Thank you

Thank You from the Pride of Bristol Bay Crew

We want to extend a wholehearted thank you to everyone who has purchased wild-caught sockeye salmon through Pride of Bristol Bay this season. It was quite a year, and your support means the world to us. It wouldn’t have been a success without you!

We’re getting ready to head up to Alaska (spoiler alert: we can’t wait to get fishing), because, believe it or not, the 2019 season is almost upon us! The run is expected to be great this year – possibly not quite as large as last year – but we will certainly be returning with more than enough to share.

If you have a freezer full of salmon and are in need of recipes, head over to our blog. We have some great recipes, as well as articles full of tips, tricks, and updates from the crew here at Pride of Bristol Bay. Additionally, head on over to prideofbristolbay.com and hover over “The Daily Catch” to read the articles of interest. Lastly, if you live in one of the buying club locations, pre-orders are open. Click here for more information on dates and locations.

Once more, we would like to extend a warm THANK YOU to everyone who continues to support Bristol Bay and the fight against Pebble Mine [http://www.savebristolbay.org/]. We hope to see you this fall!

Wild Salmon

Cedar Planked Salmon from Coley Cooks

Recipe created by Coley Cooks.

Coley Cooks is a great friend and even better chef! You can get the full story of the recipe by visiting her website by clicking here.

With summer in full swing we wanted to share this great Cedar Planked Salmon recipe. Enjoy!

INGREDIENTS

  • 2 untreated cedar planks, soaked in water for ~1 hour
  • 2 tbsp Dijon mustard
  • 2 tbsp maple syrup
  • salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 2 ripe peaches, pitted and cut into chunks
  • 1/2 small red onion, very thinly sliced
  • 2 tbsp freshly squeezed lemon juice, plus more to taste
  • 4 tbsp extra virgin olive oil, plus more for drizzling
  • 1/2 cup thinly sliced basil leaves

INSTRUCTIONS

  • Preheat a grill to medium heat-high. Mix together the mustard, maple syrup, salt and pepper in a small bowl. Pat the salmon fillets very dry, then place them skin-side-down and rub the mustard mixture all over top.
  • Rub the top of the cedar planks lightly with oil, place them on the grill, close, and allow them to heat up for about 5 minutes. While the grill heats up, mix together the salsa.
  • Combine the tomatoes, peaches and red onion in a medium bowl. Drizzle with lemon juice and olive oil, season with salt and pepper, then mix to combine.
  • Place the salmon portions on the cedar planks, then close the grill and let cook for about 5-10 minutes or until the salmon is opaque in the center. Add the basil to the salsa, then toss to combine. Taste for seasoning and adjust as needed.
  • Transfer each salmon fillet to a plate, then spoon salsa over top. Drizzle with a little more olive oil, then serve immediately.