Take
a Can of Salmon

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balmon has been nourishing the human race and dehghting the human
palate since prehistoric times. Today, thanks to modern canning meth-
ods, it is becoming known more widely than ever as a cosmopolitan food
fish. Its delicious flavor and the convenience of the easy-to-store, easy-to-
use can are two good reasons for cooking and serving salmon frequently.
But there are even better reasons. The protein in salmon is a complete
protein, in the same food group as meat and poultry, cheese and eggs.
When you serve salmon, you're serving the kind of food that your
family needs every day.

You'll find that most of the recipes in this booklet suggest using the
whole can of salmon, including the liquid, bones, and skin. That's
because these are good sources of iodine and phosphorus, Vitamin A,
Vitamin D, and the B group vitamins.

From every nutritional standpoint -high protein value, strong vitamin
and mineral content, easy digestibility— salmon is a good food. It is
also an economical food . . . and so easy to serve!

If overweight is a problem in your family, you'll be glad to know that
equal portions of salmon and lamb chops contain about the same amount
of protein but, four ounces of salmon contain only 150 calories while
four ounces of lamb chops contain 450 calories.

While canned salmon is the basic ingredient of many glamorous dishes,
it is delicious if eaten just as it comes from the can, with perhaps a
sprinkling of salt and pepper, some minced onion and mayonnaise.
Salmon sandwiches made this way when you were a child were always
a treat, and they're still favorites for school lunch boxes. And haven't
you made use of the cool look that salmon gives to summer salads? By
the way, recipes for the salad opposite, and for the Salmon Buffet on
our cover, are on page 16.

Each recipe in this booklet has been prepared imaginatively to open
your eyes to the versatility of salmon and the excitement it brings to
dinner menus, party refreshments, and luncheon dishes. Try one today!

■■■■MMiiif— ^^

SALMOlsr Ar»PTCTTZERS AND DIPS

(RECIPES ON E»^VGE 16)

J

The canned salmon that comes to your table was
caught in the waters of Alaska, Puget Sound or the
Columbia River of the Pacific Northwest. It is a
popular food all over the United States, partly
because it is so easily adaptable to regional tastes
and fits in so well with every local culinary tradition.
In this booklet we have suggested a number of reci-
pes of regional interest— yet all of them will fit in
with your own meal planning wherever you live.
First, look at these dishes . . . smart for a luncheon
or cocktail party in New York— or anywhere!

New York
loves

party food
like this!

1

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liaitV"%M»%:

SAT^MON MOUSSE

ASF»IC

1 tablespoon unflavored 2 tablespoons cold 1 chicken bouillon cube

gelatine water 1 cup boiling water

Soften gelatine in cold water for 5 minutes. Dissolve bouillon cube in boiling
water. Add hot bouillon to gelatine and stir until dissolved. Pour into a
IV^-quart mold; chill until firm.

MOUSSE

Scans (7% ounces each)

salmon
Vi cup mayonnaise or

salad dressing
2 tablespoons chopped

parsley

2 tablespoons unflavored

gelatine
Vi cupsalmonliquidandwater

1 cup whipping cream
Salad greens

1 hard-cooked egg

1 tablespoon lemon juice

1 tablespoon grated
onion

1 teaspoon horse-radish
V^ teaspoon salt
Dash pepper

Drain salmon, reserving liquid. Add mayonnaise, parsley, lemon juice, onion,
horse-radish, salt, and pepper. Mix well. Soften gelatine in salmon liquid for
5 minutes. Stir over hot water until dissolved. Add to salmon mixture and
blend thoroughly; an electric mixer or blender may be used. Whip cream;
fold into salmon mixture. Place over congealed aspic; chill until firm. Unmold
on salad plate. Garnish with salad greens and hard-cooked egg. Serves 6.

3

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SAT^MON CHOWDER

1 pound can salmon

1 chicken bouillon cube

1 cup boiling water
3/4 cup chopped onion
V2 cup chopped green pepper

1 clove garlic, finely chopped
1/4 cup butter or other fat, melted
Va cup salmon liquid

fiiim 'iAm

New Orleans
flavor in your
own kitchen

1 pound can tomatoes

1 can (8 ounces) whole-kernel
corn

1 cup sliced okra (optional)
V2 teaspoon salt
1/4 teaspoon thyme
Dash pepper

1 whole bay leaf

Drain salmon, reserving liquid. Break salmon into large pieces. Dissolve
bouillon cube in boiling water. Cook onion, green pepper, and garlic
in butter until tender. Combine all ingredients and cook for 15 minutes or
until vegetables are tender. Remove bay leaf. Serves 6.

