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.
Hello Chris, I enjoy your idealistic cooking habits. I no longer watch you on tv. My tablet does the honours. This way I replay to get certain things right. l practice a lot of your recipies. You have a kitchen garden like I do. I plant a lot of very hot peppers and other veggies. I enjoy your cooking and tuition sessions. I have no doubt you would get better as we go on.
Hello Chris:
I cooked this dish and it was splendid and cooked in under 10 minutes after simmering so all of the spices can be tasted. I cooked white rice, avocados and plantains on the side. In addition, I also cooked a side of canned red beans that I served directly on the rice.
Dinora
Hello Chris.
What great food and so simple.Takes me back in my childhood enjoying
Simple but great foods.My sister now lives in Greece and I sent her the link.
We now have so much to exchange from our childhood.What a Blessing.
Growing up with the simple pleasures in life as great home cooked
Foods.You provide that with excellence.Thanks .
Lisa
Chris,
Simple recipes such as these bring back childhood memories and memories of living at home before I got married. After we came to live in America, my mother used to make this on Friday and during the Lenten season. I make this myself but I add finely sliced green cabbage and simmer the food a little longer until the cabbage begins to wilt. I usually eat it with fresh corn tortillas. My wife, who is an American, loves it as well.
Ralph
Basic standby recipe for me…instead of ketchup I use a squeeze of tomato paste….over rice! Glad you shared this recipe.
Hey, Chris I tried this recipe and it’s very easy but most of all it’s quick.
Hi Chris:
I will always the Good Friday lunch that my mother used to make for us with all the provisions, stewed lentils, red rose salmon in the tin and a green salad. However, she never cooked the salmon – she would empty it in a bowl (without the water), took out the skin and the bones, add all the ingredients that you have above, except the salt and ketchup (cube the onions and tomatoes). Add in some finely crushed garlic and some chopped celery. Pour some olive oil on top and then mix with a spoon to incorporate all the ingredients. Add more olive oil if you want – I always add a lil extra because I love the taste of the olive oil in this recipe. It would seem a bit dry for some of you but when you have it with some beans / peas, it is YUM YUM.
Add a little mustard, adds to the wonderful taste!
Hi Chris this salmon dish is great.I have done it for years.there are memories to this.I add shredded cabbage to it.what a delight! Thank you for sharing.I will make this soon. Best wishes,Maria.
I make this religiously on a Good Friday together with stir fried cabbage
WE CALL IT THE HORNER MAN FOOD JUST LIKE CORNED BEFF
BUT ITS DELICIOUS,I ALSO ADD TUMERIC TO EVERYTHING I MAKE
CHRIS YOU ARE THE BEST
just add some tumeric and cumin to your same receipe and enjoy.
Add a good HEALTHY squeeze of lime in the mixture with the tomatoes. GOOD EATING!
Same like yours but with coconut milk delisioso chao.
Could this be made using fresh salmon?
yes, but the cooking time will differ. I’ll try to post a recipe using fresh salmon in the coming weeks to show the slight differences to pay tribute to the freshness of the salmon.
Yum, yum. I love this comfort food. I made it about a month ago…the best! No recipe is insignificant…it’s what we grew up on. They bring back wonderful memories. Thank you Chris!
I am sorry, i forget to mention squeeze a little lime or lemon
I love salmon in the can. I make it just like yours, but i also add cabbage to it
Wow – this was surprisingly excellent. And SO easy. I would think you could use any canned or cooked meet. Served it over plain rice and could not have been more pleased with the ease or flavor (I did use a habanero in it to give it some oomph).
This was my ex-husbands way of cooking a meal for himself – the odd time he had to turn on the stove!
Amazing. My mother use to cook this mostly for my father. Same exact way. I never appreciated it until I became an adult.
Hi Chris, try adding a little bit of jerk seasoning. You can drain salmon, the tomatoes will spring its own juices —just let it sauté on low flame & cover the pot for a few seconds; before you add the salmon.
