For Alaskans, canned salmon is an inevitable byproduct of a productive harvest. For almost everyone else, it’s just something in the back of the cupboard.
In either case, this recipe is an easy way to convert that can into a tasty dip or spread.
Ingredients:
- 1 pint canned salmon
- 1/4 onion and 1 stick of celery, finely chopped
- 1 tbs Dijon mustard
- 2 tbs mayonnaise
- 1 tbs fresh parsley
- a dash of cayenne
- 1 tsp lemon
- salt and pepper to taste
- optional: 1/4 cup finely chopped red pepper, red cabbage, dill or sweet pickle.
Directions:
- Mix the ingredients together in a bowl and eat any way you like! It goes great on toasted bread.
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Sadly, not everyone lives in Alaska. But it’s possible for anyone to fill their freezer with Alaskan sockeye. The Salmon Sisters ship large portions of wild-caught sockeye around the U.S. They sell 10 lbs of boneless, portioned salmon for $160.
If you choose to preserve your own fish, always follow directions exactly as stated from reputable sources. My favorite reference is A Guide to Canning, Freezing, Curing and Smoking Meat, Fish and Game by Wilbur F. Eastman Jr.
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