[Illustration: Salmon salad]
[Illustration: Salmon]
Salmon has been nourishing the human race and delighting the human
palate since prehistoric times. Today, thanks to modern canning methods,
it is becoming known more widely than ever as a cosmopolitan food fish.
Its delicious flavor and the convenience of the easy-to-store,
easy-to-use can are two good reasons for cooking and serving salmon
frequently. But there are even better reasons. The protein in salmon is
a complete protein, in the same food group as meat and poultry, cheese
and eggs. When you serve salmon, you’re serving the kind of food that
your family needs every day.
You’ll find that most of the recipes in this booklet suggest using the
whole can of salmon, including the liquid, bones, and skin. That’s
because these are good sources of iodine and phosphorus, Vitamin A,
Vitamin D, and the B group vitamins.
From every nutritional standpoint—high protein value, strong vitamin and
mineral content, easy digestibility—salmon is a good food. It is also an
economical food ... and so easy to serve!
If overweight is a problem in your family, you’ll be glad to know that
equal portions of salmon and lamb chops contain about the same amount of
protein but, four ounces of salmon contain only 150 calories while four
ounces of lamb chops contain 450 calories.
While canned salmon is the basic ingredient of many glamorous dishes, it
is delicious if eaten just as it comes from the can, with perhaps a
sprinkling of salt and pepper, some minced onion and mayonnaise. Salmon
sandwiches made this way when you were a child were always a treat, and
they’re still favorites for school lunch boxes. And haven’t you made use
of the cool look that salmon gives to summer salads? By the way, recipes
for the salad opposite, and for the Salmon Buffet on our cover, are on
page 16.
Each recipe in this booklet has been prepared imaginatively to open your
eyes to the versatility of salmon and the excitement it brings to dinner
menus, party refreshments, and luncheon dishes. Try one today!
SALMON APPETIZERS AND DIPS
(RECIPES ON PAGE 16)
[Illustration: Salmon appetizers and dips]
The canned salmon that comes to your table was caught in the waters of
Alaska, Puget Sound or the Columbia River of the Pacific Northwest. It
is a popular food all over the United States, partly because it is so
easily adaptable to regional tastes and fits in so well with every local
culinary tradition. In this booklet we have suggested a number of
recipes of regional interest—yet all of them will fit in with your own
meal planning wherever you live. First, look at these dishes ... smart
for a luncheon or cocktail party in New York—or anywhere!
[Illustration: New York loves party food like this!]