I inherited that good Friday recipe from my mom.
I completely forgot about doing this back home. Quick and easy. My mother added sweet peppers as well.
I’m going out to get a can now.
You are by far the best, down to earth, down home cooking chef I’ve come across in a long time. I look forward to your recipes each time I get an update. Will definitely order your cookbook. Thank you for your service.
My South Carolina mother cooked this for us. She sauteed Sliced onions and added salmon and catsup and pepper sauce . Served over white rice. Wonderful tasty and so simple.
Hey Chris
Thanks for the recipe I will try it now.
The first picture shows a lot of moisture. Is the salmon to be left undrained?
IN SRILANKA WE DO THE SAME BUT WE ADD RED CHILI FLAKES
THANKS
very easy love it thank you
This is fantastic n quick….thks a million.
Love this quick dinner.kids love it too
Really a bachy recipe. Interesting way to use ingredients.Love it.
Hey Chris,
I would use canned smoked salmon instead. Thanks for the recipe! Will try it!
I call this ‘bachelor food’. So very easy to cook.
Add some lime or lemon juice –
This recipe should go well with some ‘fresh’ salmon fillet chunks for those who dont like the canned stuff
Def will try !!!!
i will certainly try
This delicious receipt also works well with canned tuna.
Chris, have you ever used the tinned salmon to make salmon patties? It is very yummy. drain salmon, take skin and bones out. Season with salt, pepper, scotch bonnet, thyme, a few tablespoon flour, and an egg. Mix and form patties. dust patties in flour and fry until brown and gives off a good aroma. I like this with some fresh vegetables. It is also a very quick recipe to make. I plan on trying your tinned salmon recipe.
Zora
Just made this amazing dish again, YUMMY, quick, easy dish. Thank you Chris.
Funny, my mom used to cook this same dish every G/Friday in olive oil serve with plain rice but with mackel, love it.
I cook this same recipe with tinned mackrel or Tuna, I usually add red or green peppers too and some all purpose seasoing. It's very tasty and quick meal, healthy too! I'm all the way in Liverpool, UK, so you can see this recipe is definitely global!
Made this on Monday for my family. Fastest, easiest meal that they all love
I like your Salmon recipe but my Mum made it a bit different and added potatoes to stretch it in order to feed us. (9) The following is her recipe. 2 Tablespoons of cooking oil, 2 cloves of Garlic, 2 Medium size tomatoes diced, 1 Sprig of thyme,1 medium size onion, 1 Tablespoon of Parsley, Four or five diced Potatoes, Pinch of Salt, Quarter tea spoon of Black Pepper. One Can Salmon. Heat oil in Saucepan, add Onion and Garlic, brown for five minutes, add tomatoes until cooked, add potatoes and quarter cup of water, cook on medium heat for twenty minutes, add Salmon and balance of ingredients and cook for a further fifteen minutes. Add a hot Pepper to steam. Serve over rice. Enjoy !
Chris,I made this yesterday,almost the exact same thing but with Tuna from the tin.I also added a pinch of cumin and a dash of lemon juice."boy u can cook".Keep spreading the word.
I also make this dish but i saute the onions,tomatoes, garlic in grape seed oil just before it is done i add some parsley .
Hi Chris, I'm Guyanese and I have been cooking this recipe for a number of years when I was in a hurry 🙂 very deliocious. Some of your recipes are similar to yours. I enjoy trying out the unfamiliar ones. Keep up the good work :0
When I don’t know what to cook or I, this is the best dish I can put together a good old time dish soooooooooooo good
This one is a good old Trini dish. My husband always said his mom made salmon this way and I can't wait to try this Chris. Going to do the seasonings saute' in a little grape seed oil first for jjust a bit, then add my salmon. Thanks so much for sharing this too!
