Time to Improve Your Cooking Skill – Fish Cooking Recipes from SITKA SALMON SHARES
Postmates and DoorDash might be our best friends during the quarantine time, but online ordering is definitely much more expensive than cooking by yourself. Also cooking is also healthier and safer than getting your foods from other places. Here are some good fish recipes from Sitka Salmon Shares. Eating your fishes up, be stronger and healthier.
Poached Salmon with Savory Cherry Salad
By Chef Sher Castellano
Poaching is an incredible easy and practically foolproof way to prepare salmon. The poaching liquid can be as simple as water and sea salt and adds infused gentle flavor while keeping the fish moist and cooked perfectly. The poached salmon is placed on a bed of thick Greek yogurt and topped with a tangy, sweet and savory cherry salad of Northwest cherries, fresh parsley, green onion, lots of extra-virgin olive oil, sea salt and black pepper.
For the Salmon:
- 1 pound Sockeye salmon
- 4 cups water
- 1 teaspoon fine sea salt
For the Salad:
- 1 ½ cup cherries, pitted and halved
- ¼ cup green onions, diced
- ¼ cup fresh parsley, minced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon apple cider vinegar
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ¼ cup Greek yogurt
- 1 tablespoon extra-virgin olive oil
- Black pepper
Heat the water and salt in a sauce pot over high heat to boiling. Reduce the heat to a simmer and place the salmon in whole. Simmer for 3 minutes uncovered or until desired doneness.
Strain the salmon and discard the poaching liquid. Set the salmon aside to cool slightly.
MAKE CHERRY SALAD
Add the cherries, green onions, parsley, olive oil, vinegar, salt and pepper to a mixing bowl and stir until well-combined.
To plate spread the yogurt onto a platter. Then break up the salmon into chunks (the skin will slide off and discard). Then top with the cherry salad and drizzle with more olive oil and a twist of black pepper.
Rockin’ Halibut Pieces
By Kaisha Young
This super simple recipe for breaded and baked halibut pieces packs in a ton of flavor and is easy to prepare. It’s a perfect meal for kids and adults of all ages!
- 1 pound halibut pieces
- 1 stick (¼ pound) melted butter
- 2 cups crushed saltines or Ritz crackers
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- salt & pepper to taste
- MAKE COATING
Preheat oven to 400° F.
Mix crushed crackers, Parmesan, garlic powder, and salt & pepper
- COAT HALIBUT
Dip the halibut pieces in the melted butter (butter should not be too hot). Then roll the halibut in the cracker mixture.
Bake coated halibut pieces in a baking dish or baking sheet uncovered for about 10 minutes or until brown on top.
pro cooking tip: This cracker coating works well with a variety of fish. Try it with rockfish, black bass, or lingcod!
Basque Cod with Potatoes, Peppers & Olives
By Captain Marsh Skeele & Dara Chapman
Basque cuisine is a wonderfully bold style, the bright and dramatic flavors that come out in this dish will be the highlight of any dinner!
- 1 lb pacific cod fillets
- 1½ lb fingerling potatoes, cut into 1 inch pieces
- ⅓ cup extra virgin olive oil, divided
- 2 red, yellow, or orange bell peppers, sliced ½ inch thick
- 1 medium yellow onion, sliced ½ inch thick
- 2 garlic cloves, sliced
- ½ cup niçoise olives
- 1 tsp smoked sweet paprika
- salt & pepper to taste
- ½ lemon, zested
- 1 tbsp parsley, chopped
Preheat oven to 425°. Place potatoes in a medium saucepan and add water up to 1 inch above the potatoes. Bring the water to a boil and parboil potatoes for 10 mins.
Drain and then toss potatoes in 3 tbsp olive oil. Transfer potatoes to a baking dish and roast until tender, about 20-25 minutes.
While potatoes are roasting, sauté peppers and onions over medium high heat in 2 tbsp olive oil until soft, about 5 minutes. Add sliced garlic and sauté until fragrant, about 1 minute.
Add pepper & onion mixture and niçoise olives to roasting potatoes, and toss with salt, pepper, and ¾ tsp paprika. Roast for 10 minutes until veggies begin to caramelize.
Season cod with salt, pepper, and a dash of paprika. Place cod on top of caramelized vegetables and cook until flaky, about 10 mins, depending on thickness of fillets
Serve cod fillets over roasted vegetables and garnish with lemon zest and chopped parsley.
Beverage pairing: Serve this dish with a Spanish white wine (such as Albariño) or a dry cider.
