Get yer Omega-3’s!

You guessed it! We are now carrying wild-caught Coho Salmon and Halibut fillets.

These fish are caught by our fisherman partner Kaleb aboard the “Sound and Fury” in the pristine waters of Bristol Bay, Alaska. Bristol Bay fishery is certified Sustainable by the Marine Stewardship Council. The number of spawning salmon is monitored closely to ensure that escapement goals are met each year before fishing begins. Eating quality fish that are high in omega-3’s has many health benefits including heart health, decreased inflammation, improved vision and brain function. The fish brought to you by Kaleb’s Katch has spent a lifetime in its natural environment consuming a natural diet which gives them their rich flavor and color. These fillets are such a treat!

Asian-Style Salmon





Serves 6

Ingredients:

6 salmon fillets or 1 side fresh salmon, boned but skin on (about 3 lbs)
1/2 stp minced garlic
3 tbs soy sauce
2 tbs Dijon mustard
6 tbs olive oil

Directions:

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. You can also use an electric grill for convenience.
 
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
 
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
 
Adapted from the Barefoot Contessa.
 




Related Posts

Proudly Powered By:
World Web Wizards