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Karen’s “Keep-it-Moist” Salmon-Burger Solution; Pasta Jitomate de Salmon
This week we feature a recipe for canned Sockeye salmon, and a way to cook our Sockeye Salmon Burgers to perfection.
We know that that keeping our Sockeye Salmon Burgers fully moist can be a challenge, because Sockeye is relatively low in fat, hence easy to overcook… especially when it comes in burger form.
We hope that this approach, provided by Karen Long of our terrific Customer Service team, will serve as one good solution.
Karen’s “Keep-it-Moist” Salmon-Burger Solution
This method uses frozen burgers, and the optional seasonings will produce patties with an Asian accent. As Karen says, “These patties are best cooked quickly as Sockeye is so very lean, and will toughen if overcooked. You will find the results to be tender, moist, and tasty.”
Of course, you can skip the sesame oil, soy sauce, and seasonings if you prefer to let the natural flavor of the salmon shine through.
Pasta Jitomate de Salmon
Prep time about 10 minutes
Cook time about 20 minutes
2 cans (7.5 oz each) traditional-pack Sockeye Salmon or 2 cans (6.5 oz each) skinless-boneless Sockeye Salmon
2 cans (14.5 oz each) diced tomatoes in juice
1 can (8 oz) tomato sauce
1/2 cup chopped yellow or white onion
2 cloves fresh chopped garlic
1 fresh chopped jalapeño pepper
2 teaspoons dried organic oregano
1/4 teaspoon ground cumin
2 teaspoons extra virgin olive or macadamia nut oil
8 oz angel hair or spaghetti pasta
Sea salt and organic black pepper to taste
White cheese, as needed
Fresh chopped cilantro or parsley, as desired
Nutrients per serving: 472 calories, 10g total fat, 2g saturated fat, 19% calories from fat, 58mg cholesterol, 32g protein, 62g carbohydrate, 6g fiber, 1237mg sodium, 325mg calcium and 1.8g omega-3 fatty acids.