Wild Alaskan Pink Salmon
7.5 oz cans, skinless/boneless | Product #CSP206
Pink salmon are the most abundant of all wild salmon species. Just like their fellows, they're packed with heart-healthy omega-3 fatty acids & vitamin D.
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- Kosher (OU)
- Traditional lid
- Certified Sustainable by the Marine Stewardship Council (MSC)
- Product of USA (Alaska)
Pink salmon are packed with heart-healthy Omega-3 fatty acids and Vitamin D.
Because pinks are the most abundant of all wild salmon species, they're typically the best value.
Canning preserves all their flavor and nutrition whenever and wherever you’re ready to enjoy them.
Make a healthy salmon salad for sandwiches, or spread on crackers for a tantalizing appetizer, right from the can. Toss into salads or add to pastas.
Pink salmon are also known as humpbacks or "humpies", because of the way their backs curve dramatically during the spawning phase of their lives.
Average Ratings: 4
Wild Alaskan pink salmon, sea-salt
Contains 560mg Omega-3 fatty acids per serving.
Wild Sockeye Salmon and Warm Vegetable Salad
2 cans traditional pack Sockeye Salmon (7.5 or 6.5 oz cans), or 2 cans skinless-boneless Sockeye Salmon (6 oz cans)
3 tablespoons organic extra virgin olive oil
2 shallots, sliced
12 cherry tomatoes, halved
9 oz roasted peppers in brine, drained
6 oz grilled artichokes* in brine or oil, drained (non-grilled are fine, too)
1 teaspoons finely grated lemon zest
2 tablespoons lemon juice
1 teaspoon wholegrain mustard
Sea salt and organic black pepper
1 pound mixed greens, such as rocket (arugula), watercress, and spinach
- Drain the Salmon, discarding the liquid. Remove any skin and bones, if desired, and break the salmon into large chunks with a fork.
- Heat 1 tbsp of the olive oil in a frying pan and add the shallots. Cook gently for a couple of minutes, then add the cherry tomatoes, peppers and artichokes, tossing them together as they cook for about two minutes, to warm them through.
- Make the dressing by whisking together the remaining olive oil, lemon zest, lemon juice and mustard. Season with salt and pepper.
Share the salad leaves between 4 plates. Gently stir the Salmon chunks through the vegetables, and then divide between the plates. Drizzle with the dressing and serve at once.
In fact, artichoke possesses clinically proven choleretic (bile stimulating) and digestion-enhancing powers that make artichoke extract popular in Europe for mild indigestion.
Likewise, extracts of the vegetable have proven highly beneficial in clinical trials of irritable bowel syndrome (IBS).
Artichoke extract has also been shown to lower cholesterol and triglyceride levels significantly, probably because it blocks synthesis and/or promotes elimination of cholesterol.
In several European countries, artichoke extracts are prescription drugs for liver disorders. In animal studies, the flavonoid antioxidants in artichoke leaf extract reverse damage done by harmful chemicals in liver cells.
But the best way to benefit from artichoke is to enjoy it regularly as a delicious food!
Note: If you're not keen on artichokes, use mushrooms instead.
Keep canned fish in a cool place. Consume by the date stamped on each can.
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