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Elizabeth
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| Posted: Feb 20 2009 at 8:51am | IP Logged
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Any ideas? I'm looking for dinner recipes, the lower carb,the better. Please??
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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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Natalia
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| Posted: Feb 20 2009 at 9:38am | IP Logged
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I got this recipe from Catholic Mom sometime back, it calls for tuna but I used a big can of salmon in place of the two cans of tuna. I cook them in olive oil instead of canola.
Corny Tuna Cakes (Makes 4 Servings)
Two 6-ounce cans solid white, water-packed tuna, drained and flaked
¾ cup pre-shredded reduced-fat Cheddar cheese
¾ cup dried bread crumbs, divided
2/3 cup frozen corn kernels, thawed
1/3 cup light canola mayonnaise
1 large egg, beaten
1 tablespoon canola oil
Combine the tuna, cheese, ¼ cup bread crumbs, corn, mayonnaise, and egg in a medium bowl and mix until well blended. Shape the mixture into 8 patties and coat with the remaining ½ cup bread crumbs. Heat half the oil in a large nonstick skillet over medium heat. Cook the patties until golden brown, 5 minutes. Add the remaining oil, flip the patties and cook an additional 4 to 5 minutes.
We also like this one:
Salmon Broccoli Bake
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Mary G
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We make Salmon burgers that are wonderful with our without the homemade buns  !
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Jen L.
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My husband's aunt made us a delicious Salmon Loaf one time. I think the recipe was from an old standard cookbook like Betty Crocker or Better Homes & Gardens.
Not low carb, but my mom (and grandma) used to serve it with an onion white sauce and potatoes. Just spooned out with it on the plate (not cooked with the sauce and potatoes.)
I didn't realize until recently that the canned salmon is usually wild salmon! Nice bonus.
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trish
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Mary G.... those look YUM! My kids and husband love salmon but I'm not much of a fan. I think I could eat those. 
My mom used to make something called Salmon Mush. Real appetizing name I know  But basically it was canned salmon in a white sauce with sauted onions. We ate it over toast or just plain.
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Lara Sauer
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| Posted: Feb 20 2009 at 1:03pm | IP Logged
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Throw it away???
Just kidding.
Actually I make a really yummy dish with canned salmon. The recipe is from my head, so the quantities won't be exact, but it is a lot of fun to make, and the kids will love helping you.
It might require a trip to the store, however... 
Ricotta Cheese and Salmon Ravioli with Buttery Tomato Sauce.
You need to purchase Chinese won ton wrappers from the store.
I drain the salmon, and separate the skin and bones from the fish. Then I put the fish into a food processor and lightly puree it.
In a mixing bowl, put in about 1 cup of ricotta cheese, 1/2 t garlic powder, 1 t onion powder, 2 t dried basil, pureed salmon and salt and pepper to taste. Blend ingredients together.
Take small teaspoons of salmon mixture and place it on 1/2 of the won ton wrapper, wet edges, fold over and press edges with a fork to seal. Place separately on wax paper. When you are finished making all the "ravioli" boil them in lightly salted water until they float.
While the ravioli are cooking, open a can or two of tomato sauce (not spaghetti sauce!) and pour them into a sauce pan along with a stick of butter. Heat thoroughly until butter is melted ans then add salt and pepper to taste!
Serve ravioli with the sauce poured over the top.
The meal is a bit labor intensive...but many hands make light works...and we all have a few extra pair of those, don't we! 
I like to serve this with a spinach salad.
I wish I had these ingredients...I am making myself hungry...and I just ate lunch! 
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dawn2006
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| Posted: Feb 20 2009 at 6:25pm | IP Logged
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ROFL!
This is a recipe from a 5-ingredients or less cookbook:
Salmonettes
1 (15 oz) can pink salmon, drained & flaked
1 egg
1/2 cup biscuit mix
1/2 c. oil
1. Mix salmon and egg in bowl. Add biscuit mix and stir.
2. Heat oil in skillet and drop salmon by tablespoonfuls into skillet.
3. Flatten each with spatula and cook each side until brown, around 2-3 minutes per side.
I make this low carb by buying Carbquik online. That may be too processed of a product for you or you may not want to wait for buying & shipping but, it helps for this special diet household.
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MelissaClaire
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| Posted: Feb 23 2009 at 9:29am | IP Logged
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This is the very best canned salmon recipe. I was the only salmon fan in the house, but this recipe made converts of the rest of them! I like using the canned salmon from Costco. You need 2 cans for every 4 patties though, so it will quickly get expensive for a large family.
