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.
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!