Recipes — Breakfast

Nova Style Smoked Sockeye Salmon with Scrambled Eggs on Toast

Nova Style Smoked Sockeye Salmon with Scrambled Eggs on Toast

It’s a flash sale! Our Nova Style Smoked Sockeye is a savory favorite across the board. As the weather turns (where there’s a will, there’s way), we are layering up for dinners outside and testing out Sunday morning coffee on the deck. Captain Steve is very fond of scrambled eggs and smoked salmon for breakfast, on and off the boat, and if you’re aiming to eat seafood 2x a week like us,...
December Tasting: Smoked Salmon Quiche!

December Tasting: Smoked Salmon Quiche!

Last weekend, we kicked off the holiday season with our annual holiday tasting, at our HQ and storefront in Bloomsburg, PA. Ok, it’s true that we kicked off the holidays pretty soon after Thanksgiving with our Holiday Gift Guide and the Christmas music you can hear on your way to, and sometimes in, the office, but filling our store with neighbors and customers felt especially festive. Thanks for being there!...
Beet and Horseradish Cured Wild Salmon Gravlax

Beet and Horseradish Cured Wild Salmon Gravlax

Photo by Chronicle Books   Who is hosting at least one gathering this holiday season? 🙋🏻‍ Who is attending at least one potluck? 🙋🏾 Same! This Beet and Horseradish Cured Wild Salmon Gravlax recipe is a great one for those events where you might be looking to make a good impression (Hello Mr. & Mrs. In-law!) and bring not only cheer but great taste to your festivities. It’s delicious and beautiful...
Eggggcellent Salmon Skillet

Eggggcellent Salmon Skillet

Are you a breakfast for dinner type? Here's an eggcellent idea to try if you are ;-) Introducing this weeks easy, healthy & hearty recipe: Salmon Scrambled Eggs. Whether you're just waking up, or want breakfast for dinner, this recipe takes 15 minutes and is guaranteed to satisfy any breakfast craving- no matter what time of day.  Ingredients4 eggs1 tablespoon milk 1/4 teaspoon dried dill weed1/8 teaspoon pepper 1 Dash salt1 tablespoon butter...
Dill and Orange Gravlax

Dill and Orange Gravlax

Curing is an easy way to make wild salmon even more decadent -- salt, sugar and flavors of your choice is all it takes!    Ingredients 2lbs Bristol Bay Sockeye Salmon Fillet 10oz Sea Salt 3oz Organic Raw Sugar 1oz Orange Zest Fresh Dill     Instructions Thaw frozen Sockeye salmon fillet(s) overnight in refrigeration. Using the ratio of 10 oz of salt, 3 oz sugar, 1 oz orange zest...