Crispy Salmon Cakes with Lemon-Caper Mayonnaise
from Cooking Light
Chilling the patties for these salmon croquettes keeps them from falling apart when you cook them in the skillet. The lemon-caper mayonnaise -- used here instead of commercial tartar sauce -- is also great with other fish.
Yield
4 servings (serving size: 1 cake and 1 1/2 tablespoons mayonnaise)
Ingredients
* Flavored Mayonnaise:
* 6 tablespoons fat-free mayonnaise
* 2 teaspoons capers
* 1/2 teaspoon grated lemon rind
* 1/2 teaspoon lemon juice
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon crushed red pepper
*
Salmon Cakes:
* 1 tablespoon vegetable oil, divided
* 1/4 cup finely chopped onion
* 1/4 cup finely chopped celery
* 3/4 cup crushed fat-free saltine crackers (about 20 crackers), divided
* 1 tablespoon Dijon mustard
* 1/4 teaspoon freshly ground black pepper
* 2 (7.5-ounce) cans salmon, drained, flaked, and bone pieces removed
* 1 large egg, lightly beaten
Preparation
To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.
To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; sauté 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill 20 minutes.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. Serve the salmon cakes with flavored mayonnaise.
Nutritional Information
Calories: 306 (32% from fat)
Fat: 11g (sat 2.6g,mono 3.4g,poly 3.9g)
Protein: 22.8g
Carbohydrate: 27.3g
Fiber: 1.1g
Cholesterol: 55mg
Iron: 3mg
Sodium: 1214mg
Calcium: 215mg
Robyn Webb, Cooking Light, APRIL 2001
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Lara Sauer
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| Posted: Feb 23 2009 at 10:24am | IP Logged
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I also have a delicious "Salmon Chowder" recipe that uses corn and broccoli.
Let me know if you are interested!
I don't have time to type today, but would be happy to add it later.
Peace to your day!
Sara
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Anneof 5
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| Posted: Feb 23 2009 at 2:07pm | IP Logged
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Salmon Salad
1 can salmon
1/2 cup diced celery
2 T green onion chopped
1/2 cup frozen peas
1 hard boiled egg, peeled and chopped
5 large ripe olives, sliced
2T mayo
2 teaspoons dried basil leaves
Serve on lettuce leaves (this is only 2 servings so multiply as needed)
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MelissaClaire
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| Posted: Feb 23 2009 at 2:20pm | IP Logged
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Forgot to say, now my kids realize that the like salmon, they like it mixes with cream cheese and spread on crackers for lunch.
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MelissaClaire
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| Posted: March 03 2009 at 9:39am | IP Logged
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A friend just passed along this recipe with rave reviews, but I haven't made it yet. I believe she doubled the recipe, because I'm not sure how it could serve 8 with small amount of liquid in the recipe.
Icelandic Salmon Chowder
1/2 c chopped celery
1/2 c chopped onion
1/2 c chopped green pepper
1 clove garlic, minced
3 Tbsp butter or margarine
1 (14oz) can chicken broth
1 c uncooked diced peeled potatoes
1 c shredded carrots
1.5 tsp salt
1/2 tsp pepper
1 tsp dill weed
1/4 tsp liquid smoke (optional)
1 (14.75 oz) can cream style corn
1 3/4 to 2 c fully cooked salmon chunks OR 1 large can salmon, drained and flaked (bones and skin removed, or buy the kind without them)
2 c Half and Half
In a saucepan, saute' celery, onion, green pepper and garlic in butter until vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill. Bring to a boil. Reduce heat, cover and simmer 40 minutes until the vegetables are nearly tender. Stir in the liquid smoke, corn, half and half, and salmon. Simmer for 15 minutes or until heated through. Serves 8.
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Philothea
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| Posted: March 03 2009 at 12:29pm | IP Logged
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If you want low carb, I've done a salmon frittata (salmon with eggs, milk, cheese and a few veggies likes leeks or asparagus) that we all liked. I'd have to think a while to come up with a recipe as I just do everything on the fly, but if you look up "salmon frittata" online you'll probably come up with something quicker than I could type out what I do.
If you decide to go carb-y for a night, there's always pasta you can toss it with. Easy and cheap. I do it with marinara, black olives and thawed frozen/cooked shrimp for a "salmon puttanesca" or alfredo sauce and asparagus if I'm in a cream sauce kind of mood.
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Elizabeth
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| Posted: March 04 2009 at 10:51am | IP Logged
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Natalia,
Is the "wild rice" really just wild rice or is it wild rice mixed with white rice?
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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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Natalia
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| Posted: March 04 2009 at 6:30pm | IP Logged
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I used the Wild Rice Original Recipe from Uncle Ben's . I am not sure if that is a mix or just wild rice.
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Topic: what to do with canned salmon?
