The Daily Catch

  • Slow Food Hosts
    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
  • Pride of 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
  • Ingredients 3 tablespoons finely crushed pork rinds 3 tablespoons finely crushed toasted rye-bread crumbs Kosher salt 2 large egg yolks 1 small garlic clove 3/4 teaspoon finely grated lemon zest 1 1/2 tablespoons fresh lemon juice 1/2 cup canola or vegetable oil 1 tablespoon finely chopped dill 4 ounces broccoli
  • Ingredients 1/2 cup plain, low-fat Greek yogurt 2 inner celery ribs with leaves, finely chopped 2 tablespoons chopped chives 2 tablespoons chopped flat-leaf parsley 1 tablespoon fresh lemon juice Salt Freshly ground pepper 1 1/2 pounds roast salmon, flaked (4 loose cups) 8 hot dog buns Melted unsalted butter, for
  • Ingredients 3 tablespoons toasted wheat germ 1 tablespoon yellow mustard seeds, crushed Four 6-ounce skinless salmon fillets Salt and freshly ground pepper 2 1/2 tablespoons Dijon mustard 1 1/2 teaspoons dry mustard 1 tablespoon canola oil How to Make It Step 1 In a shallow dish, combine the wheat germ
  • Ingredients SAUCE 1/2 cup full-fat plain Greek yogurt or sour cream 1 tablespoon chopped dill 2 teaspoons drained prepared horseradish 1 tablespoon apple cider vinegar Fine sea salt Pepper SALAD 1 bunch beets (1 1/2 pounds)—scrubbed, greens trimmed and reserved, beets sliced 1/2 inch thick 5 tablespoons extra-virgin olive oil