Begin with the best wild, sustainably caught Alaskan Salmon delivered to your door!
For years, I’ve driven out of my way to fish markets and retailers who I trust to source sustainable fish – it’s important to me, plus the fresher the fish, the better it tastes. Then I met Stephanie Devine, owner of Seaforth Fish Company, a CSF (Community Supported Fishery) delivering wild, sustainable Alaskan seafood sourced directly from their independent fishermen partners.
The wild is fast becoming tamed and, as stewards of our environment, Seaforth Fish Company supports the preservation of wild seafood through sustainable harvesting and makes it possible for consumers to buy the best wild Alaskan salmon – no driving or flying involved. Each month they deliver boxes of delicious, ethically produced Alaskan fish to their local Southern California CSF members. If you’re not local they deliver to your door, too!
A Peruvian-inspired dish presented on a platter surrounded by a vibrant mixture of grilled bell pepper, chiles, onions and corn that’s as gorgeous as it is delicious.
Seaforth‘s Sockeye Salmon comes primarily from Bristol Bay and is the gold standard of Alaskan Salmon. Bristol Bay produces more than 50% of the world’s Sockeye Salmon. Sockeye Salmon gets its nickname, Red Salmon, from both the bright red color of the flesh as well as the bright red color of the fish itself when it goes upstream to spawn. Sockeye Salmon has a rich, full flavor and is suitable for any cooking method – grilling, sautéing, poaching, roasting, steaming and smoking. Seaforth’s Sockeye Salmon is packaged in fillets, pin boned, with skin on.
Coincidentally, I had met Chef Kevin of Bristol Bay Sockeye at the Opening Reception of IFBC (International Food Bloggers Conference) 2014 in Seattle where they were introducing attendees to their brand with a tantalizing appetizer which, because it was wild caught, sustainable salmon, sparked my interest in their brand. A lover of salmon from way back, not only for its status as a heart healthy protein but also for its delightful taste and versatility, the key that unlocked College Girl’s early acceptance was my go-to kid-friendly recipe: a simple homemade teriyaki-style sauce brushed on prior to broiling or grilling. Baked, roasted, poached, grilled, or raw, this recipe and more favorites are right here, just type “salmon” in the search box, or click on one of the recipe links included below to get some ideas.
Salmon with Blueberry Balsamic – easily the most popular salmon recipe on She’s Cookin’.
Seaforth Fish Company specializes in Sockeye and Chinook (King) Salmon, Halibut, and Rockfish and is offering She’s Cookin’ readers 15% off your order of frozen-at-the-site wild Alaskan salmon with the code ShesCookin15 – just click on the image below.
A trusted source for fish recipes is Fish Without A Doubt by Rick Moonen and Roy Finamore. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes with chapters on all the techniques of fish cookery—from poaching to grilling to sautéing—as this one. I bought my copy at the Newport Beach Wine and Food Festival following Rick Moonen’s cooking demo – afterwards he graciously held a book signing and posed for photo ops. Chef Moonen is a nationally known three-star seafood chef whose true passion is teaching home cooks and, once again, he will be among the chef talent at the 4th Annual Newport Beach Wine and Food Festival, September 29-October 1.
- 1/2 cup tandoori paste
- 2 tablespoons plain yogurt
- 1 tablespoon unsalted butter melted
- 4 6-7 ounce pieces wild salmon filet (skin on or off)*
Combine the tandoori paste, yogurt, and butter in a small bowl. Slather the fish with the paste, pack it into a sealable plastic bag and refrigerate for 1 to 4 hours.
Prepare a grill. When the coals are hot, set the grate on the lowest level (closest to the coals) and get it very hot.
Wipe some the tandoori paste from the fish, leaving just a light coating. Season lightly with salt.*
Brush the grate with vegetable oil and set the fish on it, skin side down. Grill for about 2 minutes, until browned, then turn and grill for another mitt for medium-rare.
Transfer the fish to a platter and let it rest for a few minutes before serving with the accompaniment of your choice.
Shown here with Tzatziki and Planet Rice California Blonde Rice, furikake seasoning..
Recipe from Fish Without A Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore.
The book includes a recipe for making your own tandoori paste. I adapted by using 3 tablespoons of a curry seasoning that included the most common spice components for tandoori mixed with a little harissa for heat and the yogurt and butter.
*Alternatively, the salmon may be broiled on Hi Broil for 5 inches (oven rack placed about 5 inches from the broiler).
*Char, swordfish, or rainbow trout may be substituted.
Hungry for more? Salmon also stars in these enticing dishes: