TJ’s (fresh) SALMON BURGERS


“Made with Norwegian farm raised salmon” Ingredients include – Salmon, parmesan cheese, salt, panko breadcrumbs

Trader Joe’s SALMON BURGERS are in the fresh fish refrigerated section. They come packaged on a plastic tray with plastic wrap around them. They’re pretty soft and removing them from the package was a little tricky without breaking them. I ended up carefully cutting around the plastic wrapping with a sharp knife, till they were free. They kind of wanted to fall apart on me just trying to get them out, and I ended up sliding a spatula under each one to lift it out. So be warned, they want to fall apart on you. Frankly if this was my recipe, I would have put an egg plus some more binder (bread crumbs / panko) in the mixture – hmm, that may not be a bad idea, I may do exactly that next time and re-shape them.) I am guessing TJ’s wants you to see they are mostly fresh salmon with little binder, however in this type of “burger” made with ground fish, binders do keep things together.

I cooked these pan fried, in a tablespoon of butter first dusting them with some panko breadcrumbs all over before sautéing them. They are a bit under seasoned so I would give them a hit of salt and pepper. I could not taste Parmesan cheese though it’s listed as an ingredient probably as a binder.

“Cook 4-5 minutes, flip and cook another 4 minutes or to desired doneness.”

We did serve them as burgers on toasted hamburger buns and they were pretty good. I put some Tzaziki sauce on them but realized what I should have used: TJ’s Tartar Sauce – Of course that would match with these! I will get some for when I have these again. These were pretty good as burger on a bun but they might be equally good without bread just served on their own with some sides (rice, potatoes, veggies…?) and some lemon. They do need a bit of some sauce to liven them up, and next time I will try them with tartar sauce which should match perfectly with these salmon burgers. And don’t forget fresh lemon which will perk these up. Maybe a pinch of hot sauce too.

Two salmon patties cost $6.29 (just over $3 each) I would buy these again.

SHOPPING suggestion: Salmon burgers, buns, tartar sauce, lemons, lettuce.

TJ’s Smoked Ahi Tuna


Trader Joe’s Sesame Crusted Smoked Ahi Tuna

I am crazy for most any smoked fish. Some nice smoked salmon on a bagel with a shmear of cream cheese is my idea of Heaven, or at least a heavenly Sunday breakfast. I also love Ahi Tuna, so when I saw this new product, Smoked Ahi Tuna it immediately said to me, “give this a try”.

TJ’s Sesame Crusted Smoked Ahi Tuna is very, very lightly smoked. As in barely smoked. Unlike most smoked salmon, where you open up the package and really get a smoked fish aroma this is so light that its a mere hint. So to be honest, while I found TJ’s smoked ahi tuna to be kind of tasty it’s not anything like smoked salmon or most any smoked fish I’ve had. Maybe people who don’t love smoked fish might like this as it’s not strong, its light. It has a light pink color and looks rather pretty. There are some white thread-like areas (more on this later*). It was cut a bit unevenly so it was a little thick in some places and thin in others. I found the thinner cut tuna tasted better than thicker areas. Cutting smoked fish by hand is an art.

What I didn’t like at all about this product were white thread-like areas, some of which when you ate them were tough and inedible. Like sinew.,,, do tuna have sinew? I guess they do! You can see the white thread like areas in the package. I carefully cut the densest of the white areas away before serving, which was a pain. These tough white areas seem like a lack of quality of the tuna and its preparation. These *white thread sinews are tough and inedible. Not good!

Anyway I served it by putting the smoked Ahi Tuna on top of halves of TJ’s Red Chile scalloped crackers (LOVE THESE!) spread with softened cream cheese mixed with a pinch of greek yogurt and lemon, and topped it all off with fresh dill. This actually did make a nice combination and a nice appetizer for us. Still our guests and I couldn’t help thinking it would have been better made with smoked salmon. So would I buy this again? Frankly I doubt it as it was not terribly special, was not great quality and I think the smoked salmon TJ sells is better for the same price. However if are not big on smoked fish and/or want to try something different for all I know you just might like this as it’s barely smoked fish. A package is $6.

I would not buy this again myself.

RANT

Trader Joe’s ITALIAN BOMBA HOT SAUCE


bomba1

RAVE

Since it was released Trader Joe’s Italian “Bomba” Hot Pepper Sauce has blown up on the internet as one of the best new products that Trader Joe’s has come out with. In this case the hype about “BOMBA” is completely justified! This stuff is just incredible. I could say “its the bomb” but I won’t. I will say I love this stuff. It’s terrific.

