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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The idea for this came from the More With Less cookbook. It can be used to fill a sandwich (embellished with onion and dill pickle) or crumble it over a crunchy bed of lettuce; enhance it with herbs and spices and perhaps form it into a cheese ball and serve with crackers. When my kids were small, they wanted me to make biscuit dough into rounds, add a spoonful of filling to each, fold in half and seal, and bake 400 F for 15 minutes! It was easy to let them help so they loved it even more! Ingredients:
1 (15 -16 ounce) can pink salmon |
1 cup cheddar cheese, shredded |
1/4 cup celery, minced |
2 tablespoons mayonnaise (or salad dressing, enough to moisten) |
1 teaspoon red onion, minced (optional) |
salt and black pepper, to taste |
Directions:
1. Rinse canned salmon a few times to reduce the sodium level.
2. Remove or crush larger bones.
3. Mix all ingredients together in medium-sized bowl.
4. Chill or eat immediately.
5. I don't add the onion if I'm chilling it first.
6. Keep a can of salmon in the frig for faster results!
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