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Wild Planet Wild Pink Salmon Skinless & Boneless -- 6 oz


Wild Planet Wild Pink Salmon Skinless & Boneless
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Wild Planet Wild Pink Salmon Skinless & Boneless -- 6 oz

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Wild Planet Wild Pink Salmon Skinless & Boneless Description

  • Skinless & Boneless
  • Sustainably Caught in Alaska
  • No Salt Added
  • Kosher
  • NON-GMO Project Verified
  • Product Of USA

Canned fresh - never previously frozen

 

Averages 340mg EPA and DHA Omega 3 per serving

Free Of
GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 2 oz (56 g)
Servings per Container: 3
Amount Per Serving% Daily Value
Calories60
   Calories from Fat10
Total Fat1 g2%
   Saturated Fat0.3 g2%
   Trans Fat0 g
Cholesterol20 mg7%
Sodium55 mg3%
Total Carbohydrate0 g0%
Protein12 g24%
Vitamin A0%
Vitamin C0%
Calcium0%
Iron4%
Other Ingredients: Wild pink salmon (oncorhynchus gorbuscha).
Contains: Fish.
Warnings

Not a Sodium Free food. Refrigerate after opening.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Zucchini Roll Ups with Salmon Salad

It’s time to bring out your fancy tableware. The nice dishes you registered for hardly ever get table time, after all. But these zucchini rolls up with salmon salad deserve the elegant setting. No ordinary serving dishes will do because these are no ordinary roll ups. Instead of mayonnaise in the salmon salad, chickpeas are used as a binder, giving the salad a unique texture and sophisticated flavor that compliments the softened, grilled zucchini. This dish makes a delightful appetizer for dinner or high tea.

Zucchini Roll Ups with Salmon Salad on White Plate | Vitacost.com/blog

Makes 24 rolls

Ingredients

2 zucchini
Grapeseed spray oil
Salt and pepper
1 can (6 oz) wild salmon (boneless and skinless)
1/2 cup cooked chickpeas, rinsed
1/2 cup celery
2 mini bell peppers (about 1/2 cup)
1/4 cup basil leaves
1/4 tsp. each salt, pepper and onion powder

Directions

  1. Trim ends of zucchinis. Using a sharp knife or mandolin, thinly slice each zucchini into 12 slices.
  2. Spray each slice with grapeseed oil on both sides and lightly season with salt and pepper.
  3. Grill for 2 minutes on each side until softened. Remove and set aside to cool.
  4. To make salad, pulse together remaining ingredients in food processor.
  5. On serving platter, scoop 2 Tbsp. salmon salad into each zucchini slice and wrap up to make rolls. If needed, secure with toothpick.
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