SALMON KELAGUEN CANNED SALMON

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I keep canned salmon in my cabinets to have fish on hand when I don’t have access to fresh fish—not very often, but it’s like an insurance policy. A delicious way to eat canned salmon is to make kelaguen then let the flavors develop overnight in the fridge. Salmon kelaguen needs this time to get better. It’s so good with crispy sushi rice—rice that’s been seasoned with rice vinegar and a bit of sugar, shaped, fridged, pan fried. Or, enjoy with Chamorro style corn titiyas—griddled or pan fried.

Makes 1 ½ cups kelaguen.

INGREDIENTS

Set 1

1-15 ounce can salmon

Set 2

¾ cup thinly sliced yellow onions

¼ cup diced green onions

¾ teaspoon salt

3 tablespoons lemon juice

½ cup freshly grated coconut

Donne’ or hot pepper

Tools: medium bowl, rubber spatula

DIRECTIONS

Drain salmon then place in bowl. Thoroughly break into large chunks to remove all the bones.

Add remaining ingredients and fold to combine. Don’t stir the mixture just scoop from the bottom up and turn. The salmon will easily break apart as you combine the ingredients.

Taste, adding a bit more lemon, salt, and pepper as needed.

 You might also like Shrimp Kelaguen

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© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques. Enjoy a Guam romance novel in Conquered. Most photos courtesy Paula and Edward Quinene.