There are plenty of opportunities to create a wild salmon hand pie to your liking, so we are not posting a recipe here but a recipe idea to get you started creating fun Easy Salmon Hand Pies.
Easy Salmon Savory Hand Pies Recipe Idea: Mix uncooked Alaska Gold Easy Salmon Burger Meat with sauteed onion and celery, fresh tarragon, cream, and bread crumbs. Season to taste with salt and pepper. Roll out 6″ rounds of whole wheat pastry dough and fill with salmon mixture. Seal, egg wash, and bake at 400 degrees for 20-30 minutes.
Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper.
Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center – it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
Variation: Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.
Fresh Herb, Shallot and Lemon Butter: 1-1/2 cups finely chopped shallots or green onions 1 pound unsalted butter, divided 1/4 cup Chardonnay 1/4 cup chopped mixed fresh leafy herbs, such as thyme, tarragon, dill, parsley, or basil 1 Tablespoon finely grated lemon zest 2 Tablespoons fresh lemon juice Salt and freshly ground pepper
Sauté the shallots in 3 tablespoons of the butter until soft but not brown. Add the wine and continue to cook until all of the liquid is evaporated. Cool completely.
Soften the remaining butter with an electric mixer or by hand and stir in the shallot mixture, herbs, lemon zest and juice. Season to taste with salt and pepper. Cover and refrigerate for up to 3 days or roll into logs, wrap tightly in aluminum foil and freeze for later use.
To serve, cut and place thick coin-sized pieces of compound butter on top of hot fish and let it melt. If using frozen butters, soften them just a bit before placing them on top of your grilled foods so that they can begin to melt as you bring them to the table.
Have you ever had our SPC Gourmet Canned Tuna? This meal inspiration comes from Beth Short-Rhoads who operates Fireweed Dinner Service in Sitka, Alaska. Sitka is where most of our wild salmon, halibut and sablefish are landed. Our Sitka fishermen take great pride in producing superior quality seafood. In addition to producing, they also appreciate enjoying high-quality seafood. Which is why many of our finicky fishermen carry our SPC Gourmet Canned Tuna on their boats. The people of Sitka love this canned tuna, too–it’s just so good that many of us eat it straight out of the can. Which is why it makes so much sense for Beth to use it for her delicious dinner delivery service in Sitka. But this Niçoise Salad from Beth is just a wonderful way to prepare our tuna for a full well-balanced meal, too.
Here is how Beth prepares her Niçoise salad: Take chunks of our Gourmet Canned Tuna and put together with olives, cucumber slices, and tomato wedges on crisp romaine lettuce. The dressing is made from parsley, fresh rosemary, capers, lemon juice, olive oil, and as little bit of mayonnaise. Garnish with thinly sliced radish, purple cabbage ribbons, and rosemary sprigs.
We compiled a list of tips for preparing seafood from our Alaska Gold Seafood customers to help each other learn new ways to prepare seafood.
Medine in Kentucky says, “I am grateful for your fish; it is the freshest quality. I like to let my salmon pieces come to room temperature; then I will sprinkle a little bit of fresh lemon juice, salt and pepper. I heat my pan on medium heat until hot. Then I cook the salmon skin side down for 5 minutes, flip it and cook for 5 more minutes. I let it rest for 2 to 3 minutes before enjoying.”
Adam from Dana Point, California says: “Here’s the tried-and-true best way to cook coho salmon, as confirmed by my super-taster three and seven-year old boys.
1 tsp honey or coconut
1 tbs soy sauce
1 tsp ginger
1 tbs rice wine vinegar
1 tbs vegetable oil
Salt and pepper to taste
Place coho salmon filets
skin side down on wire rack positioned on a cooking tray.
Apply marinade liberally
Broil on high for 6-7
minutes until skin is lightly browned and cooked mostly through.
1 tbs soy sauce
1 tsp ginger
1 tsp garlic
1 tbs rice wine vinegar
1 tbs sesame oil
1 tsp (+/-) Huy
Fong Foods Chili Garlic Sauce
Salt and pepper to taste
Serve over rice with chopped scallions and dumplings. “
LuAnne from Ferndale, Washington says “My favorite way to prepare coho salmon fillets is in the oven 45 minutes at 200 degrees. You can top it with almost anything from Italian dressing, a miso paste topping, soy sauce, just about anything. One of my favorite toppings is to salt and pepper the salmon, let it set for 30 minutes then a layer of mayonnaise and then a layer of Pesto on top of that. So Good. You can’t screw up this fish unless you overcook it!” Yes, low and slow, is how many of us cook salmon.
