• Wild Sockeye Salmon
    Are you looking for the perfect weekend brunch meal? We have you covered. Our Salmon Quiche recipe is tasty, easy to prep, and even have as a leftover from the week ahead. Here’s what you’ll need: FOR THE CRUST INGREDIENTS 1 c flour 1/2 tsp salt ⅓ c butter or
  • Salmon Salad
    By Wellness with Edie Ingredients: 2 cans of wild-caught, boneless, skinless, Alaskan pink salmon (otherwise, bake + cool a medium-sized filet of Pride of Bristol Bay sockeye salmon) 1 ripe avocado 1 tbsp dijon mustard 2 tsp minced garlic 1/4 cup capers 1/4 cup fresh dill Juice of 1 lemon
  • By Susie Jenkins Brito Start to finish: 30 minutes Servings: 6 Ingredients: 2 pounds sockeye salmon, skin and pin bones removed, cut into 1-2 inch cubes Generous pinch of sea salt 3 tablespoons vegetable oil 2 teaspoons cumin 1 teaspoon dried oregano 2 teaspoons chili powder 2 limes, juiced 3
  • Recipe by Kai Raymond, F/V Aventura Makes 4-6 servings Ingredients: One 1-2 pound sockeye salmon fillet, pin bones removed ¼ cup olive oil 2-4 tablespoons Moroccan Spice Mixture (recipe below) 2 garlic cloves, grated ¼ cup finely chopped cilantro Juice of ½ lemon Salt and ground black pepper to taste
  • Time: 30 minutes Servings: 4 Sockeye salmon: 4 sockeye salmon portions, skin and pin bones removed, cut into 1-inch pieces 1 tablespoon coconut oil 1 onion, halved and thinly sliced 2 tablespoons yellow curry paste* 3 cloves garlic, minced 1 cup vegetable stock 2 teaspoons yellow mustard 1 teaspoon curry
  • Time: 25 minutes Servings: 4 Ingredients: 1 pound sockeye salmon, skin and pin bones removed, roughly cut into .-inch pieces Juice of 1 lemon, divided teaspoon garlic powder teaspoon dried dill teaspoon smoked paprika Salt and pepper to taste ⅓ cup panko (substitute plain bread crumbs or . cup crushed