Giveaway: Pure Alaska Salmon Company (Cilantro-Lime Salmon Salad in Avocado Cups)

Disclaimer: I received a sample of Pure Alaska Salmon Company’s products for free in exchange for a review. This in no way influenced my review.

This giveaway has ended! Congratulations to commenter #85, Kathleen Conner!

Salmon is a favorite in our home. We don’t eat it as often as we should, because honestly, it’s not inexpensive. We live in the landlocked Dallas area, far, far away from the Pacific Northwest, where healthy, nourishing salmon is abundant. So while I know we’re supposed to get a healthy dose of those fatty acids found in oily fish such as salmon, we generally only end up eating it about once or twice a month.

We do try to eat some other canned oily fish as well, namely tuna (the no-salt-added, soy-free varieties), and I am a fan of kippers and sardines. They make good last-minute sources of protein and pack well in a lunch. But until now, I’ve shunned canned salmon. I didn’t like the smell or the texture (and I’m definitely NOT a picky eater). So when Shirley of Pure Alaska Salmon Company contacted me about her canned salmon, I was up front with her about my opinions. She called me her “challenge”. I was willing to try the salmon out – after all, it was supposed to be a high-quality, straight-forward product. Nowadays, I’m limiting my reviews of products to only those I feel positive about, those that fit into our diet and healthier way of eating. Since the ingredients in Pure Alaska Salmon Company’s products are only salmon and salt (in the salt-added varieties), this fit the bill nicely. I was game. Of course, I arranged to get some samples to give to you as well, but we’ll get to that in a moment.

Pure Alaska Salmon Company is owned by the Zuanich family, who resides in Alaska and has been in the fishing industry for generations. Their company is committed to bringing consumers sustainably harvested, healthy, delicious wild salmon. Wild salmon is preferred to farmed salmon because of its superior nutritional content and sustainable, eco-friendly harvesting practices. Also – did you know they dye farmed salmon pink with artificial coloring? Only wild salmon is naturally pink because of their diet. Wild-caught Alaskan salmon is an excellent source of Omega-3 fatty acids, Vitamin D, and calcium, as well as a great source of protein. Mercury levels are also very low in wild Alaskan salmon, so it’s a safer choice.

I was delighted to see that the samples sent to me included a dozen cans of various types of wild Alaskan salmon, both “red” (sockeye) and “pink”. I couldn’t wait to try them out. Even though my previous experiences with canned salmon were less than ideal, I love trying new things!

Needless to say, my opinions have changed. The first can I opened was the ThinkPink salmon, which is a pink Alaskan salmon that has a milder taste and can be substituted for canned tuna in just about any recipe. The texture is excellent – there are large chunks and fillets in the can (not like the mushy, near-shredded texture I associate with canned salmon). I was happy just to take bites of salmon straight from the can.

But then, after eyeing the avocados that needed to be eaten, an idea struck me. What if I used the avocados as a cup for a salad? Then you could enjoy a creamy bite with the salmon salad, without a ton of mayonnaise or other heavy dressing so often found in traditional seafood salads. And just like that, as I pulled the rest of the ingredients from the refrigerator, this salad was born.

It’s a great, super-speedy appetizer salad, perfect for a first course or a light lunch. I opted to eat it along with a bunch of mixed salad greens for dinner the other night, and it was lovely, fresh and bright.

Cilantro-Lime Salmon Salad in Avocado Cups (Gluten-Free, Dairy-Free)

1 7.5 oz can of Pure Alaska Salmon Co. salmon (I used their ThinkPink Wild Alaskan Pink Salmon)

Juice of 1/2 lime

1/2 t olive oil

1/2 green apple, diced

1 T green onion, minced

1 T cilantro, chopped

1/2 t fresh serrano pepper, minced

1/8 t ground cumin

Pinch or two of smoked paprika

Salt and pepper to taste

2 avocados, sliced in half, pits removed

In a medium bowl, gently toss the salmon, lime juice, olive oil, apple, green onion, cilantro, serrano, cumin and paprika until combined. Season with salt and pepper to taste and toss again.

Scoop salmon salad into the “cup” made by the removal of the pit in each avocado half. Serve with additional smoked paprika sprinkled on top, if desired.

Makes 4 appetizer-sized servings.

photo courtesy of Pure Alaska Salmon Company

Oh, yes, the giveaway. Don’t think I forgot about you. Pure Alaska Salmon Company has agreed to give one of my lucky readers a sampler pack, which includes a dozen cans of their Redhead and ThinkPink canned salmon. What a great way to stock your pantry with some healthy, easy, delicious options. How do you enter? Here’s how:

  • You get one entry by leaving me a comment below telling me what you’d like to make with canned salmon.

