Jumping On The Bandwagon

I don’t know about you guys but without fail every year on the last week, I recap my year. What I did, what I hope to keep doing and what I hope to do differently or improve on in the upcoming new year. So unlike most who only have one New Years resolution, I tend to have 5-10. I’ll share some of mine, but I’m always looking for ideas to add to my list so I hope you will share yours. First on the list: of course is eating healthy and exercising. Not with the goal of losing weight though, the true purpose with this one is to be healthy. When I eat healthy *ahem-salmon* and exercise I’m like one of those people who are so happy it makes you sick (sorry, not sorry). Second: shave time off my race times. One of my favorite father/daughter activities with my dad are the races we do together. His favorite of course is the Hot Chocolate 5k/15k; because they give you hot chocolate and melted chocolate to dip bananas and pretzels in afterward. Side note- did you know one of the benefits of eating salmon is it helps with joints movement and osteoporosis.  Third: learn something new everyday. You know that whole going to bed smarter than you were when you woke up thing; hopefully it will come in handy sometime. Lately I’ve been learning a lot about how the seafood industry works. Which leads me into number four: Getting more organized. If you ask Heather she would tell you I’m pretty organized; but in my opinion there is always room for  me to improve on that. Especially in Alaska; now that we are about 6 months away from the start of the 2017 fishing season, wheels are starting to turn and we are starting the prep work for the season. Which is kind of hard to wrap my head around, I mean 4 months ago we closed up shop on the 2016 fishing season and we are preparing for the 2017 season already. So while I chug along on the prep work, I want to take this time and wish everyone a Happy New Year! I hope 2017 will be good to you, and I hope to hear some of your resolutions and goals for the year.

Alaska Salmon and White Bean Salad

Alaska Salmon and White Bean Salad
Recipe type: Salad
Serves: 8
Prep time:
Cook time:
Total time:
Simple meets healthy! This salad can work as a first course or an entree.
  • Cannellini Bean Marinade:
  • 3 cans Cannellini beans, 15.5 oz. can
  • ¾ cup tomatoes, small dice
  • 8 oz. red onion, ⅛ inch rings cut in half
  • 1 oz. basil leaves, fresh, chopped
  • 1½ cups balsamic vinaigrette, prepared
  • 1 tsp. Kosher salt
  • Alaska Salmon Fillets:
  • 2 lbs. Alaska Salmon fillets, 4 oz. each
  • 2 tsp. Italian seasoning
  • 2 tsp. Kosher salt
  • 1 tsp. black pepper
  • ¼ cup olive oil
  • Assembly:
  • 8 oz. baby greens
  • Olive oil, to taste
  • 4 tsp. balsamic vinegar
  • Kosher salt and black pepper, to taste
  • 2 Tbsp. + 2 tsp. basil, fresh, chiffonade
  1. Cannellini Bean Marinade:
  2. Drain and rinse beans. Place in a bowl and add all ingredients. Gently stir. Cover and refrigerate. Best if allowed to marinate at least 4 hours.
  4. Alaska Salmon Fillets:
  5. Season each salmon fillet with ¼ tsp. of Italian seasoning, ¼ tsp. salt and ⅛ tsp. pepper and set aside. Heat 1 Tbsp. olive oil in sauté pan and add fillet. Cook for 2-3 minutes. Gently turn and cook another 1-2 minutes or until fillets are opaque throughout. Remove from heat and set aside.
  6. Assembly:
  7. Lay 1 oz. baby greens on serving plate. Top with ½ cup of marinated beans. Place cooked salmon fillet over beans. Drizzle with olive oil and ½ tsp. balsamic vinegar. Finish with a pinch of salt and pepper. Garnish with 1 tsp. basil.
  9. Place Cannellini beans over thin crust pizza and top with flaked salmon to make an Italian tostada. Sprinkle with shaved Parmesan and warm in oven.
  10. Roll beans, greens, and salmon into lavosh flat bread. Cut into pinwheels and serve as an appetizer.


Pickled Wild Alaska Salmon Jars

Pickled Wild Alaska Salmon Jars
Recipe type: Appetizer
Serves: 6 jars
A simple yet delicious appetizer of pickled salmon, onions and beets. A perfect addition to your holiday or anytime party!
  • Read the recipe all the way through before beginning. To serve; drain pickling juice from the jar.
  • 2 pounds Alaska Coho or Sockeye Salmon fillet, skinned, pin bones removed, cut into 1-inch cubes
  • 1 cup kosher salt
  • -------------------------------
  • 2 cups distilled white vinegar
  • 2 cups water
  • ¼ cup olive oil
  • ¼ cup pickling spices
  • 2 cloves garlic, thinly sliced
  • ¼ cup sugar
  • ----------------------------------
  • 6 half-pint jars with lids
  • ¼ cup ¼-inch-thick, half-slices red onion (1/4 to ½ ounce per jar)
  • 12 thin slices cooked beet (1/2 to ¾ ounce per jar)
  • 6 large sprigs dill
  • 1 jalapeño, cut into 6 rings
  1. Place salmon pieces in a single layer in a hotel pan and sprinkle evenly with kosher salt. Let sit for 1 hour refrigerated, then rinse with cool water and drain well.
  2. Pickling liquid: Combine vinegar, water, olive oil, spices, garlic, and sugar in a stainless steel saucepan. Bring to a simmer then remove from heat and let cool. Refrigerate until ready to assemble jars.
  3. Blanch the salmon: In a large saucepan bring 2 quarts of water to a simmer. Add salmon and cook for 1 to 1½ minutes or until just barely cooked. With a slotted spoon remove salmon from poaching liquid and cool in refrigerator.
  4. Assembly: Line up jars and evenly divide ingredients into them in the following order: half the salmon; 3 to 4 fluid ounces pickling liquid with some of the spices; red onions; beets; jalapeño rings; remaining half of the salmon cubes; and dill. Top off with remaining pickling liquid to cover salmon. Close lids tightly and refrigerate jars on a sheet pan for a minimum of 48 hours before serving. (Label and date sheet tray.) Pickled salmon will keep, refrigerated, for up to 1 week.
  5. Note: This is not a preserving method; the jar is for presentation only and this must be considered a fresh-pickled item.