Canned Salmon Satisfies Hearty Appetites

Canned salmon is a convenient and economical way to satisfy hungry appetites. There are five different species of Pacific salmon which vary in color and texture, all of which provide a rich source of vitamins and minerals.

Among the species of salmon is Chinook, which is rich in oil with easy-to-flake flesh. This type is most commonly used in salads.

Chum has a light color, is coarser in texture and is generally less expensive than other salmon.

Other varieties include Coho, perfect in almost any recipe, and available in red or pink; and Red Sockeye--with its deep red color and high amount of oil, it can easily be used for sandwiches, salads, hors d’oeuvres or garnishes.

Try this Quick Salmon Rice Casserole, for a fast and good tasting main dish.

Flake 1 (7 3/4-ounce) can salmon into buttered 1 1/2-quart casserole. Stir in 3 cups cooked rice, 1 tablespoon lemon juice, 1/4 cup chopped celery, 1/2 teaspoon dill weed, 3/4 cup shredded medium Cheddar cheese, 1 (10 1/2-ounce) can condensed cream of mushroom soup and 1/4 cup milk. Bake at 350 degrees 25 to 30 minutes. Makes 4 servings.