By Susan MYKRANTZ

 As we trudge through the final months of winter, one of the things I look forward to is more sunshine and a natural source of vitamin D. But if you are looking for an easy way to add vitamin D to your diet, consider adding salmon to your menu plans. Salmon is one of the most nutrient-dense foods you could eat. It is loaded omega 3 fatty acids and packed with flavor, providing a tasty way to lower your blood pressure and benefit your heart.

Canned salmon is versatile and can be used in a wide variety of dishes. It also has some benefits over fresh salmon as it is less expensive, and it won’t spoil in your refrigerator. Canned salmon also contains a healthy dose of B vitamins such as niacin and cobalamin, and it may even improve your brain health. It can also help reduce symptoms of depression, anxiety and slow cognitive decline.

Canned salmon may even help you lose some weight because it is a good source of protein, which will help you stay full longer throughout the day. This week, Cook Simply is featuring several easy, tasty recipes using canned salmon. Enjoy and until next time, simply cook.

Baked Salmon Squares

2/3 cup dry bread crumbs

2/3 cups milk

1 14.75 ounce can salmon, drained, flaked and deboned

¼ cup mayonnaise

2 tablespoons lemon juice

1/3 cup chopped onion

2 tablespoons chopped parsley

2 eggs, beaten

½ teaspoon salt

Soak bread crumbs in milk for about 10 minutes. Combine remaining ingredients and add to soaked bread crumbs. Pack lightly into a 10 x 6 x 1 ½ inch baking dish. Bake at 350 degrees for 30 minutes.

Salmon Chowder

1 10.5 ounce can cream of potato soup

1 14.5 ounce can cream style sweet corn, drained

1 14.75 ounce can salmon, drained, deboned and flaked

2 cups milk

Combine cream of potato soup, creamed corn and salmon. Stir over medium heat until almost boiling.

Dilled Salmon Cakes

2 cups fresh white bread crumbs (about four slices of bread)

2 eggs, beaten

¼ cup chopped parsley

¼ cup finely chopped scallions, including the green tops

2 teaspoons minced fresh dill or ½ teaspoon dried dill

1 teaspoon lemon juice

¼ teaspoon black pepper

1 14.75 ounce can salmon, drained, deboned and flaked

2 to 3 tablespoons butter

Parsley, dill lemon wedges for garnish

In a large mixing bowl, add 1 ½ cups bread crumbs. Set aside the remaining ½ cup of bread crumbs. Add eggs, parsley, scallions, dill, lemon juice and pepper. Mix well. Add salmon and mix well, breaking the salmon into small pieces. Form salmon mixture into eight patties, about ½ inch thick. Place the remaining ½ cup bread crumbs on a plate and dip both sides of the salmon cakes into the crumbs.

In a large skillet, melt butter and saute salmon cakes over medium heat for about 3 minutes per side or until crisp and golden brown. Turn the salmon cakes and add the remaining butter if needed and saute salmon cakes on the second side for about 3 minutes. Serve immediately, garnished with parsley, dill and lemon wedges. Makes 4 servings.

Salmon Burgers

1 14.75 ounce can salmon, drained, deboned and flaked

½ cup bread crumbs

½ cup onion

½ cup bell peppers

1 large egg

1 tablespoon lemon juice

½ teaspoon grated lemon peel

1 tablespoon oil

Combine salmon, bread crumbs, onion, bell peppers, egg, lemon juice and lemon peel. Form four patties. Heat oil in a medium skillet. Brown patties for 3 minutes on each side or until golden brown. Serve with lettuce, tomato, and tartar sauce on a toasted bun.

Salmon Tacos

1/3 cup salsa

1/3 cup mayonnaise

4 cups coleslaw mix

1 half 14.75 ounce can salmon, drained, deboned and flaked

Four taco shells

Mix salsa and mayonnaise in a large bowl. Add coleslaw mix and stir to coat. Divide the salmon among the four taco shells. Top with the coleslaw mix. 

Salmon Tetrazzini

4 ounces spaghetti

1/3 cup chopped onion

1 tablespoon olive or vegetable

1 ¼ teaspoon seasoned salt

½ teaspoon thyme

2 cups half and half

1 ½ tablespoon sherry

1 14.75 ounce can pink salmon, drained and deboned 

½ cup sliced olives

½ cup green pepper, finely chopped

1/3 cup grated parmesan cheese

Prepare spaghetti according to package directions. Preheat oven to 350 degrees. Butter a shallow 1 ½ quart baking dish. In a saucepan, cook the onion and thyme in the oil for about 5 minutes or until tender. Blend in flour, salt, and pepper. Cook over low heat until the mixture is smooth and bubbly. 

Slowly add in the half and half, cook over low heat, stirring constantly until the mixture is smooth and thickened. Stir in sherry, spaghetti and green pepper. Pour the mixture into the greased baking dish and sprinkle with cheese. Bake at 350 for 20 to 25 minutes until the mixture is bubbly. Garnish with paprika and parsley.