Salmon Economical Way to Satisfy Hearty Appetites

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

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 types of salmon. It is ideal for casseroles and cooked dishes.

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 oil, it can easily be used for sandwiches, salads, hors d’oeuvre or garnishes.

Try this Quick Salmon Rice Casserole, for a fast and good tasting dish, whichever type your choose.

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 cream of mushroom soup and 1/4 cup milk. Bake at 350 degrees 25 to 30 minutes. Makes 4 servings.