Back in the day…
I grew up in the Pacific Northwest in the 1960’s and 70’s. Back in the day, salmon was cheap, local, abundant and taken for granted. Today, salmon is not as abundant in the waters of the Puget Sound. In fact, growing up with fresh salmon, oysters, clams, Dungeness crab and many other stars of the sea right in my backyard, I know now, we took it all for granted. This is how I have falling in love with wild caught Alaska salmon.
Fast forward forty years and as I travel around the world in my nomad life (currently on pause due to that inconvenient little virus), from Malaysia to Spain, I’ve run across some truly remarkable, unique and delicious fish I was never familiar with before. And I’ve also learned that most people around the world are eating farm raised salmon…that disgusting excuse of a fish. It’s why I never order salmon in a restaurant anymore unless it says wild caught Alaska salmon.
Back home in Washington State I don’t buy fish in my grocery store much either, because it is either Atlantic farm raised or thawed from previously frozen – and I’m unclear of how long ago that might have been. Did you know approximately 91% of the seafood that the United States consumes is imported from overseas? A significant portion of that fish is un-sustainably farmed. It is harmful to the environment and unhealthy for humans. Gross.
There used to be a woman in my hometown of Gig Harbor who had a small business selling wild Alaska salmon her husband caught in the summer. But she is no longer operating which led me to go searching for other options.
And boom. There it is. I discovered the Wild Alaskan Company. Best Google search ever!
Wild Alaskan Company
What a great story this company has. A family run, sustainably fished, environmentally conscious business with an amazing product you can have delivered right to your door. What you say? No joke. And, the customer service is remarkable.
I’ve been a member now for two months and we are eating so healthy having this beautiful fish in my freezer. Wild Alaskan offers monthly membership (cancel anytime), with door to door delivery of your choice of a box of salmon, or white fish, or mixed. I am currently enjoying the mixed which includes coho, sockeye, cod and halibut. I did a special order too of sable fish (often called Black Cod). Wild Alaskan salmon is always frozen soon after it’s caught to lock in that fresh taste. You want it frozen – that’s what makes it taste fresh. Seems weird but it works.
Wild Alaskan has given me an affiliate relationship, which means at no additional cost to you, I will earn a commission if you click through and join the fish club. AND if you use this link you will get $15 off your first order! So please check out the recipes I am providing to you below and place your order for your first box, and get cooking and enjoying unique and sustainable wild caught Alaskan fish – the best in all the world.
Watch for a blog in a couple weeks all about recipes for white fish. Meanwhile enjoy these;
Frankly when the fish is this fresh, it really doesn’t need much done to it, and that is why Simply Salmon is one of my favorite preparations, especially in the summer. Easy and delicious
Two 6 oz Fillets Wild Alaskan Salmon thawed and placed on foil
Smear one teaspoon of butter on each
Squeeze juice of one lemon over all
Salt and pepper to taste.
Wrap salmon up in the foil leaving a vent at the top and place on hot BBQ for about five – seven minutes, test it for doneness it may need a few more minutes but be sure not to overcook.
This recipe works both for the BBQ or the oven and we have served this both summer and winter.
Two 6 oz fillets Wild Alaskan Salmon thawed
Place salmon skin side down on a foil covered cookie sheet if using the oven, or on a large enough piece of foil to put on the BBQ
In a separate bowl mix two tablespoons of mayonnaise, 1 tablespoon of coarse ground dijon mustard and 2 tablespoons of grated parmesan cheese
Smear each piece of salmon with mixture and bake at 350 degrees or BBQ until done.
Squeeze of lemon before serving
One of my favorite breakfasts in the world is lox and bagels with cream cheese, until recently when I learned that much of the lox I have been eating is farm raised. So I made up this recipe for my own.
Two 6 oz fillets Wild Alaskan Salmon thawed
Set the salmon on your cutting board and let air-dry for about 20 minutes. Then pour one teaspoon of good gin over each fillet. Let sit for another ten minutes.
Meanwhile in small bowl mix 1.5 tablespoons sugar
1 tablespoon kosher salt
1-2 teaspoons fresh ground pepper, preferably a mix of black, white and red peppercorns (I use my mortar and pestle for this)
1/3 cup fresh chopped dill fronds
Place one salmon fillet skin side down on large piece of cellophane. Top with sugar mixture. Place second piece of salmon on top of it – skin side up – to make a salmon sandwich. Wrap tightly in cellophane, use another piece of cellophane if necessary to seal it.
Place the salmon in a shallow dish such as a pie plate then top with another dish big enough to hold several cans of beans or tomatoes or whatever you have. These will serve as a weight. Place in the refrigerator for 3-4 days, turning once or twice a day and draining the liquid that collects in the dish.
Slice then and Eat!
Well, having salmon leftovers is really unusual, but if you find yourself in such a situation, this is an old family recipe from my husband’s side of the family. It was one of my kid’s favorite things when they were growing up.
In the bottom of a deep dish nine inch pie shell layer one cup of cheddar cheese. Take about 2 cups of cooked salmon broken into pieces and toss with 1 tablespoon of flour. Layer the mixture on top of the cheddar cheese.
Chop one bunch of green onions including tops and sauté in two tablespoons of butter. To this mixture and on medium heat add one can cream of mushroom or cream of celery soup, 3/4 cup sour cream, 1 teaspoon dry dill and 1/8 teaspoon white pepper. Cook until combined and bubbly. Remove from heat and stir in two eggs. Pour mixture over the top of the salmon and cheese in the pie shell. Place the pie on a cookie sheet then bake for 30 min in a 325 degree oven. Let sit for 10 minutes before serving. Good both hot or cold.
As part of my weekly TASTY TUESDAY on YouTube, our final recipe is a video, with instructions on how simple and delicious it can be to smoke your own Alaska salmon. You only need salmon, water, salt and brown sugar to create a delicious smoked salmon.
And there you go – my top five salmon preparations, each one made better with wild caught Alaska salmon. I’d love to hear from you if you try any of these recipes! And watch for more great fish recipes coming your way soon.
Healthy, delicious and fun. Use this link and save with Wild Alaskan Company. What could be better?
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