Bristol Bay Wild Caught Salmon is the Pride of Alaska
Why Shopping Wild and Eating Wild is Crucial! The Pride of Bristol Bay answers questions on why wild caught salmon is superior to farm raised salmon. To them, the answer is simple, but to many the answers are not so clear.
Sustainability: Alaska Department of Fish and Game’s Bristol Bay Salmon Management Plan is recognized as one of the most effective, comprehensive management regimes in the world and the cornerstone of resource stewardship in Bristol Bay…. For all species, for the ecosystem, forever.
Traceability: We collaborate with Leader Creek Fisheries, utilizing their coding, sorting and inventory technology and follow our wild salmon from the point of harvest to your door. Each 20 lb case of our wild, Bristol Bay Sockeye fillets or portions is marked with name of the Bristol Bay fishing district in which they were harvested, providing you a level of traceability that is absolutely unprecedented.
Premium Quality: There are 1400+ boats that fish commercially in Bristol Bay every summer. We are part of a unique, dedicated fleet of fewer than 100 boats that since 1994 has consistently produced the very highest quality, fresh frozen wild salmon in all of Bristol Bay.
Every salmon we catch is bled immediately after being removed from our nets, then submerged in 33 degree circulating seawater. This guarantees unblemished, rich-tasting, firm flesh – wild Sockeye salmon at its very finest!
Filleted, flash-frozen and vacuum-sealed with cutting edge processing technology, our fresh frozen wild salmon is ready for you to cook, create and Savor Bristol Bay!
So now let’s shop some Premium Quality Wild Alaska Sockeye Salmon!
And now it is time to cook healthy food for some Big Game Day tailgating!
Super Bowl Salmon Sliders
These Salmon sliders are popular all year long, but especially during Sunday football games. So, as you begin to prepare for your annual Super Bowl party, or thinking about the dish that you’ll be taking with you, consider these. Our Salmon sliders include sun-dried tomato and feta cheese, and topped off with the perfect Asian Slaw and Creamy Dill Sauce!
Yield 8-9 sliders
FOR THE SLIDERS:
1 lb. Pride of Bristol Bay Sockeye Salmon lightly baked and flaked into small chunks
3 T sun-dried tomatoes
2 T Feta cheese, crumbled
1 t salt
1/2 t pepper
FOR THE ASIAN SLAW:
½ head of green cabbage, shredded
½ head red cabbage, shredded
4 large granny smith apples, shredded
½ T ginger root, peeled & minced
¼ cup sugar
¾ cup mayo
2 T soy sauce
½ T Sesame seeds
FOR THE DILL SAUCE:
½ cup Sour cream
¼ cup Mayo
1 lemon, juiced
2 T fresh chopped dill
1 t salt
½ t black pepper
First, make the slaw a few hours ahead of serving time.
Shred cabbage, apples, and ginger and combine.
In a separate bowl mix the mayo, sugar and soy sauce. Whisk together. Stir the dressing into the cabbage mixture. Top with sesame seeds and refrigerate for 2-3 hours.
For the sliders, mix all ingredients into the chunked salmon meat. Scoop burger mixture into 2 oz portions (with a scoop if you’ve got it!). Press each round flat into a small slider.
Prepare the dill sauce before cooking the sliders: combine all ingredients and season with extra salt if desired.
Enjoy! Tag us in your super bowl salmon dishes — #prideofbristolbay
Salmon Quiche: Your Weekend Brunch
Are you looking for the perfect weekend brunch meal? We have you covered. Our Salmon Quiche recipe is tasty, easy to prep, and even have as a leftover for the week ahead.
Here’s what you’ll need:
FOR THE CRUST
1 c flour
1/2 tsp salt
⅓ c butter or lard
3 T ice cold water
Mix flour and salt in medium bowl, cut in lard or butter using pastry blender or fork.
Continue mixing until coarse crumbs the size of peas form, sprinkle with water, 1 TBSP at a time, tossing with fork until mixture is moist.
Gather dough into ball and lay on lightly floured surface.
Using a rolling pin, roll out dough approximately 1″ wider than your pan. As Chef Josh says in the video, this quiche can be made in a round, pie shape, a big square pan, or whatever shape you’ve got.
Place dough in lightly greased pan and cut .5″ slits in about 6 spots throughout the dough, set aside.
FOR THE FILLING
1/2 lb wild Salmon Bristol Bay Sockeye — previously cooked — here’s a suggestion for you.
1 c fresh arugula or spinach, torn or chopped — choice is yours! For a more peppery bite, go with arugula.
½ c mushrooms, sliced
½ c cherry tomatoes, cut in half
¼ c onion, diced
3 scallions, diced
¾ c cream or half and half
½ c cheese of your choice–Josh used sharp, shredded cheddar
½ tsp salt
1 T butter
Preheat oven to 350 degrees\
Sautée onions, mushrooms, tomatoes, salmon, and scallions in oil for approximately 5 minutes
Whisk eggs in large bowl- add greens, cheese, and sauteed mixture
Slowly add half and half until just combined
Pour mixture over crust, even out veggies and salmon as needed
Bake 40 min or until egg mixture is cooked through.
Cut into serving-sized pieces and serve!
And one of my favorites….
Farmers’ Market Sockeye Salmon Nachos
In Texas tailgating recipes always include nachos or tacos. Try this healthier version for nachos using Sockeye Salmon!
PREP TIME: 1 HOUR
COOK TIME: 30 MINUTES
8 oz wild sockeye salmon
1 cedar wood plank
1/4 cup olive oil
1 zucchini, sliced into half moons
1 yellow squash, sliced into half moons
1/2 cup yellow onion, sliced thinly
1 cup grilled corn
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 jalapeno, sliced into rounds
3 cups blue corn tortillas
3 cups yellow corn tortillas
salt and pepper to taste
Fill a 9X13 baking dish halfway up with water. Place the cedar wood plank into the water and allow to soak for at least an hour. Preheat grill to medium-high heat. Remove plank from the water and place the sockeye salmon on the plank. Drizzle the top of the salmon with two tablespoons of olive oil followed by salt and pepper. Grill the salmon for about 12 to 15 minutes. Once cooked, removed from heat and set aside. You will want to “shred” the salmon for easy placement on the nachos.
In a large skillet preheated to medium-high heat add the remaining two tablespoons of olive oil. Add the zucchini, squash, onion, salt and pepper. Saute vegetables until softened about five minutes. Remove skillet from heat.
To assemble the nachos: place blue and yellow tortilla chips on a baking sheet. Mix them around until they are evenly disbursed and semi-flat. Next, top with veggies, corn, jalapenos, salmon, and cheese! Place under a broiler for about five minutes or until the cheese has melted! Dive in!