Shelly -- here are a few Salmon recipes which I obtained off of the
Chicken of the Sea website.
Marta from Portland, Oregon
SALMON CAPELLINI
1/4 cup olive oil
1/2 cup pine nuts
4 cloves garlic, minced
2 large tomatoes, seeded and chopped
2 (6-oz.) jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil
9 ounces Capellini or Angel Hair pasta, freshly cooked
1 (7.1-oz.) pouch Chicken of the Seaîî Premium Skinless & Boneless Pink
Salmon
Salt and pepper to taste
Grated Parmesan cheese (optional)
Heat oil in heavy medium skillet over Medium-High heat. Add pine nuts and
garlic and saute until light brown, about 3 minutes. Stir in tomatoes,
artichoke hearts and basil and cook an additional 3 minutes. Add Chicken of
the SeaîîSalmon and toss until heated, about 1 minute. Season with salt and
pepper. Pour over pasta and toss. Sprinkle with Parmesan and serve
immediately. Serves four.
Nutrition Information
Serving Size 1/4 of recipe; Calories 587; Calories from Fat 314; Fat 35
g.; Saturated Fat 6 g.; Carbohydrates 50 g.; Fiber 7 g.; Sugars 5 g.;
Protein 23 g.; Cholesterol 17 mg.; Sodium 927 mg.; Vitamin A 16%; Vitamin C
75%; Calcium 4%; Iron 25%;
SALMON CON QUESO QUESADILLAS Preparation Time: 15
7.1 oz. Chicken of the Seaîî Premium Skinless & Boneless Pink Salmon
8 oz. pkg. shredded Mexican style cheese blend
4 10 inch burrito-sized flour tortillas
6 oz. can whole green chiles, cut into strips
Butter, as needed
Sour cream, salsa and/or guacamole, if desired
In a medium bowl, gently flake salmon; add 1-2/3 cups cheese and toss
together. Sprinkle 2/3 cups cheese mixture on one half of each tortilla.
Evenly divide green chile strips over cheese. Fold in half. In a lightly
buttered skillet over medium heat, fry tortillas until golden brown on both
sides. Cut quesadillas in half; sprinkle with remaining cheese. Top with
sour cream, salsa and guacamole, if desired. Makes 8 quesadillas.
Nutrition Information
Serving Size 8; Calories 136; Calories from Fat 57; Fat 6 g.; Saturated
Fat 3.5 g.; Carbohydrates 10 g.; Fiber 0.5 g.; Sugars 0.5 g.; Protein 9 g.;
Cholesterol 21 mg.; Sodium 282 mg.; Vitamin A 3%; Vitamin C 0%; Calcium 13%;
Iron 5%;
SALMON POT PIE Preparation Time: 15minutes, Cooking time 15 to 20
minutes
1 (7.1-oz.) pouch Chicken of the Seaîî Premium Skinless & Boneless Pink
Salmon
1 cup frozen vegetables
1 cup milk
2 Tablespoon cornstarch
1/2 to 1 cup shredded Cheddar cheese
8 oz. can refrigerated crescent roll dough
1 cup chicken broth
Preheat oven to 375úúF. In medium saucepan, combine broth and vegetables;
bring to a boil. Reduce heat to medium and cook for two minutes. Meanwhile,
dissolve cornstarch in milk. Whisk milk mixture into vegetables and cook
until thickened; remove from heat. Add Chicken of the Sea Salmonîî, cheese
and pepper. Spoon filling into four (1 to 1 1/2 cups) individual pie pans or
individual casserole dishes. Separate crescent dough into four rectangles;
cut each rectangle into six strips. Firmly press six dough strips, in a
crisscrossing pattern, over each pie. Trim off excess dough. Bake pies 15 to
20 minutes or until crust is golden brown. Makes 4 servings.
Serving Suggestion: Substitute approximately 2 (6-oz.) cans drained
salmon for 1 pouch.
Nutrition Information: Serving Size 1 pot pie; Calories 379; Calories
from Fat 172; Fat 19 g.; Saturated Fat 8 g.; Carbohydrates 33 g.; Fiber 2
g.; Sugars 7 g.; Protein 19 g.; Cholesterol 37 mg.; Sodium 1040 mg.; Vitamin
A 34%; Vitamin C 6%; Calcium 20%; Iron 11%
SALMON ROLLUPS Preparation Time: 15 minutes
g.; Saturated Fat 22 g.; Carbohydrates 27 g.; Fiber 1.5
g.; Sugars 3.5 g.; Protein 24 g.; Cholesterol 109 mg.; Sodium 937 mg.;
Vitamin A 25%; Vitamin C 3%; Calcium 31%; Iron 14%;
SALMON TACOS Preparation Time: 15
1 Tablespoon taco seasoning mix
1 Tablespoon water
1 (7.1-oz.) pouch Chicken of the Seaîî Premium Skinless & Boneless Pink
Salmon
1 cup shredded Mexican-style cheese
1 medium onion, chopped
1 cup cabbage mix (red and white cabbage with shredded carrots)
1 cup chopped tomatoes
1 (6-inch) flour tortillas
1 cup salsa
1 lime
Combine taco seasoning with water. Heat mixture in wok or skillet on
Medium heat until heated through. Stir in Chicken of the Seaîî Salmon and
heat until hot; drain and set aside. Spoon salmon mixture into tortilla,
then top with cheese, onion, cabbage mix, tomatoes, salsa and a squeeze of
lime juice. Serve immediately. Makes 6 tacos.
