Potato Salmon Patties

Colleen prepared a seafood dish for the South Arm Seniors Kitchen. It was brought up in the previous kitchen that we seldom cook seafood in the kitchen. One of the main reason is the cost. So, for this kitchen, Colleen picked a recipe which uses can salmon which is low in cost.

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This is a great recipe to use leftover food like mashed potatoes and salmon.

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Fish Cake

Minoo started the South Arm Community Kitchen in 2011 with 3 recipes. The first recipe is a simple Fish Cake recipe adapted from Jamie Oliver.

Minoo used fresh salmon for this Fish Cake recipe. You can substitute the salmon with tuna  or crab. Leftover fish is great for this recipe too. Can salmon will make a very handy substitute from the pantry.

Ingredients

  • 300g potatoes, peel and dice (or use left over baked potatoes, scoop out the potatoes and discard the skin)
  • 100g salmon fillet, skin on and no scales on the skin, all bones removed
  • a small handful of fresh parsley, chopped
  • 2 green onions, green part only, finely chopped
  • 1 egg
  • 1 lemon
  • quick cooking oats
  • all purpose flour
  • salt and pepper to taste
  • olive oil

Source: this recipe is adapted from Jamie Oliver

Yield 4 cakes

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Faux Smoked Salmon Sandwiches

The South Arm Christmas Fair fund raising also made some sandwiches for the food concession at the fair. The fillings of the sandwiches were prepared a day before the fair.

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Another group of volunteers from the South Arm Community Kitchen participated in the preparation of the fillings. Thank you for all who volunteered.

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One of the sandwiches that we made is Faux Smoked Salmon Sandwiches. It is made with canned salmon instead of smoked salmon but we flavoured the salmon with smoked paprika to gives it the smoky flavour. Use canned salmon with bones for much higher calcium content.

Ingredients

  • 1/2 cup cream cheese, softened (4 oz or half a block)
  • 1 x 7oz can salmon, drained
  • 1 tablespoon lemon juice
  • 1 tablespoon grated onion
  • 1/2 teaspoon smoked paprika/pimenton (or use a scant 1/4 teaspoon liquid smoke)
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried dill or 1 teaspoon fresh dill, optional
  • 1/4 teaspoon garlic powder, optional
  • 8 slices whole wheat bread
  • 4 lettuce leaves, or 12 thin cucumber slices

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Source: unknown;  makes 4 sandwiches

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Canning Salmon

During the huge salmon run this year, Lorna bought some for canning. She was worried about canning salmon using a pressure canner on her glass top stove which may crack. She lost her user manual and was unable to check if her glass top stove can accommodate pressure canner. So, she brought her salmon to the Food Preservation workshop organised by Richmond Food Security Society at Garratt Wellness Center for canning.

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Use properly eviscerated fish. Chill cleaned fish on ice or refrigerate until ready to can.

Ingredients

  • fresh salmon
  • 1/2 teaspoon pickling salt  or sea salt for 250 ml jar, optional
  • freshly ground black pepper, optional
  • water, optional

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Source: www.bernadin.ca via Karen DW

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Salmon Patties

Charlene prepared 4 dishes for the South Arm Cooking Club for Seniors. As usual, it’s a complete meal with appetizer, soup, salad and main.

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For appetizer, Charlene utilizes canned pink salmon which is reasonably priced. When choosing canned salmon, pick those which include bones which has higher calcium and hence is a better deal nutritionally.

Ingredients

  • 1 can (7 oz) salmon
  • 2 eggs
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon dried dill
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons vegetable oil

Yogurt Sauce

  • 1/3 cup plain yogurt
  • 1/4 teaspoon salt
  • 2 green onions, finely chopped
  • 1/2 teaspoon dried dill

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Paul and June partnered to make this Salmon Patties.

Source: Charlene Dy

Prep time: 20 minutes; Cook time: 6 to 8 minutes; Serve: 3

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Smoked Fish Hash

The Richmond News came to the Gilmore United Church a few weeks ago to interview the Richmond Community Kitchen for their newly launched community guide. That community guide is called Welcome to Richmond. In their first edition of December 2009, they choose to highlight the Richmond Community Kitchen for their cover story! We were all so excited.

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In the cover story, the monthly community guide talked about the role of the RCK in supporting the diverse multi-cultural community that you find in Richmond. We felt that food and cooking is one element that brings people from various culture together. Being a SAHM, I personally had formed lasting friendships through the RCK. I encourage those of you who lives in Richmond to come join us to learn about food and of each others culture.

There are a total of six community kitchens in Richmond. So there is at least one near where you stay if you live in Richmond.

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On that day of the interview, we did a series of recipes for breakfast and brunch. While the interview was done at the Gilmore Church, this series is documented with the South Arm Community Kitchen. We do sometimes rotate the same recipes with several kitchens.

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As requested by some members of the cooking club to do a session on breakfast and brunch item, Minoo came up with four very nutritious recipes to share. Minoo also shared some important breakfast basics with the members. We all know that breakfast is the most important meal of the day. A healthy morning meal will fuel the kids up in time for school or a day of play at the child care. We simply need to refuel our body in the morning after going without food for 8 to 12 hours during sleep. That’s why the morning meal is called break fast. Skipping breakfast can made kids feel tired, restless and irritable, moody and lack of energy.

