- Skinless/Boneless
- Certified Kosher (OU)
- Product of Canada, sustainably harvested
If you've only had supermarket brands, you're in for a very pleasant surprise!
Vital Choice Wild Red™ sockeye is always firm and luscious, because we select fish of superior culinary quality.
The color and fat content of sockeye will vary by season and harvest location … a hallmark of truly wild, natural fish.
We tap our insider contacts – and decades of salmon-fishing savvy – to secure the best fish from every sockeye “vintage” for our Wild Red™ line.
Sockeye salmon nutrition
In addition to ample protein, Alaskan sockeye salmon offers abundant omega-3s, as well as unrivaled levels of vitamin D and astaxanthin (as-tuh-zan-thin) … a carotenoid-class red-orange pigment with rare antioxidant power.
On average, sockeye salmon provides these amounts of nutrients per 3 oz serving (click the Nutrition tab on this page to see the omega-3 levels per official serving size for this product): - Omega-3s – About 997mg of omega-3 EPA+DHA, or 2 to 4 times more than the minimum daily EPA+DHA intake recommended by most world health authorities (250-500mg)).
- Vitamin D3 – About 585 IU in the optimal D3 form, which is more than most other fish, and more than any fortified food, approaching the child-to-adult US RDA of 600 IU.
- Astaxanthin – About 3.39 mg. This red-orange pigment is a carotenoid-class nutrient with unique health benefits.
| | | | | | | What People Say
“I received my Salmon and I'm just blown away at how good this stuff is! I am so thankful I can now get my daily dose of wild Salmon when I'm traveling, and add to that, no preparation required.” Melody Liddell | |
Storage
Keep canned fish in a cool place. Consume by the date stamped on each can.
Serving Tips
Like Tuna, our Wild Red Sockeye Salmon tastes great in sandwiches or salads (click our Recipes tab for some easy recipe ideas) -- plain or with a bit of mayonnaise or seasoning mix. We like to sprinkle on a bit of our Lemon-Pepper Mix or Organic Salmon Marinade mix.
Nutrition
Facts
Wild Red - Skinless/Boneless 3.75 oz
Serving Size
Number of servings: 1/2 can (53g)
|
| Amount Per Serving |
| Calories 70 |
Calories from Fat 30 |
|
|
| |
% Daily
Value* |
| Total
Fat 4g |
6% |
| Saturated
Fat 1g |
5% |
| Trans
Fat 0g |
0% |
| Cholesterol 23mg |
8% |
| Sodium 190mg |
8% |
| Total
Carbohydrate 0g |
0% |
| Dietary
Fiber 0g |
|
| Sugars 0g |
|
| Protein 10g |
|
|
Vitamin A 2% • Vitamin C 0%
Calcium 2% • Iron 2%
Total omega-3s 654mg
EPA 260mg
DHA 352mg |
| * Percent Daily Values
are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs. |
Wild Red Sockeye Salmon and Three-Bean Salad
Makes 4 servings.
2 cans (7.5 oz. each) Traditional Pack OR Skinless-Boneless Wild Red Sockeye
8 oz. fresh green beans, halved and steamed until just done
1 cup canned cannellini beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1/2 cucumber, chopped into chunks
12 cherry tomatoes, halved
6 green onions, finely sliced
Handful young fresh spinach leaves or watercress
Dressing
3 Tablespoons organic extra virgin olive oil
2 Tablespoons lemon juice
2 teaspoons grainy mustard
Sea salt and organic black pepper
Salad Instructions
Drain and chunk Salmon, removing skin and bones (if any). Cover and set aside. Cook green beans in lightly salted boiling water for 4 to 5 minutes, until just tender. Rinse with cold water and drain well. Transfer to a salad bowl; add cannellini and pinto beans. Add cucumber, cherry tomatoes, green onions and spinach. Toss together to mix; add salmon chunks and toss again gently.
Dressing Instructions
Mix together olive oil, lemon juice and grainy mustard. Season with salt and pepper. Pour over salad just before serving, tossing gently to combine with ingredients.
Nutrients per serving: 382 calories, 17g total fat, 3g saturated fat, 42% calories from fat, 58mg cholesterol, 28g protein, 27g carbohydrate, 9g fiber, 981mg sodium, 313mg calcium and 1.9g omega-3 fatty acids.
Wild Salmon, Chick Pea and Mint Patties
The cilantro dip really adds a lot to these tasty treats. Serves 6 Prep Time 30 minues
2 cans (7.5 oz. each) Traditional Pack OR Skinless-Boneless Wild Red Sockeye, drained and chunked
2 cups canned chick peas or cannelloni beans, rinsed and drained
1 small red onion, chopped
3 garlic cloves, minced
2 teaspoons medium curry powder
1 medium red chili pepper, deseeded and minced
Handful of fresh mint leaves
1 teaspoon cumin seeds
1/2 teaspoon organic cayenne pepper
Sea salt and organic black pepper
All-purpose flour, for dusting
Organic extra virgin olive or macadamia nut oil, for frying
Cilantro dip
1 cup plain low-fat yogurt
2 Tablespoons chopped fresh cilantro
Place salmon in blender; add chick peas or cannelloni beans, onion, garlic, curry powder, chili pepper, mint, cumin seeds, hot pepper sauce, salt and pepper. Blend together for a few seconds, but do not over-blend. Shape mixture into 18 balls; flatten them into patties. Dust lightly with flour. Heat olive oil in a large frying pan and gently fry patties for about 2 minutes on each side, until golden brown. (You may have to do this in batches.) Drain on paper towels.
Mix together yogurt and chopped fresh cilantro. Serve with warm patties.
Nutrients per serving: 324 calories, 19g total fat, 3g saturated fat, 52% calories from fat, 41mg cholesterol, 20g protein, 19g carbohydrate, 6g fiber, 661mg sodium, 269mg calcium and 1.3g omega-3 fatty acids.
Wild Salmon Tostada
Serves 4 Prep Time 15 minues
2 cans (7.5 oz. each) Traditional Pack OR Skinless-Boneless Wild Red Sockeye, drained and chunked
2 to 3 Tablespoons fresh lime juice
½ cup diced fresh tomato
1 to 2 Tablespoons chopped onion
2 Tablespoons organic extra virgin olive or macadamia nut oil
2 Tablespoons chopped cilantro
1 teaspoon minced garlic
1 teaspoon ground cumin
4 large tostada shells (7-oz. package)
1 can (16 oz.) refried beans, warmed
4 cups shredded lettuce
1 cup shredded Monterey Jack or Cheddar cheese
Sour cream, as needed for garnish
Salsa, as needed for garnish
Drain and flake salmon. Place salmon in a medium bowl; sprinkle with lime juice. Add tomato, onion, olive oil, cilantro, garlic, and cumin; toss. Layer each tostada with one-fourth of the beans, lettuce, salmon mixture, and cheese. Garnish with sour cream and salsa.
Nutrients per serving: 523 calories, 29g total fat, 11g saturated fat, 49% calories from fat, 98mg cholesterol, 36g protein, 30g carbohydrate, 8g fiber, 1203mg sodium, 510mg calcium, and 2g omega-3 fatty acids.Snohomish Salmon Cakes Salmon Nicoise Salad Alaska Salmon Stuffed Potatoes FlorentineWild Salmon Tacos or Burritos Sockeye Salmon Three Bean Salad Dana Jacobi's Salmon SaladSpinach and Wild Salmon OmeletDr. Pratt's SuperFoods SaladStuffed Eggs with SalmonSalmon or Tuna Pasta Salad
Sockeye salmon, sea salt.
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