The Sockeye Saga

Salmon Meatball Tacos with Cabbage Cilantro Slaw

Known for its vibrant red flesh and robust flavor, Sockeye salmon is a favorite among seafood enthusiasts worldwide.

 

One of the most intriguing aspects of Sockeye salmon is its remarkable journey. Born in freshwater rivers and streams, these fish make an epic migration to the ocean, where they spend several years feasting on a diet of plankton and krill. When it’s time to return home to spawn, they embark on a challenging journey upstream, leaping over waterfalls and navigating treacherous rapids with unmatched determination. This is where we come in. Scooping them out of the water on their way to spawn, for our subsistence needs. Careful to leave enough, so we have a healthy population of salmon to harvest from year after year.

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While fresh Sockeye salmon is a culinary delight, canned Sockeye salmon offers a convenient and equally delicious alternative. We regularly can part of our salmon harvest. It’s a great way to preserve our salmon much longer than a frozen filet. Canned salmon retains all the nutritional benefits of fresh salmon, including omega-3 fatty acids, protein, and essential vitamins and minerals. It’s also incredibly versatile, making it a pantry staple for quick and easy meals.

 

If you’ve got some canned salmon, try this tempting taco recipe using canned salmon to make flavorful taco meatballs.

Ingredients
  • 2 cans Sockeye or Red Salmon
  • 1/2 onion, diced and caramelized
  • 2-3 cloves garlic, finely diced
  • 1 heaping tbsp taco seasoning
  • 1/4 cup Panko crumbs
  • 1 egg
  • 1/4 tsp salt
  • 3 tbsp Parmesan, finely shredded
  • zest of 1/2 lime
  • 2-4 tbsp olive oil
  • 2-3 cups cabbage, finely shredded
  • 1 cp tomato, diced
  • 1/2 jalapeno, finely diced
  • juice of 2 limes
  • 1/2 cup cilantro
  • salt and pepper, to taste

 

Instructions
  1. Start by sauteing the onions to a lovely caramelization. Just before onions are done, throw garlic in for last minute. Take off heat and set aside.
  2. Mix salmon, onion/garlic mixture, taco seasoning, panko, egg, salt, parmesan and lime zest thoroughly.
  3. Shape into approximately 1″ balls.
  4. Use 2-3 tbsp olive oil in the same pan as onions were caramelized in, on medium heat to brown meatballs. Turn meatballs until all side are golden brown, then take off heat and set aside.
  5. For Cabbage Cilantro slaw, gently toss together cabbage, tomato, jalapeno, lime juice, cilantro – season with salt and pepper.
  6. Build your taco!

 

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