You can get additional entries by doing the following:

  • “Like” Pure Alaska Salmon Company on Facebook and leave me a comment telling me you did so,
  • “Follow” Pure Alaska Salmon Company on Twitter and leave me a comment telling me you did so,
  • “Like” Tasty Eats At Home on Facebook and leave me a comment telling me you did  so,
  • “Follow” Tasty Eats At Home on Facebook and leave me a comment telling me you did so,
  • Post an update on Facebook or Tweet about this giveaway, tagging Pure Alaska Salmon Company and Tasty Eats At Home.

This giveaway will end at 11:59 PM CDT on Sunday, March 25, 2012, so act quickly! No purchase necessary – just your comments, and bonus likes and follows!

Best of luck to you!



  1. says

    I would love to win some salmon!

    I would make a salmon curry by pan searing salmon and stir frying it with bell peppers, baby corn, red chili curry sauce and serving over soba noodles.

  2. Hallie says

    Love the look of this recipe, Alta! I am a total sucker for wild canned salmon and love eating it in everything: salads, stir-fries, straight from the can with mustard, and sauteed with kale for breakfast. :)

  3. debra z says

    I would make a rice casserole with salmon, peas and nori. Not the fanciest meal but it really hits the spot! :)

  4. says

    LOVE Alaskian Salmon! My favorite is to put it in a great gluten-free, sugar-free salmon cake that I make with almond flour. It is SO good and good for you. Thanks for sharing the salmon salad recipe. This would be great to top a California salad – good inspiration.

  5. says

    That is one beautiful recipe, Alta! Two of my faves for sure. Oh, I’d be making salmon cakes right away if I had this salmon. My favorite time to eat salmon cakes is for breakfast. YUM!


    • altawrites says

      Shirley – I actually made salmon cakes with the salmon too – they weren’t anything revolutionary (just green onion, garlic, Old Bay, almond flour, basically) but they were good! Love the breakfast idea. I love salmon for breakfast.

  6. says

    Yum, fishies! :)

    I would probably eat it straight out of the can (perfect lunch) but I might make salmon cakes for the family as well.

  7. says

    I love canned salmon because my cat thinks I’m a goddess. Mix it with avocado and cilantro, maybe some chickpeas= perfect lunch ‘salad’

    I also RT’d on twitter–that’s how saw the giveaway!

  8. Monique says

    I’d like to make the recipe on this post! LOL
    I’d probably adapt my mom’s tuna salad, made with homemade olive oil mayo and several veggies.

  9. Shari H says

    We used canned salmon (or the kind in a pouch) as a quick topping on a spinach salad, or mix it with cracker crumbs, egg, some seasonings and a bit of finely diced onion to make patties for an easy dinner.

  10. Maura says

    I liked and following Pure Alaska Salmon and Tasty eats at home! And Sharing them! Luv checking them out!
    Thanks, Maura

  11. says

    I do occasionally use canned salmon (im the only one in my household that likes fish). Just wanted to add a sidenote: I worked in seafood for several years; it is not the meat of the farmed salmon that gets the dye, it is the food they are fed that has the dye in it to make the meat that ‘acceptable’ color, and as I am now learning–perhaps that’s even worse, I waw a quip a couplle of days ago that says we are what eat eats, and working in the seafood/meat industry–horror stories for sure!

  12. says

    Oh, I forgot to mention that salmon is my absolute favorite fish. Living in the South for the last several years, I HAVE learned to like catfish, but Salmon Rules!

  13. Diana G says

    I love using canned salmon to make an alternative to crab cakes. I have a great crab cake recipe that I replace with salmon. And I always only get wild Alaska salmon.

  14. Judy Harlow says

    Thanks for the inspiration, your salad idea is awesome! I have adapted my salmon cake recipe and now enjoy it GF. I appreciate the link to obtain healthier salmon!

  15. Elaine O says

    I would make gluten-free salmon patties, probably serve them for dinner with baked sweet potato fries and cole slaw.

  16. Christine says

    Thank you for the post! I love cooking with salmon; a simple light salmon salad with asparagus and gluten free goat cheese and pine nuts would sound WONDERFUL.

  17. says

    I never use canned salmon, so I think I’d probably start with your recipe or something very much like it. avocado and salmon together in one dish? Yes please!

  18. says

    These look so good! I once saw salad in avocado boats and thought it was such a good idea but never quite thought to re-create. Now youve reminded me!

    Can I consider myself entered!?

    Love your blog! :)

  19. Vicki Young says

    I” liked” Pure Alaska on facebook. I never enter these giveaways but the salmon would be great for my kids! And of course me too!

  20. John Billiris says

    I want to try your recipe for Cilantro-Lime Salmon Salad in Avocado Cups. I’m celiac, so that looks great!


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