How to prepare Salmon Blueberry Salad from KD in Lake Tahoe, Nevada:
“Take about 4 to 5 oz, (this is about 50 to 60% of a single king salmon portion single serving cut up in small cubes) and on low heat, fry in a small fry pan with olive oil and a small fork worth of diced garlic. (Don’t overdo the olive oil. By the time you’re done cooking the fish you want the oil almost cooked out. I keep a lose lid on the pan as well to contain the heat for more even cooking.)
During the heat up period take a spoon and regularly move the
pieces around in your pan every couple of minutes. Even in low heat, (I
have a gas stove and use as small a flame that I can get on my small burner)
you will need to move the fish in the pan at first in order to avoid it from
sticking on to the pan. After the first couple of minutes the fish and oil will
have come together so this is not a problem, so long as you are patient and
keep the heat very low.) In about 8 to 10 minutes you should see all of the
pink out of your salmon.
When the garlic starts to brown, drizzle lime juice and soy sauce on to the salmon along with pepper. Don’t overdo this. (Sometimes I also add some ground ginger near the end of the cooking process so it doesn’t cook out. But don’t overdue the Ginger.) The fish is not done yet , but it will get there so keep an eye on it. Every minute turn the pieces over as they gradually brown and keep them moving on the pan bottom.
As the salmon turns a golden brown, hit the fish with a small fork
of capers and about 8 to 10 fresh blueberries. Turn everything over in the pan
several times so the berries are covered in the heated oil. I then put up the
caper jar and by the time I come back to the pan, take it off the heat. You’re
done. You want the blueberries to be heated but not melting.
I then pour out the pan contents over a small bed of spinach
greens. I put a little of dressing on the greens before placing the fish on top
in order to avoid drowning the fish in salad dressing. You can add some
croutons as well. I also hit it with some fresh ground pepper one more time.
If you do it right there is nothing left in the salmon that
remotely tastes like fish. It is something else entirely and it is amazing! It
is so good I can’t believe how good it is every time I eat this. I realize
there are no portions provided in the above, but I am more of a cook than a
recipe guy. Good Luck with it!
PS: I cut the skin off two thawed salmon steaks, dice it up into
small cubes and keep them in a plastic container and eat them over a two day
period. This dish takes about 15 minutes if you buy the pre-boxed spinach
greens at the grocery store and is better than anything you’ll ever get in a
high end restaurant.
Tad from Sitka says “Put mayo on halibut to keep it from getting dry. There are a number of halibut and other seafood recipes with mayonnaise, like the Halibut Olympia (also known as the Caddy Ganty) and all of these recipes with mayonnaise keep the halibut from getting dry.”
Annette from Alta, California says, “I am hooked on the Coho Salmon. I bake mine. Plain and simple. I also love the Black Cod (Sablefish). My favorite is to bake it. The Halibut is awesome and guess what, I bake it too. With the halibut I put guacamole on the top of it just before serving. So yummy!”
Robin’s recipe for Alaskan cod will work perfectly for our halibut.
Oven Fried Alaskan Cod
~ dredge pieces in flour seasoned with salt, pepper, seasoned salt, garlic and
onion powder. Dip dredged pieces in beaten egg white, then roll in panko crumbs
seasoned with parsley, garlic powder & parmesan cheese. Place on well-sprayed
cookie sheet and spray tops of fillets with cooking spray. Bake at 400 degrees
until golden brown & fish flakes easily (test for doneness).
Lynn says that she likes “a simple pan sear with some butter, lemon, garlic and salt and pepper.”
Jim in Wisconsin says, “I like to take one of my thawed Keta Salmon portions and bring it up to room temperature. I then heat (number 6 on electric stove) up a small fry pan with some EVVO. I then put the fish skin side up and let that sear and cool for a minute and a half. Then turn over and put skin side down for another minute and a half. Lightly salt and pepper after putting on a plate.I will have some veggies prepared (steamed Broccoli), and put 2 pieces of Ezekiel 7 grain sprouted bread in the toaster and spread with Smart Balance.”
