Let’s Get (More) Wild!

Last Friday, I told you how you can have wild-caught salmon shipped to you when it’s not available locally.



You have other safe salmon options. Canned or vacuum-packed smoked salmon is almost always wild-caught cold water salmon. Smoked salmon in a vacuum-sealed retort pouch, sometimes referred to as “canned fish without the can” can be kept at room temperature for up to seven years. Check the labels.



Here’s my favorite canned or smoked salmon entrée recipe. Smoked salmon lends a smoky flavor. The recipe is equally good with the lower calorie and lower fat canned salmon.



Creamy Salmon and Pasta

Canned per serving: 314 calories; 16g total fat (2g saturated); 17g carbs

Canned per serving: 381 calories; 21g total fat (5g saturated); 17g carbs

Four servings



9 oz. linguine or penne

3 T. olive oil

12 oz. smoked salmon cut in chunks or strips or one-15 oz. can of pink salmon

1 c. + 2 T. evaporated skim milk

1 t. tomato paste

1 T. fresh or 1 t. dry chopped dill, divided (2/3, 1/3)

½ t. cayenne pepper



Cook pasta al dente; drain and reserve ¼ cup cooking liquid.



Heat olive oil in large skillet over medium heat. Add salmon and cook, stirring occasionally for 2 minutes. Stir in milk and tomato paste. Cook 2 minutes more. Stir in 2/3 of the dill and the cayenne pepper.



Stir in the cooked pasta and reserved cooking liquid as needed for preferred consistency. Spoon into serving bowls and sprinkle with remaining dill.



Tags: anti-aging foods, wild Alaskan salmon, Omega-3 EFAs