Canned pink salmon provides important nutrients such as omega-3 fatty acids, magnesium and calcium in the soft, edible bones that are pressure-cooked with the salmon in the can. You can also purchase pink salmon with the skin and bones removed. The mild-flavored pink salmon, which is less intense than the flavor of red salmon, is often paired with rice. Pink salmon is great for a variety of recipes that range from appetizers to entrees.
Salads and Sandwiches
Make a healthy salmon-pasta salad with macaroni, halved cherry tomatoes, sliced cucumber, mozzarella cheese strips, chopped parsley and Parmesan cheese. Add lemon dressing when you toss the salad. You can use salmon to make salmon salad that, like tuna salad, includes boiled eggs and reduced-fat mayonnaise, and serve it as a sandwich on toasted wheat bread.
Spreads and Dips
Smokey salmon spread for crackers or breads is made with a can of salmon, 8 oz. cream cheese, 2 tbsp. lemon juice, ¼ cup sliced green onions and 2 to 3 drops of liquid natural hickory smoke. A salmon-spinach dip for use with crackers and vegetables combines a can of pink salmon, 10 oz. pack of chopped spinach, 1 cup plain nonfat yogurt, ½ tsp. each of basil and dill weed, ¼ tsp. grated lemon peel and ½ cup each of reduced-fat mayonnaise, chopped parsley and chopped green onions.
Saute
Make a salmon and rice stir-fry by combining two cans of pink salmon, chopped onions and ground pepper in a fry or saute pan. Cook for about 15 minutes on low heat and serve the salmon over rice. Saute the salmon with mixed vegetables and onions if you prefer to forgo the rice. You can also add cooked pasta to saute with the salmon. Add a little olive oil if you need to stop the food from sticking the pan.
Baked
Make a hearty pie by baking pink salmon and potatoes in a pie shell with a top crust. The recipe requires boiling, skinning and mashing the potatoes, after which you add salt, pepper, butter, egg, milk, onions and celery. Simmer the mixture with salmon before baking the dish in the oven at 375 degrees Fahrenheit until the pie shells are golden brown. You can use pink salmon in a recipe for a salmon loaf that is similar to meatloaf. Combine the salmon with seasonings, bread crumbs, raw egg, onions and green pepper, shape into a loaf and bake it in the oven for about 45 minutes at 350 F.
Soups and Chowders
You can add canned salmon to creamy soups and chowders made with potatoes and dairy products. Creamy salmon broccoli soup is made with one can of salmon, a package of frozen chopped broccoli, chopped onion, chicken bouillon cubes, spices, half & half, butter and flour. Make a creamy chowder using sauteed chopped potatoes and carrots, chicken broth, chopped onion and garlic powder added to creamed corn and two small cans of pink salmon. Simmer the mixture for 20 minutes, mix 1 cup of half & half with 3 tbsp. flour and add the mixture to the chowder and heat the chowder until it thickens. Replace the half & half with skim milk if you prefer.
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