Salmon with Bow Tie Pasta from go lb. salt

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Alaska Salmon Tortilla Soup

Prep Time: 10 min

Cook Time: 20 min

Serves: 6

Ingredients

2 Tablespoons vegetable oil

1/2 cup finely chopped yellow onion

2 teaspoons fresh minced garlic

2 Tablespoons flour

2 cans (14.5 oz. each) fat-free chicken or beef broth

1 can (10 oz.) diced tomatoes and green chiles

1 can (12 oz.) evaporated skim milk

1/2 teaspoon dried oregano

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon

    OR 8 to 10 oz. skinless, boneless salmon (canned or pouched)

Salt, to taste

8 oz. Monterey Jack or Mexican-style cheese, grated

1 cup tortilla chips, crumbled

Directions

Heat oil over medium heat, using a large stockpot.  Add onions and garlic; stir and cook 3 to 5 minutes, until just starting to brown.  Sprinkle in flour; stir and cook 3 minutes.  Add broth, tomatoes, canned milk and oregano; bring to a boil.  Reduce heat to simmer and cook 10 minutes.
Drain and flake salmon in large pieces, removing skin and bones (if any).  Add salmon to soup and season to taste with salt; heat through.  To serve, place 1/3 cup cheese in bottom of a large soup bowl; add soup.  Sprinkle with tortilla chips.

Nutrients per serving: 393 calories, 22g total fat, 9g saturated fat, 50% calories from fat, 75mg cholesterol, 33g protein, 16g carbohydrate, 1g fiber, 980mg sodium, 652mg calcium and 1300mg omega-3 fatty acids.

Recipe from AlaskaSeaFood.org

Alaska Salmon and Chipotle Dip

Prep Time: 10 min

Serves: 4

Ingredients

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
    OR 8 to 10 oz. skinless, boneless salmon (canned or pouched)
2 to 3 Tablespoons fresh lime juice
1 Tablespoon chipotle chiles in adobo sauce, chopped
2 Tablespoons chopped fresh cilantro
2 Tablespoons chopped red bell pepper
1 to 2 Tablespoons chopped red onion
1 teaspoon chopped garlic
1/4 teaspoon each salt and pepper
Tortilla chips, as needed

Directions

Drain and flake salmon.  In bowl, mix lime juice, chiles, cilantro, bell pepper, onion, garlic, salt and pepper.  Gently stir in salmon until blended.  Cover and refrigerate until serving.  Serve with tortilla chips.
Cook’s tips:

• Add minced fresh jalapeño peppers for more flavor.
• Makes a great sandwich filling!
• Make a Latino Salmon Salad by adding a tablespoon mayonnaise, minced celery and corn with fresh sliced avocado over fresh greens.
• For a pasta salad, toss with cooked macaroni pasta, drained black beans, corn and canned green chiles with a splash of olive oil.

Nutrients per serving: 123 calories, 5g total fat, 1g saturated fat, 38% calories from fat, 46mg cholesterol, 17g protein, 2g carbohydrate, .3g fiber, 583mg sodium, 182mg calcium, and 1400mg omega-3 fatty acids.

Recipe from AlaskaSeaFood.org

Alaskan Salmon on Himalayan Saltware™

This Recipe/Video is brought to you by our good friends at

go lb. salt!

Enjoy!

Quick Alaska Salmon Chowder

Prep Time: 5 min

Cook Time: 20 min

Serves: 4

Ingredients

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
    OR 8 to 10 oz. skinless, boneless salmon (canned or pouched)
1 Tablespoon butter
1 small onion, chopped
1 Tablespoon flour
3 cups skim milk
2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O’Brien style)
1 can (8 oz.) drained or 1 cup frozen corn kernels
1 teaspoon dried thyme or dill weed
1/2 teaspoon salt
1/2 teaspoon lemon pepper or pepper blend seasoning
1/4 cup bacon bits, divided
2 Tablespoons sherry, if desired

Directions

Drain salmon, reserving liquid; discard skin and bones (if any).  Break salmon into chunks, set aside.
Melt butter in 2-quart saucepan over medium heat.  Add onions; cook and stir 5 minutes.  Add flour; cook 1 minute, stirring occasionally.  Add milk and salmon liquid, bring to a low boil.  Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits.  Return to simmer, and cook 5 minutes.  Stir in salmon and sherry, if desired; heat through.
To serve, ladle soup into bowls; sprinkle with remaining bacon bits.

Spicy Variation: Add Cajun or Southwest seasoning or red pepper flakes to taste.

Nutrients per serving: 393 calories, 11g total fat, 4g saturated fat, 26% of calories from fat, 74mg cholesterol, 34g protein, 39g carbohydrate, 3.5g fiber, 1314mg sodium, 505mg calcium and 1850mg omega-3 fatty acids.

Recipe from AlaskaSeaFood.org

Who We Are:

Davy Jones Seafood is a family-owned and operated fishing company. Each summer, when the weather is beautiful and the salmon return to their icy cold Alaskan waters, we escape the Arizona heat and venture North. From the mouth of the famous Kenai River, we are pleased to bring your family the finest and freshest Wild Alaskan Salmon available! 

Mike Markham and his four sons operate two skiffs along the Upper Cook Inlet by the mouth of the Kenai River. During the salmon runs throughout July and August, when the run is at its peak, we work our hardest to catch and supply you with the best salmon on earth. Our location by the Kenai River and proximity to local processors allow us to make this possible. 

We catch our fish through a process known as set-netting. Our salmon are handled quickly and carefully to ensure premium quality. This all-natural and environmentally friendly style of fishing provides you with the most natural and delicious salmon. 

From the moment the salmon are caught, we pack them on ice and transport them to our local processor for immediate handling. The salmon are chilled to below freezing in specialized ice pack containers where they are processed and prepared for shipment. 

We take pride in directly marketing every salmon that is harvested aboard our two skiffs. Our family is personally involved in every step; from catching to processing to direct sales, ensuring the highest level of freshness and quality.

For more information on us, please visit your Website: About Us

Alaska Salmon Chile-Citrus Tacos

Prep Time: 10 min

Cook Time: 20 min

Serves: 4

Ingredients

1 garlic clove, chopped
1 Serrano chile, seeded and chopped
2 Tablespoons olive oil, divided
2 Tablespoons water
2 Tablespoons frozen orange juice concentrate
4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
Salt and pepper, to taste
8 small (6 to 7-inch) flour tortillas, warmed
2 large, navel oranges, peeled, pithed and segmented
1/2 cup thinly sliced red onion
1 cup fresh cilantro leaves

Directions

Combine garlic, chile and 1 Tablespoon oil in a heavy nonstick skillet.  Sauté over medium heat until garlic and chile are soft.  Remove pan from heat; place garlic and chile in a small bowl.  When cool, add water and juice concentrate; blend.
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.  Return skillet to medium-high heat.  Brush both sides of salmon with remaining oil.  Place fillets in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.
Turn fillets over and season with salt and pepper.  Cover pan tightly and reduce heat to medium.  Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.  Remove skin, if any, and break into large chunks.
To serve, divide salmon among tortillas.  Top with 2 to 3 orange slices, 1 tablespoon red onion slices, 2 tablespoons cilantro leaves and 1/2 tablespoon chile-citrus sauce.

Nutrients per serving (2 tacos): 596 calories, 31g total fat, 5g saturated fat, 47% calories from fat, 104mg cholesterol, 40g protein, 40g carbohydrate, 747mg sodium, 173mg calcium, and 2130mg omega-3 fatty acids.

Recipe from AlaskaSeaFood.org