So, I've 15oz of canned wild pink salmon. I'm looking for some creative eating ideas. Preferably things I could take to work and eat during break.
If it travels, that's a bonus.
Right now I was just thinking of taking a half can of the salmon (each can is 7.5oz), and chopped onions and broccoli with some olive oil, salt and pepper. That's how I used to eat tuna, but I've upgraded to canned salmon. haha
Any ideas? I could list out what's in my pantry if that would help, but I'd rather not limit the answers.
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Mix it with mashed avocado, salt, pepper, garlic, and green onion. Eat with celery sticks. I don't particularly care for salmon, but I have to portion this out for myself or I will go crazy.
Salmon cakes. Canned salmon, an egg, some almond meal, spice as desired. Fry them up in a little coconut/olive oil or butter. I'd even eat them cold as leftovers.
Avocado, lemon, sesame oil, bragg's aminos, eat with arugula and veggies, nom nom nom.
I was trying to figure this out myself tonight. This thread didn't quite inspire me, so I called my mom. Mom isn't paleo, but she is gluten free and she can definitely cook. I know she makes salmon croquettes with potatoes, which is paleo enough for me, so I asked what she did. She said, "Saut??ed onion, capers, an egg, leftover mashed potato or potato flakes, salt, pepper." And I'm all, cool, I can do that! I can even juice a lemon into it because that would be tasty!
Well, mostly. I didn't have potatoes, but I had potato starch, but hey, I think, it's okay for a trial recipe. I'll tweak it to something healthier once I figure out the flavor.
Then I googled a couple of croquette recipes to get a feel for the process, and they all said to remove the skin and bones. Which seemed like an awful waste when we are all BONE BROTH YAY all the time. But I could see my (completely non-paleo) spouse biting into a bone and making a face at me (sigh), so I think I'll just chuck it all into my food processor! Which I did! And it gave me... Pancake batter. I spend about 5 minutes wondering how the heck I'm going to form it into patties. I even try adding more potato flour. Still pancake batter. What the hell, I think, and pour it into the skillet into pancake sized blobs.
Result: fish pancakes. Surprisingly tasty. Serious cognitive dissonance because PANCAKE but FISH. SO WEIRD. Became tastier when I decided to dip bits in sriracha sauce. Tasty enough that there were almost no leftovers. Spouse still thinks the fish pancakes are a little weird and he'd rather have croquettes, but I'll make it for myself again as-is. Seems a shame to waste the bones & skin.
Secondary result: I tasted the "batter" before adding the egg and flour (my last 2 ingredients) and thought it'd be pretty good as a pate. I probably should've reserved a little of it to chill and try with apples or celery later. I wasn't that smart. I'll have to try another time. But put the pate in a little container and bring things to dip in it and its probably the portable recipe you were looking for. The pancakes are also pretty portable, if weird.
make "sushi" rolls. Get some nori sheets, use greens instead of rice and add carrots, cucumber, avocado and green onion. I drizzle sesame oil for flavor but thats optional. These are also super portable.
I mix it with grass-fed butter and Bellweather sheep milk French cream.
My sister mixes canned salmon with mayo (I'd use homemade) and serves it on crackers. I'd use almond flour crackers or rounds of cucumber or summer squash. It's fun finger food and easy beyond words. As a bonus, it has a fancy feel.
Grain-Free Salmon Cakes by Balanced Bites
1/4 red onion, finely chopped 1 large clove of garlic, pressed or finely chopped 1-2 Tbsp finely chopped fresh chives (set 1 Tsp aside for garnish) 1 Tsp gluten-free djion mustard 1 egg sea salt & pepper to taste 6 oz cooked wild salmon, mashed up 1 Tsp coconut flour (optional, I didn???t use any and they were tricky to handle but I???d still re-make them this way again) 1/4c coconut oil for pan-frying (quantity may vary based on pan size) Juice & zest from 1/2 of a lemon for garnish
Preparation Pre-heat a small cast iron skilled with coconut oil melted in approximately 1/8-1/4??? deep. Combine onion, garlic, chives, mustard, sea salt, pepper and egg in a small mixing bowl to combine. Add coconut flour here if desired for an extra binding agent. Add in salmon and mix together until the salmon is well incorporated. When the pan and oil are hot, form the mixture into approximately 2 oz patties ??? I used a small ramekin to shape them then gently let them fall out of the ramekin into my hand and then into the pan.
Cook the patties thoroughly until well browned on one side before attempting to flip them. If you try to flip them too early they may break. Brown the second side. Each side will take several minutes to brown. Remove the salmon cakes from the pan and serve warm. Garnish with extra chives, onions and lemon juice and zest to taste. Serve over salad greens or along side any green vegetable. This recipe makes 3, 2oz salmon cakes which is about 1 serving or 3 appetizer or snack portions. They can be reheated in a toaster oven for later snacking or a meal.
Quick salmon & potato pancakes
1/4 c. mashed potato flakes(1)
1/4 c. salmon (I make this with the small pouches)
Spices ... I like 21 Seasoning Salute from Trader Joes and a pinch of salt to taste
Wet potatoes with water or cream for a few minutes is all you need. Whisk egg, fold in potatoes and salmon and spices. Form cakes (flat) and fry. Yum.
(1) I buy these in the regular grocery. Yeah, they have the occasional preservative, but they are just dried potato flakes. You can get more "pure" ones in the organic stores if you like. Or you could shred a raw potato finely, just cook on lower heat for a bit longer and you might want to blot out extra water.