Canned salmon rice is a delicious and easy meal that can be made in under 30 minutes. This dish combines fluffy rice with canned salmon, vegetables, and seasonings to create a satisfying and flavorful meal. Canned salmon is an affordable and convenient protein source that is perfect for busy weeknights or as a pantry staple. In this article, we will explore different recipes using canned salmon rice that are sure to please your taste buds and satisfy your hunger.
Prep Time and Cook Time
Most of the recipes using canned salmon rice take less than 30 minutes to prepare and cook. The prep time usually involves chopping vegetables and measuring ingredients, which takes about 10-15 minutes. The cook time for canned salmon rice is around 15-20 minutes, depending on the recipe and the type of rice used.
Ingredients
The ingredients for canned salmon rice recipes vary depending on the recipe, but some common ingredients include: - Canned salmon - Rice - Vegetables (such as onions, garlic, bell peppers, carrots, and peas) - Seasonings (such as soy sauce, ginger, garlic powder, and black pepper) - Eggs (optional) - Oil or butter
Equipment
To make canned salmon rice, you will need a few basic kitchen tools, including: - Large skillet or wok - Wooden spoon or spatula - Knife and cutting board - Measuring cups and spoons - Can opener (for canned salmon)
Method
Here are three different recipes using canned salmon rice:
Recipe 1: Canned Salmon Fried Rice
Ingredients: - 2 cups cooked rice - 1 can of salmon, drained and flaked - 1 onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 cup frozen peas - 2 eggs, beaten - 2 tablespoons soy sauce - 1 tablespoon vegetable oil - Salt and pepper to taste Instructions: 1. In a large skillet, heat the vegetable oil over medium-high heat. 2. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent. 3. Add the bell pepper and peas and sauté for another 2-3 minutes, until the vegetables are tender. 4. Push the vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until they are cooked through. 5. Add the rice, canned salmon, soy sauce, salt, and pepper to the skillet. Stir well to combine all ingredients. 6. Cook for 5-7 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
Recipe 2: Canned Salmon and Rice Salad
Ingredients: - 2 cups cooked rice - 1 can of salmon, drained and flaked - 1 carrot, grated - 1 cucumber, diced - 1/4 cup chopped fresh cilantro - 1/4 cup chopped scallions - 3 tablespoons olive oil - 1 tablespoon red wine vinegar - 1 tablespoon honey - Salt and pepper to taste Instructions: 1. In a large bowl, combine the cooked rice, canned salmon, grated carrot, diced cucumber, chopped cilantro, and chopped scallions. 2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper. 3. Pour the dressing over the rice mixture and stir well to combine. 4. Chill in the refrigerator for at least 30 minutes before serving.
Recipe 3: Canned Salmon and Rice Casserole
Ingredients: - 2 cups cooked rice - 1 can of salmon, drained and flaked - 1 onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 cup frozen peas - 1 can cream of mushroom soup - 1/2 cup milk - 1/2 cup grated cheddar cheese - 1 tablespoon vegetable oil - Salt and pepper to taste Instructions: 1. Preheat the oven to 375°F. 2. In a large skillet, heat the vegetable oil over medium-high heat. 3. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent. 4. Add the bell pepper and peas and sauté for another 2-3 minutes, until the vegetables are tender. 5. Add the canned salmon, cream of mushroom soup, milk, salt, and pepper to the skillet. Stir well to combine all ingredients. 6. Transfer the mixture to a greased 9x13 inch baking dish. 7. Sprinkle the grated cheddar cheese on top of the mixture. 8. Bake for 20-25 minutes, until the cheese is melted and bubbly.
Notes
- For a healthier option, use brown rice instead of white rice. - You can add other vegetables to these recipes, such as broccoli, zucchini, or mushrooms. - You can use different types of canned salmon, such as pink salmon or sockeye salmon.
Nutrition Info
The nutrition information for these recipes varies depending on the ingredients used and the serving size. However, canned salmon rice is generally a good source of protein, fiber, and healthy carbohydrates. To reduce the sodium content, you can use low-sodium canned salmon and soy sauce.
Recipe Tips
- Use leftover rice for these recipes to save time and reduce waste. - Drain the canned salmon well before using it in the recipes. - Adjust the seasonings to your taste preferences. - Serve these recipes with a side of steamed vegetables or a salad for a balanced meal.
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