Categorized | Fish, Vegetarian
Gourmet salmon from a can?
Posted on 27 April 2009
Not sure of this should be classified as a recipe or not, but I do know it’s affectionately known as “bache” or bachelor food among the people I know. “Bache” usually refers to any food that can be cooked (or not) in under 5 minutes… basically something fast. As a youth this was the norm as part of Good Friday lunch. It’s true that we had access to tons of fresh fish being that we lived on islands, but somehow that salmon that came in a can still made it’s way onto our menu. You either had it on rice or with lovely ground provisions, like yam, eddoes and dasheen. My dad used to top his with olive oil, something only in my adult life did I learn to appreciate.
Get past the cat-food like appearance and the fact that it comes from a can, let’s give canned salmon a chance.
You’ll need…
1 can Salmon (Sockeye, Pink or Tea Rose Keta Salmon) 213g / 7.5 oz
dash of salt
dash of black pepper
1 medium tomato
1 clove garlic
1 medium onion
1 teaspoon ketchup
1 green onion (scallion)
hot pepper (optional)
3 sprigs of cilantro or 1 leaf of shado beni. (you may also use 1/4 teaspoon green seasoning mix)
Open the can of salmon and place in a pan over medium heat.
With a spoon or fork, break the salmon chunk in pieces (try not to crush)
Wash and slice the tomato, green onion, cilantro, garlic and onion. All the ingredients should now be added to the pot with the salmon chunks.
Gently stir everything together, including the ketchup, black pepper and salt. I usually don’t use salt, but I’m sure you may like it with a bit of salt. Remember, you can add salt last if it’s required also.
Cover and let simmer for about 5 minutes, or until all the ingredients get a chance to add their touch to the dish.
Didn’t I say this was a “bache” recipe… you’re done. Serve over rice, ground provisions or with bread.
I’ve also seen my mom use a bit of olive oil in the pan, then add the onion etc to cook a bit first and then add the salmon last. But I try not to use oil or salt, as the fish is already fatty and it’s usually packed in salt during the canning process.
Be sure to share this with your friends and leave me your comments below. i’d love the hear from you.
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This looks very tasty – easy to forget that the salmon comes from a can. Of course, it’s good to have things like canned salmon on hand and to know what to do with it – it really helps when you don’t want to go to the market.
Fearless Kitchen’s last blog post..Recipe: Provencal Braised Beans
The best part about this is how convenient and fast it is to prepare. Thanks for stopping by and commenting Fearless.
Tried this one yesterday and loved it!!! I added greens and didn't have the cilantro and it still ROCKED!!
I will give this a try. I have been cooking 4 oz. frozen salmon fillets in the microwave for about 90 seconds to nicely done. They should substitute without problem for the canned.
My Mother-in-law also curries this…try it out!
Chris, this is a very satisfying meal especially on an afternoon you come home from work and ain't up to not lot-a cooking.
In the interest of sharing recipes and how we would do things…
Using all the ingredients you specified here, I heat some oil in the pan, saute the aromatics first, add the juice from the salmon, let it cook with aromatics for a minute then add the salmon last, adjust seasoning, stir and let finish cooking.
[rq=12735,0,blog][/rq]Claim Your Steak
Wonderful recipe! I've been cooking this for over 20 years from when my children were small. They love it. I cook my version just like yours, sometimes adding sweet pepper and mixed herbs. I don't add salt or ketchup though, although I sometimes add tomato puree to turn the juice into aovely gravy. Yum. My mum gave me this recipe. She's Jamaican. She used fresh salmon.
My father, who was born in Manning, South Carolina and never travelled anywhere other than when he migrated to Harlem in the late 1930′s was the best cook in my life. He made this recipe for Sunday breakfast and we ate it over grits. It is excellent and I have made for my family on many occasions…I now live in ST. John in the US Virgin Islands.. This recipe, with slight variations, can also be found in “Vibration Cooking, or Travel Notes of a Geechee Girl” by Verta Mae Smart Grosvenor. Keep these wonderful recipes coming….
I must say this is a receipe i used to make a long time ago, tasty,but i am glad you have this recipe on your website, many of our friends will enjoy, keep up the good work
Happy Thanksgiving to all
Claude
Cynthia.. that’s exactly how my mom and relatives would do it. However I have to cut back on the oil so I changed things up a bit. BTW, your way is much tastier
Martha, thanks for taking the time to share your experience. it always amazes me to know that we could be thousands of miles away, but our food can still be the same. Maybe food is the one common ground that all people can unite uder. I will have to check out the book you mentioned.
