If you have been following us this month, you know that we have been featuring our amazing Alaska Weathervane Scallops. The sweet, succulent nature of this Wild for Salmon staple makes them ideal for everyday cooking and special occasions alike. As we come to the end of September, we are just certain that you have become experts in the hard sear, and we wanted to provide you with a recipe...
The third and final Italian inspired recipe by Maria Liberati is here. Fettuccini with Limoncello and Sockeye Salmon. Creative and amazing, enjoy! *½ lb Sockeye Salmon from Wild for Salmon *4 tablespoons breadcrumbs *small handful finely chopped parsley *1 carrot-chopped *1 stalk celery-chopped *1 onion-chopped * salt and pepper to taste *3 tablespoons olive oil *4 tablespoons limoncello *1 lb fettuccine (fresh or dried) First boil a pot of water...
Adapted from the New York Times This is not one to overthink. This is a salmon recipe that takes less than 15 minutes and just five ingredients, two of which are salt and pepper. Ingredients Two Wild for Salmon sockeye fillets One small jar of Dijon Brown sugar, to taste Salt & pepper Directions Preheat the oven to 400 degrees. This is a quick broil so don't step away too...
Wild for Salmon offers wild salmon burgers delivered and shipped to your door. Our wild sockeye salmon burgers are delicious all year round, but there is something about the start of summer that makes them the star of the backyard BBQ. In recent conversations with the WFS team, I learned that everyone enjoys their burger a little bit differently. Although the Wild for Salmon burgers can certainly be enjoyed on...
We have recently partnered with author of The Basic Art of Italian Cooking, Maria Liberati. She has been working with our Bristol Bay Sockeye and providing us with some Italy-inspired recipes. This video explains her process of Sockeye Salmon Crepes with Béchamel Sauce. Recipe by Maria Liberati, in her home kitchen! Click here for more recipes from Maria. Ingredients For the crêpes 2c + 2T milk 1 1/3 c flour 3 eggs...
