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Bumble Bee SuperFresh™ Frozen Salmon with Garden Pesto Review

First of all, anyone who follows this blog regularly will realize that this is one of only about two seafood posts here. It’s no secret I’m not a big fish eater, so when Bumble Bee® offered to send me samples of their new Bumble Bee SuperFresh™ frozen seafood line, I was hesitant. But I took it on, because one, I love to try new things and I’m trying to branch out into the world of (so insanely good-for-you) fish, and two, because it was another review opportunity, and a chance to mix up my blog content.

Anyway, Bumble Bee® makes six different types of seafood recipes for their new line: Tilapia with Lemon, Pepper and Herbs; Tilapia with Garlic and Extra Virgin Olive Oil; Spicy Shrimp Romesco; Lemon Shrimp with Garlic and Herbs; Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil; and, the one I sampled, Salmon with Garden Pesto. I’m a sucker for pesto, this is not news, so I had to give this one a shot. I’ve never been a salmon fan, though, unless it’s smoked. (What? I’m a Jersey Jew, lox is in my blood.)

Bumblebee SuperFresh™ Salmon with Garden Pesto package

My favorite thing about this line is the ingredient list. Each product contains only a handful of ingredients and absolutely zero preservatives or sketchy chemicals. The ingredients read like recipes you’d make in your own kitchen, frozen into handy packets for your convenience. Thanks to that, the nutrition stats are pretty solid. The ingredient list on the Garden Pesto Salmon, for instance, is: Extra Virgin Olive Oil, basil, Parmesan cheese, almonds, parsley, fresh garlic, black pepper. Each filet (there are two per package) has 230 calories, 11g of fat, 40 mg of cholesterol, 170 mg of sodium and 26g of protein. It also has 0g of sugar, 0g of trans fat and is gluten-free. Convenient, quick and full of natural ingredients…can’t beat that, really.

Bumblebee SuperFresh™ Salmon with Garden Pesto - prepping

And these really take very little time to prepare. The salmon takes 20 minutes in a 400-degree oven. The shrimp only takes about 6 minutes on the stove. That’s about as quick and convenient as you can get. And the tilapia and salmon come with their own parchment packets, so there’s virtually no clean up. You just open the sealed packet with the filets, pop each one in its individual parchment, place on a baking sheet and bake. The shrimp has to cook in a pan on the stove, but you’re still only left with a pan and maybe a utensil or two to clean when all is said and done. They come with their own butter and seasoning medallions, so you just cook the shrimp in the pan, add the included seasoning and stir to coat.

Bumblebee SuperFresh™ Salmon with Garden Pesto - cooking

So, obviously, the big question now is, “How was it?” Well, to be perfectly honest…I still don’t like salmon. But that doesn’t mean this product was no good. The two filets cooked up perfectly in 20 minutes in the parchment and came out soft, flaky and steaming. The pesto seasoning was absolutely delicious (almost as good as my own, dare I say–and they even use parsley and almonds in their pesto like I do!). I only picked at it because clearly I’m not going to be embracing salmon anytime soon, but Kevin really enjoyed it and nearly finished his. He only stopped because he was full. I served it over red quinoa, but this would be wonderful with rice, greens or tossed into a salad. The texture, color and consistency of the fish seemed dead-on and it didn’t taste frozen or dried out, which is what I so often worry about with frozen entrees. This tasted like someone prepared it in their own kitchen, flash-froze it and shipped it to my door.

Bumblebee SuperFresh™ Salmon with Garden Pesto in parchmentBumblebee SuperFresh™ Salmon with Garden PestoI’ll admit, I’ve actually already worked through two of the Bumble Bee SuperFresh™samples I received–I also cooked up the Lemon Shrimp with Garlic and Herbs. While I’m not a big seafood eater, I am a shrimp fan, and these were oh-my-goodness delicious! I ate them on their own because I made them late on a weekend night and Kevin and I split them as more of a small meal/big snack than a full dinner, but these would be amazing tossed in some angel hair or linguini pasta. I’m actually going to be on the lookout for this one in stores so I can buy it again and try that–like a super-quick shrimp scampi. Seriously, though, between the two of us, the dozen or so shrimp were gone in under 10 minutes. I can’t wait to try the Spicy Shrimp Romesco!

Bumblebee SuperFresh™ Lemon Shrimp With Garlic & HerbsOverall, I think Bumble Bee® has a really great product here. It’s a great way to introduce people like me, who don’t know much about preparing or serving seafood, to the world of seafood with completely seasoned and prepared recipes. It’s also great for anyone who needs convenience in their life (don’t we all) but who doesn’t want to sacrifice health or flavor. I’d gladly serve these to others in a heartbeat without feeling embarrassed about serving frozen food at a dinner party. I’m willing to bet that if I served these to someone and didn’t tell them they were pre-made and frozen, they’d never know.

Eating Bumblebee SuperFresh™ Salmon with Garden PestoMy first bite of salmon

The Bumble Bee SuperFresh™ web site has a “Where to Buy” link (http://bumblebeesuperfresh.com/buy) where you can enter your zip code and find out what stores in your area carry the Bumble Bee SuperFresh™ line. Bumble Bee SuperFresh™ is available throughout the northeast. In my area, all the local Wegmans, ShopRites and Stop n Shops carry them. They retail for between $8.99 and $9.99. Definitely not bad for a seafood dinner for two! I’d definitely buy these again, especially the shrimp, and I’d recommend them to my friends and family who are looking for a quick, non-hassle way to prepare fresh-tasting, flavorful, nutritious seafood dishes.

