Recipes

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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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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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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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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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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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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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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