Canned salmon is versatile. Try it in a creamy salmon pasta with capers and lemon for a tangy twist or mix it with arugula and cream for a refreshing sauce.
While canned salmon is drier in texture than a fresh filet, the cream in a pasta sauce replenishes some of that lost moisture, lending it an unctuous mouthfeel.
The fishy flavor of the large flakes is tempered by the cream while briny capers imbue it with a bright, tangy zing, balancing the richness of the sauce.
You may be discouraged from using tinned salmon because some brands contain bones, but these bones become soft and virtually unnoticeable during the pressure cooking process.
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