February 18, 2018
Over the past few years, Bristol Bay Sockeye has done a great job marketing Bristol Bay salmon throughout the U.S. They've developed bright, beautiful recipe cards for direct marketers like us to include in their shipments and have taught fish mongers across the country about the superior taste of Bristol Bay salmon. Two thumbs up for Bristol Bay Sockeye!
From Sockeye Salmon Quinoa Taco Bowls to Hot Honey Broiled Salmon, here are a few of their fantastic recipes.
HOT HONEY BROILED SOCKEYE SALMON
Pat the salmon dry and place it on a foil-lined baking sheet. Season the fillet generously with salt. Set the broiler to high.
In a small saucepan, melt the butter. Stir in the garlic, Sriracha sauce and honey, cooking 2 minutes until melted together and fragrant. Remove from heat and remove garlic pieces from sauce. Drizzle half of the Sriracha honey butter over the salmon side to evenly coat, reserving the rest of the butter for serving.
Place the salmon in the oven on the middle-upper rack (about 6 inches from the heat source). Broil the salmon, keeping a close eye on it, until cooked to medium in the center, about 6 minutes. Serve the salmon promptly with cilantro, lime wedges, and an additional drizzle of Sriracha honey butter.
SOCKEYE SALMON QUINOA TACO BOWLS
for the mango salsa:
for the lime crema:
for the salmon:
for the bowls:
to a medium bowl, add the mango, red onion, jalapeño, and cilantro. Squeeze lime juice over top, season with salt, and stir to combine. Cover and refrigerate until ready to serve.
In a small bowl, whisk together the sour cream, milk, lime juice, and garlic powder until smooth and combined. More milk (up to ¼ cup) can be added as needed to thin the mixture so that it is pourable consistency. Season generously with salt. Cover and refrigerate until ready to serve.
Heat a heavy-bottomed skillet to medium high heat. Add the avocado oil to the pan. Pat each fillet dry and season each with salt and pepper. In a small bowl, stir together the chili powder, cumin, and sugar. Sprinkle the seasoning mixture over each fillet to coat, patting the seasoning down so that it adheres to the fish. Sear the salmon fillets in the hot pan, about 2-3 minutes per side for medium (cooking times will vary depending on the thickness of your fillets), being careful not to overcook.
to assemble the bowls:
In each bowl, layer the ingredients beginning with a base of quinoa, followed by black beans, then cabbage. Top the cabbage with the salmon fillet. Top the salmon fillet with a generous portion of mango salsa. Drizzle the entire bowl with lime crema. Serve with avocado slices and lime wedges and your favorite hot sauce on the side.
SOCKEYE SALMON POKE BOWLS
To make the Salmon Poke:
Add the cubed salmon to a medium-sized bowl. In a smaller bowl, mix together the soy sauce, sesame oil, rice wine vinegar, lime juice, ginger, green onions, sesame seeds and red pepper flakes, stirring to combine. Pour the mixture over the salmon and fold gently to evenly coat. Cover and chill poke for 15 minutes.
To assemble bowls:
Scoop a portion of rice into a serving bowl. Top with poke, cucumbers, nori, and avocado. Repeat with remaining ingredients. Serve promptly with Sriracha sauce on the side and more sliced green onions and sesame seeds for garnish, as desired. Optional garnish: sprouts, limes, carrots, and snap peas.
SOCKEYE SALMON CITRUS VEGGIE SKEWERS
SERVES 8-10 skewers
yogurt dipping sauce:
Preheat the grill. Add the cubed salmon and zucchini to a bowl. In a smaller bowl, stir together the oil, Italian seasoning, red pepper flakes, salt, and garlic powder until combined. Pour over the salmon and zucchini and toss to coat. Layer your skewers with one cube of salmon, followed by a zucchini, then a lemon slice, repeating ingredients until the skewers are full, being careful not to overcrowd the skewer for even cooking. Grill the skewers until the salmon is cooked to medium in the center and the zucchini is tender-crisp. Serve promptly with herbed yogurt dipping sauce on the side.
To make the sauce: Add the yogurt, sour cream, cucumber, vinegar, dill, mint, salt and pepper to a food processor or blender and whirl to combine. Cover and refrigerate until ready to serve.
All photos and recipes courtesy of Bristol Bay Sockeye
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