BellaOnline Forums Food and Wine Sandwiches Canned Salmon Salad Frugal Recipe

When I was growing up, canned salmon was used to eat on meatless days. Moms everywhere created salmon patties and those deep-fried croquettes. Ignored for years, now more people are eating canned salmon, since it is a bargain economically and nutritionally. This simple-to-make salmon salad can be pulled together quickly and served in many different ways! It's a tasty money saver.

Canned Salmon Salad Frugal Recipe

Your salad and patties are quite familiar to me! My mother made this tangy salmon salad using the canned variety of salmon on top of shredded cabbage and onion and a fresh lemon juice dressing. She also made salmon patties and pan-fried them until the outside was golden and crisp. The recipes are different from yours but the concept is the same.

Both the salad and the patties would make yummy sandwich fillings, too. The salad could go into a pita pocket.

My mother made patties with egg, flour, and a little onion. Spoon it into a greased pan and spread it out. Cook until golden and flip it. Cook that side until golden. You can melt a little cheese there and put it onto bread or into a pita. Good eating and it's cheap. I love them with a bit of tartar sauce.

Thanks for stopping by, Lori!

We have been enjoying the Canned Salmon Frugal Sandwich recipe. I just love it on grilled sourdough bread.

Isn't it a homely name for a great salad sandwich?

Give this one a try! If you enjoy tuna salad, you'll love this!

If you have some salmon salad left over after making sandwiches, consider using it on a lettuce/salad greens and tomato salad. Pull your well-washed salad greens into bite-sized pieces. Chop some garden fresh tomatoes and put them on top. Add a scoop (about 1/3 cup)of the salmon salad as the dressing. You can make tiny cracker sandwiches--about 6, and then stir it up into the greens.

This is a fabulous way to celebrate summer!

Another way to re-purpose this salad is to use it in a casserole. This frugal recipe makes a lot of salad. We had it on crackers, tortillas, grilled on sprouted grain bread, and as a wrap. There was still about half of a cup left. I cooked macaroni (just enough to barely soften it) and added the salad to the drained macaroni. Then, I stirred in some butter, cheese, and a bit of mushroom soup. After covering the top with cheese, I baked it at 350 F. for 40 minutes. Guess what? It's lunch time at our house!

Yum, that's all I have to say! This casserole is a keeper!