In Memory Of Karen Nicole Smith, 1972 - 2016

Gourmet salmon from a can?


canned-salmon-recipeNot 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.

salmon-recipe

With a spoon or fork, break the salmon chunk in pieces (try not to crush)

trini-salmon

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.

salmon-with-tomatoes

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.

trinidad-salmon-recipe

Didn’t I say this was a “bache” recipe… you’re done. Serve over rice, ground provisions or with bread.

caribbean-salmon-recipe

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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128 Comments

  1. Lennox Mulcare
    September 27, 2020 / 7:38 pm

    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.

  2. Dinora
    June 21, 2019 / 10:30 am

    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

  3. Lisa
    April 1, 2019 / 6:08 pm

    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

  4. Ralph Price
    December 11, 2018 / 8:46 am

    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

  5. Faidah
    March 16, 2017 / 7:09 pm

    Basic standby recipe for me…instead of ketchup I use a squeeze of tomato paste….over rice! Glad you shared this recipe.

  6. Phylicia
    January 25, 2017 / 11:00 pm

    Hey, Chris I tried this recipe and it’s very easy but most of all it’s quick.

  7. Indira
    September 20, 2016 / 12:18 pm

    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.

  8. June Blackett
    September 14, 2016 / 11:46 am

    Add a little mustard, adds to the wonderful taste!

  9. Maryallsopp
    March 2, 2016 / 12:09 am

    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.

  10. Charmaine
    February 3, 2016 / 10:42 pm

    I make this religiously on a Good Friday together with stir fried cabbage

  11. sheryl st louis
    September 27, 2015 / 7:05 am

    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

  12. Amina
    September 17, 2015 / 7:27 pm

    just add some tumeric and cumin to your same receipe and enjoy.

  13. September 3, 2015 / 5:41 pm

    Add a good HEALTHY squeeze of lime in the mixture with the tomatoes. GOOD EATING!

  14. July 20, 2015 / 9:10 am

    Same like yours but with coconut milk delisioso chao.

  15. Christine
    May 12, 2015 / 4:41 pm

    Could this be made using fresh salmon?

    • admin
      May 12, 2015 / 8:24 pm

      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.

  16. Emma
    May 1, 2015 / 10:52 pm

    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!

  17. Ayin Maryoung
    April 23, 2015 / 2:56 pm

    I am sorry, i forget to mention squeeze a little lime or lemon

  18. Ayin Maryoung
    April 23, 2015 / 2:53 pm

    I love salmon in the can. I make it just like yours, but i also add cabbage to it

  19. Linda
    April 21, 2015 / 7:01 am

    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).

  20. Pat
    April 13, 2015 / 6:40 am

    This was my ex-husbands way of cooking a meal for himself – the odd time he had to turn on the stove!

  21. Pinkmums
    November 12, 2014 / 9:07 am

    Amazing. My mother use to cook this mostly for my father. Same exact way. I never appreciated it until I became an adult.

  22. Astrud
    September 29, 2014 / 6:56 pm

    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.

  23. camlar
    September 5, 2014 / 11:03 am

    I inherited that good Friday recipe from my mom.

  24. Thea
    July 15, 2014 / 5:03 pm

    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.

  25. Cynthia
    May 30, 2014 / 8:46 am

    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.

  26. Ingrid
    May 25, 2014 / 7:52 am

    Hey Chris
    Thanks for the recipe I will try it now.

  27. Debbie
    May 21, 2014 / 9:24 pm

    The first picture shows a lot of moisture. Is the salmon to be left undrained?

  28. terese
    April 16, 2014 / 5:07 am

    IN SRILANKA WE DO THE SAME BUT WE ADD RED CHILI FLAKES

    THANKS

  29. Michelle
    March 2, 2014 / 8:38 pm

    very easy love it thank you

  30. JONEZEE
    January 26, 2014 / 5:57 pm

    This is fantastic n quick….thks a million.

  31. Karen
    January 6, 2014 / 9:31 pm

    Love this quick dinner.kids love it too

  32. December 31, 2013 / 8:28 am

    Really a bachy recipe. Interesting way to use ingredients.Love it.

  33. SuzyNorosky
    December 29, 2013 / 12:48 am

    Hey Chris,
    I would use canned smoked salmon instead. Thanks for the recipe! Will try it!

  34. morris tang
    December 10, 2013 / 9:36 am

    I call this ‘bachelor food’. So very easy to cook.

