One of the treasures of this time of year for Alaskans, restaurateurs, and for that matter people around the globe is the return of salmon to their native streams in Alaska.
With that said we are proud and excited to offer to you, our customers fresh flown in Sockeye Salmon from Alaska!
Salmon as many of you know has terrific, prized health benefits:
-A great source of protein
-Rich in Omega-3 Fatty Acids for cardiovascular health
-Loaded with Selenium which plays an important role in the health of our immune system
The list goes on and on!
We want you to experience firsthand what this prized, distinct, firm and bright red meat of the Alaskan Sockeye has to offer. If you’re a new comer to salmon and worried about preparation don’t be. Sockeye salmon takes well to added butter or oils (coconut is our favorite) if you decide to go that way.
Seasoning, well the sky is the limit. Sockeye salmon takes well to seasoning. Curry, Garlic salt, Onion salt, brown sugar, honey, cilantro , pepper….it’s endless what you can do with this versatile meat. Just remember, don’t overcook.
Fresh Sockeye Salmon is $9.99/lb from July 29th to August 4th!
Try this recipe from Kory, our Butcher Shop Manager:
It is a great treat to have this salmon. I feel that it has great flavor, even when compared to other salmon. The bright red flesh takes on flavors well and this salmon can stand up to them. I get the chance to savor the flavor of sockeye salmon just once a year. I plan to make the most of it! As I walk through Russ’s Market. I grabbed the following items; perfect for putting together a healthy summer dish that is wow worthy, in no time at all!
Jalapeno and Pineapple Sockeye Salmon
1- Package Dole Chopped Kit (avocado ranch or your choice)
1- Jar Country Rhoads Pineapple Jalapeno Jelly (will use roughly 2tbsp)
2- Sockeye Fillets
1-tbsp or a little more or less warm water
Salt and pepper
Make salad to package instructions. In a bowl whisk 2-tbsp Jelly and add just enough warm water to form a glaze. Heat grill to medium high(can be cooked in a sauté pan on stovetop or also can be oven cooked). Mix 2 tbsp jelly with warm water and whisk into a glaze. Add a little drop or 2 of water until a glaze forms Slightly oil sockeye salmon and salt and pepper both sides. Grill skin side down until desired doneness (you can also flip the salmon on the flesh side if desired). Apply glaze a couple times during the cooking process to the flesh side of salmon. Plate salad in the middle of each plate and top with glazed sockeye salmon. Enjoy!
Other flavors of jelly can be used get creative. This also works well with chicken.