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.

Thank you

Thank You from the Pride of Bristol Bay Crew

We want to extend a wholehearted thank you to everyone who has purchased wild-caught sockeye salmon through Pride of Bristol Bay this season. It was quite a year, and your support means the world to us. It wouldn’t have been a success without you!

We’re getting ready to head up to Alaska (spoiler alert: we can’t wait to get fishing), because, believe it or not, the 2019 season is almost upon us! The run is expected to be great this year – possibly not quite as large as last year – but we will certainly be returning with more than enough to share.

If you have a freezer full of salmon and are in need of recipes, head over to our blog. We have some great recipes, as well as articles full of tips, tricks, and updates from the crew here at Pride of Bristol Bay. Additionally, head on over to prideofbristolbay.com and hover over “The Daily Catch” to read the articles of interest. Lastly, if you live in one of the buying club locations, pre-orders are open. Click here for more information on dates and locations.

Once more, we would like to extend a warm THANK YOU to everyone who continues to support Bristol Bay and the fight against Pebble Mine [http://www.savebristolbay.org/]. We hope to see you this fall!

Grilling season with pride of bristol bay

Grilling Season with Pride of Bristol Bay

And just like that, grilling season is upon us.

As late-spring turns into early-summer, we look forward to fishing season, family barbecues, hanging outside with friends, and, of course, entertaining. That is one of our favorite things to do in the summer – entertain. When it involves being outdoors with the grill fired up, yard games sprawled across the grass, and friends having fun, there’s no better way to spend the weekend with your loved ones. With that in mind, we wanted to bring you a few grilling tips and tricks for our wild-caught sockeye salmon, from Bristol Bay Alaska. We have the best sockeye salmon you’ll ever have – guaranteed.

Grilling salmon is one of our favorite ways to enjoy this delicious fish. If you received our Wildly Devoted Dinner Box, you would have received this recipe, but if you didn’t, you can click here. We recommend grilling your salmon low and slow. In other words, just barely sear the flesh-side first, and then flip the salmon to the skin-side, and let it cook through to your preference. To prep your salmon for the grill, we love the “Rub with Love Salmon Seasoning”, click here to purchase. We also enjoy grilling our salmon with the basics: salt, pepper, a little bit of lemon, and parsley. Let that marinate in olive oil for a few hours, then grill.

Not only will you love these recipes, but your guests will love them too. Keep in mind that sales are unavailable in June, July, and August. Therefore, be sure to order your case today – either filets or portions. You’ll be able to entertain all summer long and restock in the fall. Enjoy the rest of May, and stay tuned for updates out of Bristol Bay Alaska as we head into our fishing season.

Bristol Bay Alaska

Wheels Up: Bristol Bay Bound

Captain Steve spent last week in Naknek, Alaska, the F/V Ava Jane’s winter home. This time of year, the boatyard is crawling out of its winter hibernation. In a month, it will be bustling with activity, especially at high tide, as boat after boat gets launched into the bay in order to start fishing.

Steve wanted to get a head start on a few boat projects, so he headed up early, to prepare on a quiet boatyard, where he can get some work done, instead of visiting with the whole fleet at the cannery Mug-Up. To get a taste of the tundra landscape at the coastal Bristol Bay boatyard days, check out this video that Filson made in the Dillingham boatyard last year.  

As of recently, the overall state forecast for wild Alaska salmon is exceptional: experts predict a catch of 213.2 million fish statewide. In Bristol Bay, the 2018 season broke records – the sockeye salmon harvest was 10% above predictions and the largest seen on record. Last year will be a tough year to beat. However, experts are still predicting historically large returns following a banner year, and a 2019 forecast of 40.18 million sockeye returning to Bristol Bay. This is still 16% above the average run (1963-2018). Most importantly, the Alaska Department of Fish & Game predictions expect “all [Bristol Bay river systems] to meet their spawning escapement goals,” meaning that the health of the overall run and ecosystem is looking sustainably strong. We are thrilled.

No matter the forecast, the pre-season work remains the same. The boatyard is waking up, and the salmon are heading back to their original spawning grounds. The Pride of Bristol Bay team is getting ready to fish!

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

Wildly Devoted Salmon Lovers,

With 2019 well underway, Pride of Bristol Bay is celebrating another successful year of business. From the very beginning, we’ve prioritized sustainably fishing for sockeye salmon in beautiful Bristol Bay, AK, along with serving a growing, loyal community. We’ve also maintained the highest standards for selling salmon and customer service. It has been an honor and a privilege to share Pride of Bristol Bay with our customers.

Strengthening alongside our business is our devotion to wild salmon and the pristine environment that supports them. From the original trip to Alaska on a whim — to agreeing to captain a boat, to getting a permit, and finally acquiring the F/V Ava Jane – we have always understood that investing in the fishery is equally as important to investing in the environment. But beyond passion, conservation of the environment is also driven by economics. Fishing in Bristol Bay demonstrates the area’s worth, and protecting this sacred space is of utmost importance.