Recipes

Ingredients:
Recipe submitted by D. Gill, Pearl City, HI in SeaBear's online Smoked Salmon Recipe Contest.

1 cup diced SeaBear Smoked Salmon
2 pkg. frozen chopped spinach (thawed; squeeze excess water)
1 cup sour cream
1 cup mayonnaise
6 stalks green onions (chopped)
1/4 cup water chestnuts (chopped)(optional)
1 Pkg. Ranch dressing
flour tortillas (use large size)

Directions:
Mix together all ingredients.
Spread on flour tortillas and roll (tortillas should be at room temperature).
Refrigerate overnight in a covered container.
Slice into 1" pieces and serve.

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Ingredients:
This recipe was submitted by K. McLaughlin, Boyertown, PA in SeaBear's online Smoked Salmon Recipe Contest

10 large mushroom caps
2 T. butter
8 oz. cream cheese
1/2 c thinly sliced SeaBear Nova-style smoked salmon
2 T. cut chives
1/4 t dried mustard powder

Directions:
Clean mushrooms, and remove stems.
Microwave mushroom caps one minute in a glass baking dish.
Finely chop stems. Saute stems in butter. When stems are soft, add remaining ingredients.
Stir until combined.
Fill mushroom caps with mixture, and bake at 425 for 10 minutes.
Garnish with additional nova-style smoked salmon and chives.

Ingredients:
Recipe submitted by Karl E. Moser, Conway, SC in SeaBear's online Smoked Salmon Recipe Contest

1/3 c extra Virgin olive or canola oil
2 red onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 c heavy cream
4 scallions, chopped
1/2 c fresh parsley, sliced
1 t dried basil
1 t dried thyme
2 t salt
2 t coarse black pepper
1 t white pepper
1/2 to 1 t hot chili sauce
1 lb Smoked Salmon, chopped

Directions:
Heat the oil in a large saucepan. Saute the garlic, onions, and green pepper for about 10 minutes, until the vegetables are softened.
Reduce the heat, pour in the cream and slowly bring to a simmer. Stir in the scallions, parsley, basil, thyme, and continue to simmer until the sauce has thickened and reduced by about a quarter.
Add the smoked salmon, and chili sauce and let cook for about 5 more minutes.

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Ingredients:
Recipe Submitted by Jean Volkert in SeaBear's online Smoked Salmon Recipe Contest

24 - 3" Square wonton wraps
3 eggs
1 cup milk
2 Tbls flour
2 tsp chopped dill
1/2 tsp salt
6 oz smoked salmon, chopped
1 cup shredded provolone cheese

Directions:
Grease 2 mini muffin tins with cooking spray. Press 1 won ton wrap into each mini cup to form a bowl shape. Set aside.
In a medium mixing bowl, beat together eggs, milk, flour, dill and salt until smooth. Fold in salmon and cheese. Fill each individual won ton bowl 3/4 full with mixture.
Bake in preheated oven at 325 degrees for 20 - 25 minutes or until set and slightly browned.
Let stand 5 minutes before serving.
Makes 24 appetizers

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Ingredients:
Recipe Submitted by Kristin McLaughlin, Boyertown, PA in SeaBear's online Smoked Salmon Recipe Contest

12 hard boiled eggs
6 T. mayonnaise
8 oz. SeaBear Nova style Smoked Salmon
1/8 t. mustard powder
1 t. lemon juice
1/2 t. finely minced fresh dillweed
24 tiny sprigs of fresh dillweed (around 1/2 inch long)

Directions:
Cut each egg into even halves and remove the yolk.
Cut 24 slivers of salmon to be reserved for garnishing the egg. Finely chop the remaining salmon.
Combine salmon, egg yolks, mayonnaise, mustard powder, minced dillweed, and lemon. Mash well.
Stuff eggs with egg yolk and salmon mixture, and garnish with slivers of salmon and dillweed sprigs.
Serve as an appetizer.

