News Alert - The July, 2008 issue of Prevention Magazine picks our Salmon Burgers as one of five healthy, tasty alternatives to standard, factory farmed beef patties.

• Gluten free
• Certified-organic seasonings 

• No artificial additives or preservatives

• No MSG, soy, corn, wheat, eggs, dairy, sugar

• Salmon certified sustainable by the Marine Stewardship Council
• 99% wild Alaskan Sockeye Salmon by weight (1% seasonings and binder) 

Our Salmon Burgers are individually vacuum-sealed, cook from a frozen state in only 10 minutes, and provide a quick, healthful meal even finicky young diners will love.

You're not likely to find Salmon Burgers this good anywhere else! (In July 2008, the editors of Prevention Magazine recommended our Salmon Burgers.)

In addition to ample protein, wild Alaskan Sockeye provides three beneficial natural food factors in abundance.
Per 4 oz portion ... amounts will vary annually and by harvest location:

• Omega-3s – Some 1,368 mg, or four to seven times more than many fish oil capsules.
• Vitamin D3 – About 780 IU, or nearly double the US RDA of 400 IU. (Most experts now advise adults to consume 1,000-2,000 IU every day.) Ounce for ounce, Sockeye Salmon provides much more vitamin D -- in the optimal D3 form --than any other whole or fortified food.
• Astaxanthin – About 4.5 mg. This red-orange pigment is a carotene-type antioxidant that, in test tube experiments, measures 500 times more powerful than vitamin E. Research indicates that it may aid weight control and reduce risk factors associated with heart disease and macular degeneration.
  

Storage Keep frozen until ready to cook or thaw. Serving Tips You don’t need to thaw the burgers before cooking them using the method below. For even faster cooking, thaw burgers overnight in refrigerator, or place unopened package in cold water for 30 minutes or until flexible. The patties are best cooked quickly as Sockeye will toughen if overcooked. Pan-cooked burgers Cook frozen burger in a sauté pan, covered, over medium heat for 8-10 minutes*, turning once. Remove the pan from the heat, still covered, for 2-3 minutes before serving. *Sockeye salmon is rich in healthful omega-3 fatty acids, but is relatively lean overall and will taste dry if overcooked. Dana Jacobi’s Wild Salmon Tabbouleh Vital Choice friend and noted cookbook author Dana Jacobi offers this simple serving idea: Mix thawed burger with chopped parsley, cucumber, sweet Vidalia onion, and mint to make a Salmon Tabbouleh, with lemon juice and olive oil for dressing. See Dana's "12 Best Foods Cookbook" in our Books & Accessories department.