Wild Alaska Canned Salmon + Olive Oil + Onion


Jim likes to hike, in addition to coming up with new great ways with canned salmon.

It couldn’t be easier, and these ‘nutritional good guys’ seem to get along very well in this wonderful trio of some of nature’s finest and most nutritious foods.

Jim is always thinking of new ways to eat Redhead or Thinkpink, as this is what he eats at lunch 90% of the time—canned salmon and a little cream cheese on a bagel.  This is Jim’s latest, and may be greatest recipe. Drain a can of Think Pink or Redhead, put contents of the can, including highly nutritious skin & bone, into small bowl.  Add a teaspoon or two of olive oil, some chopped onion & lightly mix.  Use this on bagels, salads, or just as is.  Squeeze on a little lemon juice, or even a little vinegar if you like.   If you use Redhead, drain some of the liquid and supplement with a little olive oil in addition to the onion.   The olive oil lightens the flavor and seems to increase the shelf life of the flavor.   You can also mix the Redhead and the Thinkpink.  Feel free to add capers, celery, garlic.


Cheating on Grandma Irma’s Coleslaw Recipe

Grandma Irma Zuanich was very fine cook.   As a matter of fact, in her obituary, it was noted that she “…Made the best Slav Spaghetti on South Hill.”  Among her recipes was a coleslaw that we adapted, with superior results, to using canned salmon rather than small Oregon shrimp she recommended.   Her wonderful recipe,  available on our website as “Irma Beulah’s  Salmon Coleslaw” will appear at the bottom, but I think I have found a better version of this wonderful salad.

Cabbage and salmon do not make an instant food marriage in my head, but I assure you, it is a wonderful result, and so healthy.  Just today for lunch I toasted my favorite hearty rye bread (Mestermache brand), sliced some provolone cheese and ate it with a dish of this wonderful coleslaw recipe that follows.  A superb, easy lunch eaten in front of my computer screen.  A good lunch makes for a better day all around.  I was inspired for this latest rendition of salmon coleslaw by a recipe I found in the San Juan Classics Cookbook, written  by Janice Veal and Dawn Ashbach.

Coleslaw with Canned Salmon

4 cups chopped green cabbage

1 bunch green onions, chopped, including green tops

1 chopped cucumber

1/2 cup sliced black olives (optional)

1/2 cup sliced red radishes (optional)

1- 7.5 oz can of Redhead or Thinkpink–drained, and lightly crumbled and mashed, including nutritious skin and bone

DRESSING (recipe below)

1 avocado, sliced or chopped

1/2 TBSP fresh squeezed lemon juice

Toss cabbage, onion, cucumber, along with optional ingredients in large bowl.  Prepare dressing and mix in with cabbage mixture.  Arrange avocado on top of salad, squeezing lemon juice over avocado to prevent darkening.  Serve immediately.  Keep chilled  and it stores well.


1/2 cup mayonaise

2 TBSP lemon juice

1/2 tsp salt or celery salt

Dash of paprika

Irma Beulah’s Salmon Coleslaw

Combine the following in a large bowl;

4 cups  green cabbage, chopped

1-7-5oz can Redhead or Thinkpink drained and chunked

1 green pepper, chopped fine

1 bunch green onions, chopped fine including tops

1/can black olives, sliced


1/2 cup mayonaise

3 TBSP white vinegar

2 tsp white sugar

Mix ingredients and toss with salad vegetables, Chill and serve.