Ingredients:
Recipe Submitted by Daryl Richardson, Vancouver, B.C. in SeaBear's online Smoked Salmon Recipe Contest

1 loaf french or sourdough bread
Strawberry cream cheese
4 slices, SeaBear smoked salmon
1 sprig of basil (or Thai basil)

Directions:
Spread the bread that you have chosen with the strawberry cream cheese and then layer the nova-style smoked salmon on top of it.
Chiffonnade (finely slice) the basil on top and place in a plate and heat in the oven for approximately 3-5 minutes.
Before serving, slice the bread diagonally into two pieces and place a tiny sprig of basil on top with a halved strawberry.
I hope you enjoy this West coast style of smoked salmon bruschetta, I know I sure do and it's great for parties.
Tip: For an added extra zing, try adding a touch of either balsamic or strawberry vinegar to the cream cheese.

Ingredients:
Recipe Submitted by David R. Dufresne, Jacksonville, FL in SeaBear's online Smoked Salmon Recipe Contest

3/4 cup sour cream
3/4 cup mayonnaise
3 ounces smoked salmon
2 teaspoons juice from 1 lemon
1 teaspoon prepared horseradish
2 tablespoons minced fresh dill
Salt and ground black pepper

Directions:
In bowl of food processor, process sour cream, mayonnaise, lemon juice and horseradish until smooth and creamy.
Add smoked salmon and dill and pulse until just mixed. Season to taste with salt and pepper; chill 'til flavors meld, about 1 hour or preferably overnight.
Can be served with crackers or small slices of bread. Delicious! (Dip can be covered and refrigerated for up to 2 days.)

Click here to see SeaBear's full line of Smoked Salmon for recipes, home dining, or entertaining family & friends.

Ingredients:
12 ounces SeaBear Smoked Salmon
1 cup butter, softened & divided into 6 pieces
1/2 teaspoon fresh lemon juice
2 -3 drops Tabasco Sauce
1 garlic clove, minced
10 medium shrimp, cooked & shelled, or 1/2 cup small cooked shrimp
3 tablespoons chopped roasted red pepper
2 tablespoons small capers, drained
Parsley sprigs
Buttered toast rounds
Salt & freshly ground black pepper to taste

Directions:
In a food processor fitted with a metal blade, combine the smoked salmon, butter, lemon juice, Tabasco, salt & pepper. Process until the mixture is smooth.

Add the shrimp, red pepper & capers. Process, turning on and off rapidly, until ingredients are evenly chopped & combined. Taste and adjust seasonings; it should be highly seasoned.

Line a 3-cup loaf pan or mold with plastic wrap. Pack the salmon mixture into the mold; cover with plastic wrap and chill for 8 - 24 hours. Unmold onto a serving plate. Garnish with parsley and serve with toast rounds.

We hope you enjoy SeaBear's online Smoked Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.

Ingredients:
1 10 ounce pkg. frozen chopped spinach, thawed & drained
1 pkg. dry gourmet vegetable soup mix
2 cups sour cream
1 cup mayonnaise
1 8 oz. can water chestnuts, chopped
2 cups flaked SeaBear Ready-to-Eat Smoked Sockeye Salmon

Directions:
Combine all the ingredients except the salmon; cover and chill 8 hours. Mix in the salmon and serve with crackers.

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Ingredients:
Serve Hot

6 oz. SeaBear Northwest Smoked Wild Salmon
4 small Boboli (or similar pre-made pizza round)
4 oz. crumbled Feta cheese
4 grape leaves
12 assorted Greek olives
Olive oil

Directions:
Brush each round with olive oil. Lay out grape leaves on a cutting board, brush with olive oil, and cut into strips (approximately 1/2" wide). Layer the grape leaves strips randomly on each round.
Drain smoked wild salmon, remove skin, and break into chunks roughly 1/2"-1". Arrange smoked salmon chunks across each round, and then sprinkle each with Feta cheese.
Cut olives into halves, remove pits and arrange six halves randomly on each round. Bake in a pre-heated over at 350 degrees F for 10 minutes; cut into quarters and serve hot.

