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Posts Tagged ‘canned salmon recipe’

ecola

Get thee to this fishery!

Until I moved to the Pacific Northwest, I’d never eat canned fish, taking it  as a given that fresh beat tinned any day of the week. While I don’t fault former  me for the visual assessment – truly, it can look a whole lot like Fancy Feast – I  was seriously off base in terms of the high ceiling for overall quality. I  mean, I didn’t even know that whole fillets (vs. homogenous shreds) could  be canned, which better preserves the integrity of the fish’s texture and  flavor.

Much like frozen vegetables can be tastier and more full of nutrition  than out-of-season grocery store purchases since they’re often iced up so soon after being harvested, canned fish can allow a delicious, just-caught fish to enter a similar kind of suspension – meaning that it’s fresh as can be once you pop the top.

While tuna is pretty good if you find a nice brand, salmon is generally better for you (more Omega-3s, less mercury) and more sustainable (be sure to buy wild salmon).  It has a more complex flavor, too, for me – a delicate sweetness adds subtlety to the dominant oceanic heft.

The large concentration of local fisheries along the Oregon and Washington coast means that markets here are lousy with high quality canned salmon, but you can generally order them online, too, if you know where to look. My two favorite brands are Loki Fish Co. and Ecola Seafoods (which has smoked fish offerings, too).

A fancy feast, indeed.

A fancy feast, indeed.

Recipes-wise, below is a recent favorite that is adaptable to most veggies or nuts you have on hand. Note that jars of hearts of palm can be pricey so seek out a Trader Joe’s if you have one nearby.

Really good salmon salad

Serves 2 (entree portions)

  • 2 cups greens (I prefer baby spinach since the mild flavor complements the assertive salmon salad)
  • 1/2 baguette, sliced
  •  olive oil for drizzling
  • 1 can whole wild salmon (I get it sans skin and bones)
  • 3/4 cup chopped hearts of palm
  • 1/4 cup walnuts (dry toasted, then chopped coarsely)
  • chopped cilantro to taste
  • a handful of cherry tomatoes (halved)
  • a splash of rice wine vinegar (you can use lemon or lime juice, too, but just a half or it’ll be too tart)
  • 2 TBSP mayo
  • Salt and fresh-ground pepper, to taste

Preheat oven to 400 and place baguette slices on cookie sheet, drizzling lightly with olive oil. Bake for 12 minutes or until nicely browned.

Place walnuts in a small pan and toast over medium heat, shaking occasionally, until walnuts become fragrant and have just begun to visibly brown.

Add mayo to the bottom of a medium bowl. Drain salmon and add to bowl, flaking it as you mix. Add in chopped tomatoes, hearts of palm, walnuts, and cilantro, tossing lightly to combine.

Mound spinach on two plates, topping with salmon salad, with 3-4 crostini fanned out on one side.

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