September 27, 2019




  • 4 to 6 Potatoes  (about 4 oz.), washed and cut into pieces
  • 2 medium Zucchini, thick-sliced
  • 2 medium Yellow carrots, peeled and sliced
  • 2 medium Orange carrots, peeled and sliced
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 to 1 teaspoon pepper


  • 2 Tablespoons olive oil
  • 2 Tablespoons maple syrup
  • 2 Tablespoons Dijon-style mustard
  • 1 Tablespoon poultry seasoning
  • 2 garlic cloves, minced
  • 4  Alaska salmon fillets (6 oz. each), fresh, frozen or thawed - purchase from Pride of Bristol Bay here.


Recipe by Bruce Bush, Bushes Bunches Farm, Palmer, Alaska.



Preheat oven to 450°F.  Place cut vegetables in a large zip-top bag; add oil, salt, garlic powder and pepper.  Seal bag; turn bag over several times to coat.  Spread vegetables evenly onto a large baking sheet.  Roast in oven for 15 minutes.


1. While vegetables are roasting, whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl. 

2. If using frozen Alaska salmon, rinse fillets under cold running water to remove any ice glaze.  Pat dry with paper towels.  Coat salmon with mustard-maple mixture.

3. Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon.

4. Place fillets on sheet; return to oven.  Cook additional 15 minutes for frozen salmon or 10 to 12 minutes for fresh/thawed, just until salmon is opaque throughout.

5. To serve, portion one-fourth of the vegetables with a salmon fillet.

** Recipe from alaskaseafood.org**

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