A Note From Jenn: Why The Wildly Devoted Dinner Box

When Steve & I first went to Naknek, Alaska in 2001, the threat of the Pebble mine was not imminent like it is today. The mine wasn’t unheard of, but it wasn’t yet this familiar, looming fear.

Five or six years later the threat became more talked about, more widespread, more real. We were still young enough to be uncertain of just how much of our livelihood relied on Bristol Bay and its resources, but after just a few more short seasons of fishing and the 2010 Clean Water Act process to protect Bristol Bay underway, we realized that life as we knew it, and as we wanted to know it, relied on these salmon and the protection of Bristol Bay, Alaska.

Today, the threat of open-pit mining at the headwaters of the world’s largest wild salmon run is stronger and larger than ever, which is why we are dedicating so much of our energy to creative ways of getting the word out, inviting and urging folks to submit a comment to the Army Corps of Engineers, and sharing our passion for this livelihood as best we know how — with the Wildly Devoted Dinner Box.

The dinner box will only be available until April 30th – order today to help us spread the word about this special place and the protections it requires.

The Wildly Devoted Dinner box feeds 8+ of your friends and family, ships free, and costs just $99.

Each box includes:

  • 8 – 6 oz. Sockeye Salmon Portions
  • 1 – Tom Douglas “Rub with Love” seasoning, renowned Seattle chef and Bristol Bay advocate
  • 1 each – Traditional smoked salmon and garlic pepper smoked salmon for starters
  • 1 – 8 oz. container of our Cajun Smoked Dip
  • 2 – Favorite recipes from our kitchen to yours
  • 8 – Postcards in which you and your guests can easily submit your comments to the Army Corps of Engineers condemning the mine
  • A summary and update of the latest news about Pebble Mine from Trout Unlimited
  • A personal letter from us explaining our passion for our work and where it takes place
  • 8 – Wildly Devoted Stickers
Wild Sockeye Salmon

Salmon Quiche: Your Weekend Brunch

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 for the week ahead.

Here’s what you’ll need:

FOR THE CRUST

INGREDIENTS

1 c flour

1/2 tsp salt

⅓ c butter or lard

3 T ice cold water

DIRECTIONS

Mix flour and salt in medium bowl, cut in lard or butter using pastry blender or fork.

Continue mixing until coarse crumbs the size of peas form, sprinkle with water, 1 TBSP at a time, tossing with fork until mixture is moist.

Gather dough into ball and lay on lightly floured surface.

Using a rolling pin, roll out dough approximately 1″ wider than your pan. As Chef Josh says in the video, this quiche can be made in a round, pie shape, a big square pan, or whatever shape you’ve got.

Place dough in lightly greased pan and cut .5″ slits in about 6 spots throughout the dough, set aside.

FOR THE FILLING

INGREDIENTS

12-14 eggs

1/2 lb wild Salmon Bristol Bay Sockeye — previously cooked — here’s a suggestion for you.

1 c fresh arugula or spinach, torn or chopped — choice is yours! For a more peppery bite, go with arugula.

½ c mushrooms, sliced

½ c cherry tomatoes, cut in half

¼ c onion, diced

3 scallions, diced

¾ c cream or half and half

½ c cheese of your choice–Josh used sharp, shredded cheddar

½ tsp salt

1 T butter

DIRECTIONS

Preheat oven to 350 degrees\

Sautée onions, mushrooms, tomatoes, salmon, and scallions in oil for approximately 5 minutes

Whisk eggs in large bowl- add greens, cheese, and sauteed mixture

Slowly add half and half until just combined

Pour mixture over crust, even out veggies and salmon as needed

Bake 40 min or until egg mixture is cooked through.

Cut into serving-sized pieces and serve!

Enjoy!

Tag us on social with your Pride of Bristol Bay Salmon using #prideofbristolbay.