[3fcuser291505109]

Originally Posted by IanG

I eat canned alaskan sockeye and chinook salmon. I throw it on an amazing salad and job done.

Salmon is awesome.

i ADORE fresh salmon but can't get past canned. Maybe i should try again, i think most canned salmon isn't farm raised so that i like but ...ugh how do i fix it? heat it and throw some lemon on it?

[thesame7lbs]

Originally Posted by ReillyJ

i ADORE fresh salmon but can't get past canned. Maybe i should try again, i think most canned salmon isn't farm raised so that i like but ...ugh how do i fix it? heat it and throw some lemon on it?

I agree... tried it once in the recipe I posted for salmon cakes, and just seeing it when I opened the can made me nauseated. I didn't think it tasted nearly as good in the recipe as fresh, either, even with all the add-ins.

[tommy]

Canned salmon tastes best fro me when treated like a healthy tuna salad - yogurt, lots of green onion, some sweet from fresh apple or dried cranberry, lots of fresh ground pepper and small dices of cucumber (or pickle). Piled open face on toasted whole wheat bread or on romaine lettuce leaves

[IanG]

Yes, add a little lemon and buy a good brand. I like skipanon or Vital Choice. Fresh is, of course, better but I love the convenience of take anywhere, store for as long as you like, portioned out canned.

I'm traveling for work at the moment and, yep, my luggage is full of canned fish. It don't get much easier than that to eat well even when in another country.

[Palestrina]

I love salmon sushi above all, I could probably eat that every day. There is something so luxurious about raw salmon, yum.

I also cook it at home. I pan sear it in a skillet and cook until medium. Remove to the side. To the drippings in the pan add a splash of vermouth, a tbsp of dijon mustard, a shot of heavy cream and some fresh herbs (parsley/dill/scallion/chives all work). Reduce the sauce a little bit, then add a pat of butter to it and serve over the salmon.

I also love poaching salmon. In a pan I sautee chopped shallot and garlic until soft. Then I add some vermouth or dry white wine, and a cup of vegetable broth and bring to a simmer. Gently place the salmon in the poaching liquid and cover. Do not boil! When the salmon is done to your desired liking (medium for me) remove the salmon. Reduce the sauce, add a pat of butter and a squeeze of lemon juice and serve over the salmon.

Gosh there are so many ways to prepare salmon I could go on forever. If you've never visited this site please do so, it is so inspiring with recipes from all over the world and the most gorgeous pictures you've ever seen. http://www.tastespotting.com/search/salmon/1