SAI.MO^N CREPES JBAYOr

1 pound can salmon
1 teaspoon chopped onion
3 tablespoons butter or other fat, melted
1/4 cup flour
V4 teaspoon salt
Dash white pepper
Dash nutmeg

IV2CUPS salmon liquid and milk

2 egg yolks, beaten

2 tablespoons grated Parmesan cheese

2 tablespoons sherry
12 crepes

2 lemon slices, cut into sixths
Parsley

Drain salmon, reserving liquid. Flake salmon. Cook onion in butter until
tender. Blend in flour and seasonings. Add salmon liquid gradually and cook
until thick, stirring constantly. Stir a little of the hot sauce into egg yolk;
add to remaining sauce, stirring constantly. Add cheese and sherry and stir
until blended. Mix V2 cup of the sauce with the salmon. Blend well. Reserve
remaining sauce to serve with crepes. Spread about 2 tablespoons of salmon
mixture on each crepe. Roll like a jelly roll. Place crepes on a cooky sheet,
15 X 12 inches. Heat in a moderate oven, 350°F., for 10 to 15 minutes.
Heat the sauce.

Arrange the crepes in a circle in a chafing dish. Garnish each crepe
with lemon and parsley. Place sauce in the center of the crepes. Serves 6.

OKRi>Rs % cup sifted flour V4 teaspoon salt 2 eggs, beaten 1 cup milk

Sift dry ingredients together. Combine egg and milk. Add gradually to flour
and salt; stir only until batter is smooth. Drop 2 tablespoons of batter onto
a hot greased griddle or frying pan. Fry about 2 minutes or until crepe is
browned on the underside, turn, and fry until the bottom is browned.
Makes 12 crepes.

Hearty dishes

from

Chicago

Vb teaspoon salt
^4 teaspoon ginger
Dash pepper

2 cups salmon liquid and milk

3 cups cooked rice

SATATO^ CURRY

1 pound can salmon
Va- cup chopped onion
3 tablespoons butter or other fat, melted
3 tablespoons flour
1 V2 teaspoons curry powder

Drain salmon, reserving liquid. Break salmon into large pieces. Cook onion
in butter until tender. Blend in flour and seasonings. Add salmon liquid
gradually and cook until thick, stirring constantly. Add salmon; heat. Serve
over rice with any of the following curry condiments. Serves 6.

Curry condiments: chopped hard-cooked egg whites; shredded toasted
coconut; chopped nuts; chopped green pepper; chopped tomatoes; fried
noodles; chopped onions; crystallized ginger; sieved hard-cooked egg yolks.

SALMON RICE WITH KEBABS

1 pound can salmon
Vi cup chopped onion

2 tablespoons butter or margarine, melted
2/3 cup water

1 can (IOV2 ounces) condensed consomme

1 cup uncooked rice
18 mushrooms

3 green peppers

3 tomatoes
Vi cup butter or margarine, melted

Drain salmon. Break salmon into large pieces. Cook onion in butter until
tender. Add water and consomme; bring to a boil. Place rice, salmon, and
consomme' mixture in a well-greased, 2-quart casserole. Stir. Bake, covered,
in a moderate oven, 350 °F., for 35 minutes or until rice is tender. While rice
is baking, wash mushrooms, green peppers, and tomatoes. Cut tomatoes
and green peppers into sixths. Remove stems from mushrooms. Alternate
tomatoes, mushrooms, and green peppers on 6 skewers, 7 inches each. Place
on a greased broiler pan. Brush kebabs with butter. Broil about 3 inches from
source of heat for 3 minutes. Turn carefully; brush other side with butter
and broil 3 minutes longer. Serve salmon-rice mixture on a platter with
kebabs over top. Serves 6.

*

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SALMOiN i^±vOOCOLI P»IE

1 pound can salmon
V4 cup butter or margarine
V4 cup flour
V2 teaspoon thyme
y4 teaspoon pepper

2 cups salmon liquid and milk

1 can (4 ounces) chopped mushrooms, drained

1 tablespoon chopped parsley

iy2cups cooked, drained, chopped broccoli

1 cup pastry mix

Drain salmon, reserving liquid. Break salmon into large pieces. Melt butter;
blend in flour and seasonings. Add salmon liquid gradually and cook until
thick and smooth, stirring constantly. Add mushrooms, parsley, and salmon.
Spread broccoli in a 9-inch pie pan. Pour salmon mixture over broccoli.
Prepare pastry mix as directed. Roll dough to form a 10-inch circle. Place
dough over salmon mixture. Double edge of pastry over and pinch with
fingers to make an upright rim. Cut top to allow steam to escape. Bake in
a hot oven, 425°F., for 20 to 25 minutes or until brown. Serves 6.

