A new seafood take on an old favorite.  Warm, cheesy sandwiches- mmm mmm good!

Our family has always loved ginger and soy sauce on our salmon and this great Asian Rockfish recipe is a great new twist for that flaky Alaskan Rockfish in  your freezer!

We're working hard to get you your 2016 Salmon Share.  So what to do with those last precious morsels of your 2015 Salmon Share?  Panko Salmon Cakes are the answer!

The other night we had an assortment of ingredients left in the fridge and weren't too keen on making a trip to the store for anything special.  This recipe is what transpired and it was SO delicious we thought we'd share it with you for a spring inspiration for your Sockeye Salmon Shares.

Strawberry and Feta Sockeye Salmon

Ingredients:
- 1 pound of Small Scales Seafood Sockeye Salmon (cut into portions)
- 4 T. coconut oil
- 2 c. fresh spinach
- one medium sweet onion, chopped
- 2 T. ginger, cut into small matchstick size pieces
- two cloves garlic, minced
- 1.5 c. fresh strawberries, quartered
- 3/4 c. toasted walnuts (whole or pieces)
- 3/4 c. crumbled feta cheese
- balsamic vinegar-- ideally blackberry ginger infused!

 

1. In a cast iron skillet heat 2 T. coconut oil and pan fry Small Scales Seafood Sockeye Salmon.  Start flesh down for 2-3 minutes and then put skin down for about 2-3 minutes until done.  As always, stop cooking when flesh just begins to flake and fat just begins to show.
2. Meanwhile, in a cast iron skillet saute onions and ginger in remaining coconut oil until tender.  Add garlic and spinach, cooking until spinach wilts.
3. Add strawberries and walnuts to the saute, cooking just long enough to heat everything through.
4. Arrange a bed of the spinach saute on each plate and place a salmon portion on each bed.  Sprinkle feta on top and drizzle balsamic vinegar over the top.

ENJOY! 

Comment on this recipe if you have any questions or let us know how you enjoy it.

We often cook our sockeye salmon the same, generation after generation, the time-tested way around our house.  It's the way Gigi (great Grandma Marge) still cooks her salmon by the banks of the Kenai River and the way Kyle's late Uncle Frank prepared his salmon at fish camp overlooking Cook Inlet.  It's delicious, simple and really lets the natural flavor of the salmon shine through.  

We'll start with this recipe as a good old stand in and then expand to new and exciting recipes as this blog goes on.  

Here it is:

1. Mix one part olive oil with one part soy sauce in a large plastic bag.  About 1/2 a cup of each will do.
2. Grate a large piece of fresh ginger and mince about five cloves of garlic.  Add to the marinade bag.  You can adjust the garlic and ginger up or down depending on your preference- we love LOTS!
3. Cut your Small Scales Seafood Scrumptious Sockeye Salmon into small portions and add to the marinade.  Depending on time available and desired saturation, marinate for anywhere from 30 mins to overnight.
4. Grill your salmon starting flesh down for about 3 minutes and then turn to skin down until the rich white fat begins to appear and the salmon just barely flakes with a fork, about 3 minutes.  Or, cook in a similar way in a skillet on your stovetop.  Start skin down for a few minutes and then place under the broiler for a few more minutes to finish the top and toast the spices.  

**Avoid overcooking your salmon!  Remember that salmon makes great raw sushi, so there's no need to overcook it.  Once you remove it from the grill or stove it will finish cooking the last little bit and be just right.