Ancho Chili Encrusted Salmon Lettuce Tacos
The annual member recipe contest is an exciting occasion here at Sitka Salmon Shares. It gives the loyal members a chance to let their culinary talents shine while sharing their own recipes with the community of seafood lovers and conscious consumers. Sitka Salmon Shares reward the member that provides the very best entry with a trip to Sitka, Alaska. Enjoy this recipe from member Rebeca Itzkowich, and as always, stay wild.
For the salmon:
- 1½ lb sockeye salmon
- 3 ancho chili peppers, without seeds and veins
- ½ cup of raw peanuts
- ¼ cup sesame seeds
- ¼ of large yellow onion
- 1 tablespoon of olive oil
- 2 tablespoons of fresh orange juice
- juice of one lemon
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- ½ cube of vegetable bouillon
- 2 cedar planks
- 12 large iceberg lettuce leaves for the tacos
- ½ small pineapple, cut into very small squares
- ½ large red onion, minced
- green scallions, minced
- cilantro leaves, minced
- PREPARE CEDAR PLANKS
Soak the cedar planks in water at least two hours before grilling.
- MAKE RUB
In cast iron frying pan, brown the onion, chili peppers, peanuts and sesame seeds over a slow flame stirring constantly. Peppers will become soft and pliable and the ingredients will release a wonderful aroma. Make sure they do not burn.
Place the browned ingredients in a food processor with the olive oil, orange and lemon juices, bouillon, salt and pepper. Make sure everything is well incorporated.
- COOK SALMON
Heat the grill to medium. Charcoal or gas will work well. Place the salmon filet skin side down single layer on the cedar plank and rub the mixture all over the salmon to seal it.
Grill for 12 to 15 minutes. Start checking the salmon for doneness after about 12 minutes. The salmon is done when it is uniformly pink in the center.
- PLATE & SERVE
When the salmon is done assemble the tacos: on the iceberg lettuce leaves put some of the salmon and then sprinkle a bit of pineapple, cilantro, red onion, chives.
If you want to learn about more awesome seafood recipes, you should check, https://sitkasalmonshares.com/blogs/recipes. You can become a member of Sitka Salmon Shares and let them to deliver fresh caught fishes delivering to your door! Sitka Salmon Shares is now a completely integrated boat-to-doorstep seafood company. They have a lovable group of fishermen-owners who deliver their fish. They have a small processing plant in Sitka, Alaska, where they custom-process their catch with a laser focus on quality and traceability. And they have two Good-Fish Hubs in the Midwest, which allow them to deliver fishermen’s catch directly to your doorstep (or to your local farmers market or restaurant).
By the way, if you think these online recipes are too difficult for you, you might get some inspirations by Lulu’s cooking, which is super easy with no effort. Because the fish itself is good enough, why do we need to put too much efforts?
Just grilling the fish with coconut oil or avocado oil in a nonstick pan. I will put some soy sauce and five spice seasoning if it’s a cod or halibut. If it is a salmon, I will put nothing when I am cooking, only add some lime juice or blacken seasoning to serve. Super simple recipes, but it works! But you can always try some Sitka Salmon Shares’ challenging recipes if you are good at cooking.
Sitka Salmon Shares bring wild Alaskan seafood straight from their fishermen’s collective to your doorstep
Are you looking for some recipes for your New Year Feast? How about making a nutritious and healthy dinner with wild Alaskan king salmon? I believe every guest on your list will be happy and thankful for a great dinner.
Sitka Salmon’s fish are wild-caught in Alaska and the North Pacific, by a group of equally wild (though extremely nice) fishermen. You won’t find any antibiotics or dyes here. Just pristine fish from one of the most pristine places in the entire world! Most of the world’s fish are caught by large factory boats that fish waters distant from their home ports. When you buy from their CSF, you are helping to put your dollars directly into the pockets of fishing families and their small-boat fishermen that depend on fishing as a livelihood.
Sitka Salmon’s fishermen follow some of the most careful quality handling standards in the industry, ensuring that the best fish is delivered to your doorstep. This includes shorter trips, bleeding, icing, and carefully handling to avoid bruising. Back on shore, the fish are flash-frozen at the peak of their freshness at Sitka Salmon’s small processing plant in Sitka or at one of their trusted partner plants. This is why writers at Bon Appetit say Sitka Salmon is a “Best Way to Buy Sustainable Seafood” and Food & Wine magazine notes, “If you love salmon, you need to know about @SitkaShares.” (That’s them, in the Twitterverse.)