BOMBA is made primarily from crushed fermented Calabrian chiles. You probably know that fermenting adds complex flavor elements to many foods. They become more complex and in this Bomba sauce the fermentation of Calabrian chiles adds that magical “fifth” taste, UMAMI. Now of course this Bomba hot sauce is spicy but it is really not knock your head off spicy. It’s spicy and full of flavor at the same time. I just put a small spoonful in my mouth and while I got “yes this is pretty spicy”, it didn’t want to make me want to drink a glass of milk or anything. I got something beyond “spicy”, there is a kind of funkiness and even a bit of sweetness. Depending on the amount you use, you can adjust the level of spiciness to your palate. If you add even just a little bit to dishes, I am talking a quarter of a teaspoon or the tiniest dollop it will still add flavor that may surprise you.

How to use Bomba sauce? Of course this is going to be great added to tomato sauces, say on pasta or pizza or what have you. But what about other pasta dishes? A little bit in your Carbonara? Controversial, but yeah baby. A spoonful mixed into your Spaghetti Aglio e Olio? Yes. And all those Gnocchi you love?! Regular, cauliflower, kale, or what have you… OMG folks, this stuff and some very nice olive oil will make your gnocchi soar.

But Bomba is for more than for “just Italian”. I put some into scrambled eggs and it was divine. A drop of it onto of my buttered toasted baguette. A small spoon mixed into avocado toast or guacamole. Add some to your next marinade. Dips and sauces? Perfect. You can mix this up with some Greek yogurt (or mayonnaise for that matter) for an instant wonderful sauce, to top some cooked Chicken Breasts, Shrimp, or Tofu as well. Or try that mix as a dip for some chips. Drizzle some with olive oil and garlic on your roasted veggies. Add a spoon of this to your soup or most any sauce to give it some jazz. I love it on cottage cheese (seriously). On my sardines on toast. Add garlic to Bomba, and of course these two go into the stratosphere. The list is endless and I promise you, you will discover uses on your own exploring that you will come up with (and if they’re good, please share some with us in the COMMENTS below).

TJ’s Bomba is truly a premium gourmet offering. Amazingly Trader Joe’s sells this for $2.99 a jar, which is frankly incredible. Oh and it’s really Italian, says “Product Of Italy”. I have found it sold out on occasion, as its a big hit at TJ. So if you like it, next time grab an extra jar to keep in the pantry like I do (but just one, leave some for the next guy!) Ingredients are: Chilies, Sunflower Oil, Olive Oil, Basil, Salt, Ascorbic Acid, Citric Acid. I generally add some very good Extra Virgin Olive Oil after I open it to “seal the top” off and help keep it fresher for longer as well. Honestly even if you are not really the “hot sauce” type I suggest you get a jar of this to try. Calabrian chili’s are not super hot; they are in the “medium” spice level. People can pop them in their mouths easily. Personally I can’t live without having a jar of Bomba in the fridge now and if you try this, you may feel exactly the same.

TJ Wild Large Argentinian Red Shrimp


“Trader Joe’s Argentinian Red Shrimp are caught off the southern coast of Argentina. They have a sweet lobster like flavor and texture. Grill, barbecue or sauté. Serve with pasta, on salads or as an entrée…”

RAVE

Trader Joe’s frozen Wild Raw Red Argentinian Shrimp are tasty and practical.

I now buy these frozen shrimp at Trader Joe’s regularly as once I tried them I found them to be sweet, tasty and good value. They are big and meaty and have a sweet “lobster-y” flavor plus are wild caught, not farmed. Argentinian / Patagonian Red Shrimp are caught in the icy waters off Argentina’s coast. They are cleaned then flash frozen individually so easy to use. They are decently sized shrimp (20/25 count aka Large). Are Patagonian Red Shrimp “the sweetest shrimp in the world”? Even if some marketer came up with that line, they actually do taste kind of sweet and yes even “lobster-y”.

(If you are interested in learning more here’s detailed info about “Patagonian Red Shrimp”)

If I’m not using the whole bag I simply take out as many shrimp as I need and put the bag back closed with a twisty, then double bag that inside a Ziplock freezer bag. Use these Red Shrimp any way that you would normally use any shrimp. So first things first, best ways to defrost them. First I would suggest the traditional overnight thaw in the fridge in a covered bowl. Just plan ahead. If you have less time, some other options: Put them in a ziplock bag, submerge the bag in a bowl weighting it down under a plate, and run a light stream of cold water over it. They will be defrosted in about 15-20 minutes. I have also simply put some shrimp in a bowl and covered them with an inch of cold water, stirring them every 5 minutes or so, which also works and takes maybe 20-30 mins. I would not cook them right from frozen as they will surely shrink a lot and lose a lot of juice, nor would I nuke them to defrost them.

