If a can of salmon or tuna is applying for squatter's rights in your cupboard because of the "BORING" cartoon bubble hovering above it, Food Guys Jon Jackson and Greg Patent have some suggestions.
Incorporating more fish into our diets is a great nutritional move, but Montana isn't exactly overrun with fresh fish markets. Canned tuna and salmon provide an affordable way to fill the gap. (To avoid farmed salmon, look for "wild-caught" or "Alaska" canned salmon.) Jon makes tuna salad with onions, dill pickles, and peppers, and mayonnaise. Greg prefers to use canned white beans, diced celery, capers, cooked green beans, olives, cooked potatoes, hard-boiled eggs, and a vinaigrette dressing.
Jon loves making fried salmon patties; he drains the canned salmon, flakes it with a fork, and combines it with sautéed onions, carrots and peppers, one beaten egg, and coarse breadcrumbs. "Shape the patties, dust them with Panko crumbs, and brown them in butter, olive oil or coconut oil. Note that while they sauté, the salmon patties will soak up all the oil in your pan, so be prepared to add a few drops more." Serve plain or with sour cream or yogurt.
Greg suggests making patties from canned tuna, mashed potatoes, parsley, grated raw onion, chopped drained capers, salt and pepper.
(Broadcast: "The Food Guys," 11/29/15 and 12/3/15. Listen weekly on the radio at 11:50 a.m. Sundays and again at 4:54 p.m. Thursdays, or via podcast.)
