This is a sponsored post written by me on behalf of Blue Harbor Fish Co.. All opinions are 100% mine.
If you’ve been reading my blog for any length of time, you know that one thing that I always keep in the pantry is canned tuna and salmon. They are an excellent option for a quick and easy lean protein source and I love canned salmon and tuna as a salad topper or made into a quick salmon or tuna salad to eat in a sandwich or with crackers.
Today I’m taking one of my basic salmon salad recipes and stuffing it into avocados for an easy, nutritious and delicious lunch option. Keep reading for the recipe, but first…let’s talk how to find the best canned tuna and salmon.
FINDING THE BEST CANNED TUNA AND SALMON
I have learned the hard way that not all canned tuna and salmon is the same. Some are awesome, some are just okay and some are downright awful. Brands can vary so much in both taste and texture. I have opened cans of tuna and salmon that have been super stringy, dry or mealy. I have also experienced too many cans of salmon that are packed with skin and bones.
It seems you guys have these issues too because you wouldn’t believe how many times I’ve been asked to share my favorite canned tuna and salmon brands.
BLUE HARBOR FISH CO.
Today I am thrilled to share with you a new favorite…Blue Harbor! This company is dedicated to sustainably fishing albacore tuna and wild Alaskan salmon and offering it to consumers in a way that is easy and accessible.
The albacore tuna that Blue Harbor uses is sourced from the South Pacific and packaged in water. Blue Harbor tuna is Marine Stewardship Council (MSC) certified, which means that it was sustainably-caught and can be traced back to a certified sustainable source.
Each single-serving can of Blue Harbor tuna has 150 calories, 2 grams of fat and 32 grams of protein.Yes, 32 grams!!!
The pink salmon is wild-caught in Alaska and exclusively Alaska Seafood-certified. This means that the salmon is wild-caught sustainably and responsibly, and sourced from Alaska’s 34,000 mile coastline. Also, the seafood industry is Alaska’s largest private sector employer so Blue Harbor salmon supports Alaska’s fishing families and communities.
Each can of Blue Harbor salmon has 100 calories, 1.5 grams of fat and 21 grams of protein.
Sustainability and sourcing are super important but so is taste and texture. My initial reaction upon opening cans of Blue Harbor tuna and salmon was that it was the chunkiest and flakiest canned fish I’d ever seen.
The taste backed up the texture. Blue Harbor tuna and salmon are packaged in water with your choice of no salt added or a touch of sea salt. The fish is light, juicy, flaky and not overly fishy (as much as you can say that for canned tuna and salmon…if that makes sense).
I can honestly say that you will find Blue Harbor in my pantry long after this partnership has ended. It’s so good!
SALMON STUFFED AVOCADO
I wanted to create a quick recipe that you guys could whip up for a nutritious and satisfying lunch and landed on stuffing my go-to salmon salad in avocados.
The salmon salad is a simple mix of salmon, plain greek yogurt, toasted pecans and dried cranberries. Serving it in a pitted avocado gives it some serious staying power thanks to the blend of protein from the salmon salad and fat from the avocado. And just FYI…you can totally swap out tuna for the salmon.
Here’s the recipe!
SALMON STUFFED AVOCADO RECIPEPrint
Salmon stuffed avocado. A simple salmon salad served in a pitted avocado for a quick, easy and nutritious meal that’s packed with protein and healthy fat.
- 1 can Blue Harbor Wild Pink Salmon
- 1 tablespoon plain 2% or full-fat greek yogurt
- 2 tablespoons dried cranberries
- 2 tablespoons chopped toasted pecans
- Salt and pepper to taste (sometimes I like to use lemon pepper)
- 1 large avocado, cut in half and pitted.
- Drain salmon and place in a medium bowl.
- Add greek yogurt, dried cranberries and pecans and stir well.
- Season with salt and pepper to taste.
- Spoon into avocado halves.
Keywords: avocado, salmon, lunch, healthy
Do you like canned tuna and/or salmon? If so, favorite ways to use them?