Cooking: Whatever cooking method you use, be sure not to overcook them. These shrimp do cook quickly. If you are say using a sauce, you can simmer the (defrosted) shrimp slowly in the sauce at the very end cooking them maybe 2-3 minutes (turning them over once). Patagonian Red Shrimp actually cook faster than other shrimp. They will be done quickly, in maybe 2 minutes. As soon as they are no longer translucent and look firmed up they are done, or at least should be removed at that point and then added back to your dish at the end. Not over cooking them will keep them tender, juicy and plump the way you want them. If you overcook shrimp they become tougher/chewier and shrink and curl up. TIP: Don’t throw out any liquid after defrosting, use it as stock.

They are of course terrific simply sauteed with olive oil and lots of garlic, scampi style. You can blot them with a paper towel, optionally sprinkle them with a little seasoned flour and sauté them in oil and butter. One trick I saw on MilkStreet recently was to grill shrimp on one side only, take them out of the pan then finish them in the dish for 30 seconds at the end. This is a Great idea! These shrimp are of course great grilled or sautéed and used in a pasta dish, or any recipe. Put them on a skewer and broil or grill them. They are equally great gently poached 3 minutes, which is a good way to make them for cold cooked shrimp or on top of salads. TIP: marinate 15 min in lots of TJ’s CUBAN SPICE BLEND, great with these. Or any spices of your choosing. Ajika also is terrific as is TJ’s Peri-Peri Sauce.

You’ll probably like these shrimp if you try them. I find them super convenient to have in the freezer. TJ’s sells Wild Red Shrimp (1 lb. bag) for $9.99 (UPDATE : TJ recently raised the price not long after I posted this; they are now $10.99 – Feb 2021).

More ideas for dishes below.

I made a nice Thai Shrimp Curry with veggies and TJ’s Thai Red Curry sauce and added the shrimp at the very last 2 minutes (a no-recipe recipe follows below).

THAI STYLE SHRIMP CURRYSauté some onions, garlic, and chopped ginger in oil for 5 minutes. Throw in chopped carrots, celery, potatoes (optional add ins: mushrooms, peas, sweet potatoes, scallions) …sauté everything for 5 more minutes, then add 1/4-1/2 cup liquid (water or broth*) simmer for 10 minutes, toss in a jar of TJ Thai Red Curry sauce, simmer about 10 more minutes till all veggies are tender. The last 2 minutes add shrimp and cook gently in the sauce, stirring occasionally. Serve the curry with jasmine rice on the side. Add chopped scallions on top.

Another dish: Ramen? Yes. I used these shrimp for (“Roy Choi style”) instant ramen with a slice of cheese and butter. Sounds crazy but it works, see video below). For this dish which was a dinner, I made a veggie stock instead of using the included packet of seasoning* and added some fresh mushrooms. I added the shrimp at the very end of cooking, and only cooked them about a minute or two. You can see they look juicy from not overcooking.

TIP: That little flavor packet included with instant ramen is loaded with Sodium (like 50% of daily recommended level)? Too much Sodium is bad for you, so better to use your own stock or low sodium stock and maybe just add a bit of the flavor packet. Worst case, use only half the packet and if it tastes too flat, add something to flavor it up without adding much sodium (a dash of low sodium soy sauce or a few drops of Nam Pla (fish sauce).

ROY CHOI’S INSTANT RAMEN WITH CHEESE

There are so many ways you might use shrimp, so here’s one more idea: How about Shrimp Rolls (like a lobster roll)? These shrimp are “lobster-y” so would be perfect in a a shrimp roll. Gently poach them then put some on some lightly toasted buttered Brioche bread or aloha buns, (cut up shrimp, a little mayo, some Old Bay seasoning or dried dill) You can pretend it’s a lobster roll; Well its the next best thing.

Another idea? Vietnamese style rice paper shrimp rolls (search Asian markets for the rice wrappers) https://justasdelish.com/vietnamese-shrimp-rolls-peanut-hoisin-sauce/

Want one more idea? Fried rice with shrimp is fantastic.

Vietnamese Shrimp Rolls with Peanut Hoisin Sauce (Gỏi Cuốn with Nước Lèo)