*Note: This is a sponsored review BumbleBee SuperFresh™ I was provided with samples of the product to try at home and was paid to blog about my experience. However, all opinions, photos and text are my own.

31-Recipe Challenge: Day 1 — Kicking it off!

Well, folks, the day has finally arrived–I have officially started  my one-month, 31-recipe challenge! Since I’ve been sick for the past week (battling an ear and throat infection punctuated with cold-like symptoms, yay winter), I started off slow, but delicious. My first recipe I tackled for this challenge–sausage and pepper pizza!

Sausage pizza 1

Now, I’m from New Jersey, where sausage and peppers can be found in every corner pizza joint (and you can bet they’ll be good, too!) They’re not usually my first choice, but let me tell you, this pizza rocks. I’m rethinking sausage and peppers now.

One great thing I learned from this recipe: making pizza dough from  scratch is super-easy. Like, crazy, crazy easy. Literally takes five, maybe 10 minutes, not counting the time for it to rise.  I don’t think I’ll be buying pre-made pizza dough anymore, it’s just not worth it.

Let’s take a minute here and let this sink in: I. made. homemade. dough. And it didn’t suck.  The non-baker inside me is freaking out and doing a happy dance! (And possibly a literal happy dance occurred at the time, as well. Not ashamed.)

The pizza got the stamp of approval from my toughest critic, the sausage pizza aficionado, if you will. (AKA…Kevin loved it!)

I *very, very* slightly modified this recipe from Joy the Baker for the pizza.  The main modification I made was using all-purpose flour in place of bread flour in the dough recipe, because, well, I’m not likely to use much bread flour again, so having five pounds of it seemed excessive. Frankly, though, the AP flour worked fine. I also used mild Italian sausage (patties, not links, since there was no casing) instead of spicy, because I have a low heat tolerance and actually wanted to be able to eat my pizza. As it was, I was reaching for the water anytime I took a bit with a little too much red pepper flake on it. (And there wasn’t much.)

Sausage pizza 2

I totally plan on making this one again, and keeping homemade pizza dough on hand in my freezer. It was so quick to make, even on a rushed post-work Friday evening, yet WAY beats any fast-food and even beats great pizza shop sausage pizza. Possibly because even the best Jersey pizza joints don’t usually put fresh bell peppers and arugula on their pizza.

Consensus: Day 1 a success.  The fun continues today with sweet potato tacos with avocado and apple, pomegranate and kale salad. And I’m getting really crazy tomorrow, combining the recipe challenge with a Super Bowl party! Yes, I may have the best-fed Super Bowl guests this side of Baltimore (see what I did there?).

See you soon for Day 2!

So. Much. Produce.

My fridge has been lacking in the produce lately, so I was very glad when I had a half day at work last week and Kevin and I could hit the farmer’s markets. He only needed to get corn for dinner that night, but I walked away with a far more impressive haul:

We made our rounds. We started at Sickle’s Market, a part garden center, part farmer’s market and part general store. It’s a year-round place, with the majority of the produce and groceries indoors, but the quality and selection is more akin to a good farmer’s market than a supermarket.

Anyway, everywhere I turned I found something else I had to have. It’s a miracle I only walked away with what I did.

I ended up walking away with a bunch of kale (meant to make kale chips, but that didn’t go quite as planned–more on that later), five nectarines, a quart of Jersey-fresh blueberries and half a watermelon. There was also an almond croissant in there that didn’t make it through the car ride home. (Don’t judge.)

We also hit a small, local produce stand, Trader Joe’s and Wegman’s, where I grabbed a couple of avocados so I could make more of this before leaving on vacation.

Over the weekend, I also got a goody bag of home-grown tomatoes and cucumbers from a friend of mine. She’s been growing them in her yard and had more than she knew what to do with, so I gladly volunteered to take some of that pesky produce off her hands. Then I realized I don’t know what to do with five tomatoes and four cucumbers either. So I’ve been eating a lot of tomato, mozzarella and basil salad and drinking tons of cucumber-lemon water. I’m not complaining.

Oh, and in case you were wondering, Kevin did get the fresh Jersey corn he was looking for–and it was delicious! It was so sweet it didn’t even need butter. Just boiled with some salt, and I could’ve eaten all six ears! Also, I forgot how much fun it can be to shuck corn. (I can’t believe I just said that.)

Speaking of vacation, (I spoke of it somewhere, I’m sure…) I’m getting pretty stoked to go to Disney World in two days! (Yup, I’m a child. Whatever. Happiest place on Earth, man.) Anyway, I’ve been compiling a list of certain things I want to try to do while I’m down there this time around. It’s a little lopsided though:

Yup, my Things I want to eat list is far longer than my Things I want to do list, especially since some of the things I want to do a really food-related anyway. Really, though, is anyone even surprised? I’ll be lucky if they’re not rolling me out of the parks. The saddest part is there is literally, like, one healthy thing on that food list, and that’s the AK egg roll stand (really!) because I want to go there for their veggie spring rolls, Asian noodle salad and fruit salad.

What? I’m on vacation. Don’t judge.

Well, not quite yet. Right now, I’m still at work, eating avocado-black bean salsa and wishing I was already in sunny Florida. (New Jersey’s a bit cloudy today…)

Expect some fun, Disney-themed posts in the coming weeks!

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