Claude, please share the site with your friends and do encourage them to send in their comments
happy cooking
chris
.-= Chris De La Rosa´s last blog ..The 2009 Ancaster Home Show. =-.
I know this recipe because I have tried it on many occasions and I usually serve it with provisions. It really taste great. Thanks Chris
I love this recipe over rice or with toast. I call it my lazy day meal for those days when I really don’t want to be over the stove. I don’t add salt either because with all the salt already in the salmon and ketchup plus I add a dash of soya sauce, who needs more salt.
Have a great day and keep those recipes coming.
I make some killer sandwiches with toast as well
this is good with crackers, when chilling with friends over a few drinks
ahhh.. cutters for sure.
Saute a little curry powder with the onions and it’s curry salmon over white rice. Then a little mango chutney ….delish.
curry.. that I've never had in it before. Will give it a try for sure.
Yes this is a good Friday dish usually served with dsaheen yam eddoes.
Gosh you have my mouth watering with the mention of dasheen. i've not had that in years.
Having a can of salmon in the pantry is great when you want to throw something together quickly and still be impressive to your guests palette. And honestly, who needs to know it came from a can, especially when it tastes delicious.
I have never had canned salmon this way. It looks really tasty. I have a can so I might try it for breakfast this morning. That would be a nice change for New Years Day. I guess I’ll serve it with potatoes because I don’t think rice will go over too well for breakfast.
Thanks for this quick recipe.
Lovely comments. Thanks for taking the time to share your thoughts.
happy cooking
chris
p.s. Meena.. I’ve never been successful with a curry salmon… though my mom and grandmother makes it proper.
I love canned salmon (even more so than fresh) and look forward to trying this. Thanks for another great recipe, Chris!
Dawn, I have to agree with you on this one. Being in canada we’re exposed to tons of good fresh salmon and to be honest.. I love the canned stuff.
happy cooking
chris…
Eugene today
This is amazing because I have just finished having lunch. Guess what I had:- Ground provisions and Salmon almost exactly as you described it except no ketchup. I also used a finely chopped celery stalk and green pepper.
I do not cook by recipes because I taught myself to cook during my stay in England, but I love looking at recipes to see if my own creations have been done by someone else before and if I can improve my own.
However, I love your recipes.
Chris I also love your Caribbean sense of humour e.g. "Get past the cat-food like appearance" of canned Salmon.
One last tidbit. Do not knock cat food too hard because it is humans who test animal foods for taste.
Eugene, thanks for stopping by and commenting. Funny you should say that you don't cook from recipes. That's exactly how I remember it in the Caribbean and I think this is one of the reasons why we don't have our recipes documented as other cultures.
happy cooking
chris…
Hey Chris,
Happy Easter to you and yours, keep up the good work and i must say your site is the best.
Dean
Dean, thank you very much. all the best to you and your family as well.
chris…
So great to try different tasty foods rather than the old same old bland.
Hye Dean I found this site too, great looking recipes. Sorry to hear about your Dad, give me a shout sometime 905 426 9182 Would be nice to catch up..Ali
What can I say, you cook just like me
on a serious note, I think your style of cooking is excellent and similar to mine. Love your website.
Thanks.. you must be a GREAT cook then
This is a rude boi recipe for in a rush lunch or dinner ! thanks alot Chris
ent.
Hi Chris,
.
I just tried the eddoes with salt fish and my husband was beaming with joy! He said as long as I continue to cook like this, I never have to return to work once the kids are grown
I home cook all meals and of course at work place they have a lunch 'competition' of who has the best. Well, mine usually wins, but this one was a huge hit! His friends can always tell if we've had a 'fight' depending on what he brings in for lunch…they knew this wasn't one of those times! It turned out looking exactly as your picture and was absolutely delicious. I'm so happy to have you around…whenever I have something in my fridge I want to change up a bit, I come running to your website!
By the way, I'm Trini and my husband is from west Africa, Ghana to be exact. They have 'almost' the same dishes as us, and as such this dish sent him straight back home to comfort food and relaxing times!
Thank you~
I have a few friends who are from Ghana and have enjoyed some of their meals as well. I'm so happy that you're putting some of my recipes to test. Do keep in touch and share your comments.
I'm backing Ghana (along with a couple other teams) for the World Cup, since we're not there this year.
