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.

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.

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!