Recipes

Recipe - Poached Salmon with Citrus

Olive Oil Poached Citrus Salmon

by Chadwick Boyd

Ingredients

  • 2 lbs Prince William Sound Sockeye, cut into 4 portions 
  • 1 medium orange
  • 4 cloves garlic, thinly sliced 
  • 3 dried red chili peppers, chopped 
  • 2-2 ½ cups extra virgin olive oil (depending on thickness of fillets)
  • 1 blood orange or ruby red grapefruit 
  • Maldon or other flake salt

Directions

  • Preheat oven to 275°F
  • Place salmon fillets skin side down in a 10” cast iron skillet or oven-proof baking dish 
  • Using a vegetable peeler, peel the outer skin, but not the pith, of the orange
  • Scatter the orange peel, garlic and three quarters of the chilies over the salmon
  • Pour olive oil over the fish until the fillets are just covered 
  • Poach on center rack of oven for 14 minutes or until the top of the salmon is just opaque 
  • While fish is poaching, cut off the remaining orange peel and slice the orange into ¼” slices, repeat with other citrus and set aside 
  • Remove from oven when flesh is opaque and separates easily with a fork
  • Arrange on a serving dish, top with remaining citrus slices and spoon olive oil over the dish
  • Garnish with the remaining chili flakes and salt to taste


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Recipe - Grilled Salmon with Stonefruit Salsa

Grilled Salmon with Stone Fruit Salsa

by Shanna Schad of Pineapple and Coconut

Ingredients

  • 1 Prince William Sound Sockeye Salmon fillet, portioned as desired
  • 1 cup Rainier cherries, pitted and chopped
  • 2 white nectarines, pitted and chopped
  • 1 cup strawberries, chopped
  • 1 jalapeño, seeded and deveined, diced
  • 1/4 cup red onion, diced
  • 2 tsp lime juice
  • 1 tbs olive oil
  • 1/2 cup basil, sliced chiffonade style

Salmon Seasoning mix:

  • 1 tsp each salt & pepper
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes 

Instructions

  • Combine all fruit salsa ingredients except basil in a large bowl and mix well. Chill until ready to use
  • In a separate bowl, mix the spices for salmon seasoning
  • Lightly oil salmon fillets and sprinkle evenly with seasoning
  • Heat a well cleaned and greased grill to high
  • Place salmon skin side up on the grill, turn heat down to medium low. Close lid and grill for 3-4 minutes
  • Gently flip the fish to skin side down and grill another 3-4 min
  • Remove from grill when flesh is opaque and separates easily with a fork
  • Stir the basil into the salsa, spoon on top of the salmon and serve over rice or couscous 

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Prince William Sound Salmon Lomi Lomi

Prince William Sound Salmon Lomi Lomi

by Diane Wiese, F/V Martin Is.

Ingredients

  • 3/4 lb Prince William Sound Sockeye
  • 1/2 sweet onion, diced
  • 1 tbs salt
  • 4 roma tomatoes, diced
  • 1/4 cup sesame oil
  • 1/4 cup soy sauce
  • 1 bunch green onions, chopped
  • black sesame seeds for garnish

Directions

  • Cut salmon into 1/2" or smaller cubes
  • Toss salmon cubes and salt together in a bowl and refrigerate for 1 hour
  • In a separate bowl combine the onion, tomatoes, soy sauce and sesame oil
  • Mix all ingredients together
  • Garnish with green onions and black sesame seeds
  • Serve fresh as a dip, salad topping or over sticky rice

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Wild Sockeye Salmon and Black Bean Burger

Wild Sockeye Salmon and Black Bean Burgers

by Diane Wiese , F/V Martin Is.