8

Delightful
dishes for
Anywhere,
U.S.A.!

SALMON CASSOULBT

1 pound can salmon
1 cup uncooked elbow macaroni
1 tablespoon chopped green pepper
1 small clove garlic, finely

chopped
Va cup butter or other fat, melted

Va cup flour

2 teaspoons powdered mustard
Va teaspoon pepper
2 cups salmon liquid and milk
1 cup grated cheese
1 cup cooked lima beans

Drain salmon, reserving liquid. Flake salmon. Cook macaroni as directed
on the package. Drain. Cook green pepper and garlic in butter until tender.
Blend in flour and seasonings. Add salmon liquid gradually and cook until
thick, stirring constantly. Add cheese and continue cooking until cheese
melts, stirring constantly. Arrange half of the macaroni, lima beans, salmon,
and sauce in layers in a woll-greased, 2-quart casserole. Repeat layers. Bake
in a moderate oven, 350°F., for 25 to 30 minutes. Serves 6.

9

SALMON FLORElSTTTISrE

1 pound can salmon

1 cup cooked, drained spinach

2 tablespoons butter or margarine
Va teaspoon pepper

Dash nutmeg

2 tablespoons chopped onion

1 clove garlic, finely chopped

2 tablespoons butter or margarine,
melted

3 tablespoons flour
1/4 teaspoon salt
1 Va cups salmon liquid and milk

2 tablespoons sherry

Va cup grated Parmesan cheese
(optional)

3 hard-cooked eggs,
sliced

Watercress

Drain salmon, reserving liquid. Mash salmon. Chop spinach. Season with
butter, pepper, and nutmeg. Spread seasoned spinach in a well-greased,
round baking dish, 8x2 inches. Cook onion and garlic in butter until tender.
Blend in flour and salt. Add salmon liquid gradually and cook until thick,
stirring constantly. Add sherry and salmon. Blend thoroughly. An electric
mixer or blender may be used. Place over spinach. Sprinkle with cheese.
Bake in a moderate oven, 350°F., for 20 to 25 minutes. Garnish with egg
slices and watercress. Serves 6.

"■'^r^ v

^^:^^>

SALMONBURGERS

A favorite
in Seattle;
great as all outdoors

1 pound can salmon
V2 cup chopped onion
V4 cup butter or other

fat, melted
Vb cup salmon liquid
V3 cup dry bread crumbs

2 eggs, beaten

V4 cup chopped parsley
1 teaspoon powdered
mustard

V2 teaspoon salt

V2 cup dry bread crumbs
6 round buttered buns
Lemon wedges

Drain salmon, reserving liquid. Flake salmon.
Cook onion in butter until tender. Add salmon
liquid, crumbs, egg, parsley, mustard, salt,
and salmon. Mix well. Shape into 6 cakes and
roll in crumbs. Place cakes in a heavy frying
pan which contains about Vs inch of fat, hot
but not smoking. Fry at moderate heat. When
cakes are brown on one side, turn carefully
and brown the other side. Cooking time
approximately 5 to 8 minutes. Drain on
absorbent paper. Place cakes in buns. Serve
with lemon wedges. Serves 6.

11

-^•»>*»*--" .:0t^-

SALMOJN^ CAJ3BAGE VINAIGRETTE

1 pound can salmon

1 quart shredded cabbage
Va cup chopped onion

y4 cup chopped parsley

2 hard-cooked eggs, chopped
Vinaigrette dressing

18 large cabbage leaves

Drain and flake salmon. Com-
bine cabbage, onion, parsley,
eggs, and salmon. Add vinai-
grette dressing and mix thor-
oughly. Serve in the center of
a cabbage rosette. Serves 6.

VINAIGRETTE liKESSING

1 teaspoon salt,

Dash cayenne pepper

V^ teaspoon paprika
3 tablespoons vinegar

V2 cup olive or salad oil
1 tablespoon chopped pimiento
1 tablespoon chopped sweet pickle
1 tablespoon chopped green pepper

Combine salt, cayenne pepper,
and paprika. Add vinegar and oil slowly,
beating thoroughly. Add pimiento, sweet
pickle, and green pepper. Serves 6.

