Have you been dying for this Sunday Funday edition to hear the results of the chili cookoff I alluded to? (Humor me here, please?) Hold on just a little longer.
First, we need to talk about…
Hopefully it’s clear that I like to eat plenty of protein and healthy fats. Salmon is a fantastic source of both, and fortunately, it’s one of my favorite foods. But did you know that not all salmon is created equally? It’s better to be choosy, and I’m kind of a salmon snob.
Recently, Pure Alaska Salmon Company sent me a dozen cans to try out.
Let me give you a few facts about Pure Alaska canned salmon:
- Processed just hours after harvesting, canned Pure Alaska Salmon preserves the utmost nutritional value of this heart-healthy fish, and could very well be considered “fresher than fresh.”
- Wild salmon is preferred to farmed for superior nutritional content and sustainable, eco-friendly harvesting practices. The abundance of high quality Wild Alaskan Salmon is due to excellent monitoring of the species and the fisheries who harvest it.
- Salmon is lauded for its high omega-3 content, but should be praised for many other health benefits too! Salmon supplies tons more vitamin D and calcium than other protein sources, making it an exceptional choice for mothers-to-be, as these nutrients are critical to fetal neurological development. Finally, contains extremely little mercury (if any).
- Purchasing wild Alaskan salmon supports sustainable fisheries thereby encouraging other fisheries to develop sustainable practices. We don’t all have time to be social activists, but this is one step we can easily take.
- Canned Pure Alaska Salmon is delicious!
Pure Alaska Salmon comes in 6 varieties:
I’ll admit, I was a little nervous about the varieties containing skin and bones, despite being informed that they pack in tons of extra nutrients. But truthfully, they are quite soft and blend right in once you mash up the salmon! We used this kind of salmon to make salmon patties and I promise we didn’t notice the skin or bones one bit. All we could taste was fresh, flavorful salmon.
Another way we enjoyed our canned salmon was to toss it with my almost-fat free pesto (this time, made with homemade vegan parmesan and a hefty sprinkle of crushed red pepper) and spaghetti squash. It was so tasty, we didn’t mind eating it three weeks in a row – and there are not many dinners I can say that about!
Of course, there are plenty of other ways to use canned wild Alaska salmon: in an omelet with goat cheese, on top of a baby spinach salad with mango and avocado, tossed with Caesar dressing and rolled up in blanched collard greens. (A few of my cravings, naturally!)
How would YOU use canned salmon? Tell me in a comment below, and you’ll have a chance to win a 12-pack of Pure Alaska Salmon yourself!
- Mandatory entry: tell me how you would use canned salmon
- Additional entries (leave a separate comment for each): subscribe to Cara’s Cravings, or mention this giveaway on your facebook page or twitter with a link to this post.
- No purchase necessary. The contest will close on Wednesday, February 29th at 11:59pm EST, at which point a winner will be chosen via random number generator. Winner must supply a valid email address in the commenting form. Winner will be contacted and have 4 days to respond, at which point s/he forfeits the prize and another winner will be chosen. Winner will provide name, email address, shipping address and phone number and give me permission to supply this information to the sponsor of the giveaway item.
Now back to where we began….
The bad news is that I didn’t win first place (tied for second), but the good news is that my friends are pretty talented and have great ideas about chili. All five batches entered were decidedly different and uniquely delicious, to the point where no one could stop going back for more, even after picking their favorites! Surprisingly, no two chilis were at all alike (ironically, three chilis, including mine, arrived in blue dutch ovens, and that was where the similarities ended.) There was a classic beef chili, chock full of vegetables and beans. A spicy chicken sausage and black bean chili, creamy chicken and apple chili (the other second place winner) and in first place, something I’ll call an Italian-Indian fusion chili.The stew was packed with tender steak, cannellini beans, and plum tomatoes, and curry. Yes, curry. All that curry was added to mellow the spice! And this was a spicy one. Even the people who claimed they normally hate spicy food couldn’t get enough of its delicious flavor. I thought my chili was fairly spicy, but when going bite-for-bite with this one, it was more like dessert!
So what did I make exactly? A Moroccan-inspired chili with braised lamb, butternut squash, chickpeas, and Moroccan spices. The sweetness came from soaking dried ancho chilis with golden raisins, and blending these into a space with a drizzle of pomegranate molasses. And for good measure, I used plenty of red wine. Good thing I took notes as I went, because the result pretty much rocked my world, and I’ll definitely be making again to share with you. Someday