Kat in Colorado says, “First off. We love your fish! All of them! My favorite way is in a parchment bag, you Can top it with a little dill and a lemon slice. If you like but it’s good just on its own. It’s nearly impossible to overcook using the parchment bag.”
Robert in Huntsville, Texas says, “We soak our salmon in milk after thawing, then we put our salmon in our Air Fryer for 12 min, remove the skin, and garnish with lemon………..It’s Fantastic!”
John from Orlando, Florida recommends that you “take halibut fillets out of freezer, immerse in pan of cold water 20 minutes, open, rinse, pat dry with paper towel. Sprinkle liberally with lemon pepper, cook in cast iron skillet medium / medium high heat 1 tablespoon butter with 1 tablespoon olive or canola oil 4 to 5 minutes each side. Its great! Freezer to table in 35 minutes.”
Barry from Chicago says, “Poke your fish. When I think my salmon is near done I press down on the fish and if it flakes easily, I know that my salmon is done. If I don’t see the flake fall apart, I leave it to cook for a minute or two more.”
Betty in Washington DC likes to slather her salmon in whole grain mustard and bake.
Rolf in Minneapolis says, “We’ve been grilling salmon on a gas grill for several years, trying out many different ideas, alder chips, brown sugar glazes and more. The recipe we always go back to is to marinate king salmon portions a few hours then grill for 15 minutes or so at 425 degrees.
When cooked, take a spatula and separate the meat from the skin,
leave skin on the grill.
Marinade is as follows:
1/3 cup soy sauce – we much prefer salt free
¼ cup orange juice concentrate
2 tablespoons olive oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
½ teaspoon stone ground mustard
1-2 tablespoon chapped green onions
1 clove minced garlic
½ teaspoon minced fresh ginger root
Pretty simple – fish stays pretty moist and marinade adds some
tang without overwhelming salmon flavor.”
Rosabel in Levittown, Pennsylvania says, “My family loves my tangerine salmon! So easy. A pinch of salt, ginger powder, honey to taste, basil leaves to cover and tangerine or pineapple chunks atop! Sometimes I let it sit in the fridge and marinate before baking. Let it stand to room temperature and bake to taste. I like 325 for 15 minutes and dinner is done! YUMMY!”
1) For the salmon, we
are addicted to cooking with the skin on. We cook in a carbon steel pan over
very high gas heat (a wok gas burner with 24,000 BTUs). With a little oil in
the pan, cook the fish skin down until the fish EASILY moves around in the pan.
The longest cooking time is on the skin side. When it will slide easily, you
flip it over for a very short time, depending on the thickness. A flexible fish
turner works very well. The best way to cook fish is to use a digital
thermometer that you stick into the fish. That way it can never be overdone.
About 120 degrees is best. You can add at the end a chopped mash of garlic and
capers if you want. Mmmmm!
Monica in Portland, Oregon notes, “My favorite way to fix my salmon and halibut is using minimal seasonings. For my salmon I bake it in the oven using olive oil, salt, pepper, freshly minced garlic and fresh rosemary. My halibut I cook in a skillet on the stove top with olive oil and salt and pepper. The fish I get from Alaska Gold is so good on its own, it doesn’t need much to taste delicious.”
Like a lot of us in the office, Robin in Jasper, Alabama likes to slow-cook her king salmon. “Cook at 200 degrees in oven for 45 minutes with olive oil and lemon.”
Longtime customer Joanna in Northridge, California says “Pan seared or baked with mustard and honey or maple syrup glaze. Yummy!”
Tim in Columbia Station, Ohio notes that “there are many similar online recipes for Black Cod/Sablefish/Butterfish. I make a marinade of Miso, sugar, Sake and rice vinegar. I brush two cod pieces with the marinade, cover with plastic wrap and put in fridge overnight, saving some marinade for garnish. Wipe most the marinade from the fish and place in a med high heat, oiled skillet/fry pan. This fish only needs 3-4 minutes per side to cook…just a quick searing. Before serving I lightly drizzle with some of the remaining marinade.”