12

Salmon salads
delight smart
San Francisco-
try one tonight

SALMON LOUIS

1 pound can salmon

1 head lettuce

2 tomatoes, cut in sixths
Louis dressing

2 hard-cooked egg yolks,
sieved

Drain and flake salmon. Shred
lettuce and place in a shallow
salad bowl. Arrange salmon over
the lettuce. Around the edge
place the tomatoes. Serve with
Louis dressing and hard-cooked
egg yolk. Serves 6.

LOUIS DRKSS13VG

V2 cup mayonnaise or salad dressing
2 tablespoons whipping cream
2 tablespoons chili sauce
2 tablespoons chopped green pepper
2 tablespoons chopped green onions
2 hard-cooked egg whites, chopped
1 tablespoon chopped olives

V2 teaspoon lemon juice

Dash salt

Dash pepper

Combine all ingredients and chill.
Serves 6.

13

SALMON SOUFFLE

1 can (7% ounces) salmon
% cup butter or margarine
1/4 cup flour

Vi teaspoon powdered mustard
% teaspoon salt

Dash cayenne pepper

1 cup milk

6 egg yolks, beaten

1 tablespoon chopped parsley

6 egg whites

Drain and flake salmon. Melt butter; blend in flour and seasonings. Add milk
gradually and cook until thick and smooth, stirring constantly. Stir a little
of the hot sauce into egg yolk; add to remaining sauce, stirring constantly.
Add parsley and salmon. Beat egg whites until stiff. Fold salmon mixture into
egg white. Pour into a well-greased, 2-quart casserole. Bake in a moderate
oven, 350°F., for 45 minutes or until souffle is firm in the center. Serves 6.

14

'■*t'''^*adfc.

SALMON SOUTHERN CORNBREAD tHI —

1 can (7% ounces) salmon
1 cup sifted flour
1 cup cornmeal
4 teaspoons baking powder
V4 cup sugar

V2 teaspoon salt

1 egg, beaten

1 cup salmon liquid and milk
V4 cup butter or other fat,
melted

Miami's sun
inspired
this golden
corn bread

Drain salmon, reserving liquid. Flake salmon. Sift together flour,
cornmeal, baking powder, sugar, and salt. Combine egg, salmon
liquid, and butter. Add to dry ingredients and mix just enough to
moisten. Stir in salmon. Place in a well-greased baking dish,
8x8x2 inches. Bake in a hot oven, 425 °F., for 25 to 30 minutes.
Serves 6.

15

SALJMON BUFFET

(front cover)

3 cans (7% ounces each) salmon

1 head endive

3 lemon slices

Capers

3 hard-cooked eggs, quartered, and

deviled
1 cucumber, sliced crosswise
6 cauliflower flowerettes
6 ripe olives
1 carrot, cut into strips

Drain salmon, being careful not to
break cylindrical shape. Separate and
wash endive. Arrange on a serving plat-
ter. Place the 3 salmon cylinders in a
row in the center of the platter. Garnish
salmon with lemon slices and capers.
Arrange remaining ingredients around
salmon. Serves 6.

w^^j^^Ni i.jr\ r->^\±jAD

(ttststttf; 'F^TtrtffT cover)

1 pound can salmon
1 head leaf lettuce
1 bunch watercress
1 hard-cooked egg
Salad oil
Vinegar

Drain salmon. Break salmon into large
pieces. Separate lettuce and watercress.
Wash. Line salad bowl with lettuce.
Place % of the salmon in the bowl.
Place watercress on top of salmon.
Sprinkle with remaining salmon. Cut
hard-cooked egg almost through length-
wise into sixths. Place in center of
watercress and spread open. Serve with
salad oil and vinegar. Serves 6.

Af l^ETIZEKS AND I>IPS

MA r..%H>>r SOt^H CREAM DIP

1 pound can salmon

Vb teaspoon salt

3 drops tabasco

1 teaspoon grated onion

1 cup sour cream

1 tablespoon drained red caviar
Assorted crackers

Drain and mash salmon. Blend in salt,
tabasco, and onion. Fold in sour cream.
Chill. Garnish with caviar. Serve with
crackers. Makes about 1 pint of dip.

Si A I .:m o >r A p p E T I y, ic r

1 can (7% ounces) salmon

1 head endive

1 teaspoon lemon juice

Dash pepper

Onion rings

Capers

Drain salmon, being careful not to
break cylindrical shape. Separate and
wash endive. Arrange in a serving dish.
Place the salmon cylinder in the center
of the dish. Moisten with lemon juice
and sprinkle with pepper. Garnish
with onion rings and capers. Serves 6.

