Written by Megan of Stetted.
Fish is something that we used to eat more of, and somehow moved away from. I like to eat fresh fish, but sometimes our schedules get filled at the last-minute and we’re stuck having to throw a gorgeous piece of fish in the freezer for another time.
It always works out fine in the end, but I hate that period of ingredient anxiety and feeling of urgency attached with buying fresh fish.
Luckily, I’ve taken a second look at another option.
Until recently, I hadn’t considered canned salmon. Like everyone else I grew up with canned tuna, but for some reason canned salmon held a spot in my mind also occupied by anchovies and pickled herring. However, prompted by the desire to get more omega-3s in my diet without spending big bucks on fresh sustainable fish, I grabbed a pack of cans from my local warehouse store.
I’m happy to relay that canned salmon can be used any place you often use tuna: salads, sandwich spreads, filling in homemade sushi, and more.
We always try to buy the most sustainable fish possible, and knowing that the food I’m feeding my family comes from a good source is important to me. Our store offers two varieties of wild salmon, which helps make the choice to try it easier.
The price isn’t the only thing that makes canned salmon appealing. Purchasing fish in cans makes it easy to stock up and always have some on hand. Even though I am a meal planner, sometimes we just can’t get it together to plan ahead. It gives me peace of mind to know that I have another source of protein at my fingertips that can be turned into dinner in 20 minutes.
Recipe: Salmon Croquettes with Indian Spices
These croquettes require minimal ingredients and are perfectly paired with a fresh salad or sauteed vegetables.
- 1 celery rib, diced
- 1 medium carrot, diced
- 1/2 onion, diced
- 12 ounces cooked salmon
- 2 eggs, beaten
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- ¼ to ½ cup breadcrumbs
- Cook celery, carrot, and onion over medium heat until onion is soft and translucent. Pour into a bowl and let cool 5 minutes.
- Next, add salmon and eggs to vegetable mixture. Stir until eggs are well incorporated. Add spices and mix well. Add breadcrumbs, a little at a time, until you have the consistency you desire. You should be able to form a wet patty that holds its shape but does not fall apart. Form mixture into approximately 8 patties.
- Heat a pan over medium heat and add a very light coating of oil. Cook croquettes for approximately 5 minutes on each side.
- Serve over salad or with grilled vegetables.
Makes approximately 8 small croquettes
Have you ever used canned salmon? What’s your favorite way to prepare it?