What to Do with Salmon Scraps

Saving money doesn’t have to be tedious and boring. With many of us feeling the pinch these days, it’s useful to find ways of using up every little piece of what you buy. It’s less wasteful, which is something the world certainly needs a lot more of, and it also makes life a little more sustainable.

When it comes to food shopping, we obviously need to shop around to find the best prices. And healthy eating is becoming a concern of many people, with rising rates of obesity and associated diseases.

One of the healthier food choices recommended by experts is salmon. It’s high in Omega fatty acids, which are essential for optimal bodily functioning, and a good source of protein. But have you ever wondered what to do with salmon scraps?

Waste Not, Want Not​

When I was a child, I could not understand this saying. Now I know exactly what is meant: if you don’t waste things, you shall not be in want. Using every piece of salmon, including the off-cuts, is in line with this principle.

We need to start considering what we throw ‘away,’ not only to save money, but in relation to saving the planet. When we buy salmon and other fish, there are scraps left over after you’ve trimmed it.

These trimmings can be turned into a myriad delicious meal, making sure you don’t waste any part of the fish. Some retailers also sell salmon trimmings themselves at a very good price. We’ve put together some great ideas about what to do with salmon scraps.

Breakfast, Lunch and Dinner

How about using up those salmon trimmings the next time you make scrambled eggs for breakfast? Salmon works perfectly with creamy scrambled eggs after being lightly sautéed in a little butter or olive oil.

Otherwise, these salmon fish cakes are delicious at any meal, or as a healthy snack.

Zesty salmon fishcakes with peas and green onions

  • 550 g potatoes, peeled and chopped into 1cm cubes

  • 45 g frozen peas

  • 3 green onions, finely chopped

  • 400g salmon scraps, lightly-poached in a little water, and chopped

  • 1 lemon, zested

  • 1 tablespoon or more wheat flour

  • 1 egg

  • olive oil for frying

Boil diced potatoes for 8 minutes. Add peas and cook until potatoes are tender (10 minutes). Drain and place in a large bowl. Mash potatoes and peas together. Add to the mash finely-chopped green onions and lemon zest.

Chop salmon scraps finely, and add to mixture. Add beaten egg and combine thoroughly. Divide mixture into 8 and form each portion into a fish cake with your flour-dusted hands. Place each cake on a floured plate and dust the top with a little extra flour.

Place a large skillet on medium heat. Add 2 tablespoons of olive oil and heat. Once the oil is hot, place the fishcakes into the pan, cooking for about 4 minutes per side. The fishcakes should be golden brown and crisp on the outside. Be careful not to break them up when turning over.

For serving, slice the lemon into six pieces, one for each plate, and serve fishcakes with green vegetables in season, or a crispy salad.

Some other cool options​

But that’s just one way you can solve the dilemma of what to do with salmon scraps. Try using them in a stir-fry with seasonal vegetables. Or try your hand at a chowder or a delicious, hearty salmon risotto.

Sauté or poach salmon scraps and turn into a moreish sandwich filling. Add chopped hard-boiled egg, chives, and mayonnaise and voila! In fact, the sky’s the limit with salmon trimmings.

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