• 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
  • Ingredients 1 filet Pride of Bristol Bay Sockeye Salmon 1 tablespoon cumin 1 teaspoon chili powder 1 teaspoon onion powder 1 clove garlic minced Salt and pepper to taste 2 tablespoons olive oil 1 medium yellow onion, chopped 3 limes, quartered 1 handful cherry tomatoes ½ head Iceberg lettuce 1⁄2
  • Ingredients: 1 large Pride of Bristol Bay filet, thawed 1 2-inch piece of fresh ginger 3 cloves of garlic 3T coconut aminos 1T garlic sauce (feel free to sub oyster sauce) 1/2T honey 2t sesame oil 1t white pepper a few pinches of sea salt Directions: Place your rinsed filet in
  • Ingredients 3 tablespoons finely crushed pork rinds 3 tablespoons finely crushed toasted rye-bread crumbs Kosher salt 2 large egg yolks 1 small garlic clove 3/4 teaspoon finely grated lemon zest 1 1/2 tablespoons fresh lemon juice 1/2 cup canola or vegetable oil 1 tablespoon finely chopped dill 4 ounces broccoli