Cook My Dinner! (but you don't win anything)

[sandnsea]

I accidentally opened a can of smoked salmon on Tuesday and I have to do something with it today. Yes, folks can their smoked salmon here.

So I have button mushrooms, a zucchini, a tomato, white wine vinegar and balsamic vinegar, and the basic seasonings, onions, etc. I have to go to the store, but I'd like to use this stuff up. I also have a half a bag of shredded cabbage.

I'm thinking a salmon mushroom alfredo in some sort of really light sauce, with a sauted zucchini and tomato dish on the side.

Remember, low fat, low sugar, low salt. And I do not like much vinegar or even olive oil that ends up slimy, blech.

Anybody have a recipe, or a better idea.

[sandnsea]

1. Ooh, how about this recipe

http://www.ilovepasta.org/recipes/Salmon_Fettuccine_Alfredo.html

[hippywife]

2. I made something with similar ingredients last night.

I had some stupid little package of smoked salmon my MIL got in a Harry and David's gift basket from someone at Christmas. My husband brought it home and it had been lingering there all this time. It was good until 12/2013 so no real rush necessary.

I had a zucchini, a yellow crook neck, a whole fresh tomato, and some fettuccine. So this is what I did:

cut the squashes into small quarter pieces and sauteed them in olive oil and minced garlic, a little kosher salt.
chopped the tomato into small pieces and put in a bowl with balsamic vinegar, salt and basil, a heaping couple of tablespoons of capers, and allowed it to marinate on the counter.

when the squashes were done and the fettuccine was also done:
I turned off the heat under the veggies and to the skillet with them added the tomatoes and capers, the salmon all shredded up, add the fettuccine, squeezed the juice of a small fresh lemon over the whole thing and tossed it. Plated it with parmesan cheese and pepper.

I thought about adding mushrooms and/or onions, even making a cream sauce, but eh--it was a nice summer meal as it was. The salmon was barely detectable to the eye but added a nice bit of smoky flavor.

[sandnsea]

3. I did that Tuesday

That's what I have the leftovers from. I made that, except with penne and no salmon, and we had it as a side to a turkey my son smoked. It is really delicious.

[Dover]

4. Hmmmm....

I'm not familiar with the canned salmon. Is it chunky or whole strips?

One of my favorite ways to have salmon is to poach it in white wine and then smother it with
a sauce made of butter/wine/caper/and sauteed scallop onions. And I'd make a medley out of the zucchini,tomatoes and onions. Mushrooms served as a second side.

Also nice served on a bed of cucumber salad.

[sandnsea]

5. That sounds yummy too

I've got some sturgeon and I think some halibut, so I'll try your poach on one of them, probably the halibut.

This particular salmon was chunk. I thought it was albacore tuna. I am so spoiled living here with a husband who fishes. Otherwise these treats are nearly $5.00 for about an 8 oz can. I don't know how I'd ever go back to charlie's tuna again.

[eleny]

6. My hubby loves the canned smoked salmon

In '79 we honeymooned on the west coast. We fished out of Coos Bay and traded all but one of our fresh caught salmon at the cannery for the canned, smoked so we could bring it home to Colorado. We had so much of it and it lasted for several years.

It's meatier in the can - more like tuna. He likes it because it's a lighter flavor than lox.

You're so lucky to have it locally. It's very pricey ordered online.