We hope you enjoy this smoked wild salmon recipe - please share yours with us, we'd love to hear from you!

Ingredients:
6 oz. SeaBear Northwest Smoked Salmon
Two 6 1/2 oz. jars marinated artichoke hearts
4 oz. can mild green chilies
6 Tbs. mayonnaise
3/4 cup grated cheddar cheese
Salt & pepper to taste

Directions:
Drain smoked salmon, remove skin and break into small 1/2" chunks. Drain and chop artichokes and chilies, and mix with smoked salmon. Fold in mayonnaise, cheese (hold back one Tbs. of cheddar cheese and sprinkle over the top) and salt and pepper.
Cover and bake in a pre-heated oven at 350 degrees for approximately 15-20 minutes. Serve hot and bubbly with crackers, tortilla chips, slices of crusty artisan bread or crostini.

Click here to see one of SeaBear's best selling Smoked Wild Salmon products for recipes

Ingredients:
This is a delicious alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor.

1/2 cup couscous
2/3 cup orange juice
1 beaten egg
4 - 3.5 oz pouches of Ready-to-Eat boneless, skinless Wild Sockeye Salmon
1 – 10oz pkg frozen chopped spinach – thawed, drained and squeezed dry 2 minced garlic cloves 1 teaspoon ground cumin 1/2 teaspoon ground black pepper 3 tablespoons olive oil

Garlic Mayonnaise:

1/2 cup light mayonnaise
1 minced garlic clove
1/8 teaspoon paprika

Directions:
In a small glass bowl, mix together the mayonnaise, garlic, and paprika. Set aside. Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.

In a mixing bowl, combine the cooked couscous, wild Sockeye Salmon, drained spinach, egg, garlic, cumin, black pepper, and salt. Form into patties.

In a large skillet over medium heat, heat the olive oil and sauté patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.

We hope you enjoy SeaBear's online Smoked Salmon Recipe collection! Feel free to email or mail us your favorite way to serve our wild salmon.

Ingredients:
12 slices of calamari about 1 inch thick to create rings
1 SeaBear Wild Salmon Dinner Fillets sliced to 12 pieces to fit into rings
1 tsp dill weed
1 cup dry complete pancake mix
4 cups peanut oil

Directions:
Sprinkle dill weed evenly on salmon and stuff into calamari rings. Set aside
Dredge stuffed calamari rings through seasoned pancake flour and drop into hot oil (375 degrees)
Cook until golden brown.
Serve with cocktail sauce or tartar sauce.

Submitted by SeaBear Customer Chef Karl Moser of Conway, South Carolina.

Thank you Karl for this great wild salmon recipe!

Ingredients:
2 Tbls. fresh dill chopped
1 lb Smoked Salmon, chopped roughly
1 egg
1 Tbls. Worchestershire Sauce
3 Tbls. Old Bay Seasoning
1/4 cup Mayo (or unflavored yogurt)
1 tsp. dry mustard
Dash of salt & pepper
1 pkg. Phillo cups ( frozen)

Directions:
Combine all ingredients and mix well.
Fill each phillo cup with mixture
Bake at 350 degrees for 10 minutes.
Remove from oven and top with Hollandaise sauce.
Hollandaise Sauce
Put butter and seasonings in the top of a double boiler. When butter melts, remove the top and take off stove.
Add the egg yolks, lemon juice and boiling water to the melted butter and mix.
Return the top of the double boiler to the stove, and beat with an egg beater until mixture coats the blades.
Keeping over heat too long causes curdling. If curdling does happen, remove from the stove, and add a bit more boiling water and beat.


We hope you enjoy SeaBear's online Smoked Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.

Ingredients:
8-10 fingerling potatoes, sliced in half
4 tbsp. olive oil
6 ounces Nova Style Smoked Salmon
1/2 cup crème fraiche or sour cream
1 ounce caviar (black or salmon caviar)
Fresh chervil or chives, for garnish

Directions:
1. Preheat oven to 375 and toss potatoes with oil. Bake in large roasting pan until golden.
2. Place potatoes on a serving platter and top with a rolled piece of salmon.
3. Spoon a small dollop of crème fraiche or sour cream on each potato and top with a generous amount of caviar.
4. Garnish with small leaf of chervil or chopped chives and serve.

