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C. Wirthy Teriyaki Salmon - Walmart
Posted on 2/17/16 at 11:07 am
Posted on 2/17/16 at 11:07 am
For anyone who is trying to watch what they eat, or just eat healthier in general, these are great if you don't have the time to cook every night. I was skeptical on trying these b/c frozen fish from Walmart. But these things are pretty amazing. 375, 15-20 mins, great dinner. Low in fat and sodium, 29g protein. One of my favorite dinner/left over lunch meals right now.
They also have a citrus herb seasoning as well as a blackened seasoning. I've tried the CH, but wasn't a huge fan like I am of the teriyaki. And the blackened has about double the sodium so I haven't tried that one.
They also have a citrus herb seasoning as well as a blackened seasoning. I've tried the CH, but wasn't a huge fan like I am of the teriyaki. And the blackened has about double the sodium so I haven't tried that one.
7
Posted on 2/17/16 at 11:09 am to WhoDatTigahsTampa
What kind of fans does wal mart use on those?
Posted on 2/17/16 at 11:18 am to WhoDatTigahsTampa
Too much salt (20% of daily max), Saturated fat (26% of daily max)and contains several artificial colorings of dubious safety. Why not just buy a piece of fresh salmon ?
Posted on 2/17/16 at 11:18 am to WhoDatTigahsTampa
We're hooked on the blackened salmon from Sam's. I have it about once a week.
Tasty and convenient. I am not much of a label reader so I don't know about the sodium content.
Posted on 2/17/16 at 11:19 am to Zappas Stache
I just buy the frozen unseasoned ones usually. Thaw out and season them yourself. I couldn't stand being restricted to one flavor.
Posted on 2/17/16 at 11:22 am to WhoDatTigahsTampa
I have been eating a lot of Salmon..... great stuff
Posted on 2/17/16 at 11:24 am to TH03
quote:Might have to try that next store tip. Any good seasoning tips?
I just buy the frozen unseasoned ones usually.
Posted on 2/17/16 at 11:28 am to WhoDatTigahsTampa
Whatever you want. I usually get whitefish like tilapia or swai. Make fish tacos, season with cumin, chile powder, garlic salt, or serve with broccoli, season with just lemon pepper. I just season however I feel like it that night.
Posted on 2/17/16 at 1:10 pm to WhoDatTigahsTampa
Farm raised Atlantic 
Posted on 2/17/16 at 2:17 pm to WhoDatTigahsTampa
quote:
375, 15-20 mins
That's how long it takes to cook fresh, why not buy fresh?
Posted on 2/17/16 at 2:26 pm to DirtyMikeandtheBoys
This has been my go to quick meal lately, saw it on The Kitchen show on Food Network
Brown Sugar Spiced Salmon
I can have that and salad done in less than 15 minutes.
Brown Sugar Spiced Salmon
quote:
Brown Sugar Spiced Salmon
Ingredients
1/2 cup dark brown sugar
1 tablespoon chile powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 8-ounce salmon fillets
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
In a small bowl, mix together the brown sugar, chile powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets.
Bake for 10 to 15 minutes, depending on thickness and desired doneness.
I can have that and salad done in less than 15 minutes.
Posted on 2/17/16 at 4:12 pm to 81Tiger
quote:
We're hooked on the blackened salmon from Sam's. I have it about once a week.
I have probably eaten, conservatively speaking, 200 bags of this salmon.
Posted on 2/17/16 at 4:38 pm to KingBarkus
Wow, have you been swimming upstream lately?
Posted on 2/17/16 at 9:01 pm to WhoDatTigahsTampa
Salmon
Paul Prudhomme seafood seasoning
That's all I need.
Paul Prudhomme seafood seasoning
That's all I need.
Posted on 2/18/16 at 11:12 am to 81Tiger
quote:
Wow, have you been swimming upstream lately?
No, but my skin is turning orange...like Trump.
Posted on 2/18/16 at 2:15 pm to KingBarkus
That reminds me of an interesting tidbit I heard years back. The son of an engineer I worked with was biologist.
At the time they were doing research by feeding farm raised salmon the ground shell discards of Louisiana crawfish. Supposedly it made the flesh of the salmon a more desirable pinkish red color.
At the time they were doing research by feeding farm raised salmon the ground shell discards of Louisiana crawfish. Supposedly it made the flesh of the salmon a more desirable pinkish red color.
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