• PREP TIME: 1 HOUR Serves 4 COOK TIME: 30 MINUTES INGREDIENTS: 8 oz wild sockeye salmon 1 cedar wood plank 1/4 cup olive oil 1 zucchini, sliced into half moons 1 yellow squash, sliced into half moons 1/2 cup yellow onion, sliced thinly 1 cup grilled corn 1 cup cheddar
  • Serves 3-4 For the mango salsa: 1 large ripe mango, cubed 1/2 cup red onion, diced 2 tablespoons jalapeno, minced 1/2 cup cilantro, finely chopped 1 lime, juiced salt For the lime crema: 1/2 cup sour cream 1/4 cup milk, for thinning 1 lime, juiced 3/4 teaspoon garlic powder salt
  • 8-10 skewers 1 1/2 pounds sockeye salmon, pin bones and skin removed, cut into 2-inch cubes 2 zucchini squash, very thinly sliced 1-2 lemons thinly sliced 2 tablespoons extra virgin olive oil 1/2 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 1/4 teaspoon garlic powder wooden skewers,
  • 1 side of sockeye salmon, pin bones removed salt 6 tablespoons butter 3 cloves garlic, whole smashed 3 tablespoons Sriracha sauce 3 1/2 tablespoons honey For serving: chopped cilantro lime wedges Pat the salmon dry and place it on a foil-lined baking sheet. Season the fillet generously with salt. Set
  • INGREDIENTS – SERVES 2-4 Recipe by Bristol Bay Sockeye Salmon salmon poke: 1 pound sockeye salmon, skin and pin bones removed, cut into bite-sized cubes 1/4 cup soy sauce 2 tablespoons sesame oil 1 tablespoon rice wine vinegar 2-3 tablespoons lime juice 1/2 teaspoon fresh ginger, finely grated 3 tablespoons green
  • INGREDIENTS rhubarb chutney: 1 lb. rhubarb, cut into 1/2-inch pieces (about 3 cups) 1 cup dried dark red cherries 1/2 large red onion, peeled and diced (about 3/4 cup) 3/4 cup dried blueberries 1 clove garlic, minced 1 (1-inch) piece fresh ginger, peeled and minced 1/2 teaspoon dried red pepper