Note that if you get distracted and dinner plans change, you can keep marinating your black cod an extra day or two. Some people say that the ideal marinade time is at least 48 hours. Try it for yourself and see what marinade time you prefer for your sablefish. Also, 3-4 minutes per side will work, but you can cook much longer. It is nearly impossible to overcook sablefish because its oils are so thick!
A big congratulations to Lon in Mechanicsburg, Ohio who wrote to us: “Today is my last week before retirement after 39 years working at an agriculture firm here in Ohio. Even at 65 years old I am skipping like my grandchildren looking forward to life changes. I have been an Alaska Gold customer for a few years and the salmon is delicious.” Lon gets our bulk orders of coho salmon portions. “Always a consistent taste of quality salmon that satisfies my hunger like no other. So my tip is for all folks ‘even thinking toward retirement’ to grill that Alaska Gold salmon with a huge smile! I am.”
Alan in New York City advises how to create “Michelin-Star Quality Fish.”
“How do the best
restaurants in the world do fish? They get high quality ingredients, and do
their best to highlight their delicious, natural flavors. This is the
mindset you should have when cooking Alaska Gold Seafood. Here’s how you
scales from skin. After
you defrost the fish, remove any scales from the skin (if it has any). Use a
paring knife and go against the grain. Do this in your sink, but not under
running water. Water dilutes flavor and affects cooking time. You don’t
want to do this.
– Extract Moisture.
Your aim is to remove moisture (water) from the fish and make the natural
flavors (fats and proteins) more intense. Pat the fish dry with paper towels.
Put onto a raised rack sheet (like what people use to cool their cookies after
baking). Then use kosher sea salt over the skin. If there’s no skin, then just
salt the top side. Optional: add a little bit of sugar to your salt.
– Bring to temperate. Leave the fish out as it comes to room temperature. This may
take 10 min or so. As this happens, you will notice water coming to the surface
of the fish (because the salt is drawing it out). Remove this moisture by
gently patting the fish with a paper towel.
pan to temp. Stainless steel pan is
ideal. A quality, heavy non-stick is ok. Start to heat the pan. Put in oil.
Make sure the bottom of the pan is completely covered in oil. Sunflower seed
oil is good if you want to cook fast and not impart any flavor onto the fish.
Cooking in olive oil will give it an olive oil flavor, but will also take
longer because it can’t be cooked as hot as the sunflower see. I like to cook
salmon and sablefish in sunflower seed oil, and halibut in olive oil. If concerned
about wasting oil, as long as you don’t burn it, the oil can be safely reused.
fish. When oil is hot (it
will shimmer), gently lay the fish into the pan. It should sizzle. If it’s not
sizzling, bring the temp up ASAP. You want the oil to be popping. Sauté in
french means “jump”, as in the oil is jumping.
fish. When the fish is
in the pan. LEAVE IT ALONE. Don’t poke it, shift it, or flip it. Leave it
alone! You aim is to cook it 100% on one side, and to never mess with it. Doing
this will caramelize the proteins in a process called the maillard effect.
This is where flavor comes from. Chef Gordon Ramsay has a great quote: “No
color, no flavor”.
Control doneness. Because you’re not touching the fish, it’s
going to get a nice caramelization on one side. But how do you cook the
rest of the fish? Well, if it’s a thin piece of fish, the heat of the pan will
likely cook it fine. For thicker fish, you control the doneness by scooping the
oil out of the pan and pouring it on top of the fish. The hot oil will cook the
fish. Do this as much as much as you want. 10 – 30 times. If you watch
professional chefs, they do this very fast.
doneness. Manage doneness by how
it looks and feels. Gently touch the top of the fish. If it’s firm, it’s
well-done. If it’s bouncy, it’s med. If it’s squishy, it’s med-rare /
Rest. Just before the fish is cooked to your liking,
remove it from the pan. The side facing the pan should be crispy or browned (if
no skin). The crispness is what enables you to take it out (called
“release”). Place it on a plate skin side up. Let it rest. Don’t poke
it. It’s still cooking (called “carryover cooking”). How long it
rests depends on the thickness of the fish. A thin coho fillet can be just 60
seconds. A thicker halibut piece can be 2 -3 min
Optional acidity – just before eating you can squeeze a
little bit of lemon on there. Putting lemon zest is also another good option.
