Salmon | Recipe

Pacific salmon occur from California north along the Pacific coast throughout the Pacific Ocean, Bering Sea and Arctic Ocean waters adjacent to Alaska. Alaska’s wild salmon resource is the greatest in the world. Alaska’s icy pure waters and the abundance of natural food give Alaska salmon unparalleled flavor.  Available fresh June-September (frozen October-May).

King (Chinook)
In terms of size, flavor, texture and color, Alaska king salmon deserves its royal status and superior price. These magnificent fish are prized for their flesh color, high oil content, delicate texture and succulent flesh. King salmon are most often served in upscale, white tablecloth restaurants. They are also commonly used for smoking. They are sold in whole headed and gutted, smoked and fillet forms.

Sockeye (Red)
Sockeye are the second most abundant species of Alaska salmon. Like king salmon, the levels of polyunsaturated oils in sockeye give it a succulent textures and rich flavor. Sockeye are marketed as whole headed and gutted fillets both fresh and frozen.

Coho (Silver)
Coho are similar to king salmon in taste, color and texture. Coho are distinguished by their orange-red meat color and firm texture. Coho tend to be more uniform in meat color and firmness than some other species. Coho make excellent steaks and fillets. Their size, relatively high fat content and excellent color retention properties make them popular in both fresh-frozen and smoked forms. Coho are sold as whole headed, gutted and fillets.

PACKAGING SPECIFICATIONS

• Fillets fresh or frozen individually vacuum-packed.
• Portions fresh or frozen individually vacuum-packed.  4 to 10 oz.
• Headed and Gutted (Whole fish) fresh or frozen.

RECIPE:
BRONZED ALASKA SALMON in a BUTTER-WINE SAUCE

Ingredients:

• 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
• 1 Tablespoon olive, canola, peanut or grapeseed oil
• 2 Tablespoons of your favorite seafood seasoning
• 1/4 cup white wine or chicken broth
• 1 Tablespoon butter
  
  

Directions:

• Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.
• Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
• Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon when serving.
• Serves 4
• Nutrients per serving: 235 calories, 11.5g total fat, 3g saturated fat, 46% calories from fat, 113mg cholesterol, 29g protein, .1g carbohydrate, 0g fiber, 1034mg sodium, 18mg calcium and 1g omega-3 fatty acids.

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