CANNED SALMON SOUP
This canned salmon soup is amazing! So easy to make and delicious, and all you need is pantry items! If you have a can of salmon, onion, potato and carrot, you can make this soup! This is a perfect pantry recipe! This canned salmon soup is so filling, it's a complete meal!
Provided by MelanieCooks.com
Time 30m
Number Of Ingredients 7
Steps:
- Peel and chop the onion. Peel the carrot and shred it using a box grater or food processor.
- Heat the oil in a large non-stick frying pan over medium-high heat. Add chopped onion and shredded carrot and cook, stirring occasionally, for 5 minutes, or until tender and golden-brown.
- While the carrot and onion are cooking, peel the potatoes and cut into small cubes (about 1/2 inch).
- Put cooked carrot and onion, chopped potatoes, canned salmon and water in a large cooking pot. Bring to a boil, then reduce heat to simmer and cook for 15 minutes.
- Add salt and pepper to taste. Laddle into bowls and serve. Optional toppings that go great with this soup are chopped dill and sour cream.
Nutrition Facts : Calories 277 kcal, Carbohydrate 23 g, Protein 27 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 446 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SALMON CHOWDER - USING CANNED SALMON
This delicious, hearty and simple salmon chowder with wild sockeye salmon. From a can.
Provided by Colleen Milne
Categories Soup
Time 40m
Number Of Ingredients 14
Steps:
- In a dutch oven or large pot, melt butter over medium heat.
- Add celery, leek, and fennel and cook about 5 minutes or until tender but not browned.
- Add thyme, bay leaves, salt and fennel seeds, and cook, stirring, for another minute.
- Add potatoes, stock, and tomato juice and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Remove from heat and stir in salmon (breaking into chunks) and cream.
- Heat on medium-low until soup is hot but not boiling. Remove bay leaves.
- Serve hot, with parsley for garnish.
Nutrition Facts : ServingSize 1 g, Calories 328 kcal, Carbohydrate 33 g, Protein 14 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 83 mg, Sodium 1289 mg, Fiber 3 g, Sugar 4 g
CANNED SALMON CASSEROLE
Make and share this Canned Salmon Casserole recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 50m
Yield 4-6 salmon dishes, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions, and drain.
- Stir in cream of celery soup, evaporated milk, lemon juice, onion, salmon, cheddar cheese, peas, salt, pepper, and Creole seasoning.
- Spoon into greased 7x11 inch baking dish.
- Bake covered at 350 degrees Fahrenheit for 25 minutes.
- Combine cheese crackers and melted margarine and sprinkle over casserole.
- Return to oven for 10 minutes or until crumbs are slightly brownrd.
CREAM OF SALMON SOUP
Make and share this Cream of Salmon Soup recipe from Food.com.
Provided by Pot Scrubber
Categories Finnish
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat.
- Cover and simmer until potatoes are almost tender, about 10 minutes
- Stir in salmon. Cover and simmer until fish flakes easily with fork, about 5 minutes longer.
- Remove bay leaf.
- Stir 1/2 cup of the soup liquid into whipping cream. Gently stir cream mixture into the soup; heat through. Sprinkle with dill weed.
- Note: Maybe using 15 oz canned salmon, deboned and skinned, could be a substitute if fresh salmon is unavailable to you or cost prohibitive.
Nutrition Facts : Calories 410.4, Fat 20, SaturatedFat 10, Cholesterol 133.2, Sodium 514.9, Carbohydrate 23.5, Fiber 2.9, Sugar 2.4, Protein 33.5
NORTHWEST SALMON CHOWDER
I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington
Provided by Taste of Home
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
CANNED SALMON SALAD
This is actually a modification of my parents' tuna salad recipe. I made it yesterday and enjoyed it so much that I just had to share it. You can eat this salmon salad plain, put it in a sandwich (with or without some romaine lettuce), put it on crackers for a party appetizer, serve it over mixed greens as a salad entrée, or put it on a slice of toast with some good Cheddar cheese and stick it in the toaster oven to make a salmon melt. Enjoy!
Provided by miriyummy
Categories Salmon Salad
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Mix salmon, pear, egg, celery, mayonnaise, onion powder, and curry powder together in a bowl.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 7.5 g, Cholesterol 100.4 mg, Fat 13.1 g, Fiber 1.6 g, Protein 26 g, SaturatedFat 2.7 g, Sodium 425.4 mg, Sugar 4.5 g
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