{"id":17175,"date":"2014-12-16T11:44:38","date_gmt":"2014-12-16T19:44:38","guid":{"rendered":"https:\/\/shescookin.com\/?p=17175"},"modified":"2022-08-16T13:43:16","modified_gmt":"2022-08-16T20:43:16","slug":"double-duty-dinners-spice-rubbed-bristol-bay-sockeye-salmon","status":"publish","type":"post","link":"https:\/\/shescookin.com\/double-duty-dinners-spice-rubbed-bristol-bay-sockeye-salmon\/","title":{"rendered":"Double Duty Dinners: Spice-rubbed Bristol Bay Sockeye Salmon"},"content":{"rendered":"

\"Bristol<\/a><\/p>\n

This gorgeous slab of prime seafood was sent directly to me by Jeb, the fisherman who caught it – how exciting is that! See, I am easy to please, contrary to what some say. Red, healthy, sustainable – that\u2019s Alaska\u2019s Bristol Bay salmon. Coveted by savvy seafood lovers around the world, Bristol Bay sockeye is a boon for health-conscious cooks and I couldn’t wait to recreate a recipe that Chef Kevin of Bristol Bay Sockeye<\/a> served at the Opening Reception of IFBC where I was first introduced to their brand. Salmon has been part of the weekly dinner rotation at our house and my go-to kid-friendly homemade teriyaki-style mop was key to College Girl’s early love of salmon; baked, roasted, poached, grilled, many of my salmon recipes are available here on She’s Cookin’.<\/p>\n

\"Wild<\/a>
Thanks to its nutrient-rich diet consumed in the cold clean waters of the Bering Sea, Bristol Bay Salmon is rich in protein, Omega-3 fatty acids, and Vitamin D, sockeye is sensible nutritious choice for people of all ages; one 3.5-ounce piece of cooked sockeye has 220 calories, 27 grams protein, 1200 mgs of Omega-3s, and a whopping 930 IUs of Vitamin D.<\/p>\n

Heart Healthy\u2014<\/strong>The American Heart Association urges consumption of at least two portions of fish each week. The high levels of Omega-3s found in sockeye, make it an excellent choice.<\/p>\n

Brain Power\u2014<\/strong>DHA, one of the long chain Omega-3s found in sockeye salmon, plays a key role in brain function. Recent studies also indicate that Omega-3s may play an important role in mental health and prevention of depression. The brain boosting powers of sockeye make it a superior choice for stressed students, new moms, and older adults!<\/p>\n

Healthy Bones\u2014<\/strong>Vitamin D is critically important to bone health, because the body can\u2019t absorb calcium without it. Sockeye is inherently rich in this vitamin and has about 930 IU units per 3.5 ounce serving. An 8-ounce glass of vitamin D fortified milk, on the other hand, only contains about 100 IU units.<\/p>\n

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\"Grilled<\/a><\/p>\n

With only three of us, I was able to eek out three delectable dishes from this one side of sockeye. First, I grilled the Pilpelchuma spice-rubbed beauty, brushing it with a bit of fresh tangerine juice to balance the spicy with sweet. Presented on a platter surrounded with a vibrant mixture of grilled bell pepper, chiles, onions and corn, it was as gorgeous as it was delicious. This was my first time using Pilpelchuma – heavy on the chiles with garlic, cayenne, paprika, cumin, and caraway, it is often found in Libyan cuisine, it was very close to the dry rub that Chef Kevin used in his original preparation.Next, we enjoyed little bites of salmon with a sublime velvety avocado sauce on thick rounds of corn tortillas with a garnish of sweet peppers and crunchy cancha (corn nuts) for a Peruvian twist. And, last but not least, I blended up the remaining few ounces of sockeye with labneh, lemon juice, etc. for a salmon dip similar to this salmon mousse<\/a> that’s perfect for your holiday party.<\/p>\n

\"Day<\/a><\/p>\n

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\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Spice-rubbed Bristol Bay Salmon<\/div>\n\t\t
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Prep Time<\/div>\n\t\t\t
20<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
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Cook Time<\/div>\n\t\t\t\t
15<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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Total Time<\/div>\n\t\t\t\t
35<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
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\n\t\tWild Sockeye salmon with a dry rub of spicy Pilpelchuma is deliciously stunning with vibrantly colored sweet peppers, onion, and corn for an elegant entree that's quick enough for a weeknight.\t<\/div>\n\t
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\n\t\t\t\tCourse:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCuisine:<\/span>\n\t\t\t\t\n\t\t\t\t\tPeruvian influence\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 6<\/span> servings<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\tAuthor<\/span>: Priscilla<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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