By Myscha TheriaultWhile it’s costing a tad more than it used to, it’s still trumping tuna for price where I shop. I’m talking about canned salmon. It’s still within the realm of affordable, can be stocked up on and stored without a freezer, and believe it or not, is remarkably versatile.  Here’s a list of twenty-five menu ideas you can create with these little tins of thrift.
Slammin’ Salmon Party Spread.
I used to make this on platters to take to parties quite a bit when I lived on Guam and other places overseas. Once you get it topped with chopped parsley and toasted chopped nuts (pecans, almonds or walnuts), it looks rather elegant, if I do say so myself.  
Potato Salmon Scallop.
Dirt cheap to make, and a great casserole to serve with a side veggie or a salad. Home spun and “gets it done”.  Of course, being a Mainer, I’m quite partial to potato scallop.   
Sandwich Filling.  

I like to add a little chopped celery and horseradish for zip. Pop the sandwich open faced into the oven and top with Swiss cheese for an extra fun hot lunch melt.
Casserole.  
Many options are out there for a quick casserole on the fly. …

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