It helps brighten the flavor.
If done correctly, you will have a perfectly cooked piece of fish. If it has
skin, the skin will be like hard like a cracker.”
As you can see there
many different approaches to preparing our Alaska Gold Seafood. If you need a
recipe, we’ve got plenty of seafood recipes here.
Don’t hesitate to contact
us if you get stuck. All tastes are subjective and we can offer opinions that
come from a lot of experience preparing Alaska Gold Seafood.
Our friend Samantha Ferraro is the author of The Weeknight Mediterranean Kitchen, a cookbook that extols the beauties of the Mediterranean diet with beautifully simple dishes and colorful photos.
This Keta Salmon Curry with Lemongrass and Galanga Recipe is not necessarily Mediterranean per se but borrows heavily from the colorful vegetable-forward beauty of Mediterranean cuisine. In this dish, wild keta salmon is poached with strong Thai flavors of ginger, galanga and lemongrass in a robust curry.
1 sheet (12” x 18”) aluminum foil
4 Alaska Gold Halibut portions
Salt and pepper, to taste
8 oz. fresh mozzarella cheese, cut into 8 slices
8 large fresh whole basil leaves
2 medium tomatoes, each cut into 4 slices
3 Tablespoons balsamic vinegar
1-1/2 Tablespoons olive oil
1/3 cup chopped fresh basil
Preheat broiler/oven to medium-high (450°F). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut in pan and broil about 5 inches from heat source for 4 to 6 minutes, or until lightly browned.
Turn fillets over and season with salt and pepper. Broil an additional 1 to 2 minutes. Cook just until fish is opaque throughout.
Remove halibut from oven and layer 2 slices cheese, then 2 basil leaves, and 2 slices tomato over each portion. Return halibut to the oven and broil an additional 2 minutes, until cheese begins to melt.
Blend balsamic vinegar and oil. To serve, spoon dressing over fillets and garnish with chopped basil.
This recipe and photo came from a customer who wrote us simply with this one word “Fabulous”:
You can certainly take some liberties with the vegetables and herbs in this recipe, which is a modification of a recipe that originally came from Southern Living. The key is the parchment paper, which keeps the fish moist. The French call this method in papillote. The juices that stay in the parchment paper concentrate the flavors and release an aromatic steam when opened upon serving.
1/2 pound fresh asparagus
8 sweet mini peppers
1 small sweet onion, thinly sliced
4 pickled okra pods, halved lengthwise
8 ounces small Yukon gold potatoes, sliced
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh dill
2 tablespoons plus 1 1/2 tsp. olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 (17-inch) parchment paper or aluminum foil squares
Preheat oven to 400°. Snap off tough ends of asparagus, and discard. Toss together asparagus, next 6 ingredients, 1 Tbsp. olive oil, and 1/2 tsp. each salt and black pepper. Divide mixture among parchment paper squares; top each with 1 Alaska Gold Halibut portion. Sprinkle with remaining salt, and drizzle with remaining oil. Squeeze juice from lemon over halibut portions; and top each with 1 Tbsp. butter. Bring parchment paper sides up over mixture; fold top, and twist ends to seal. Place packets on a baking sheet.
Bake at 400° for 12 to 16 minutes or until a thermometer registers 135° to 145° when inserted through paper into fish. Place packets on plates, and cut open. Serve immediately.
PARCHMENT IS BEST FOR: Fish fillets that are about 1 inch thick.
EXPERT ADVICE: Packets must be tightly sealed so they don’t come undone while baking. Make small, snug, overlapping folds to seal each bundle, and then twist the tail ends tightly closed.
“This is a recipe that has evolved,” says Darlene, a customer in Port Angeles, Washington. “My husband didn’t use to like halibut as much as I do, but with the tarragon from my herb garden, some lavender salt, mashed potatoes and Annie’s shiitake sesame oil, this recipe is a hit. The mashed potatoes add some heft that he likes and the Alaska Gold halibut is fresh and sweet, which I like, and this recipe brings a nice balance for us. I bake the Alaska Gold halibut at 425 F for 8-9 minutes and this dish comes out perfectly. The whole family loves it.”
