Salmon has been nourishing the human race and delighting the humanpalate since prehistoric times. Today, thanks to modern canning methods,it is becoming known more widely than ever as a cosmopolitan foodfish. Its delicious flavor and the convenience of the easy-to-store, easy-to-usecan are two good reasons for cooking and serving salmon frequently.But there are even better reasons. The protein in salmon is a completeprotein, in the same food group as meat and poultry, cheese and eggs.When you serve salmon, you’re serving the kind of food that yourfamily needs every day.

You’ll find that most of the recipes in this booklet suggest using thewhole can of salmon, including the liquid, bones, and skin. That’sbecause these are good sources of iodine and phosphorus, Vitamin A,Vitamin D, and the B group vitamins.

From every nutritional standpoint—high protein value, strong vitaminand mineral content, easy digestibility—salmon is a good food. It isalso an economical food ... and so easy to serve!

If overweight is a problem in your family, you’ll be glad to know thatequal portions of salmon and lamb chops contain about the same amountof protein but, four ounces of salmon contain only 150 calories whilefour ounces of lamb chops contain 450 calories.

While canned salmon is the basic ingredient of many glamorous dishes,it is delicious if eaten just as it comes from the can, with perhaps asprinkling of salt and pepper, some minced onion and mayonnaise.Salmon sandwiches made this way when you were a child were alwaysa treat, and they’re still favorites for school lunch boxes. And haven’tyou made use of the cool look that salmon gives to summer salads? Bythe way, recipes for the salad opposite, and for the Salmon Buffet onour cover, are on page 16.

Each recipe in this booklet has been prepared imaginatively to openyour eyes to the versatility of salmon and the excitement it brings todinner menus, party refreshments, and luncheon dishes. Try one today!

SALMON APPETIZERS AND DIPS
(RECIPES ON PAGE 16)

The canned salmon that comes to your table wascaught in the waters of Alaska, Puget Sound or theColumbia River of the Pacific Northwest. It is apopular food all over the United States, partlybecause it is so easily adaptable to regional tastesand fits in so well with every local culinary tradition.In this booklet we have suggested a number of recipesof regional interest—yet all of them will fit inwith your own meal planning wherever you live.First, look at these dishes ... smart for a luncheonor cocktail party in New York—or anywhere!