Fed and Fit

Salmon with Sweet Cherry BBQ Sauce from Fed and Fit

  • Author: Cassy at Fed and Fit
  • Prep Time: 40 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

For the Sweet Cherry BBQ Sauce:

  • 2 cups fresh pitted cherries
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon fine sea salt
  • 8 ounces tomato sauce
  • 1/4 teaspoon cayenne pepper

For the salmon:

  • 1 large salmon filet, deboned
  • 1 cup fresh pitted cherries
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • fresh parsley, finely chopped, for garnish

Instructions

For the Sweet Cherry BBQ Sauce:

  1. Place the cherries, molasses, vinegar, and salt together in a small sauce pan. Cover and simmer for about 30 minutes on low, or until the cherries have popped or softened in texture.
  2. Add the tomato sauce and simmer for an additional 10 minutes.
  3. Using an immersion blender (or by pouring the sauce in a regular blender), blend the sauce until you reach a desired consistency.
  4. Season with the cayenne pepper.
  5. Note: if the sauce seems too thick, add a tablespoon of water until it reaches a consistency you’re happy with.

For the salmon:

  1. Pre-heat the oven to 350 F and line a rimmed baking sheet with parchment paper.
  2. Season the salmon with the sea salt and pepper, then place on the baking sheet.
  3. Spoon about half of the BBQ sauce over the salmon.
  4. Bake at 350 F for 14 – 16 minutes. Garnish with the fresh cherries and parsley.
  5. Serve and enjoy!

Notes

The leftover BBQ sauce will keep stored in your refrigerator for up to 2 weeks.

For more salmon recipes click here, and for more recipes from Fed and Fit click here.

Pasta Salad

Sockeye Salmon Pasta Salad and Creamy Herbed Dressing — Summer Go-To

Spring and summer will be here before you know it. With that in mind we’re revisiting a favorite recipe that we ate way too much of last summer, but who’s complaining? This delicious pasta salad is best with a filet of Pride of Bristol Bay Sockeye Salmon, and topped with a creamy herbed dressing. Once complete side the pasta with your favorite in season fruits and vegetables.

This recipe serves 6, but it works just as well if you halve the ingredients.

INGREDIENTS:

1 (avg. 1.5 lbs) salmon fillet
Salt
1 lb. ready cooked pasta (I used gemelli)
For the sauce:
1 cup fresh herbs (cilantro, parsley, dill all work well here)
1/4 cup chopped shallot
1-2 teaspoons Dijon mustard (I like mustard, so I use larger amount)
1/4 cup mayonnaise
1/2 cup plain Greek yogurt
2 tablespoons half and half
Pinch cayenne pepper
Ground black pepper
DIRECTIONS
  1. Place salmon in a large skillet adding water just to cover (you may need to cut the fillet in half). Add about 2 teaspoons of salt to season. Bring to a boil and then immediately turn off the heat, cover, and let the salmon sit for 10 minutes.
  2. After 10 minutes, transfer salmon to a plate, remove the skin, and place in freezer to chill.
  3. Follow preparation instructions on pasta package and then place in a strainer. Rinse under cold water to chill.
  4. To prepare the dressing, place herbs, shallots, mustard, mayo, yogurt, half and half and cayenne in a food processor. Blend until smooth, then season to taste with salt and pepper.
  5. Break the salmon into chunks. In a large bowl, combine pasta, salmon, and dressing and toss lightly to combine.

Recipe adapted from Katie Workman for the Associated Press.

Wild Sockeye Salmon

2019 Fill Your Freezer for Health!

Salmon – A Promising Protein

Wild salmon is one of the most nutritious foods on the planet.

This popular fatty fish is loaded with nutrients and may reduce risk factors for several diseases. It’s also tasty, versatile and widely available.

Here are 5 reasons to make salmon a part of your weekly protein regime.

  1. A great source of organic and sustainability harvested protein
  2. High in B vitamins
  3. Helps fight inflammation
  4. Versatile in cooking methods — click here for our salmon recipes
  5. High in Omega – 3 fatty acids

So, for 2019 fill your freezer by ordering at prideofbristolbay.com and watch our blog for more health and nutritional tips to come.

Click here Salmon Recipes 

Bristol Bay Forecast

2019 Bristol Bay Forecast!

Bristol Bay Forecast

What to Expect

A total of 40.18 million sockeye salmon are expected to return to Bristol Bay in 2019. This is 10% fewer than the most recent 10-year average of Bristol Bay total runs (44.4 million) while being 16% greater than the long-term (1963–2018) average of 34.2 million fish. All systems are expected to meet their spawning escapement goals (the amount of a salmon population that does not get caught by commercial or recreational fisheries and return to their freshwater spawning habitat).

