmon. She would add a beaten egg and breadcrumbs then bake it in a loaf pan in the oven.
That’s a good idea, as well…
Ochazuke! One of many recipes available on the web: https://www.japanesecooking101.com/ochazuke-recipe/
What I love about ochazuke is that it usually is minimal cooking, especially if you have leftover salmon or pre-cooked salmon and leftover rice. If you don’t have green tea, a mild, light dashi broth also tastes very good. The cheapo, quick option is you buy the instant tea/broth that you just add hot water to.
I have dashi in my pantry – so this is a option.
Thanks!!
And if you have seaweed/nori wrappers lying around making onigiri would be great too. You can make them with the regularly seasoned canned salmon, or try a version with ‘spicy salmon’.
I don’t remember if I posted this yet:
You could use canned or previously cooked/leftover salmon. This is what we’re having tomorrow, coincidentally.
Li’l Pig, you certainly knocked loose some cherished memories with ochazuke and onigiri! I vividly remember my grandfather finishing dinner with ochazuke with whatever little bits remained of the meal on a small bit of rice, over which he’d pour some tea. He wasn’t much of a sweets for dessert guy - I think this was his dessert. As for the onigiri, I don’t remember my grandmother making them, but I do remember her pulling them from her picnic basket when we’d take day trips out to Point Reyes or even a local park.
Until I saw the Ochazuke Sisters, I hadn’t thought about ochazuke for a couple of decades.
I know you like canned peas (I do too) so this might be right up your alley. A family favorite growing up was my mother’s salmon & pea casserole. I don’t have the exact recipe anymore but iirc it was just flaked canned salmon, canned peas, milk, s&p with a little tapioca to thicken. Topped with biscuit dough. She probably used Bisquick.
Could do chowder / lohikeitto.
If it’s really hot outside, a canned salmon Niçoise salad is a nice variation on the traditional Niçoise salad.
I also make a canned salmon noodle casserole every couple months. Same idea as tuna casserole.
This looks nice, as well!!
Yes, I have a box of bisquick in stock, also…
A lot of great ideas, thank you!!
Thank you… Never heard of salmon pie before, but I’m going to do more research on this one.
+1 for salmon pie. You have a pie crust you like, fill with layers of canned salmon, cooked rice, and anything green (?) par-cooked, sauce (bechamel = flour, butter, liquid), season well and bake.
Yes – great idea!! Maybe a pie crust with a Bisquick Top??
Probably pretty good!
Here’s a Bisquick salmon pie recipe
You could still make salmon cakes. This recipe made 8 cakes and for us a maindish “serving” was 2 cakes each, so you’d get enough for a couple meals for 2.
