Since my last blog post, many of you have been asking two key questions: "Why is canned wild salmon so much cheaper than fresh?" and "What the heck do I do with canned salmon?"
The reason canned varieties are cheaper is wild salmon is seasonal, so more salmon is caught than can immediately be sold. The surplus gets canned, letting you score it at a much cheaper price! While all canned salmon is good, try to spot the Sockeye Salmon variety since it's the creme de la creme of salmon for having the most omega-3 fats. You can find canned wild salmon at almost any market, even warehouse stores, nationwide.
As far as what to do with canned salmon, my answer is to treat it as you would tuna. Here's a starter-kit recipe:
Wild Salmon Salad
2 six-ounce cans wild salmon
1 tablespoon reduced-fat canola/olive oil-based mayo or Vegenaise
1/2 cup chopped celery
Optional: capers, diced red onion or dill
1-2 tablespoons lemon juice
Place salmon in a bowl. Add mayo/Vegenaise, celery and optional ingredients. Mix well into a very fine texture. Add lemon and enjoy!
Makes 4 Servings
Total calories: 141 calories per 3 oz. serving
Total cost: approx. $1.40 - $1.65/serving
How's that for a health and wallet friendly lunch or snack protein solution?