Tinned fish is such a versatile and reasonably priced storecupboard ingredient to have on hand. I was recently sent some lovely tinned Princes Salmon to try out and create recipes with. There are many other recipes on their website. You can use either tinned salmon or tuna in these recipes.
You can of course make fishcakes using leftover mashed potato, herbs or pesto and egg to bind it all before coating them with breadcrumbs but I like to do different things with tinned fish as a change from fishcakes.
Salmon, Asparagus and Tomato Pasta
This is one of my favourite summer weeknight dinners that is ready in a flash. It's light and yet filling at the same time. You can leave out the fresh basil if there is none about, or use flat leaf parsley instead.
400g dried or fresh pasta
250g fresh asparagus, trimmed and thinly sliced
3 large ripe tomatoes, finely diced
1 1/2 Tblsp capers, thoroughly rinsed
2 Tblsp finely chopped fresh basil or flatleaf parsley
1 clove garlic, crushed
1 Tblsp olive oil
1 Tblsp freshly squeezed lemon juice
pinch sugar, to season
black pepper, to season
210g can skinless and boneless salmon, well drained and flaked
Cook the pasta according to the packet instructions or until as al dente as you like it. When the pasta is almost cooked add the asparagus to the pot for the last couple of minutes of cooking time. Drain the pasta and asparagus well and return them to the saucepan.
Put the finely chopped tomatoes, rinsed capers, chopped basil/parsley, crushed garlic, olive oil and freshly squeezed lemon juice in a bowl. Mix well to combine and have a taste. If necessary add a little sugar or pepper to season.
Add the tomato mixture and flaked salmon to the asparagus and pasta. Toss or stir well to thoroughly combine the sauce, fish and paste. Serve as is or sprinkle with more chopped basil/parsley.
(Serves 7 - dinner for 5 plus 2 lunches)
1 onion, finely chopped
1 pepper, diced
1 clove of garlic, crushed
1 vegetable or fish stock cube
1 tsp mild curry powder
2 large tins tuna or salmon in spring water (drained)
4 hard-boiled eggs, cut into quarters
100g grated cheese
5 potatoes, cooked and mashed
400g mixed vegetables to serve
Preheat oven to 180C. Sauté onion, pepper and garlic in oil. Mix water, chicken stock and curry powder then add to onion, pepper and garlic mixture. Add rice, stirring occasionally until rice has cooked through. Season. Pour in fish and mix until combined. Put the mixture in a casserole dish. Cover with the egg quarters and spread over the mashed potato. Groove the mash with a fork. Sprinkle over the cheese and put in the oven for around 15 - 20 minutes until the cheese has melted and the fie pie is piping hot. Remove from the oven and leave to cool for a few minutes before serving.
Salmon and Rice Bake
1 onion, diced
400g can chopped tomatoes
2 tsp dried mixed herbs
1 pepper, diced
1 1/2 cups long grain rice
500ml cups water
1 handful or two of frozen sweetcorn or peas
1 large tin of salmon, I used approx 400g tin
Preheat oven to 180°C. Chop the onion and pepper.
Put the onion, pepper, chopped tomatoes, mixed herbs, frozen vegetables, water and rice into an ovenproof baking dish and stir well to thoroughly combine. Cover with foil or a lid and bake for 40-45 minutes, until the rice is cooked.
Use a fork to fluff up the rice, season to taste, then stir through the salmon and drained tin of corn. Let stand for 5 minutes or so to heat through. Serve.
Crustless Salmon Quiche
1/2 cup flour
1/4 tsp baking powder
4 free range eggs, beaten
75g butter, melted
415g can pink salmon, drained
1 onion, diced
1/2 cup grated cheddar cheese
1 tsp fresh chives, finely sliced
Preheat your oven to 180C.
Put the flour and baking powder into a bowl. Make a well in the centre and add the eggs milk and butter. Combine to make a batter then stir through the salmon, onion, cheese and chives until they are just combined.
Pour into a large ovenproof dish which has been greased or lined with non-stick baking paper. Cook at 180C for about 45 minutes until the quiche is set. I usually serve mine with salad or steamed mixed vegetables.
Fish Pie - 2nd version
1 onion, finely diced
1 Tblsp oil
425g tin tuna or salmon in water, drained
1 cup frozen mixed vegetables
2 x 400g tins chopped tomatoes
700g potatoes for mash topping
1 cup grated cheese to sprinkle on top
Preheat oven to 200C.
Cook the potatoes in boiling water and mash, seasoning to taste.
Mix together the tuna/salmon, frozen mixed vegetables, spinach and tinned tomatoes in an oven-proof dish. Cover with mashed potatoes and grated cheese. Bake for 20 to 25 minutes, or until the top is golden. I usually serve this with steamed broccoli or cauliflower.
This is a really quick storecupboard lunch or dinner and I sometimes double the recipe so I can cook two and freeze one for later. You can add a grated carrot as well as the courgette if you want the recipe to go a bit further. You can also add a tin of salmon instead of the tuna. Sometimes I use some cooked bacon, onion and peppers in place of the tuna if we have no tins of fish in the cupboard. Just use what you have in your cupboard.
Tinned Fish, Feta and Rice Loaf
225g (1 1/2 cups) cooked long-grain rice
1 x 185g can salmon or tuna in springwater, drained and flaked
70g (1/3 cup) semi-dried tomatoes, coarsely chopped
1 large courgette, grated
2 Tblsp chopped fresh basil (if available, or use 2 tsp dried)
75g feta, crumbled
2 eggs, lightly beaten
Mixed salad leaves or cooked vegetables to serve it with
Preheat oven to 200°C. Line a 19cm x 9cm (base measurement) loaf tin with non-stick baking paper.
Combine the rice, fish, tomato, courgette, basil and two-thirds of the feta in a large bowl. Add the lightly beaten eggs and stir everything together until well combined. Season with pepper if you like.
Spoon the mixture carefully into the lined loaf tin and smooth the surface. Sprinkle the top with the remaining feta. Bake for 20-25 minutes or until puffed up and golden. Set aside for 5 minutes to cool slightly before slicing it. Serve the loaf with mixed salad leaves or cooked vegetables.