My dear friend, Hugh Kearnley, an award-winning chef, sent me these recipes. Canned (wild) salmon is a good and a cheap way to get needed vitamin D and fish oils. Hughie, unfortunately, died last September, but he will live on through his tasty treats. I am leaving in some of Hughie’s commentary so you can get an idea how much fun this exuberant Scot was. (This actually sounds a bit orgiastic.)
There’s so much more you CAN do with tinned Salmon.
Some days I’ll just wipe it clean, slice it wafer-thin and eat it raw, wrapped in lettuce with any old mix of dips I fancy. I quite like that with a tomato-chili salsa.
Other days: maybe I’ll cut it in matchsticks and steam it for just 1 minute,then mix through boiled rice with peas, mushrooms, bell peppers, etc. I don’t fry anything at all now. I quite like the slippery sensation of steamed salmon skin