Try this smoked salmon recipe with our Nova Style Smoked Wild King Salmon or our Nova Style Smoked Salmon Trio

Ingredients:
1 3/4 cups sushi rice
2 tbsp. rice vinegar
1/2 cup sour cream
sliced Nova-Style Smoked Wild Sockeye Salmon
1 oz. caviar
chervil for garnish

Directions:
Add sushi rice to boiling water, cover and allow to simmer on low for 15 min. or until tender. Lightly fluff the rice into a large bowl and toss rice with rice vinegar, and 1/2 tsp. salt until well coated.
When cool enough to handle, pat the rice into a 28cm X 30cm non-stick baking tray (If using a normal baking tray, line with plastic wrap).
Press the rice down firmly and leave to cool. Cover with plastic wrap and refrigerate.
Cut the rice lengthways into two equal pieces while in the tray. Using a palette knife, carefully lift one half of the rice and set aside.
Cover the rice remaining in the tray with a thin layer of sour cream, then top with the nova. With a sharp knife, cut the salmon into small squares.
Top each piece with caviar and a little chervil (you can shape it like little grape bunches with pea shoot leaves as shown).

Makes about 20 pieces

Try this smoked salmon recipe with our Nova Style Smoked Wild King Salmon or our Nova Style Smoked Salmon Trio

Ingredients:
2 large Idaho potatoes
1 medium onion, finely chopped
olive oil
1 egg
2 tbsp. flour (approximately)
3 tbsp chives
1/2 cup sour cream
SeaBear Sockeye Nova, thinly sliced 1-inch pieces
chives, chopped for garnish

Directions:
Peel the potatoes and slice them very thinly using a mandolin. Rinse the slices well and squeeze them dry thoroughly with paper towels.
In a small frying pan, saute the onion until soft.
Mix the potatoes together with flour, egg and chives. Season well with salt and pepper.
Grease a mini muffin tin.
Carefully arrange potato slices in a circular fashion. This should create a small potato basket.
Brush with some olive oil and bake at 350 until lightly browned.
When cool fill each basket with sour cream and nova. Garnish with chopped chives.

Makes about 20 baskets

Try this smoked salmon recipe with our Nova Style Smoked Wild King Salmon or our Nova Style Smoked Salmon Trio

Ingredients:
Per Glass:

Ice cubes
Rum
Sugar
Fresh lime
Fresh mint leaves
Limeade
Optional: fresh fruit

Directions:
There are a number of ways to make this party classic; this recipe comes from the bartender at one of our favorite seafood restaurants.

Start by filling a glass with ice cubes. Add: one shot of rum; 1 TBSP sugar; half a fresh lime; fresh mint leaves; then, fill glass to 3/4 full with limeade.

Smash ingredients together with a pestle (or other kitchen tool). Top off with club soda, and using a shaker, rigorously shake the mixture and pour into serving glass.

For non-alcoholic version, simply eliminate the rum and replace with more club soda.

Also try adding your favorite fruit during the smashing step - fresh cherries or strawberries are particularly refreshing!

Ingredients:
Vinaigrette:

1/4 cups Olive oil
1 teaspoon Dijon
1 teaspoon Balsamic vinegar
1 teaspoon Apple vinegar
1 teaspoon of chopped garlic
Salt and pepper to taste

Salmon Tartar:

6 large freshly golden toasted crostinis or up to 18 smaller ones (you can use store-bought crostini, or to make your own simply cut slices of artisan bread, brush with olive oil and bake at 350° until golden brown).
8 oz of SeaBear Smoked Sockeye Salmon (Nova/lox style preferred, but can also use Northwest style) finely diced or chopped (to approx ½” in size)
1 ½ TBS of Cilantro, lightly chopped (not too fine)
3 TBS of Shallots, chopped finely
1/2 teaspoon of Jalapeños, chopped finely
2 teaspoons of garlic, chopped finely
1 TBS lime juice

Directions:
To prepare the Vinaigrette:

In a bowl, place Dijon, salt, pepper and garlic.

