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 from 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.

Salmon Salad

Healthy Avocado Salmon Salad – Wellness with Edie

By Wellness with Edie

Ingredients:

  • 2 cans of wild-caught, boneless, skinless, Alaskan pink salmon (otherwise, bake + cool a medium-sized filet of Pride of Bristol Bay sockeye salmon)
  • 1 ripe avocado
  • 1 tbsp dijon mustard
  • 2 tsp minced garlic
  • 1/4 cup capers
  • 1/4 cup fresh dill
  • Juice of 1 lemon
  • Cracked black pepper and red chili flakes to taste (optional)

Instructions:

1. In a large mixing bowl, add the canned / cooled salmon and pitted avocado. Mash together.

2. Into the large mixing bowl, add your dijon mustard, minced garlic, and lemon juice. Mix together. Fold in your capers, chopped dill, black pepper, and red chili flakes.

3. Place the mixing bowl into the freezer for 10 minutes (or into the fridge for 30 minutes). Serve chilled.

This serves 2-4 people, but it can be enjoyed as leftovers the next day (just store in an air-tight container in the fridge).

Read the full article here!