Ingredients

  • 1 ½ lbs. Prince William Sound Sockeye
  • ¼ cup green onion, chopped
  • ½ cup fresh corn
  • ½ cup zucchini diced fine or grated
  • ½ cup cilantro, chopped
  • ½ cup panko breadcrumbs
  • 1 can black beans, rinsed and drained
  • 1 avocado
  • 1 egg
  • 1 tsp cumin
  • ½ tsp coriander
  • 2 tsp chile powder
  • salt & pepper to taste
  • juice of ½ lime
  • olive oil

Directions

  • Cut salmon into ¼” cubes
  • In a large container with a lid, combine the salmon, corn, zucchini, cilantro and ½ of the black beans
  • In a food processor combine ½ the black beans, ½ avocado, juice of half a lime and pulse well
  • Add egg and the spices, pulse until blended
  • Add the processed mixture to the salmon mixture and stir well
  • Refrigerate for 2 hours
  • On a large plate lay out bread crumbs
  • Form the mixture into patties of desired size and coat in breadcrumbs
  • Heat a large pan with a small amount of oil
  • Fry patties over medium heat for 4-5 minutes on each side
  • Turn patties only once to avoid breaking
  • Serve as a burger, meatballs or as lettuce wrap filling 

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Recipe - Poached Salmon with Citrus

Blackened Cajun Salmon with Grits

by Shanna Schad

Ingredients

  • 4 portions (4-5 oz each) Prince William Sound Sockeye Salmon
  • 2 tbsp olive oil, divided
  • 2 tbsp butter
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp Cajun seasoning
  • 1 tsp Old Bay seasoning
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt (only if Cajun does not include)
  • 1/2 tsp ground black pepper
  • 1 cup quick cooking grits or polenta
  • 4 cups broth (chicken or vegetable)
  • 2 tbsp unsalted butter
  • 1/2 cup half and half
  • 1 1/4 cups shredded cheddar cheese
  • 1/4 cup shredded smoked gouda
  • 1/2 - 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • Lemon slices
  • 1/2 cup finely diced scallion
  • Tabasco

Directions

  • Preheat cast iron skillet on medium-high heat
  • For grits heat 4 qt saucepan on medium heat
  • Bring broth in saucepan to simmer
  • Remove salmon bones. Pat dry and cut to desired size
  • Brush salmon with olive oil
  • Combine seasonings, press non-skin side of salmon into mixture
  • Heat remaining olive oil and 1 tbsp butter in skillet
  • Cook salmon skin side up 3-4 minutes, then flip and cook 3-4 more minutes
  • Remove salmon, add remaining butter and few drops Tabasco to make a sauce
  • While cooking salmon, add grits to simmering broth and whisk for about 5 minutes, until desired thickness
  • Remove grits from heat and add remaining ingredients
  • Stir, add salt to taste
  • Divide grits into bowls, top with salmon and sauce from skillet
  • Add diced scallion, Tabasco, and lemon slices. Serve immediately

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Recipe - Poached Salmon with Citrus

Chili Lime Salmon Rice Bowls

by Shanna Schad

Ingredients

  • 4 portions (6 oz each) Prince William Sound Sockeye Salmon
  • 2 tbsp chili lime seasoning
  • 2 tsp high heat oil (avocado oil works well)
  • 2-3 cups cilantro lime rice (scan code for recipe!)
  • 2 medium zucchini
  • 2 medium yellow summer squash
  • 1/2 medium red onion
  • 2 tsp high heat oil
  • 1 tsp salt
  • 1 tsp pepper
  • Black beans, heated, salt added if needed
  • Avocado, sliced
  • Pico de gallo
  • Cotija cheese, crumbled
  • Cilantro
  • Lime slices

Directions

  • Preheat grill to medium high
  • Rub salmon with oil then season generously with chili lime
  • Slice tips and ends off zucchini and squash then slice lengthwise into 4 sections
  • Slice red onion into thin strips
  • Drizzle with oil then season with salt and pepper
  • Grill veggies 2-3 minutes each side
  • Grill salmon 3-4 minutes each side, seasoning side down first
  • Salmon should be opaque and separate easily with a fork 
  • Place half cup cilantro lime rice in bowls
  • Add 1/4 cup black beans and tbsp Cotija cheese
  • Slice zucchini and squash, place 1/2 cup of each in each bowl
  • Place salmon in each bowl, top with pico de gallo
  • Place avocado slices next to salmon
  • Garnish with cilantro and lime slices
  • Enjoy!

