Bristol Bay Curry

Salmon and Veggies Red Curry

If you want to impress your guests, this is the recipe to use. The combination of red curry paste and coconut milk is to-die-for. Your Bristol Bay Sockeye salmon cooks slowly in the sauce, resulting in tender fish that is as delicious as it looks. Serve with steamed rice.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 2 teaspoons extra-virgin olive oil or ghee
  • 1 medium onion , chopped
  • 1 Pride of Bristol Bay Sockeye salmon fillet, cut into equal pieces, skin removed
  • One 13.5-ounce can coconut milk or cream
  • 1/4 cup water
  • tablespoons red curry paste
  • 1/2 tablespoon fish sauce
  • 2 red, yellow or orange bell peppers, thinly sliced
  • 1 medium zucchini, sliced into pieces
  • 1 yellow squash, sliced into pieces
  • ~ 1 cup spinach

Instructions

  1. In a large pot with a lid, heat the olive oil over medium. Add the onion and sauté until translucent.
  2. When the onions are tender, add the coconut milk/cream, water, curry paste, fish sauce, and stir until the ingredients are blended and the sauce is smooth. Be sure to keep your pot on the heat at medium to medium high. When the liquid boils, drop the heat until it simmers, put on the lid, and cook for 6-8 minutes.
  3. Add the salmon pieces, into sauce surrounded. Return the lid to the pot and simmer for 3 minutes.
  4. Gently turn the salmon over. Add the zucchini, peppers and yellow squash to the pot, submerging in the sauce. Return the lid and simmer until the salmon is done — it will gently flake apart, about 3 – 5 minutes. Once cooked remove from heat and scatter the spinach over the curry and cover again with the lid. The spinach will wilt quickly, ~ 2 minutes.
  5. Serve in bowls over rice. Enjoy!

Pride of Bristol Bay planked salmon

Cedar Plank Grilled Bristol Bay Sockeye Salmon with Sweet Potatoes

SERVES 4
PREP TIME 10 minutes
COOK TIME 15 minutes
INGREDIENTS

Cedar planks (available in seafood section of supermarket) with enough surface area for salmon
4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
Olive oil spray
1 Tablespoon fresh (or 1 teaspoon dried) favorite herb for salmon (dill, thyme, rosemary, etc.)
Salt and freshly cracked pepper, to taste
4 large sweet potatoes, sliced lengthwise into wedges
1/2 Tablespoon ground cumin

DIRECTIONS

Soak cedar planks for 1 to 2 hours (or overnight) submerged in water.  Remove and pat dry.

Heat grill to medium heat (400°F).  Rinse any ice glaze from frozen Alaska Salmon under cold running water; pat dry with a paper towel.  Spray cedar planks and salmon with olive oil spray.  Place salmon on planks; sprinkle with herbs, salt and pepper.  Place sweet potatoes in a bowl; spray with cooking spray.  Sprinkle with cumin, salt and pepper, to taste.  Toss to coat.

Place cedar planks and potato wedges onto grill.  Cover and cook about 3 to 4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked. Keep warm.  Cook salmon 12 to 15 minutes, just until fish is opaque throughout.

NUTRIENTS PER SERVING

350 calories, 10.5g total fat, 1.5g saturated fat, 27% calories from fat, 91mg cholesterol, 33g protein, 33g carbohydrate, 4g fiber, 277mg sodium, 36mg calcium and 1700mg omega-3 fatty acids.

Recipe via Alaska Seafood
Recipe by Ryan and Sara Hall.  
Recommended side dish: Massaged Kale Salad with Goat Cheese

Sara’s Tip: We found slicing the sweet potatoes vertically (into coins) helps keep them from falling through the grill grate.  For larger “coins,”  microwave them briefly before grilling so they cook through without burning on the outside.  Of course, sweet potato fries can also be roasted in an oven preheated to 400°F.  Cook for 20 to 25 minutes, until golden brown and cooked through.