  35. Stella
    December 10, 2013 / 8:19 am

    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

  36. Ange-lique
    November 28, 2013 / 6:08 pm

    Def will try !!!!

  37. yolande quimpert
    November 27, 2013 / 9:47 pm

    i will certainly try

  38. Phyllis
    November 20, 2013 / 11:38 am

    This delicious receipt also works well with canned tuna.

  39. November 19, 2013 / 3:47 pm

    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

  40. Sheryl
    October 31, 2013 / 4:21 pm

    Just made this amazing dish again, YUMMY, quick, easy dish. Thank you Chris.

  41. Sheryl
    October 23, 2013 / 1:32 am

    Funny, my mom used to cook this same dish every G/Friday in olive oil serve with plain rice but with mackel, love it.

  42. Laura
    June 27, 2013 / 11:10 am

    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!

  43. Roanne
    June 20, 2013 / 10:38 am

    Made this on Monday for my family. Fastest, easiest meal that they all love

  44. Hylton Fernandes
    June 19, 2013 / 10:31 am

    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 !

  45. Lennox
    June 9, 2013 / 5:03 pm

    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.

  46. Juanita Sylvan
    May 23, 2013 / 6:15 pm

    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 .

  47. Cheryl
    May 13, 2013 / 12:13 pm

    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

  48. Sunita Mayers
    March 27, 2013 / 4:48 pm

    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

  49. Cheryl Bharath
    March 3, 2013 / 8:24 am

    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!

  50. Jan Sirjusingh
    March 1, 2013 / 6:33 pm

    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.

  51. Lydia
    February 28, 2013 / 12:15 pm

    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)

  52. Albert Charles
    February 4, 2013 / 7:01 pm

    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?

  53. Myrt's
    January 29, 2013 / 8:45 am

    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

  54. Maggie Patience
    December 28, 2012 / 5:00 pm

    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!

  55. Mar
    December 15, 2012 / 6:41 am

    I Cook this all the time. I need to know calories per serving please.

  56. Mirisa
    November 19, 2012 / 5:50 pm

    Just made this 10 mins ago, yummmy!!!! thanks Chris, you d boss!

  57. Sharri
    November 19, 2012 / 11:20 am

    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!!!

  58. Annette
    November 17, 2012 / 12:07 am

    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!!

  59. mervene
    October 13, 2012 / 4:47 pm

    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

  60. Roger
    October 13, 2012 / 10:42 am

    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!!!

  61. juliemango2012
    August 20, 2012 / 6:19 pm

    This was delicious Chris. I added capers and served over linguine. Thanks!

  62. July 30, 2012 / 3:45 pm

    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.

  63. jerson saladen
    July 12, 2012 / 9:45 am

    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..

  64. Marilyn
    July 1, 2012 / 6:44 pm

    This is real easy, I will be doing this in the morning.

  65. Martha
    May 26, 2012 / 2:57 pm

    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

  66. Joanne Williams
    April 6, 2012 / 7:41 am

    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.~~~~~~~

  67. Gary
    March 27, 2012 / 10:38 pm

    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.

  68. March 12, 2012 / 6:38 pm

    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.

  69. Sandra
    February 19, 2012 / 3:07 am

    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!

  70. Keri
    February 2, 2012 / 8:18 am

    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.

  71. Earlene
    January 23, 2012 / 6:08 am

    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

  72. Tobago Nessa
    December 1, 2011 / 7:11 pm

    I not a Bache, but this is one of my favorite quick dishes. Good one sir!!

  73. EMILY
    October 19, 2011 / 11:21 am

    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.

  74. Judith V
    October 13, 2011 / 6:11 am

    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.

  75. Candice
    October 8, 2011 / 7:40 pm

    Chris, I love all your recipes. Please keep blessing us with your recipes. LOVE THEM ALL!!!!!

  76. Judy
    September 26, 2011 / 9:18 pm

    Hi Chris, I love salmon it health to eat omegas. I am going to try this and eat it with polenta. Thanks Judy

  77. Fefe
    September 24, 2011 / 4:21 am

    I put this gourmet salmon over buttery creamy grits and it was also delish!!!!! Just another option. Thanks Chris

  78. Shells
    August 4, 2011 / 7:56 am

    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

  79. June 7, 2011 / 8:35 am

    Chris this salmon dish looks beautiful. I am sure it taste great as well. Wiil give it a try.

  80. Naz
    May 30, 2011 / 6:37 am

    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!!!

