Leftover Salmon

Mair · 03-03-2005, 09:30 AM

What can you do with it? I don't have enough for another meal but want to use it for something?

Banshee5 · 03-03-2005, 09:40 AM

I've used it to make salmon salad...which is the same thing as tuna salad...but I just use the salmon instead.

If the leftover amount is really small, I just add alittle mayo/mustard and mix it really well with the salmon to make a spread. Spread on LC tortilla or a lettuce wrap.

BettyR · 03-03-2005, 09:52 AM

Use it to make salmon patties. I use Char's crab cake recipe and sub salmon for the crab.

Char's Crabby Cakes with Chipotle Aioli

1 1-lb. can backfin crabmeat (procured at Costco in the refrigerated secton) or fresh crabmeat
1/2 cup crumb mix (see below)
1/4 cup Best Foods mayo
1 egg
1/4 teaspoon White Worcestershire sauce
1/4 teaspoon Old Bay seasoning

Additional crumb mix for breading
Oil for frying (I used a mix of 2/3 coconut/1/3 olive oil)

Mix together crumb mix, mayo, and egg; stir in Worcestershire and Old Bay. Mix well. Blend in rinsed and drained crabmeat, mixing lightly.

Divide into 6 equal portions and form into thick patties. Put additional crumb mixture on a plate and coat each side of the patties. Refrigerate coated patties for an hour before frying.

Heat oils (to about 1/2" deep) in large nonstick or cast iron frying pan over medium high heat til shimmering. Cook patties, 3 at a time, until nicely browned on each side, about 2-3 minutes per side. Drain on paper towels and serve with Chipotle Aioli.

Chipotle Aioli

Mix 1/4 cup Best Foods mayo with Chipotle Tabasco, lemon juice, and crushed garlic to taste. Chill til serving time.

Crumb mix - I keep this in a Ziploc bag in the freezer all the time. It's great for breading anything from crab cakes to pork chops to veggies for oven or pan frying!

1 cup crushed pork rinds (I love to use the Hot & Spicy kind but plain is fine too) mixed with 2 tablespoons flax meal, 1/4 cup almond meal, and 2 tablespoons Vital Wheat Gluten. Shake well and freeze to use as needed.

You can crush the pork rinds with a rolling pin in a Ziploc bag, or do them in the Vitamix, blender, or food processor until they are a nice fine crumb.

03-03-2005, 09:30 AM	#1
Mair Big Yapper!!!! Join Date: Jul 2002 Location: Texas Posts: 8,768 Gallery: Mair	Leftover Salmon What can you do with it? I don't have enough for another meal but want to use it for something?

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03-03-2005, 09:40 AM	#2
Banshee5 MAJOR LCF POSTER! Join Date: Aug 2002 Location: Ohio Posts: 1,840 Gallery: Banshee5	I've used it to make salmon salad...which is the same thing as tuna salad...but I just use the salmon instead. If the leftover amount is really small, I just add alittle mayo/mustard and mix it really well with the salmon to make a spread. Spread on LC tortilla or a lettuce wrap.

03-03-2005, 09:52 AM	#3
BettyR Senior LCF Member Join Date: Mar 2004 Location: Hull, Texas Posts: 860 Gallery: BettyR WOE: maderate carbs Start Date: 1/15/04	Use it to make salmon patties. I use Char's crab cake recipe and sub salmon for the crab. Char's Crabby Cakes with Chipotle Aioli 1 1-lb. can backfin crabmeat (procured at Costco in the refrigerated secton) or fresh crabmeat 1/2 cup crumb mix (see below) 1/4 cup Best Foods mayo 1 egg 1/4 teaspoon White Worcestershire sauce 1/4 teaspoon Old Bay seasoning Additional crumb mix for breading Oil for frying (I used a mix of 2/3 coconut/1/3 olive oil) Mix together crumb mix, mayo, and egg; stir in Worcestershire and Old Bay. Mix well. Blend in rinsed and drained crabmeat, mixing lightly. Divide into 6 equal portions and form into thick patties. Put additional crumb mixture on a plate and coat each side of the patties. Refrigerate coated patties for an hour before frying. Heat oils (to about 1/2" deep) in large nonstick or cast iron frying pan over medium high heat til shimmering. Cook patties, 3 at a time, until nicely browned on each side, about 2-3 minutes per side. Drain on paper towels and serve with Chipotle Aioli. Chipotle Aioli Mix 1/4 cup Best Foods mayo with Chipotle Tabasco, lemon juice, and crushed garlic to taste. Chill til serving time. Crumb mix - I keep this in a Ziploc bag in the freezer all the time. It's great for breading anything from crab cakes to pork chops to veggies for oven or pan frying! 1 cup crushed pork rinds (I love to use the Hot & Spicy kind but plain is fine too) mixed with 2 tablespoons flax meal, 1/4 cup almond meal, and 2 tablespoons Vital Wheat Gluten. Shake well and freeze to use as needed. You can crush the pork rinds with a rolling pin in a Ziploc bag, or do them in the Vitamix, blender, or food processor until they are a nice fine crumb.