Begin to add oil slowly, whipping briskly with a wire wisk. After adding half the oil, stop and add 1/2 of the vinegar.

Slowly add remaining oil, again whipping briskly as you go. Taste, add some/all of the remaining vinegar until the dressing is to your liking.

To prepare the Smoked Salmon Tartar:

In a mixing bowl, place Seabear Smoked Sockeye Salmon, Shallots, Cilantro, Garlic, Jalapeños.

Add 3 teaspoons of dressing to start and toss gently until dressing is absorbed. Add addition dressing if desired. Add salt and pepper to taste, if desired

Serve Tartar with warm Crostinis.

Serves 6 people as an appetizer.

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Ingredients:
6 oz. SeaBear smoked salmon (any style, Nova Style shown in the video)
2 cups Grated Gruyere cheese
Loaf of artisan bread
¼ cup olive oil

Directions:
Cut bread into slices. Cover one slice with smoked salmon. Top with generous helping of grated Gruyere cheese. Put top slice on the sandwich. Brush the outsides of the top and bottom slices with olive oil.

Heat remaining olive oil in a skillet over medium heat. Grill the sandwich on one side, until golden brown. Flip and grill on the other side. When cheese is melted, remove from the pan, slice and serve.

If serving as an hors d’oeuvres, cut into 2” squares. Serve simply with a toothpick, or offer with honey as a dipping sauce.

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Ingredients:
Salad Ingredients:

You’ll need 2 cups of each of the following:
SeaBear Lox Style Smoked Sockeye Salmon cut Julienne style (about 2” long)
Warm boiled Potato slices (Yukon Gold)
Cooked thin green beans
Roma Tomato cut in quarters
Mixed greens (Julienne of young Romaine)

Vinaigrette Ingredients:

1/2 cups Olive oil
2 teaspoons Dijon
2 teaspoons Balsamic
2 teaspoon Apple vinegar
1.5 teaspoons of chopped garlic, chopped fine
2 teaspoons of each of parsley, cilantro, basil
Salt and pepper to taste

Directions:
Salad Instructions:

Arrange ingredients on an oval or rectangle platter making strips across the width of the platter according to their own color: Romaine, then in order smoked salmon, potatoes, tomatoes and green beans.

Vinaigrette Instructions:

In a bowl, place Dijon, salt, Pepper, garlic and herbs. With a wire whisk whipping briskly, add oil slowly. Stop half way, add 1/2 the vinegar, continue slowly with the oil. Taste, add the desired left over vinegar only until the dressing is to your liking. Keep this dressing thin and pourable by adding 1 to 3 teaspoons of very hot water.

Drizzle some vinaigrette over the salad, and serve remainder on the side. Served salad with toasted Baguette strips.

Serves 6 to 8 as an appetizer or first course.

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Ingredients:
Blini Ingredients:

8 wide slices of SeaBear Lox Style Smoked Sockeye Salmon
3.5 oz Flour
1 whole egg
Whites of 3 eggs
1/3 cup of beer
2 Tablespoons olive oil
2 Tablespoons of water
¼ teaspoon salt
Black pepper

Sauce Aigrelette Ingredients:

½ cup whipping cream
½ cup sour cream
2 teaspoons of Dijon mustard
2 teaspoons of fresh lemon juice
1 Tablespoon chopped chives
salt and fresh cracked black pepper to taste

Directions:
Blini Instructions:

In a bowl, mix Flour, 1 whole egg, beer, olive oil, water, salt (in moderation) and fresh Black pepper until smooth. Batter should be somewhat thick and sticking to the spoon. Add a bit more flour or water accordingly. Cover well and let rest for at least 1 hour. When ready to make the Blinis, beat 3 egg whites to a soft peak and fold them gently into the batter.