  81. March 23, 2011 / 9:43 am

    keep up the good work, keep it coming……..

  82. sange
    February 9, 2011 / 9:31 am

    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

  83. Gail
    December 7, 2010 / 6:47 am

    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

  84. Cheryl
    December 6, 2010 / 11:12 am

    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.

  85. Doonwati
    November 5, 2010 / 12:30 am

    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.

  86. cintra
    November 1, 2010 / 9:08 am

    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.

  87. buttercup
    August 28, 2010 / 5:02 pm

    i love this its simply and looks nice ;i will try this

  88. catherine
    July 2, 2010 / 8:41 am

    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!:)

  89. June 17, 2010 / 1:53 am

    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.

  90. Cheryl
    June 11, 2010 / 5:24 pm

    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~

  91. Megadon
    April 18, 2010 / 5:44 am

    This is a rude boi recipe for in a rush lunch or dinner ! thanks alot Chris

  92. Sandra
    April 8, 2010 / 8:52 pm

    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.

    • June 17, 2010 / 1:50 am

      Thanks.. you must be a GREAT cook then 🙂

  93. dean Seon
    April 2, 2010 / 11:46 am

    Hey Chris,
    Happy Easter to you and yours, keep up the good work and i must say your site is the best.

    Dean

    • April 4, 2010 / 2:11 pm

      Dean, thank you very much. all the best to you and your family as well.

      chris…

    • May 9, 2012 / 2:00 pm

      So great to try different tasty foods rather than the old same old bland.

    • May 9, 2012 / 6:46 pm

      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

  94. Eugene
    March 28, 2010 / 5:51 pm

    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.

    • April 4, 2010 / 2:11 pm

      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…

  95. Dawn
    February 13, 2010 / 9:56 am

    I love canned salmon (even more so than fresh) and look forward to trying this. Thanks for another great recipe, Chris!

    • admin
      February 21, 2010 / 3:27 pm

      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…

  96. Chris De La Rosa
    January 2, 2010 / 6:20 pm

    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.

  97. Kim
    January 1, 2010 / 5:54 am

    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.

  98. December 10, 2009 / 10:52 pm

    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.

  99. liza
    November 20, 2009 / 6:33 pm

    Yes this is a good Friday dish usually served with dsaheen yam eddoes.

    • June 17, 2010 / 1:49 am

      Gosh you have my mouth watering with the mention of dasheen. i've not had that in years.

  100. Meena
    November 20, 2009 / 9:09 am

    Saute a little curry powder with the onions and it's curry salmon over white rice. Then a little mango chutney ….delish.

    • June 17, 2010 / 1:49 am

      curry.. that I've never had in it before. Will give it a try for sure.

      • Dawn
        July 21, 2012 / 1:51 am

        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.

  101. glasspole
    November 19, 2009 / 7:36 am

    this is good with crackers, when chilling with friends over a few drinks

    • June 17, 2010 / 1:49 am

      ahhh.. cutters for sure.

  102. Linda
    November 18, 2009 / 4:28 pm

    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.

    • June 17, 2010 / 1:48 am

      I make some killer sandwiches with toast as well 🙂

  103. ella
    November 17, 2009 / 8:13 am

    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

  104. November 5, 2009 / 1:39 pm

    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. =-.

  105. claude grenaway
    October 12, 2009 / 4:31 pm

    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

  106. Martha P
    August 6, 2009 / 11:07 am

    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….

  107. June 14, 2009 / 4:20 pm

    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

    • chrissy
      April 3, 2012 / 2:45 am

      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.

    • girlie sahadeo
      August 11, 2012 / 10:23 pm

      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….

  108. Chris De La Rosa
    April 29, 2009 / 7:23 am

    The best part about this is how convenient and fast it is to prepare. Thanks for stopping by and commenting Fearless.

    • Annette
      September 30, 2011 / 2:22 pm

      Tried this one yesterday and loved it!!! I added greens and didn't have the cilantro and it still ROCKED!!

    • bobberg2012
      February 5, 2012 / 3:18 pm

      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.

    • justrini
      February 17, 2012 / 7:19 am

      My Mother-in-law also curries this…try it out!

  109. April 27, 2009 / 6:06 am

    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.

    <abbr>Fearless Kitchen’s last blog post..Recipe: Provencal Braised Beans</abbr>

    • Trina
      July 16, 2012 / 2:38 pm

      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!

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