Gianna's Salmon Paradise - $16.20 a serving

Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 2 pantry staples excluded. 2 matches are flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.

salmon fillet drives this basket at $12.00, 19% of the total. The next biggest lines are extra-virgin olive oil ($5.99) and grated parmesan cheese ($4.99). $37.76 of the basket - 58% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.

• Pompeian® Robust Extra Virgin Olive Oil · about 443 ml left, $5.61 of value
• 4C® Homestyle™ Parmesan Grated Cheese · about 150 g left, $4.40 of value
• Kroger® Premium Orange Juice Pulp Free · about 1120 ml left, $3.70 of value
• Gotham Greens® Fresh Basil · about 32 g left, $3.65 of value
• Kroger® Reduced Fat Mayo with Olive Oil · about 517 g left, $3.59 of value
• Simple Truth Organic® Dijon Mustard · about 335 g left, $2.45 of value

“At dinner one night, my mom made salmon cakes with leftover salmon,” says Gianna. “They were crispy and yummy. After I met with a worker from my town's farm and learned all about New Jersey’s state fruits and vegetables, I decided to make my own recipe, but with healthier foods. Many of the fruits and vegetables in my recipe are from my state, and some were even from my own garden. I substituted frying the cakes with baking as a healthier choice. The pickle sauce is like my mom's tartar sauce but healthier with yogurt. It tastes great now with all the healthy changes and I love it even more!” Gianna always serves this with a fresh green salad.

• 1 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced garlic
• 1 teaspoon chopped parsley
• 1 pound salmon fillet, skin removed
• 1/2 cup whole-grain seasoned breadcrumbs
• 2 medium eggs
• 1 1/2 tablespoons Pecorino Romano or Parmesan grated cheese
• 6 basil leaves, finely chopped
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/4 cup chopped fresh spinach
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/4 cup shredded carrots
• 2 tablespoons dill pickle, diced
• 1 tablespoon pickle juice
• 1 tablespoon low-fat mayonnaise
• 1/4 cup low-fat plain Greek yogurt
• 1/2 tablespoon fresh lemon juice

This recipe is credited to a partner program (The 2016 Healthy Lunchtime Challenge Cookbook), so we don't reprint its directions - read them on the archived original.

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