Take a Can of 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!

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