SALMON KELAGUEN CANNED SALMON
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.
1-15 ounce can salmon
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
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
Return to More Recipes
SATISFYING YOUR GUAM RECIPE CRAVINGS SINCE 2006.
Effective March 2021, PaulaQ will begin replacing Canola and vegetable/seed oils in recipes with pure lard from Reverence Farm, and organic coconut oil. In addition, beef, pork, and poultry products will be sourced from Reverence Farm in Graham, NC.
LOOKING for something on Paulaq.com? Enter your keyword in the search box below:
PURCHASE YOUR BOOKS TODAY
Here's Home | A Taste of Guam | Remember Guam | More Recipes | Romance Novels | Macaron Book | Visit Guam | Food History | Food Photos | The Big Green Egg | Contact Paula
© 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.