Chris, I do it on the reverse. Let the seasonings sauté in the hot oil for a few mins, infuse the oil before putting in the salmon with a few slivers scotch bonnet pepper.
oh yum! i also love me some curry salmon with dhal and rice!! heavenly and also another easy and quick meal to prepare (the salmon part anyway lol)
I hate anything in a tin . I am one of those Trini who like every thing fresh, however i enjoy cooking your recipes. U comin for carnival?
I have cooked this dish many times – Just the way you have suggested. Great!
One other thing I have to say is………… I Love you Chris!! You're Great!
Number 1 Fan
Myrt's
This is my go-to hangover cure…. but with no ketchup and I add baby spinach ….so between the onions, olive oil, salmon, tomatoes, spinach, garlic and chives – you get a ton of anti-oxidants in your system – served over basmati or jasmin rice for energy!!! YUM!
I Cook this all the time. I need to know calories per serving please.
Just made this 10 mins ago, yummmy!!!! thanks Chris, you d boss!
Ahh Salmon and rice …comfort food that always reminds me of home. Growing up it was usually the saturday lunch along with some beans sometimes!!!
This recipe brings back happy memories of my Daddy when we lived in JA. We used to also add a can of summer sweet green peas and some scotch bonnet – on cold Canadian winter days, this is so good!!
You could use can tuna or mackerel also boil some potatoes & add to it this was our Monday nightmeal after having soup for lunch & drink our tea @ 6pm late @ night mom use to say, all want some tuna & rice 9pm. @ night its tuna time or have it on some hops bread or butter bread with your tea good eating
This was delicious!!! The taste is very similar to the salt fish my in-laws make. I didn't know it was that easy – without having to soak and break up the salted cod fish. A Great breakfast that was fantastic to make real quick before a early kick off between Texas and Oklahoma. Hook 'Em!!!
This was delicious Chris. I added capers and served over linguine. Thanks!
My mom made this dish when I was growing up in Trini, I now make this dish, I do add a couple of potatoes, cut in small pieces and fry up in some oil, also I sometimes add some cabbage, a tsp of curry power and then add the salmon last, heat it through and serve on rice, yum, yum. Thanks for all of your recipes, nothing like caribbean food.
I always do this and make it more saucy and if I make this with sardines with tomato sauce I add some egg..ummm i like those chunks of tomatoes..
This is real easy, I will be doing this in the morning.
Hello Chris- As usual love your recipes and try them slowly but surely. I urgently need quick and foolproof way to make turn cornmeal/fu-fu/here iit is called funchi. Mine never comes out the way I want it to. Keep the faith Thank you Martha
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.~~~~~~~
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
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 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!
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.
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
I not a Bache, but this is one of my favorite quick dishes. Good one sir!!
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.
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.
Chris, I love all your recipes. Please keep blessing us with your recipes. LOVE THEM ALL!!!!!
Hi Chris, I love salmon it health to eat omegas. I am going to try this and eat it with polenta. Thanks Judy
I put this gourmet salmon over buttery creamy grits and it was also delish!!!!! Just another option. Thanks Chris
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
Chris this salmon dish looks beautiful. I am sure it taste great as well. Wiil give it a try.
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!!!
keep up the good work, keep it coming……..
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
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
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.
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.
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.
i love this its simply and looks nice ;i will try this
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 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.
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~
This is a rude boi recipe for in a rush lunch or dinner ! thanks alot Chris
ent.
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 🙂
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
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…
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…
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 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.
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.
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.
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.
Chris
Thanks for all you do to keep us from getting too homesick. I love to make curried salmon with all the ingredients you used to make your dish. Try it. It is quick, easy and very tasty. Eat it over rice or roti….yum yum.
this is good with crackers, when chilling with friends over a few drinks
ahhh.. cutters for sure.
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 🙂
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
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 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
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….
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.
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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.
if you use some curry powder with the onions ect …..then add the salmon last an saute for jus about 2 mins… is also great with rice…roti…noodles ect….
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!
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.
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I make a dish very similar to this, the twist is I normally scramble in eggs and cheese…my granny use to make this for breakfast alot. Very tasty!