Heat olive oil in non stick pan. Using both hands, lift 1 slice of salmon at the time and rub both sides into the batter; place slice in the hot pan for about 10 to 15 seconds then flip it over for the same amount of time. Serve immediately with sauce Aigrelette.

Sauce Aigrelette Instructions:

Mix whipping cream and sour cream, and whip to a soft peak. Fold in Dijon, lemon juice and chives. Add salt and fresh cracked black pepper to taste. Serve over finished Smoked Salmon Blinis.

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Ingredients:
Won Ton Wrappers

SeaBear Smoked Wild Alaskan Salmon

An assortment of fillings, such as:
Feta cheese
Spinach leaves
Heirloom tomatoes
Basil or chives
Chopped onions
Capers

Directions:
To make the won ton baskets, simply press wonton wrappers into an oiled muffin pan. Bake for 15 minutes at 350, or until they are golden brown, then remove from the oven and allow to cool slightly before filling.

You can fill these won ton baskets with a wide range of smoked salmon combinations. Here are a few of our favorites:

• Sautee fresh spinach leaves in olive oil, sea salt and freshly cracked black pepper. Place a dollop the spinach leaves in a won ton basket, top with some crumbled feta cheese and a chunk of SeaBear Northwest style smoked salmon.

• Make a fresh salsa using 3-4 varieties of chopped heirloom tomatoes, olive oil, sea salt and chopped basil. Place a small teaspoon of salsa in the won ton basket and top with SeaBear smoked salmon.

• Using a pastry bag, pipe into the won ton basket a dollop of goat cheese, and top with SeaBear smoked salmon. You can also add in a couple of capers and/or small pieces of diced red onion.

• Make a simple smoked salmon spread by mixing SeaBear smoked salmon into whipped cream cheese, and add a splash of Tabasco sauce and a little fresh horseradish, to taste. Using a pastry bag, pipe into the won ton basket.

• When baking the won ton baskets, place a small cube of brie cheese at the bottom of each basket; when the baskets are done, remove from the oven and add to each basket a piece of SeaBear smoked salmon. Serve while hot.

Ingredients:
• Using a pastry bag, fill a martini glass approximately ¾ full with warm garlic mashed potatoes. You can use your favorite recipe, or try the one listed below.

• On top of the garlic mashed potatoes, place 5-7 bite-size chunks of SeaBear Northwest smoked salmon.

• Sprinkle with salted sunflower seeds, and garnish with a sprig of herb. Serve with a spoon.

Directions:
• Using a pastry bag, fill a martini glass approximately ¾ full with warm garlic mashed potatoes. You can use your favorite recipe, or try the one listed below.

• On top of the garlic mashed potatoes, place 5-7 bite-size chunks of SeaBear Northwest smoked salmon.

• Sprinkle with salted sunflower seeds, and garnish with a sprig of herb. Serve with a spoon.

Garlic Mashed Potato Recipe
Lightly chop 4 cloves of garlic, and roast in 1/3 cup olive oil over medium heat. Once the garlic is golden brown and soft, set aside.

Boil 8 medium size red potatoes until they are soft.

Remove loose pieces of skin from the potatoes. Place potatoes, while still hot, into a mixer. Add ½ lb of salted butter. Add 4 oz. of goat cheese. Mix at the lowest speed.

While the mixer is going, add in the roasted garlic and the olive oil.

Add approximately ¼ cup whipping cream, and turn up the mixer speed one level. As the potatoes absorb the cream, continue to add more. Continue until the potatoes reach a consistency you like.

Add salt and white pepper to taste.

Turn up the speed of the mixer, one level at a time, until it reaches maximum speed. Let the mashed potatoes whip at the highest speed for at least 30 seconds. If the potatoes get too stiff, slow down the mixer and add additional whipping cream, and then increase the speed again. Repeat until you reach the desired consistency.