Make mashed potatoes from 2 Russet type baking potatoes. Add milk,
half ‘n half, or cream as you usually would do and mash. Add salt and
pepper to taste, then add butter and whip ‘til smooth.
2 – 8 oz. portions of Halibut
1 T. lemon juice
1 T. virgin olive oil
Orange-Lavender salt to taste
White or black pepper
Pre-heat oven to 425 F. Place Halibut on a greased baking sheet (I like
to line with aluminum foil). Bake 8 – 9 minutes. Save any juice. Serve
over Mashed Potatoes.
8 – 10 Standard or Shiitake Mushrooms, sliced thinly
3 oz. Fresh Tarragon, sliced slightly
2 T. Butter Olive Oil for sautéing
2 T. “Annie’s” brand Shiitake Mushroom Vinaigrette
While Halibut is baking, sauté mushrooms slowly in a small pan (I like
to use an 8 inch non-stick pan) until softened – careful to use low heat.
Add seasonings and Annie’s Vinaigrette. Add any Halibut juices to the
mushrooms and spoon over the cooked Halibut.
4 Alaska Gold halibut portions, thawed
6 Tablespoons butter, divided
Finely grated zest and juice of 1 large lemon
Salt and freshly ground black pepper
2 teaspoons Dijon mustard
4 sprigs lemon thyme (or ½ teaspoon dried thyme)
2 Tablespoons olive oil
2 leeks (white and light green part only), sliced
2 zucchini, sliced
5 to 6 oz. baby spinach leaves
2 Tablespoons dry white wine or vegetable broth
Heat broiler/oven to medium-high heat (450°F)..
Thaw Alaska halibut under refrigeration for 24 hours. Pat Alaska halibut dry with paper towel. Arrange fillets on a spray-coated or foil lined baking sheet. Broil 5 to 7 inches from the heat source for about 5 minutes. Remove fish from oven, and place 1/2 tablespoon butter on top of each fillet. Sprinkle with 2 teaspoons lemon juice, then season with salt and pepper. Return to oven and cook an additional 4 to 6 minutes.Cook just until fish is opaque throughout.
While the fish is cooking, add remaining butter to a saucepan with the lemon zest, remaining lemon juice and mustard. Heat gently, whisking until melted, then add the thyme. Keep warm.
Heat the olive oil in a wok or large pan; cook the leeks and zucchini over medium heat until soft. Add the spinach and wine or broth, stirring until the leaves have wilted, about 1 to 2 minutes.
Serve the fish and vegetables, pouring the warm lemon and thyme dressing over fillets.
Cook’s tip: Use regular thyme if you can’t find the lemon variety, or use rosemary instead.
Make a salad or something that doesn’t involve reheating.
This salad inspiration comes from a customer, who writes: “Made with corn salad (mache) and volunteer arugula from the garden, avocado, croutons made from stale homemade wheat bread, and pieces of leftover Alaska Gold coho salmon filets, plus a little orange-infused olive oil, this salad sure was a winner! My husband doesn’t usually get too excited about salads, but he liked this one so much that he grabbed his phone and took a picture of it totally ecstatic. The combination of flavors surprised him. He’s a recent salmon convert thanks to Alaska Gold, and he’s no photographer, but this salad, made on the fly when we came home from a morning hike, sure is pretty.”
Salads like this one made from leftover coho salmon are also a really great way to maximize macro and micro nutrients in one meal. The perfect mix is a quality sourced protein, like wild salmon, which is rich in Omega-3 fatty acids, and some good fats (an avocado, for example), a bed of nutrient-rich leafy greens, and tons of other veggies and add-ons (some Marcona almonds would also work really well) based on our activity levels and what our bodies are needing.
What’s also great about these salads is that they are easy to prep once you have the leftover salmon. 8 to 10 minutes tops.
A lot of our customers order the bulk sized coho salmon filets, and they grill or bake them for a meal. If there are leftovers, tear up the salmon into pieces, and you can make wonderful salads like these. Put them in some Tupperware and bring them with you in your lunch box, and you’ve got a healthy lunch!
Note: It’s also good to remember to not reheat salmon. In general, this causes the salmon’s natural oils to get rancid. Though leftover salmon works really well for example with scrambled eggs for breakfast, it can go into the pan at the very end of cooking.