Did you know that canned and fresh salmon are both equally nutritious? This is good news, because it’s not hard to keep canned salmon on hand. And more good news: The canning process doesn't degrade the nutrients in fish one bit, so you still get all the heart healthy omega-3 fatty acids, the protein, and other nutrients (vitamin D, vitamin B12, niacin, and triglyceride-lowering compounds) from this source.

True, there is a difference in flavor, and some people do prefer the taste of fresh salmon over canned. But, the convenience of the canned variety can’t be denied. And what a bonus: Isn’t it nice to find a canned food that’s truly healthy as well as easy to use!

And canned salmon is versatile, too. You can do so much with it. For instance:

• Add it to a tossed green or Caesar salad.

• Stir it into your favorite soup or chowder recipe. (We love adding it to clam chowder!)

• Add it to pasta sauce.

• Combine canned salmon with low-fat mayonnaise, minced onions and fresh dill for a hearty sandwich filling.

• Add it to cooked rice and vegetables for a nutritious main course.

• Or combine canned salmon with carrots, green onions, and mushrooms and serve the mixture on lettuce leaves with a splash of low-sodium soy sauce.

• Use it in place of ground beef to make tasty burger patties. (Just stir together canned salmon, an egg, bread crumbs and a bit of milk to make the patties.)

Speaking of salmon patties, here’s our favorite recipe. It’s simple and takes little time to prepare. Besides using it for burgers, we’ve also served these with salad, quinoa, rice, and topped with steamed broccoli. And it’s delicious in a pita pocket with lettuce, tomato, diced green onion and avocado as well.

We’ve made it using both leftover grilled salmon as well as canned salmon. Both versions were delicious.

QUICK AND DELICIOUS SALMON PATTIES

12 ounces skinless boneless salmon (sold in 6 oz cans or packets)

1⁄2 medium onion, chopped

2/3 cup breadcrumbs, seasoned or plain

1⁄4 cup chopped parsley (optional)

2 eggs, beaten

3 tablespoons mayonnaise

2 tablespoons unsalted butter

3 tablespoons extra virgin olive oil

Salt to taste (optional)

Pepper to taste

1. Saute onions in 1 tablespoon olive oil until cooked through but not brown.

2. Drain liquid from the salmon.

3. Combine salmon, sautéed onion, breadcrumbs (parsley if you use plain breadcrumbs), eggs, salt, and pepper.

4. Form mixture into patties.

5. Melt butter and oil in a pan.

6. Brown salmon patties on both sides (about 4-5 minutes per side).

7. Place cooked patties on a paper towel to absorb excess oil.

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But we can’t talk salmon patties (aka cakes) without talking about one of the best sauces in the world that traditionally accompanies them. Remoulade. I first found this recipe in the New York Times a few years ago. It slightly resembles tartar sauce, but it’s SO much tastier.

To make about 1½ cups of this traditional sauce, start with mayonnaise (about 1 cup), and some Dijon-style mustard (maybe 1 teaspoon, or to taste). Like tartar sauce, remoulade is built around gherkins, or sour pickles. In this recipe you would want about ¼ cup. Add in chopped capers (1 tablespoon works well), a little anchovy paste (maybe 2 teaspoons, or again, to taste), finely chopped green onions (we like lots, so I use 3 tablespoons). From here, fold in some freshly chopped herbs: parsley, chervil, and tarragon (perhaps ½ to 1 teaspoon of each).

And like its companion, salmon pattie, remoulade is versatile. It adds a super flavor punch when spread on burger buns (salmon or otherwise!), and it’s outstanding when paired with shrimp. You’ll also find it makes a terrific dip for chips or fresh veggies.

I hope these ideas have convinced you to stock up on some canned salmon. The humble can of salmon is an unsung hero for sure!