Ingredients:
Four 6-ounce Healthy Heart Wild Salmon Dinner fillets
1/4 cup pineapple juice
2 Tbs fresh lemon juice
2 Tbs brown sugar
4 tsp chili powder
¾ tsp cumin
2 tsp grated lemon grind
½ tsp salt
¼ tsp cinnamon

2 tsp grated lemon rind
lemon wedges (optional)
Cooking spray

Directions:
Combine first 3 ingredients in a plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400°F. Remove wild salmon dinner fillets from bag; discard marinade. Combine sugar and next 5 ingredients in bowl. Rub over salmon. Place in an 11x7" baking dish coated with cooking spray. Bake at 400°F for 12 minutes or until wild flakes easily when tested with a fork. Serve with lemon, if desired.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.

Ingredients:
4 - 6oz. Healthy Hearts Wild Salmon Dinner Fillets
1/2 tsp ground cloves
2 cloves garlic,minced
1/2 tsp salt
1 1/2 Tbs lemon juice
1/4 C sesame seed
1 1/2 Tbs extra-virgin olive
2 Tbs minced fresh dill
1 tsp ground cardamom
Lemon wedges

Directions:
In a bowl, combine garlic, lemon juice, olive oil, cardamom, cloves, and, if desired, 1/2 teaspoon salt. On a plate, mix sesame seed and dill.
Rinse salmon fillets, drain, add to oil mixture, and turn to coat. Lift out dinner fillets, 1 at a time, and lay each cut side in seed mixture to coat. Place in a single layer on a plate.
Lightly oil a barbecue grill over a solid bed of medium coals or a gas grill on medium heat. Lay salmon on grill. Close lid on gas grill. Cook salmon until browned on bottom, 3 to 4 minutes.
Turn with a wide spatula and continue to cook until salmon is opaque but still moist-looking in center of thickest part (cut to test), 4 to 6 minutes more.
With spatula, transfer salmon dinner fillets to plates. Season to taste with salt and juice from lemon wedges. Garnish with dill sprigs.

We hope you enjoy SeaBear's online Wild Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.

Ingredients:
1 teaspoon butter
1 teaspoon vegetable oil
3 green onions, diced
1 pound SeaBear Smoked Salmon, broken into bite-size pieces
1 cup diced cooked asparagus, optional
10 large eggs, beaten
1 1/2 cups grated sharp Cheddar cheese

Directions:
Heat a large non-stick skillet over medium heat. Add the butter and oil. When sizzling, add the onions, SeaBear Smoked Salmon and asparagus. Cook, stirring gently, until warmed through, about 5 minutes. Stir in the beaten eggs, and scramble constantly until cooked through. Top eggs with grated cheese. Place under a broiler and heat until cheese is bubbling. Serve at once.

We hope you enjoy SeaBear's online Smoked Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.

Ingredients:
Recipe submitted by F. Miller, in SeaBear's online Smoked Salmon Recipe Contest.

4- 8” Flour Tortillas
4oz. SeaBear Smoked Salmon
3oz. Feta cheese
3 oz. Provolone
1 Tbsp Horseradish
2 Tbsp Sour Cream
2 tsp Dill
1 tsp Sage
½ tsp Salt
1 tsp Black Pepper

Directions:
Mix feta, horseradish, sour cream, dill, sage, salt, and pepper in bowl and set aside.

Cook tortillas on flat-top grill or heavy skillet, top with provolone, medium heat, one side, for 1 minute. Transfer to work area.

Spread cheese mixture evenly on cooked sides of tortillas.Top evenly with SeaBear Smoked Salmon.

Combine into two 8” quesadillas. Cook 1 minute each side on flat-top or skillet.

Cut each quesadilla into quarters, garnish, and serve with desired salsa.

We hope you enjoy SeaBear's online Smoked Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.

Ingredients:
5 medium red potatoes, cooked, peeled, and cut into 1/4 inch slices
4 ounces SeaBear Smoked Salmon, crumbled
3 green onions, diced (reserve 2 tablespoons for garnish)
2 garlic cloves, minced
1/4 cup plus 2 tablespoons heavy cream
1/2 cup freshly grated Parmesan cheese

Directions:
Preheat the oven to 350 degrees F. Grease an 8 x 14 inch baking dish or casserole.