SALMON AVOCADO SPREAD

1 can (7% ounces) salmon

1 avocado

1 tablespoon lemon juice

1 tablespoon olive or salad oil

1 clove garlic, finely chopped

1 1/2 teaspoons grated onion
^2 teaspoon salt
4 drops tabasco

Crackers

Drain and flake salmon. Peel avocado
and remove seed. Grate avocado using
a medium grater. Combine all ingredi-
ents. Toss lightly. Serve with crackers.
Makes about 1 pint of spread.

SAI.^IO- CTTKKTED EGOS

1 pound can salmon

%cup mayonnaise or salad dressing

1 tablespoon chili sauce

1 teaspoon chopped pimiento

1 teaspoon chopped green pepper

1 teaspoon grated onion

1/4 teaspoon curry powder
IV2 dozen hard-cooked eggs
Parsley

Drain and mash salmon. Add mayon-
naise, chili sauce, pimiento, green pep-
per, onion, and curry powder. Blend.
Chill. Cut eggs in half lengthwise and
remove yolks. Place salmon mixture in
egg whites. Garnish with parsley.
Makes 36 canapes. Use egg yolks in
other appetizers.

16

SAL]VION TART

( BACK cover)

1 pound can salmon

1 cup pastry mix

Vi cup chopped onion

2 tablespoons butter or margarine,
melted

2 tablespoons chopped parsley
4 eggs, beaten
Vh cups salmon liquid and coffee

cream
Vi teaspoon salt

Drain salmon, reserving liquid. Flake
salmon. Prepare pastry mix as directed.
Roll and line a 9-inch pie pan. Spread
salmon in pie shell. Cook onion in but-
ter until tender. Sprinkle parsley and
onion over salmon. Combine eggs,
salmon liquid, and salt. Pour over
salmon. Bake in a moderate oven,
350° F., for 35 to 45 minutes or until
pie is firm in the center. Serves 6.

salm:on tetrazzini

' HACK COVEK)

1 pound can salmon

2 tablespoons butter or margarine
2 tablespoons flour

V'2 teaspoon salt

Dash pepper

Dash nutmeg

2 cups salmon liquid and milk

1 tablespoon sherry

2 cups cooked spaghetti

1 can (4 ounces) sliced mushrooms,
drained

2 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs

Watercress

Drain salmon, reserving liquid. Break
salmon into large pieces. Melt butter;
blend in flour and seasonings. Add
salmon liquid gradually and cook until

thick and smooth, stirring constantly.
Add sherry. Mix half of the sauce with
the spaghetti and mushrooms. Place in
a well-greased, 2-quart casserole. Mix
remaining sauce with salmon. Place in
center of spaghetti. Combine cheese and
crumbs; sprinkle over top of salmon
mixture. Bake in a moderate oven,
350°F., for 25 to 30 minutes. Garnish
with watercress. Serves 6.

salm:on pasta

(back, covek)

1 can (7% ounces) salmon

1 pound ricotta cheese
12 large pasta shells

3 quarts boiling water

1 tablespoon salt

3 tablespoons butter or margarine

3 tablespoons flour
V2 teaspoon salt
Dash pepper
Dash nutmeg

1 cup milk

1 cup cooked, drained spinach
V'2 cup grated Parmesan cheese
Parsley

Drain and flake salmon. Add cheese
and mix well. Cook pasta shells in boil-
ing salted water for 45 minutes or until
tender. Drain. Rinse with water to
remove excess starch. Melt butter;
blend in flour and seasonings. Add milk
gradually and cook until thick and
smooth, stirring constantly. Chop spin-
ach. Add spinach and blend thoroughly.
An electric mixer or blender may be
used. Pour sauce into a well-greased
baking dish, 8x8x2 inches. Fill pasta
shells with salmon mixture and arrange
over spinach. Sprinkle with cheese.
Bake in a moderate oven, 350° F., for
30 minutes. Garnish with parsley.
Serves 6.

Two 14-minute, sound, color, 16 mm. motion pictures, "Salmon— Catch to Can" and
"Take a Can of Salmon," may be borrowed, free of charge, by ivriting to the Bureau of
Commercial Fisheries, U. S. Department of the Interior, Washington 25, D.C.

Circular No. 60

U.S. Department of the Interior— Fish and Wildlife Seivire, Bureau of Commercial Fisheries

This publication made possible through private contribution from the Canned Salmon Institute,

Seattle, Washington, U.S.A. Photographs by Seranne & Gaden, New York City.

For sale by the Superintendent of Documents, U.S. Government Printing Office Washington 25, D.C. Price 15 cents

MBL WHOI Library - Serials

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5 WHSE 00112

SALMON TETRAZZINl

SALMON TART

>N PASTA