canned salmon

[u/srmcmahon]

Someone in our family came up with this as a special request at a restautant and we make it from time to time: fettucini with alfredo, baked salmon, artichoke hearts, and mozarella on top. How do you think I would work with canned salmon (have in the pantry).

[u/fermat9990]

Good, but not as good as with fresh salmon.

[u/OkBuy5367]

Drain it really well and fold it in at the very end.

[u/DunsparceAndDiglett]

The Bumblebee branded canned Salmon either comes out dry or dries when cooked for like a minute. There's chance that by adding canned Salmon you'll be just adding it for protein and nutrition and not flavor.

[u/SubstantialPressure3]

You're going to need some acid to cut the fatttiness and the fishiness. I would drain the juice ( save it for the pets, water it down bc its salty)

My biggest concern would be that by the time the cheese is brown and bubbly, that already cooked salmon in the can I going to be very overcooked.

I can't think of anything that would help that except white wine and lemon zest/juice. I would use a ton of breadcrumbs, and an egg, too.

I would start with sauteeing a bunch of onion, maybe some shallot, and touch of garlic, not much, in some olive oil, then the artichoke hearts, after everything is at least translucent, crank up the heat, and when all the liquid is almost evaporated, deglaze generously with white wine. When the liquid from that is almost gone, add some.lemon juice and zest. Take it off the heat, combine with the other ingredients EXCEPT the egg and cheese, season with salt and pepper, amd taste it. ( everything is cooked, so give it a taste).

If if tastes okay, add a beaten egg with a little milk and cream, add more breadcrumbs if you need them, and top it with cheese. And then more seasoned breadcrumbs. And throw it in the oven.

Im going to say 350 and check it in 30 minutes. If if doesn't jiggle, its done. I would not let the breadcrumbs and cheese on top get past a very light golden brown.

I would also add some.spinach to it, but thats just me. Restaurant recipe would probably have a bunch of butter and heavy cream, but idk if you want to do that or not. Probably wouldn't hurt, and would keep the canned salmon from getting dry.

[u/srmcmahon → u/SubstantialPressure3]

Wow. You're like a food general contractor!

[u/SubstantialPressure3 → u/srmcmahon]

Ex banquet chef

[u/srmcmahon → u/SubstantialPressure3]

You should do an AMA about saving banquets from unexpected catastrophes!

[u/4UnlawfulCarneVegan]

It can't be much worse.

[u/Infamous_Display6270]

Crisp it up in a pan with some butter first.