The outlook for 2019 is looking to be very promising for another successful harvest. These great return years are what allows us to bring wild caught, sockeye salmon, directly to your door at a reasonable price per pound. While we are still reaping the benefits of the 2018 harvest, we are certainly looking forward to the 2019 season in Alaska.

Slow Food Hosts

Slow Food Hosts the Second Annual WyoAlaska Salmon Stock-up

A salmon dinner at the People’s Market and an opportunity to order sustainable wild Alaskan salmon delivered direct to Jackson
September 13, 4-7PM
At the base of Snow King during the People’s Market

Slow Food in the Tetons will host a salmon stock up event to help the community buy wild sustainable net-to-table sockeye salmon direct from an Alaskan fisherman. Slow Food works with a small family business called Pride of Bristol Bay to deliver bulk salmon to Jackson.

Locals should attend the People’s Market on September 13th between 4-7pm to place an order for frozen salmon that is delivered straight from Alaska. While at the market, enjoy a grilled salmon dinner to support Slow Food in the Tetons prepared by Slow Food staff and volunteers.

“The fleet of Bristol Bay fishermen harvest wild sockeye salmon and are fiercely dedicated to the very highest quality standards at every point of harvest and delivery.” Matt Luck of Pride of Bristol Bay.

The salmon pick-up will take place on September 23rd between 10am- 4pm at the Jackson Whole Grocer. The day before the salmon pickup, on September 22nd, the Jackson Hole Grocer will host a $5 salmon lunch also to benefit Slow Food in the Tetons.

“Our aim to help bring good quality food to our community while supporting sustainable food production. We feel fortunate to be working with Matt Luck and Pride of Bristol Bay again this year to bring in wild sustainable sockeye salmon at a good price” says Scott Steen Executive Director for Slow Food in the Tetons.

Pride of Bristol Bay is deeply involved in efforts to protect a Bristol Bay, a world-class pristine fishery and ecosystem from extractive industries that pose a series and eminent threat to its health and wellbeing and to the way of life of the people who depend on this resource.

Learn more about Pride of Bristol Bay at https://prideofbristolbay.com/
Learn more about Slow Food in the Teton at tetonslowfood.org
Learn more about threats to Bristol Bay and the Pebble Mine at www.savebristolbay.org

Contact:
Scott Steen
Executive Director
scott@tetonslowfood.org

Pride of Bristol Bay

SAVOR BRISTOL BAY | SAVE BRISTOL BAY

Simply put, Bristol Bay is an amazing place. We are back on terra firma and the 2017 fishing season has come to an end. The river systems in Bristol Bay are literally teeming with spawning wild Sockeye Salmon. Combined, the major river systems; Naknek, Kvichak, Alagnak, Ugashik, Egegik, Wood and Nushagak rivers have close to 19 million Sockeye digging redds, depositing eggs and milt, carrying out a natural cycle that that has been repeated year after year for centuries.

SAVOR BRISTOL BAY SAVE BRISTOL BAY

Photo Credit: Bob Waldrop

The fishing season itself was glorious, exciting, hectic, frenzied and downright exhausting. Every year the Sockeye enter Bristol Bay in a different pattern and this year was no exception. At one point in early July there was a 4-day period during which the cumulative daily catch and escapement into the river systems exceeded 3 million fish! To put this in perspective; the total catch and escapement for the entire Copper River Sockeye salmon fishery for the 2017 season was around 1.4 million fish. 59 million wild Sockeye returned to Bristol Bay.

Bristol Bay

Photo Credit: Bob Waldrop

At Pride of Bristol Bay our message to all wild salmon lovers is; Savor Bristol Bay and Save Bristol Bay. This year’s wild sockeye fillets and portions are as beautiful as ever. Whether you fill your freezer through one of our buying clubs or have our Bristol Bay Sockeye delivered to your door when we launch our home delivery program this September, every pound of wild salmon we sell will generate a donation to the Save Bristol Bay campaign. The campaign raises awareness, educates and advocates for one of the world’s greatest cold water fishery habitats on behalf of me, you and every stakeholder. So, when your Savoring our wild Sockeye fresh off the grill, don’t take that privilege for granted, and when dinner’s over take a minute and visit www.savebristolbay.org and learn how you can help keep this amazing resource healthy and robust for generations to come.

Photo Credit: Bob Waldrop