Serving Suggestion: Substitute approximately 2 (6-oz.) cans drained
salmon for 1 pouch.
Nutrition Information: Serving Size 1 taco; Calories 244; Calories from
Fat 85; Fat 9 g.; Saturated Fat 5 g.; Carbohydrates 25 g.; Fiber 1.5 g.;
Sugars 5 g.; Protein 14 g.; Cholesterol 32 mg.; Sodium 881 mg.; Vitamin A
9%; Vitamin C 24%; Calcium 18%; Iron 8%;
SALMON TRIANGLES Preparation Time: 10 minutes, Cooking time 15 minutes
1 (7.1-oz.) pouch Chicken of the Seaîî Premium Skinless & Boneless Pink
Salmon
1 cup shredded Cheddar cheese
2 Tablespoons ranch-style dressing
1 (8-oz.) can refrigerated crescent roll dough
Preheat oven to 375úú F. Combine Chicken of the Seaîî Salmon, cheese and
dressing. Separate crescent dough into four rectangles. On an ungreased
baking sheet, press each rectangle to about 4 x 8-inch rectangle. Cut each
rectangle in half to form eight squares. Mound salmon mixture on a diagonal
half of each square, leaving a 1/2-inch border around the filling. Fold
dough squares in half to form triangles; press edges with fork to seal, and
cut a slit in top. Bake 14 to 16 minutes or until golden brown. Makes 4
servings.
Serving Suggestion: Substitute approximately 2 (6-oz.) cans drained
salmon for 1 pouch.
Nutrition Information: Serving Size 1/4 of recipe; Calories 398; Calories
from Fat 228; Fat 25 g.; Saturated Fat 12 g.; Carbohydrates 23 g.; Fiber 0.5
g.; Sugars 4 g.; Protein 20 g.; Cholesterol 50 mg.; Sodium 884 mg.; Vitamin
A 6%; Vitamin C 0%; Calcium 22%; Iron 10%;
SOUTHWEST SALMON ENCHILADAS Preparation Time: 20 minutes, Cook Time
30 minutes
1 cup shredded Mexican-style cheese blend
1/3 cup corn kernels
2 Tablespoons minced cilantro
1 (15-oz.) can mild green chile enchilada sauce
8 (6-inch) soft taco -sized flour tortillas
1/3 cup sour cream
1 (7.1-oz.) Chicken of the Seaîî Premium Skinless & Boneless Pink Salmon
1/3 cup minced red onions
In a medium bowl, flake Chicken of the Seaîî Salmon. Mix in cheese, corn,
onions, cilantro and 2/3 cup enchilada sauce. Spread 2 tablespoons of
enchilada sauce in bottom of 8x8-inch baking dish. Fill each tortilla with
about 1/3 cup salmon mixture. Roll up and place seam side down in dish. In a
small bowl, mix remaining enchilada sauce with sour cream. Pour over rolled
tortillas. Bake, uncovered, at 425úúF for 30 minutes or until golden brown.
Allow enchiladas to sit 5 minutes before serving. Makes 8 enchiladas.
Nutrition Information: Serving Size 1 enchilada; Calories 362; Fat 14 g.;
Saturated Fat 7 g.; Carbohydrates 36 g.; Fiber 3 g.; Protein 15 g.;
Cholesterol 32 mg.; Sodium 1223 mg.;
SAMMIE BURGERS Preparation Time: 15 minutes, Cooking time 4 to 8 minutes
1 (7.1-oz.) pouch Ch
Fat 122; Fat 14 g.; Saturated Fat 2.5 g.; Carbohydrates 29 g.; Fiber 1.5 g.;
Sugars 4.5 g.; Protein 9 g.; Cholesterol 62 mg.; Sodium 492 mg.; Vitamin A
2%; Vitamin C 2%; Calcium 9%; Iron 12%
----- Original Message -----
From: "Duane & Shelly Frost"
To: "World Famous Recipes"
Sent: Tuesday, July 13, 2004 5:05 PM
Subject: [world_famous_recipes] Salmon recipes?
> A friend just gave us several cans of salmon but, I don't have any
> recipes which call for canned salmon here deep in the heart of New
> Mexico. Can anyone give me a helping hand?
>
> Shelly
>
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