Omg!!!!!!b4 this recipe i hated canned salmon!!thanx chris u’ve made a believer out of me…it was sooooo delicious and felt healthy to eat(i did your no oil version) it was so satisfying with some multi grain crix!!!!it was truly a fabulous quick healthy meal!thanx again chris!:)
i love this its simply and looks nice ;i will try this
Hi Chris,
When I get home, I make fast and easy dishes, because it is usually late . I do get a lot of good ideas from you. That is how I prepare it because it is fast and the kids love it. I add some lemon juice though… Thanks for being you.
Hi Chris,
I made this dish just last week in Trinidad and I also curry it sometimes. I was there for two months and I'm back so you'll be hearing from me again. Keep up the good work. Doonwati.
I have made this many times… although the only twist is no ketchup and I add some curry to it takes away that "can" taste.
Hey Chris, I love the recipes you send! I have been cooking since the age of 12, I am now 48. My mom worked, so she’d call home and give me over the phone instrcutions on what I needed to do. One of the dishes was salmon, but three things I would do, one is to remove some of the skin ( I get Bumble Bee) and there is a lot of skin and next I do use lemon juice to get rid of the freshness. Then I saute the onions, tomatoes, scallions, garlic with the ketchup, until the ketchup starts to caramelize ( not burn) then you add the salmon and cook gently, until thoroughly heated through. My gang lovss it with fry bake! Currying it is the best as well. You do a great job. Love from Bakersfield, CA
hey chris, LOVE UR WEBSITE ,FACEBOOK VIDEOS TWITTER -MAN YOU MAKE US HUNGRY .Pics are amazing truly mouthwatering .
Question- here in UK its also about this feeds so many
please can you add something bout how many your portions feed
Luv ya
keep up the good work, keep it coming……..
Hey Chris,
Have you ever tried the tin of salmon curried with potato? That’s another variation of the salmon too that I grew up with in a quick fix!
I enjoy all your recipes and I thank you for each one! God Bless!!!
Chris this salmon dish looks beautiful. I am sure it taste great as well. Wiil give it a try.
Hi Chris, I always look forward to the new recipes that you send out. I must say this is definitely one of my quickie dishes. I love it and can never have enough. Thanks for all the effort you put into this, we certainly appreciate it
I put this gourmet salmon over buttery creamy grits and it was also delish!!!!! Just another option. Thanks Chris
Hi Chris, I love salmon it health to eat omegas. I am going to try this and eat it with polenta. Thanks Judy
Chris, I love all your recipes. Please keep blessing us with your recipes. LOVE THEM ALL!!!!!
Chris, that is a real Trini quick cook. I sometimes think that once a Trini has garlic, onion, chive and tomatoes on hand we will turn any meat into a meal. I work in a foreign based company in Trinidad ahd recently shared your website with some of my foreign colleagues. They were very happy! Thanks for sharing and keep up the good work.
HI – ARE YOU SUPPOSE TO DRAIN THE CANNED SALMON BEFORE YOU PUT IT IN THE SKILLET, OR USE THE JUICE? IT LOOKS LIKE THERE IS SOME LIQUID IN THE PAN. THANKS, I ENJOY YOUR SITE.
I not a Bache, but this is one of my favorite quick dishes. Good one sir!!
that looks so yummy..Dont think it'll feed a family of 5 unless i triple that recipe cause they'll all want more…lolol
Yes, I too remember this as a child. Now in my adult life it is a quick easy meal, especially when time is against you. Or not. Great eat.
Thanks for the reminder, Chris.
Hi Chris, I do make this dish sometimes, I put the oil to hot then I put a few grains of fenugreek, crushed garlic, sliced onions and hot peppers. When that gets a little brownish I put some ketchup and stir it until it seems as though it's drying up then I put in the salmon, tomatoes, a little salt and very little water and let it cook. I also put chardon bene, thyme, green onions and black pepper. Bye now and God bless!
Hi
I am lucky enough to get salmon right out of the lake, ut will try using lefover fried/baked salmon like this. I usually do tinned tuna like this. A quick meal when in a rush.
Hi Chris, I also add a bit of mustard and cumin seeds while frying the onions, then some sliced garlic, pepper, ginger and a touch of turmeric. After the salmon, the chopped tomatoes are tossed in to warm through.
Tomatoes, ginger and turmeric are a great combination (along with onions and garlic of course) with canned tuna or chickpeas as well.
Hi lovely, yummy, totally love this, am cooking this today. I was wondering, what am i cooking today?
and i log in, and you give me the for today. Thanks Cris.~~~~~~~