Last month, a post in our Bristol Bay bulletin focused on how we source some of our crab available at Wild for Salmon. So, we thought we’d share a healthy and succulent crab recipe that caught our eye as we researched new and exciting ways to eat this shellfish star from Alaska. Maya Wilson is an Alaska resident and author of The Alaska from Scratch Cookbook; here we feature her...
Roasted Shrimp Salad with Brown Gulf Shrimp A Roasted Shrimp Salad is not your typical salad! But this one is still full of all the goodness. Chef Josh peels the shrimp for ease of eating in this recipe. You can save those to make soup stock! Ingredients 1 tablespoon good olive oil 2 lbs shrimp 31/35 Kosher salt and freshly ground black pepper 1 cup good mayonnaise 1 tablespoon orange zest...
Salmon Niçoise Salad Chef Josh will prepare this for our upcoming tasting, come through and try some! March 24th, 9am-3pm, at the store. Ingredients 1 Wild for Salmon Sockeye Salmon Fillet 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/3 c teaspoons olive oil 8 ounces (2 1/2 cups) shell or other short pasta 6 ounces (1 1/4 cups) green beans, cut into 2" pieces 2 tablespoons red...
Broiled split lobster tails with grilled Delmonico steaks This time of year, everyone's talking about our hearts: how to take care of them and how to love one another. February (and Valentine's Day) is our excuse to do so, but we welcome you to eat well, take care of your heart, and love your loved ones any day of the week. Here's a recipe to inspire you to do so! ...
As always, we're deeply touched by having such a great turn-out year after year at our annual Fishtival event. We try our best each year to raise the bar; and we think this year, our grilling team did just that. Throughout the day, Josh Jensen, our very own in-house grill master, spent the day whipping up and demonstrating three recipes that he knew would get our customers buzzing. Jerk Salmon with Pineapple...
