Seems I always have a can or three of my favorite oil-packed tuna in my pantry. Love tuna salad in almost any form as well as most casseroles. Think it’s my Midwestern upbringing. Yes, over thirty years in Southern California and I’m still a Wisconsin girl at heart.
The number of containers of canned tuna grows slightly in numbers every spring (often it’s on sale) but starting a number of years ago, it got some company in the form of canned, red sockeye salmon. Oh and let’s not forget the 6 oz. tin or two of crabmeat and Trader Joe’s smoked trout. Gosh, love that stuff !!!! (No affiliation at all BTW).
So, back to the canned salmon in the pantry. Never had canned salmon in the pantry till, as I said, a few years ago, when I saw it on sale and it jogged a childhood memory. My Mom ALWAYS had it on hand and it often resulted in salmon patties for dinner. OMG…isn’t it bad enough to flat out l.o.v.e. sockeye, but to go as far as canned salmon? Yum. Oh, I mean, yes.
In my search for slow cooker recipes over the last months (no, I’m no longer Catholic but some of its trappings have just hung around…like Lent and fish). Anyhow, I came across a number of recipes (though not slow cooker) that looked interesting enough to bookmark and share.
First, I’d like to point out 2 things about this first recipe. The cost of this particular dip noted by the author at the bottom of the recipe/post is from 2010. Currently I bought an 8 ounce tub of pre-made Philadelphia Cream Cheese Soft Salmon spread on sale for $3.99. Not very “salmon-y” tasting if you ask me, but still, I’ll eat it.
In reviewing the ingredients for the delicious Salmon Spread/Dip, I thought it’d be much more flavorful than the store-bought version. For this, I’d use the 8 ounce blocks that Philly comes in, not 12 ounces and just cut back on the salmon a bit, maybe to 1.5 cups of it. I’m torn on using Liquid Smoke. In the past, I’d read about negative health issues so I googled it. You can look into it further here.
To get the smoked flavor, I might throw in part of a pouch of smoked salmon from the grocery, like this:
Well that pic is certainly large enough…lol…will have to check WordPress for info on altering images. Sorry.
Anyway, I could probably easily eat a bowl of this spread/dip and by the spoonful, it just looks so good! Even thinking about it has me salivating. Lol.
And, yes that would leave nothing else to nibble on and put me way over my daily caloric limit! But, hey, it’s the holidays…I mean, it was “just” Easter wasn’t it?! Don’t judge. At least it’s fish. You can also make a similar dip with Trader Joe’s smoked trout in a tin or their crabmeat.
OMG to both. Seriously, what can be made with cream cheese that isn’t to die for?
I also found several chowders that also looked quite good: first, is Smoked Salmon Chowder which uses smoked salmon. Now if you think the cash outlay to buy enough canned or fresh salmon might be too much, check this website (quite informative) out for smoking your own salmon and this for canning your own salmon.
Frankly, once I took into account all the equipment and labor involved, the store-bought salmon seemed pretty “cheap”! Yes, I’ve seen those videos where someone puts a DIY foil tray in the oven, grill or even in a fry pan. Trust me, they do not work for smoking a fish like salmon, nowhere near the same.
Another recipe that looked good is this one . But are we ever satisfied with what we have? No. And further “research” yielded this one which looks unbelievably yummy!
Well, I’ll end this missive on fish for now, but it will be continued later :). In the meantime, enjoy tinkering in the kitchen!
Oh, and big B-day hello to my childhood friend whom my Dad often called Susie-Q. Happy birthday dear one!