Chicken of the Sea Salmon Steak in a Mandarin Orange Glaze

By: Ann H | Feb 25, 2007

If were to be stranded on a deserted island, left only with a life supply of one item of food, salmon would be it. I ADORE salmon: sushi, canned, steamed, any-which way. But the price of the delectable fish for one on a broke college student's budget can sometimes be a challenge. So when I spotted the new Chicken of the Sea Salmon steaks at the store I was really excited to give them a go.

There are 3 new varieties: one in a Honey BBQ glaze, one with a Roasted Garlic Glaze, and a third in a Mandarin Orange glaze. I opted to try the Mandarin Orange glaze with the intention of serving it with brown rice and veggies. The steaks are precooked so it only requires heating in the microwave, and they come in a flavor fresh pouch consisting of one 4 ounce-ish portion of steak per pouch (an AWESOME attribute in our world of out of control serving sizes!)

When I opened the pouch up and slid the salmon steak out, I was pleasantly surprised with 2 things: First off, the salmon steak actually looked like the image on the front of the pouch! And second, I was greeted with a wonderful aroma of the orange mandarin glaze. To make my salmon steak into a meal, I first cooked a half cup of brown rice with some steamed broccoli and carrots. Then I topped the rice with the salmon steak and poured the Mandarin Glaze that remained in the pouch over the salmon and rice and nuked it in the microwave for about 45 seconds to heat the salmon steak through. (CAUTION: because the steaks are precooked, they do not require that much time in the microwave so be careful not to overcook it). Also, to add some texture to my "Mandarin Salmon Bowl" I toasted some slivered almonds and sprinkled them on top.

The result ...pretty darn good! The salmon steak had a sweet, orangey taste to it, and the glaze was quite good. I highly recommend serving the steak with rice and pouring the excess glaze over the rice because it absorbs into the grains and makes the rice taste super good. My only complaint, and it is one of personal preference, is that I like my salmon to be raw, rare, or medium rare and the salmon steak was definitely well-done which is logical for shelf-life.purposes

One pouch of the Chicken of the Sea Salmon Steaks - Mandarin Orange Glaze (3.25 ounces) is a serving, and contributes 170 calories, 1.5 grams of total fat, 0.5 grams of saturated fat, no trans fat, 20% of the recommended daily amount of sodium (470 mg), 25 grams of protein and 14 grams of total carbohydrate which includes 12 grams of sugars but no fiber.

Chicken of the Sea Salmon Steaks use WILD CAUGHT Pacific Salmon. This is awesome because a large percentage of salmon found at most markets is "farm-raised with color added" or some other type of mutated deal. Another positive thing about this product is the price. Good Wild-Caught salmon can carry hefty price tag (hefty for me at least!), usually costing upwards of $6.00/LB. I purchased this steak at Super Wal-Mart for $2.50.

Thank you Chicken of the Sea for creating a quick, easy, and tasty fit salmon into a starving college student's life. On my next Super Wally-World jaunt I plan to stock up on these Salmon Steaks and also give the other two varieties a go.

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