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.
- 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.
- Mix the ingredients together in a bowl and eat any way you like! It goes great on toasted bread.
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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