Family Favorites

Salmon Corn Chowder

Summary:

Perfect for a cold, rainy day, this chowder adds new flavor to an old favorite.

Ingredients:

• 2 cans condensed cream of celery soup
• 1 onion, chopped
• 1 cup celery, chopped
• 1 can creamed corn
• 1 can whole-kernek corn, drained
• 14 ¾ ounces cooked salmon
• 2 cups evaporated skim milk

Directions:

Combine all ingredients into a large saucepan. Cook until warmed through.

Serve with cornbread

Yield:

10

Mexican Salmon Pizza

Summary:

Pizza with a Mexican flair! Perfect for lunch or snack time.

Ingredients:

• Nonstick cooking spray
• 2 small purchased baked pizza crusts (about 7 inches in diameter)
• 1/2 cup bottled salsa or picante sauce
• 1/2 cup coarsely crushed tostadas
• 1/2 cup cooked, flaked salmon
• 1/4 cup chopped red onion (optional)
• 1 cup shredded Mexican seasoned cheese** or Monterey Jack cheese
• ** A packaged combination of Cheddar, Colby and Monterey Jack cheeses with Mexican seasonings.

Directions:

• Heat oven to 450°F.
• Spray top surface of each pizza crust with nonstick spray and place on a baking sheet.
• Spread half of salsa on each crust. Top each crust with crushed tostadas, salmon, onions and cheese.
• Bake until cheese is bubbly and lightly browned, 8-10 minutes.

Yield:

2

Sassy Salsa Salmon Taco

Summary:

These fun and colorful tacos substitute high-fat beef with low-fat salmon.

Ingredients:

• 1/4 cup mayonnaise
• 2 tablespoons bottled salsa
• 2 crisp taco shells
• 1/2 cup cooked, flaked salmon
• 1/2 cup shredded Monterey Jack cheese
• Shredded carrot
• Shredded lettuce

Directions:

• Stir together mayonnaise and salsa; set aside.
• Place taco shells on microwave-safe plate or paper towel. Warm in microwave on High (100% power) for 15 seconds.
• Fill each taco shell with half of the salmon, half of the salsa mixture and then top with carrot and lettuce.

Yield:

2

Seashells with Salmon

Summary:

A perfect blend of Alfredo sauce & lemon pepper makes this creamy pasta perfect with grilled salmon

Ingredients:

• 3 cups cooked pasta shells
• 1 jar (16 ounces) creamy alfredo sauce, heated
• 1 ½ -2 cups broccoli flowerets, microwaved or steamed
• ½ teaspoon lemon pepper
• 1 cup cooked, flaked salmon
• Parmesan cheese

Directions:

• Cook and drain pasta according to package directions.
• Combine warm pasta with hot alfredo sauce, stir in cooked broccoli, lemon pepper and salmon.
• Sprinkle with Parmesan cheese

Yield:

4

Sensational Salmon Pizza

Summary:

A salmon twist on the classic pizza that works well for a snack or lunch.

Ingredients:

• Nonstick cooking spray
• 2 small purchased baked pizza crusts (about 7 inches in diameter)
• ½ cup pizza sauce
• ½ cup cooked, flaked salmon
• ¼ cup chopped red onion (optional)
• 1 cup shredded mozzarella cheese

Directions:

• Heat oven to 450°F.
• Spray top surface of each pizza crust with nonstick spray. Spread half of the pizza sauce on each crust.
• Top with salmon, onion and then cheese.
• Bake until cheese is bubbly and lightly browned, 8-10 minutes

Yield:

2

Smiling Salmon Pizza

Summary:

A healthy alternative to the traditional pizza using pita bread, barbecue sauce and salmon.

Ingredients:

• 1 pita bread (6 inches in diameter), split in half to form 2 rounds
• ⅓ cup barbecue sauce
• ½ cup cooked, flaked salmon
• 2 round slices white cheese (such as provolone or mozzarella)

Directions:

• Heat oven to 400°F.
• Place pita bread halves on baking sheet. Spread each with half of the barbecue sauce. Top with salmon.
• Cut slits in cheese slices and remove small pieces of cheese to create eyes and a smile; place cheese slice over salmon.
• Bake pizzas just until cheese melts slightly, 3 to 4 minutes

Yield:

2

Soccer Salmon Balls

Summary:

This cracker-encrusted salmon and cheese ball makes a perfect snack for dipping.

