Fresh Caught Salmon from Wild For Salmon
Steve and Jenn at
Wild for Salmon are the fishermen and owners of the company. They embark on an annual expedition to Alaska's Bristol Bay to harvest enough salmon to fill orders for a year. The goal of the fishermen is to have enough for a year and yet have it completely used up by the time to restock the next year. These great folks have given us an introduction to their company's origins and quality written in their own words. Check it out
here.
The good folks at Wild For Salmon have put together a web folder for all the recipes they get from their customers, friends and neighbors. Here is a
link to their recipe book. All you gourmet chefs and amatuer cooks will enjoy the challenge of exquisite salmon.
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Keta Salmon is one of the best values in Alaskan salmon. It's more mild flavored, tasting more like trout, with a lower fat content. Keta is a great source of protein and Omega-3's at a great price.
Our salmon come directly from the fisherman at
Wild For Salmon. Captain Steve harvests the salmon from Bristol Bay, Alaska, the world's most sustainable Sockeye fishery. This fishery is certified by the Marine Stewardship Council (MSC) and is best choice from the Monterey Bay Aquarium Seafood Watch program.
KWCSALP
Our salmon comes directly from the fisherman at
Wild For Salmon. Captain Steve harvests the salmon from Bristol Bay, Alaska, the world's most sustainable Sockeye fishery. This fishery is certified by the Marine Stewardship Council (MSC) and is best choice from the Monterey Bay Aquarium Seafood Watch program.
AWCSAL
Ingredients: Wild Alaska Sockeye Salmon
4oz patties, 2 patties per pack
PLSALP
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It's garlic season! Head to the market and fire up the grill for this weeks featured recipe, "Honey Garlic Butter Grilled Salmon". This juicy and tender meal is a total grilling game changer!
This meal can be prepared in 20 minutes, then grilled for a crispy, golden finish!
Recipe Inspired by: Karina - Cafe Delites
1/3 cup honey
¼ cup butter
4 large cloves garlic, crushed
2 tablespoons fresh lemon juice (juice of ½ a lemon)
1.2kg | 2½ pound side of salmon
Sea salt, to taste
Cracked pepper, to taste (optional)
Lemon slices (to serve)
2 tablespoons fresh chopped parsley
Directions:
Position a rack in the middle of the oven.
Preheat oven to 375°F | 190°C.
Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
In a small saucepan, melt the butter over low-medium heat.
Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
Place the salmon onto lined baking tray | sheet.
Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon.
Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper.
Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness).
Open the foil, being careful of any escaping steam, and grill for 2-3 minutes on medium heat to caramelize the top.
Garnish with parsley and serve immediately with lemon slices.