Breakfast also can help keep kids’ weight in check. It kick-starts the body’s metabolism, the process which converts fuel in food to energy which starts the burning of calories. People who skips breakfast is likely to get famished before lunchtime and snack on high-calorie foods or overeat at lunch which cause overweight issue.

Choosing breakfast foods that are rich in whole grains, fiber, and protein while low in added sugar may boost kids attention span, concentration, and memory. Breakfast that boosts brain power is what kids need to improve their learning in school.

With all the benefits of a good breakfast in mind, here is the first breakfast/brunch recipe.

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This Smoked Fish Hash has a smoky flavour that kids will love. It is simple and straight forward diner classic. When top with some eggs and Baked Stuffed Tomatoes, it makes a hearty breakfast.

For a variation, you may make a Corned Beef Hash by substituting the smoked fish with corned beef, diced and omitting the rinsing and poaching process.

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Salmon and Potato Chowder

Minoo shared this Salmon and Potato Chowder recipe in the Gilmore Park Church Community Kitchen. She also shared the following soup tips.

  • homemade stock can be freeze in small batches for convenient use later
  • look for low sodium stock if you are on a low salt diet
  • use vegetable spray on non-stick pan to saute vegetable with minimum fat
  • always simmer soup covered, on a medium-low heat, stirring occasionally to prevent evaporation
  • when pureeing soup, process in small batches to achieve even smooth texture
  • if soup appears too thick after reheating, add more stock.
  • for more fiber, use unpeeled vegetables, just scrub the skin to clean them
  • leftover vegetables are ideals for making soups
  • to ensure vegetables such as broccoli, asparagus or zucchini to retain good color, add them during the last 5 minutes of cooking
  • chop hard vegetables like carrot finely so that they take lesser time to become tender
  • when a recipe calls for canned crushed tomatoes, you can use whole canned tomatoes and pureed in a food processor with the juice, or use fresh pureed tomatoes
  • for a tasty and sophisticated garnish, add a dollop of light sour cream or yogurt to each bowl of soup
  • most soups can be frozen for up to 2 months; reheat gently

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This Salmon and Potato Chowder is sweet, creamy and cheesy. The sweetness comes from the onion, carrot and creamed corn. A great soup for brunch and lazy days.

Ingredients

  • 3 tablespoons butter
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon garlic powder or 2 teaspoons chopped garlic
  • 2 cups diced potatoes
  • 2 carrots, diced
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried dill weed
  • 2 cans salmon
  • 1 (12 fl oz) can evaporated milk
  • 1 (15oz) can creamed corn
  • 1/2 pound Cheddar cheese, shredded

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Tuna Pie

Tanni made a simple pie which is great as a snack or for school lunch. It can be made with canned tuna or salmon. We made both in the kitchen. We found that the Tuna Pie taste better. Perhaps, the salmon flavour is slightly stronger.

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The Tuna or Salmon Pie is filled with carrot, tomato and potato. It’s a good way to incorporate vegetables into a dish which kids will eat. This can be eaten warm or cold.

Ingredients

  • 1 can tuna or salmon
  • 4 oz butter
  • 3 eggs
  • 2 teaspoons mustard
  • 3/4 cup bread crumbs
  • 1 onion, finely chopped
  • 1 tomato, diced
  • 2 potatoes, boiled and mashed
  • 1 medium carrot, boiled, peeled and diced

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Click on the link below for the instructions.

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Blue Fjord Salmon from DinnerWorks.com

This is about the other meal we got from DinnerWorks.com. It is called the Blue Fjord Salmon. Although it is frozen salmon, it is surprisingly very good. The meat was flaky and moist while the skin was really crisp.

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In this meal assembly, we get six individually packed Wild Sockeye Salmon fillets. Since six is a bit too much for us, we had earlier split the order into three and three. The meal assembly includes the salmon and the Blue Fjord marinade.

The salmon are frozen. However, we were told that fish frozen at sea and thawed in the refrigerator is as good than fresh market fish for flavor and texture. This info is new to us. What do you think — is that right?

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Instead of typing the cooking instructions, here it is on the label. Click on this picture to blow it up if the print is too small to read.

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Baked Mayonnaise Salmon

The second recipe which Vanessa shared with us in this week’s cooking club is Baked Salmon. She got the recipe from a friend in Seattle.

Salmon is a popular food, and reasonably healthy due to its high protein and Omega-3 fatty acids content and to its overall low fat levels. We had the chance to see a salmon run in Adams River before and it was so awesome seeing thousands of salmon spawn and then die. It will be a “dominant year” this year — this happens once every four years where up to millions of salmons is expected.

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The Baked Mayonnaise Salmon is crisp on the outside while the meat is moist.

Ingredients

  • salmon steak or fillet
  • Mayonnaise
  • ground black pepper
  • parsley flakes
  • salt to taste

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Click on the link below the for Cooking Instructions.

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