Sheet Pan Dinner

Sockeye Salmon Sheet Pan Dinner

Pride of Bristol Bay Sockeye Sheet Pan Dinner – ENJOY!
1 pound (500 g) fingerling potatoes (can substitute Yukon Golds white/red baby potatoes), halved
2 tablespoons olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon cracked black pepper, divided
4 (6 oz | 170 g) skinless salmon fillets
2 1/2 tablespoons minced garlic, divided
2 tablespoons fresh parsley, chopped
1/3 cup freshly squeezed lemon juice
1/2 cup salted butter, melted
3 bunches asparagus (approximately 18 spears), woody ends removed
1 lemon sliced to garnish
1. Heat oven to 400°F. On a large rimmed baking sheet, toss together potatoes with olive oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out potatoes in an even layer. Roast for 15 minutes, or until they’re just starting to soften and brown.
2. Push potatoes to one side of the sheet pan and arrange salmon down the center. Rub salmon evenly with 1 1/2 tablespoons of minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan. Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
3. Place the baking sheet back in the oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout. This will take approximately 10 minutes. Optional: after 8 minutes, turn on the broiler to char the edges for the remaining 2 minutes.
4. Garnish with lemon slices and serve immediately.
Nutrition
Calories: 513kcal | Carbohydrates: 19g | Protein: 37g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 154mg | Sodium: 970mg | Potassium: 1549mg | Fiber: 5g | Sugar: 2g | Vitamin A: 29% | Vitamin C: 53.2% | Calcium: 10.1% | Iron: 38.2%
Wild Salmon

Cedar Planked Salmon from Coley Cooks

Recipe created by Coley Cooks.

Coley Cooks is a great friend and even better chef! You can get the full story of the recipe by visiting her website by clicking here.

With summer in full swing we wanted to share this great Cedar Planked Salmon recipe. Enjoy!

INGREDIENTS

  • 2 untreated cedar planks, soaked in water for ~1 hour
  • 2 tbsp Dijon mustard
  • 2 tbsp maple syrup
  • salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 2 ripe peaches, pitted and cut into chunks
  • 1/2 small red onion, very thinly sliced
  • 2 tbsp freshly squeezed lemon juice, plus more to taste
  • 4 tbsp extra virgin olive oil, plus more for drizzling
  • 1/2 cup thinly sliced basil leaves

INSTRUCTIONS

  • Preheat a grill to medium heat-high. Mix together the mustard, maple syrup, salt and pepper in a small bowl. Pat the salmon fillets very dry, then place them skin-side-down and rub the mustard mixture all over top.
  • Rub the top of the cedar planks lightly with oil, place them on the grill, close, and allow them to heat up for about 5 minutes. While the grill heats up, mix together the salsa.
  • Combine the tomatoes, peaches and red onion in a medium bowl. Drizzle with lemon juice and olive oil, season with salt and pepper, then mix to combine.
  • Place the salmon portions on the cedar planks, then close the grill and let cook for about 5-10 minutes or until the salmon is opaque in the center. Add the basil to the salsa, then toss to combine. Taste for seasoning and adjust as needed.
  • Transfer each salmon fillet to a plate, then spoon salsa over top. Drizzle with a little more olive oil, then serve immediately.

Alaska Wild Caught Sockeye Salmon Grilling Inspiration

Serves 8

Ingredients:

Directions:

  1. Thaw Alaska Wild Caught Sockeye Salmon portions (snip for safety)
  2. Pat dry with paper towel
  3. Season both sides with Tom Douglas’ Rub with Love Salmon Rub

Grilling: 

Over med-high heat place season salmon portions directly on lightly oiled grill, skin side down. Close grill lid and cook 12 – 15 minutes or until the salmon reaches an internal temp of 140F.

Pan Frying: 

Heat 3-5 T of olive oil in a heavy bottomed saute pan over med high heat. Place seasoned salmon portions presentation side down and cook for 1 min. Turn salmon portions over and finish cooking for another 5-7 minutes skin side down or until the salmon reaches an internal temp of 140F.

Conventional Oven: 

Preheat oven to 400F. Place seasoned salmon on a nonstick baking tray and bake for 8-10 minutes or until the salmon reaches an internal temperature of 140F.

Nutritional Information: 

Sockeye salmon portions are great for health enthusiasts eating Ketogenic, Whole30, Gluten Free or Paleo because they are high in protein, with zero carbs. Wild caught salmon is a great source of iron, selenium, Vitamins A, B, D, and heart-healthy omega 3’s.

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.