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Not wanting my occasionally bored grandson to trade outside playing time with his friends for too much inside cooking-coaching, and being both limited in food choices/ideas for children who don't like canned salmon. I began to search my brain for an idea that might solve the number of problems this presents and provide an interesting project for a boy in his grandmother's kitchen. I challenged him to come up with a new idea for preparing this meat. He liked and took the challenge, "creating" a tasty and VERY acceptable new dish which I'll bet other boys/girls will like (all measurements are approximate.)
Directions
Preheat oven to 350 deg. F. Grease and salt glass pie plate.
Starting with 2 hand beaten eggs,
Add:
- 1 tsp. dill weed,
- 1/2 tsp. salt/pepper
- 1/8 cup chopped parsley
- 1/8 cup chopped garlic
- 1/2 tsp. onion powder
Pinch into fingernail sized pieces and add:
- 1 hamburger bun, mix well until blended.
Add:
- 1 can Alaskan Pink Salmon (minus skin/soft bones if desired)
Flake/break into pieces, mix with above in medium/large bowl. Form child-sized palm-fuls of the ingredients mixed together, into medium cone shapes, then roll lightly in bowl of 1/2 cup salt and peppered cornmeal.
Make the finished meat-cones "volcano-shaped" with a thumb-indented shallow hole in top of each for a "caldron", bottom flattened and placed on the greased/salted pie plate.
Bake at 350 degrees F, topping with 1-2 Tbsp. salsa, heated in microwave slightly, poured into the "caldron" hole, erupting over
edges of meat-cone.
Optional: Spray lightly with spray Mesquite flavoring before baking for a "smoked "salmon taste.
We have named this cooking time together/recipe, "Salcano Duo"
This recipe makes about 10 medium small meat-cones. He ate several and smacked a lot since he LOVES salsa, never complaining about the salmon flavor, well hidden and "smoldering" inside. We froze the rest in individual ziplock freezer bags, without the salsa, for other frugal meals.
Great protein meal/snack for active bodies! Great togetherness for those rare and cherished moments with children that turn out well, especially at this time of the year.
By Lynda from TX
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