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Sweet Chili Keta Salmon Recipe

Sweet Chili Keta Salmon Recipe
Sweet Chili Salmon Recipe courtesy of Little Ferraro Kitchen


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 Sweet Chili Keta Salmon recipe isn’t Mediterranean per se, but it’s a quick and impressive dinner that adds great flavor to the mild keta salmon. The sweet chili sauce is brushed on wild keta salmon to create a sweet and savory glaze.

2- Alaska Gold keta salmon portions (6 ounces each)

Salt and pepper

¼ cup sweet chili sauce

1 tsp. soy sauce

1 tsp. grated ginger

Sliced green onions

Sliced Fresno pepper

Preheat oven to 450 degrees Fahrenheit and place salmon filets on a foil lined baking sheet and season with salt and pepper.

In a small bowl, whisk together sweet chili sauce, soy sauce and grated ginger and brush a heaping tablespoon of sauce onto each salmon filet, saving the rest of the sauce.

Bake salmon for 6 minutes and then place under the broiler for 1 minute so sauce will caramelize.

Brush additional chili sauce as soon as it comes out of the oven. Garnish with sliced green onions and sliced Fresno.

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Keta Salmon Curry with Lemongrass and Galanga Recipe

Wild Salmon Coconut Curry Recipe
Wild Salmon Coconut Curry Recipe from Samantha Ferraro of Little Ferraro Kitchen.

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.

2 tbsp. coconut oil

1 small shallot, sliced

2 garlic cloves, chopped finely

1 small jalapeno, seeded and chopped finely

1 inch piece of ginger, peeled and sliced

1 inch piece of galanga root, sliced

2 stalks of lemongrass, gently crushed

½ tsp. ground coriander

½ tsp. ground curry powder

2 tbsp. panang or red curry paste

1 tsp. brown sugar

1 can coconut milk

2 Alaska Gold keta salmon portions (6 ounces each)

Salt and pepper

Lime wedges

Cilantro and mint leaves

Sliced Fresno pepper

Add coconut oil to a large skillet and being to medium-high heat. Add sliced shallot, garlic and jalapeno and sauté until shallot is translucent but not browned.

Stir in the ginger, galanga root, lemongrass, spices and curry paste and sauté for 30 seconds. Then add in brown sugar and coconut milk and stir to combine.

Nestle in the salmon and season with salt and pepper. Place a lid on the skillet and cook for 6-7 minutes until curry mixture has thickened slightly and salmon is cooked through.

Once done, you can flake the salmon for easier serving and garnish with fresh cilantro and mint leaves, sliced chili and lime wedges.

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Alaska Gold Seafood at the Food & Farm Film Fest in San Francisco

Our Seafood Producers Cooperative was recently featured at The 2018 Food & Farm Film Fest in San Francisco. We presented a film about our  producer-owned co-op, and the wild salmon our producers catch  “Tasting Wild Alaska” directed by Sitka’s Liz MacKenzie. We also enjoyed some other wonderful films that displayed the intersection of art and food.

The sold-out Roxie Theater was packed and bristling with energy. The funds raised by the Festival support Cooking Matters, a program that teaches low-income families how to shop for and cook delicious, healthy food.

Wild Alaska Salmon Video

Attending the festival for us was a reminder that food stories are people stories. Food and the people who produce and cook food are driven by love and passion.

We really admired James Q. Chan’s “Bloodline,” a  film about Top Chef Tu David Phu and the story behind his family’s culinary legacy, their lives as refugees from Vietnam, and how his parents taught him the secrets of fish and influenced Chef Tu to become who he is today.

Through the camera lens of filmmaker Liza Mosquito deGuia we met Tommaso Conte, chef and founder of D’Abruzzo, an award-winning New York City food vendor specializing in Abruzzese cuisine from Italy. Conte’s passion is the same passion that our seafood producers bring when they are fishing and taking the extra time and work into producing a spectacular fish for your plate.

“Great! Lakes,” a film  about a family-run small scale candy maker in Knife River, Minnesota depicts the craft of making memorable and special food by a family that stays authentic to who they are. We had some of their candy at the after-party and it was to die for.

These were just a taste of the films we saw at the festival. Going to the festival was a reminder to share more of our producers’ stories with you. Which we will. Stay tuned. And thanks for following our stories and supporting our organization.

Enjoy Thanksgiving!

The Folks at Alaska Gold Seafood

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What’s so special about Alaska Gold Salmon? Wild Alaskan salmon is truly a gift

Whole Wild Coho Salmon and Fillet

If you’re going to do something, you have to set your internal compass toward excellence and go for it, because nothing else matters.

I recently ate a home pack of our Alaska Gold Salmon and, as I often do afterwards, thought to myself, “Wow! This is really good stuff!”

It made me think about just how special our Alaska Gold salmon really are. It took only a bit of research to discover that…

Of the total world salmon supply sold for food, only around 12% of it is wild Alaskan. (A huge portion of the remainder is Atlantic aka farmed salmon.)

Of all the wild Alaska salmon, only about 1.5% of that is caught by the traditional hook and line methods like we use.

Of the line-caught Alaskan king salmon and coho salmon out there, 30% is from our fishermen-owned cooperative, which has been known for its fastidious attention to quality and integrity for over 70 years.

So, the salmon we catch is the best 1/20th of 1% in the world! 1/20th of 1%= 1 pound out of a ton. Which means that our Alaska Gold salmon is the best of the best of the best!

Alaska Gold salmon is caught by members of Seafood Producers Cooperative, a fishermen-owned co-op based in Sitka, Alaska. We have immense pride in serving our customers the finest king salmon and coho salmon available.

Rich and buttery, our wild king salmon portions are our most popular offering. Available in boxes of 6-portion, 5-pound and 10-pound boxes. Fill your freezer or get a group of friends to have our discounted 20-pound box of  king salmon portions delivered to your home. We also have ivory (white) king salmon , in addition to our absolutely delicious canned Southeast Alaska Line-Caught Ivory King Salmon.

More than any fish we catch coho salmon is arguably the heart and soul of our region and our fishermen-owned co-op. Each summer coho salmon return to the thousands of tiny creeks that stream through the ancient trees of the Tongass Rain Forest, which makes up a good part of southeast Alaska. You can watch them jump up waterfalls, giving it their all, with the aim of returning to a little pool to spawn. Our fishermen catch each wild coho salmon One Hook One Fish At A Time on the ocean at their peak, then dress and ice each salmon to keep them in perfect condition until they reach our customers. Available in boxes of 6 portions, 5 pounds and 10 pounds, we also have fill-your-freezer larger, discounted boxes of bulk coho salmon portions, too.

“You don’t grow old eating Alaska Gold.” The nutrients in salmon are many and it’s no wonder we can fish through the long 16-hour days of the salmon season. Wild Alaskan Salmon is truly a gift. Each year they keep coming back to take care of us and keep us nourished through the winter.

As a fishermen-owned co-op, we’ve been part of Alaska and the Pacific Northwest for a long time and we look forward to delivering you the highest quality seafood.

Click on this photo to see the story of our line-caught wild Alaskan salmon.