This was an interesting recipe. I was wondering what I was going to do with this can of salmon that I bought. I usually just prepared it like canned tuna--add mayo and make a sandwich. But this time I wanted to be more creative. As with most of my experiments I googled to see what other people did with canned salmon. One of the first things that popped up was canned salmon chili. So I decided to give it a shot. What could go wrong? In the end this chili turned out pretty delicious but I feel like the proportions of the spices need to be fixed or I need to add less orange--maybe even take out the orange. It's a little weird. I like orange zest and juice in my chili, but I figured that the acid from the orange would neutralize the basic/alkalinity/fishiness of the salmon. I might just use lime juice instead. Also, if I weren't so lazy I would have added the cilantro later so that it'd stay a nicer shade of green instead of putting in the cilantro at the beginning. What can I say? It's easier just to put everything together in the crock pot and leave it to cook over night.
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| All the ingredients added to the crock pot. |
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| 8 hours later |
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| Breakfast |
Crock pot Canned Salmon Chili
Ingredients
- 1 can of salmon (drained with skin and most bones removed)
- 1 can (15.25 oz) corn kernels, drained
- 1 can (14.5oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15.25) black beans, drained
- 1 orange, zested and juiced
- 1 bunch of cilantro, washed and coarsely chopped
- 1/2 medium onion, chopped
- 1/4 tsp black pepper
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp garlic powder
- 1 tsp cumin
- Prepare all the ingredients and all them all into the crock pot.
- Mix all the ingredients inside the crock pot then set to low and cook for 8 hours.
- Serve over rice, spaghetti, or potato. In other words, serve over your favorite form of starch. Enjoy!
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