Wild Alaska salmon is our go-to fish in the kitchen. We have it practically every week. It’s delicious and high in heart-healthy omega-3s. It’s also fished in a sustainable manner. (Click here to see the salmon recipe featured below.)
We can thank the state of Alaska for Alaska salmon’s abundance. It’s the only state in the nation with a mandate for sustainable seafood written into its constitution.
And we can thank our friends at the Alaska Seafood Marketing Institute for serving up great salmon recipes, including the one featured here: Alaska salmon with Provençal vegetables vinaigrette. (Click here to see the recipe.)
In this dish, the salmon is brushed with extra virgin olive oil and sautéed. After the fish is turned, dry white wine is added to the pan, which is then covered while the salmon cooks a few more minutes.
The cooked salmon is paired with new potatoes, tiny green beans known as haricots verts, roasted red peppers, red onion, olives and capers. The veggies themselves, which are served warm, are dressed with a vinaigrette made from olive oil, fresh lemon juice, balsamic vinegar, and Herbes de Provence. Our Arbequina or Miller’s Blend oils would work well in the vinaigrette.
To see other seafood recipes, check out our April eNewsletter, where we showcase sustainable seafood. (Click here to see the April eNewsletter.)
Your friends at California Olive Ranch