Ingredients:

• 1 package (3 ounces) cream cheese, softened (or ½ cup soft or whipped cream cheese)
• ½ cup cooked, flaked salmon
• 1 tablespoon minced onion (optional)
• 8 buttery round crackers, crushed to make crumbs
• Carrot sticks
• Barbecue sauce, salsa or ranch salad dressing

Directions:

• Stir together cream cheese and salmon.
• Using a small ice cream scoop (or two spoons), shape into 8 equal-sized balls, approximately 1-inch in diameter.
• Roll each ball in cracker crumbs.
• Refrigerate until firm.
• Serve salmon balls with carrot sticks and barbecue sauce, salsa or ranch dressing for dipping.

Yield:

2

Squiggly Salmon Pasta Salad

Summary:

A colorful, chilled pasta dish with salmon and vegetables with hints of lemon and parsley.

Ingredients:

• ½ cup mayonnaise
• 1 tablespoon prepared mustard
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt
• Freshly ground pepper to taste
• ½ pound cavatappi or rotini pasta
• 1 cup small grape tomatoes
• ½ cup chopped celery
• ½ cup frozen green peas, thawed
• ¼ cup chopped red or white onion
• ¼ cup chopped fresh parsley (optional)
• 1 cup cooked, flaked salmon

Directions:

• Cook and drain pasta according to package directions.
• In small bowl, combine mayonnaise, mustard, lemon juice, salt and pepper to taste; set aside.
• In large mixing bowl, combine the cooked and drained pasta, tomatoes, celery, peas, onions and parsley. Add the mayonnaise mixture and toss to blend. Gently stir in salmon. Cover and refrigerate at least an hour before serving.

Yield:

4

Sunshine Pizza with Salmon

Summary:

A "good morning" pizza topped with scrambled eggs, salmon and cheese.

Ingredients:

• 1 large purchased baked pizza crust (approximately 12 inches)
• 6 large eggs
• 2 tablespoons milk or cream
• 1 tablespoon unsalted butter
• Salt and pepper to taste
• ½ cup cooked, flaked salmon, or chopped smoked salmon
• ¼ cup thinly sliced green onions
• 1 tomato, seeded and chopped
• 1 ½ cups shredded Cheddar, Monterey Jack or pepper jack cheeses

Directions:

• Heat oven to 450°F.
• Place the pizza crust on a baking sheet and set aside.
• Break the eggs into a small bowl, add the milk and hot sauce and whisk just until blended.
• In a medium sized, non-stick skillet, melt the butter over medium-low heat. When the butter begins to sizzle, add the eggs all at once. Cook the eggs, stirring gently just until the eggs are set, about 3 minutes. (Do not over cook the eggs.)
• Spoon the scrambled eggs onto the baked pizza crust, top with salt and pepper, salmon, onions, tomatoes and cheese.
• Bake in hot oven until cheese melts, approximately 8 minutes. Use pizza cutter to cut pizza into 6 pieces.

Yield:

6

Sunshine Pizza with Salmon

Summary:

A "good morning" pizza topped with scrambled eggs, salmon and cheese.

Ingredients:

• 1 large purchased baked pizza crust (approximately 12 inches)
• 6 large eggs
• 2 tablespoons milk or cream
• 1 tablespoon unsalted butter
• Salt and pepper to taste
• ½ cup cooked, flaked salmon, or chopped smoked salmon
• ¼ cup thinly sliced green onions
• 1 tomato, seeded and chopped
• 1 ½ cups shredded Cheddar, Monterey Jack or pepper jack cheeses

Directions:

• Heat oven to 450°F.
• Place the pizza crust on a baking sheet and set aside.
• Break the eggs into a small bowl, add the milk and hot sauce and whisk just until blended.
• In a medium sized, non-stick skillet, melt the butter over medium-low heat. When the butter begins to sizzle, add the eggs all at once. Cook the eggs, stirring gently just until the eggs are set, about 3 minutes. (Do not over cook the eggs.)
• Spoon the scrambled eggs onto the baked pizza crust, top with salt and pepper, salmon, onions, tomatoes and cheese.
• Bake in hot oven until cheese melts, approximately 8 minutes. Use pizza cutter to cut pizza into 6 pieces.

Yield:

6

Salmon Croquettes

Summary:

These simple salmon patties make for a quick and healthy way to feed the kids?and yourself!

Ingredients:

• 14 ¾ ounces cooked salmon
• ½  green onion, chopped
• 4 tablespoons wheat germ
• ½ cup plain bread crumbs
• 1 tablespoon oil
• 2 eggs
• ½ teaspoon dill
• ½ teaspoon garlic salt

Directions:

• In a bowl, combine all ingredients and mash with a fork. Form into burger patties.
• Cook over low-medium heat for 7 minutes each side or bake in oven at 425° F for 10 to 15 minutes.
• Recipe from Bridget Swinney's Healthy Food for Healthy Kids (Meadowbrook Press)

Yield:

4

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