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Recipe - Poached Salmon with Citrus

Jamaican Jerk Salmon Sliders

by Shanna Schad

Ingredients

  • 8 portions (3 oz each) Prince William Sound Sockeye Salmon
  • 2-3 tsp avocado or sunflower oil
  • 1-2 tbsp Jamaican Jerk seasoning
  • 1 1/2 tsp kosher salt
  • Pineapple, fresh, trimmed and cut into eight 1/2” rounds
  • 2 medium to large avocados, sliced
  • 1 cup lettuce
  • 8 Hawaiian Sweet rolls (or slider buns) cut in half
  • 2/3 cup mayonnaise
  • 1 tsp lime zest
  • 1 1/2 tsp lime juice
  • 2 lbs sweet potatoes, peeled and cut into thin strips
  • 1 tbsp corn starch
  • 1-2 tbsp avocado or sunflower oil
  • salt
  • pepper

Directions

  • Preheat oven to 400°F
  • Line two baking sheets with foil, lightly oil
  • Place sweet potato strips in bowl, toss with cornstarch
  • Shake off excess, then toss with olive oil
  • Evenly place strips on baking sheets
  • Bake 15 minutes, flip, then bake 15 minutes more
  • Season with salt and pepper and let cool for a few minutes
  • Preheat grill to medium high heat
  • Lightly oil salmon, season to desired heat with Jamaican Jerk seasoning
  • Lightly oil pineapple slices, grill for 5 minutes, then flip and grill 5 more minutes, then flip once more and grill 5 more minutes
  • Grill salmon for 3-4 minutes per side, flipping once
  • Once salmon is done, remove both salmon and pineapple
  • Toast slider buns or rolls
  • Mix together mayonnaise, lime zest, and lime juice
  • Spread lime mayonnaise on bottom roll, top with lettuce
  • Layer on salmon, avocado, and pineapple, and enjoy!

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Recipe - Poached Salmon with Citrus

Spicy Furikake Salmon with Quinoa

by Shanna Schad

Ingredients

  • 2 lbs Prince William Sound Sockeye Salmon
  • Lemon wedges
  • Mayonnaise
  • Furikake seasoning
  • Sriracha 
  • 1 1/2 cup quinoa
  • 3 cups chicken or vegetable broth
  • 1/2 tsp salt
  • 1-2 English cucumbers
  • 1 large carrot
  • 2 tbsp seasoned rice wine vinegar
  • 2 tsp Tamari or soy sauce
  • 1/3 cup mayonnaise
  • 2-3 tsp Sriracha
  • 2 cups shredded red cabbage
  • 1/2 cup diced scallion
  • Lemon wedges

Directions

  • Preheat oven to 400°F
  • Rinse + drain quinoa, add to medium saucepan with broth, bring to boil then lower to simmer until all liquid absorbed
  • Peel cucumbers, then wash and thinly slice
  • Peel and shred carrots, add both carrots and cucumber to bowl with vinegar and tamari or soy sauce, then chill
  • Cut salmon into 4-6 oz portions, debone, then rinse & dry
  • Line baking sheet with foil then evenly space portion
  • Squeeze lemon juice over portions
  • Mix mayonnaise with Sriracha to desired spiciness
  • Spread 2 tsp mayonnaise mix on each portion, then sprinkle with furikake 
  • Bake salmon about 8 minutes, or until opaque and separates easily with a fork
  • Mix 1/3 cup mayonnaise with 2-3 tsp Sriracha and drizzle over salmon
  • Fluff quinoa and divide amongst plates, top with salmon
  • Serve with shredded red cabbage and cucumber + carrot mix

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