By efficiently bringing Sitka Salmon’s fish directly to you, Salmon Shares fishermen generally retain 10 to 30 percent more of the value of their harvest. Plus, many of them are owners of the company! With Sitka Salmon, you’re getting fish directly from sustainably minded, small-scale family fishermen who are a driving force in the company.
Sitka Salmon’s relationships and selective sourcing ensure that your fish is traceable to the boats of their fishermen-owners or trusted community partners. The source of your fish is provided with each month’s seafood delivery, and members get to know their fishermen through newsletters delivered with their shares, blogs, videos and more. Sitka Salmon offset carbon emissions in our Alaska-to-Midwest distribution system, and they donate 1 percent of their revenue back to wild fish conservation. Right now, our 1 percent to the Wild fund is supporting a Wild Salmon Conservation and Restoration Internship at Knox College and helping a young filmmaker launch a film on small-scale fishing called The Last Man Fishing.
You reserve your share of the harvest, Sitka Salmon’s fishermen catch your fish, and Sitka Salmon do home-deliver. Sitka Salmon also send you recipes, host member events, and share cooking tips. Eating healthy, wild-caught fish couldn’t be more simple!
Alaska’s State Constitution mandates the sustainable management of fisheries. To accomplish this, scientists diligently study fish stocks, managers set strict catch limits to ensure the viability of wild fish populations, and fishermen abide by these limits. It’s why Alaska’s fisheries are the envy of the world.
Eugene’s Dill Smoked Salmon
Prep: 5 min | Total: 1.5 hours
- 12 oz wild Alaskan coho salmon
- 1 oz dill weed
- 1 alder wood plank
- 3 oz spicy sesame seed oil
- Salt to taste
Place the salmon in a large bowl and top it will all of the oil, dill and some of the salt. Let it sit for 20-35 min.
PREP THE GRILL
Fire up a grill or smoker and char the wood plank on both sides. If not using a smoker, place some soaked wood chips in a vented aluminum foil pouch on the hot coals. Set up the grill or smoker for low heat – 180° F for the smoker, or indirect heat with a small amount of coals on a grill.
Place the salmon on the plank then on to the grill or smoker. Smoke for 90 mins at 180° F in the smoker, or between 20-35 mins on the grill.
Eugene’s Tip: This smoked salmon is perfect to top salads with or to make into salmon burgers.
Quick-Cured Coho Salmon Appetizer Bites
Prep: 10 mins | Total: 40 mins
- ½ lb coho fillet, skin removed and cut into ½ inch cubes
- 3 tbsp salt
- 2 tbsp sugar
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 small shallot, minced
- juice of ½ lemon
- 2 tbsp capers, chopped
- 2 tsp horseradish
- 1 tbsp chives, minced
- 1 tsp dill, chopped
- salt & pepper to taste
- crackers for serving
Toss coho cubes with the salt and sugar. Cure the salmon cubes in the refrigerator for 20-30 minutes, then rinse and pat dry.
Combine sour cream, mayonnaise, shallot, lemon juice, capers, horseradish, chives and dill. Season with salt and pepper to taste.
Spoon some sauce on crackers and place 2-3 pieces of salmon on top, or lay out a spread of salmon bites, sauce, and crackers for guests to build their own. Garnish with chopped parsley or chives.
Dara’s pro cooking tip: Have these appetizer bites ready when friends and family arrive, and serve with glasses of brut prosecco.
Joe’s Herb Grilled Lingcod
Prep: 24 hours | Total: 24 hours
- 1 pound lingcod, cut in 3-4 pieces
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh chives
- ¼ cup olive oil
- 1 squeeze fresh lemon juice
- ½ teaspoon salt
- Cracked black pepper to taste
- Optional: 1 container of sundried tomato pesto (We like Trader Joe’s)
Combine fish, chives, thyme, olive oil, lemon juice, salt and black pepper in a 1-gallon ziplock bag. Marinate in fridge overnight.
Heat gas or charcoal grill to medium-high heat. Oil grill grates well to prevent sticking. Grill for 3 min. a side for thinner pieces or 7-8 min. a side for thicker pieces.
On the boat, Joe serves this with rice. We also love it with roasted potatoes and salad.
Joe’s pro cooking tip: Start grilling the thicker pieces of lingcod first. You’ll know the fish is done when it flakes with the gentle press of a finger.