Fold tortilla in half, covering the salmon. Use this popup to embed a mailing list sign up form. Fully cooked in its own juices in our famous Gold Seal™ Pouch, no refrigeration required. Use the salmon salad to stuff lettuce leaves or put a scoop on top of a simple bed of greens.". In a small glass bowl, mix together the mayonnaise, garlic, and paprika. 0g Added Sugars. Add diced celery, scallions and chopped herbs to the bowl, along with 3 pouches of Ready-to-Eat Wild Sockeye Salmon from Seabear. Click here. Our ready to eat salmon pouch is a smoked sockeye salmon in a convenient foil package. Form into patties. Thinly sliced & silky smooth, cured and smoked over low heat at the SeaBear Smokehouse, created in the European tradition by chefs Gerard & Dominique. Set aside. In a medium bowl, add juice of one lemon, mayonnaise and mustard. Serve warm with sour cream or guacamole (optional). Ships on ice. C Harsch, SeaBear Signature Smoked Salmon Gift Boxes, Treat the Troops Donation - 3.5 oz Ready-to-Eat Wild Salmon, Includes C Harsch. For the best experience on our site, be sure to turn on Javascript in your browser. © 2020 SeaBear Wild Salmon. Wonderful for use right out of the pouch, or in recipes. "When it comes to convenience during a Whole30™, pescatarians can have a hard time finding proteins that work. We hope you enjoy SeaBear's online Wild Salmon Recipe collection! We hope you enjoy SeaBear's online Wild Salmon Recipe collection! Feel free to email or mail us your favorite way to serve our wild salmon.This is a delicious alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor. Wonderful for use right out of the pouch, or in recipes. SeaBear's signature line of smoked salmon, handcrafted right at our Anacortes, Washington Smokehouse since 1957. Stir well to combine and refrigerate or serve immediately stuffed into avocado halves. Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water. Their Ready-to-Eat pouches are great for travel or making a quick salmon salad, which I’ve done here and stuffed into an avocado. info@wildforsalmon.com That is our promise. Whisk to combine. Think of the pouch like a “flexible can” – as long as the pouch is not punctured, leaking or opened, the product inside will stay good for at least 4 years. A Evans "Great healthy & tasty seafood!" Our Ready-to-Eat Wild Salmon has a shelf life of approximately four years, which make them perfect for camping trips, to pack in your RV, or for emergency kits. Our Ready-to-Eat Wild Salmon has a shelf life of approximately four years, which make them perfect for camping trips, to pack in your RV, or for emergency kits. Set aside. All rights reserved. Here's what customers are saying about SeaBear & our Ready-to-Eat Smoked Wild Sockeye:       "The product packets are ideal -- much easier to handle and store than CANS. Directions Season salmon on both sides with salt and pepper. Moroccan Salmon Cakes With Light Garlic Mayonnaise, Only registered users can write reviews. Please. My answer to that is salmon pouches from SeaBear Wild Salmon. Spoon 1/3 of the salmon mixture onto one half of the tortilla. © 2017 WILD FOR SALMON | ALL RIGHTS RESERVED. Ships on ice. In a large skillet over medium heat, heat the olive oil and sauté patties until golden brown turning once, about 8 to 10 minutes. Continue cooking until tortilla begins to brown; flip to other side. 10.5 ounces packed sockeye salmon (3 Ready-to-Eat Wild Sockeye Salmon pouches) ½ cup diced celery ½ cup diced scallions ¼ cup chopped fresh parsley (or herb of your choice) 1 lemon ¼ cup mayonnaise 2 teaspoons Dijon mustard 1 tablespoon hot pepper sauce ¼ teaspoon smoked paprika ½ … Store in an air-tight container in the refrigerator. Makes eating more seafood possible." Salmon salad stays fresh in the refrigerator for up to 3 days. ** Free Shipping on Orders Over $149.00 ** In a mixing bowl, combine the cooked couscous, wild Sockeye Salmon, drained spinach, egg, garlic, cumin, black pepper, and salt. It is packaged in a ready to serve convenient foil pouch and can be opened and enjoyed. Form into patties. 521 Montour Bvld (Rt 11) Bloomsburg, PA 17815. Also see our delicious new Ready-to-Eat Lemon Pepper seasoned Smoked Sockeye Salmon! Recipe Courtesy of Reed Dunn of Pesto and Potatoes (pestoandpotatoes.com). Stash one in your gym bag for a protein-packed post-workout snack! Smoked specifically for Wild for Salmon Sockeye, this salmon pouch is skinless, boneless and shelf stable! Here's what customers are saying about SeaBear & our Ready-to-Eat Smoked Wild Sockeye: "The product packets are ideal -- much easier to handle and store than CANS. If for any reason you are not absolutely thrilled with our products and service, we will immediately replace your order, refund your money, or do whatever it takes to make it right. Whisk together to create the base of the dressing. In a mixing bowl, combine the cooked couscous, wild Sockeye Salmon, drained spinach, egg, garlic, cumin, black pepper, and salt. Add in hot pepper sauce, paprika, salt and pepper. By clicking enter you are verifying that you are old enough to consume alcohol. 1 Servings Per Container, 4 - 3.5 oz pouches of Ready-to-Eat boneless, skinless Wild Sockeye Salmon, 1 – 10oz pkg frozen chopped spinach – thawed, drained and squeezed dry 2 minced garlic cloves 1 teaspoon ground cumin 1/2 teaspoon ground black pepper 3 tablespoons olive oil. 10.5 ounces packed sockeye salmon (3 Ready-to-Eat Wild Sockeye Salmon pouches), ¼ cup chopped fresh parsley (or herb of your choice), A rich, natural source of Omega-3 fatty acids, and better than canned salmon, - Very moist, from the salmon's natural oils. Ready to eat salmon is perfect for anyone who is on the go and looking for a great source of protein. To determine when your Ready-to-Eat Smoked Wild salmon was packaged, look on the back near the barcode. 1 (3.5 oz) package  Seabear Ready-to-eat wild salmon. WILD SELECTIONS Alaskan Wild Salmon, 2.5 Ounce Pouches (Pack of 12), Bulk Salmon, Keto Food, … In a small glass bowl, mix together the mayonnaise, garlic, and paprika. Moist, flaky, fully cooked in the centuries-old method of the Pacific Northwest. 10 would be 2010, 6 would be 2006.158 - the Julian Date (June 7th, 273 would be Sept 30th)2 - the second cook of the day, 1/2 cup couscous2/3 cup orange juice1 beaten egg4 - 3.5 oz pouches of Ready-to-Eat boneless, skinless Wild Sockeye Salmon1 – 10oz pkg frozen chopped spinach – thawed, drained and squeezed dry 2 minced garlic cloves 1 teaspoon ground cumin 1/2 teaspoon ground black pepper 3 tablespoons olive oilGarlic Mayonnaise:1/2 cup light mayonnaise1 minced garlic clove1/8 teaspoon paprika.