Place a layer of sliced potatoes in the pan. Sprinkle with one-quarter of the onions, and one-quarter of the garlic; sprinkle with salt and pepper. Continue layering until all the potatoes, salmon, onions, and garlic are used up. Pour the cream over the casserole and top with grated cheese. Bake for 40 minutes, or until golden. Garnish with the reserved green onions.

We hope you enjoy SeaBear's online Smoked Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.

Ingredients:
4 eggs
2 Potatoes diced
3 tbsp butter 1 lb Smoked salmon, diced
Parsley
1 slice of Norwegian cheese
8 tbsp milk

Directions:
Put one tbsp butter in skillet, and brown potatoes. Add 2 tbsp butter, eggs, salmon, and milk. Stir and scramble.
Remove to plates. Garnish with parsley and small pieces of one slice of Norwegian cheese.
Submitted by K. Brady

We hope you enjoy SeaBear's online Smoked Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.

Ingredients:
6 tablespoons butter
6 tablespoons flour
2 1/2 cups light cream or half-and-half
1/2 cup chicken stock
1/4 cup sherry or Madeira
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon nutmeg
12 ounces SeaBear Smoked Salmon, flaked
12 ounces freshly cooked pasta
Chopped fresh parsley, for garnish

Directions:
Melt the butter in a medium saucepan. Add the flour, stirring constantly, until blended. Remove from the heat and add the cream and stock. Return to the stove and bring to a boil while continuing to stir. Add the sherry, salt, pepper and nutmeg, and stir until well blended.
Gently stir in the Smoked Salmon. Arrange the cooked pasta on four warmed dinner plates. Divide the sauce among the plates, ladling it over the pasta. Garnish with a sprinkle of chopped parsley.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.

Ingredients:
Recipe submitted by M. Puckett, Hastings, MN, in SeaBear's online Smoked Salmon Recipe Contest

1 cup sour cream
dash pepper
1/2 cup finely chopped green onion
1 1/2 tablespoon Dijon mustard
1 tablespoon chopped parsley
1/2 teaspoon salt, thyme, majoram
4 SeaBear Salmon dinner fillets
salt & pepper

Directions:
Stir together sour cream, green onion, mustard, parsley, salt, thyme,majoram, andpepper. Set aside.
Sprinkle Salmon fillets lightly with salt and pepper. To broil, line a shallow pan with foil, arrange salmon on foil, and broil 6 inches below preheated broiler for 7 minutes.
Remove pan from oven and spread on top of each salmon fillet generously with cream sauce. Return to broiler and broil about 5 minutes longer or until salmon flakes with a fork.

Ingredients:
This recipe was submitted by R. Chan, Albany, CA, in SeaBear's online Smoked Salmon Recipe Contest

4 ounces cream cheese, at room temperature
2 Tbsp sour cream
1 tsp dijon mustard
1 tsp prepared horseradish
1 Tbsp chopped parsley
2 Tbsp finely diced red onion
1/2 tsp dillweed
1/4 tsp grated lemon peel
1/4 tsp ground black pepper
4- 6 inch diameter flour tortillas
4 ounces SeaBear Nova Style Smoked Sockeye thinly sliced
1 small cucumber, peeled, seeded, thinly sliced
garnish- watercress and lemon slices

Directions:
Mix together the first 9 ingredients till well blended. Spread over 1 side of each tortilla. Top with the salmon and the cucumber.
Roll up each tortilla tightly. Wrap in plastic wrap and chill. To serve, unwrap and cut each tortilla into 4 pieces, trimming the ends. Arrange on a water cress lined plate and garnish with lemon.
Makes 16 Smoked Salmon Spirals.

Try this smoked salmon recipe with our Nova Style Smoked Wild King Salmon or our Nova Style Smoked Salmon Trio

Ingredients:
Recipe submitted by E. Sweet, Dallas, TX, in SeaBear's online Smoked Salmon Recipe Contest

1/4 cup butter
1/3 cup all-purpose flour
1 quart vegetable stock or broth
1 quart half & half
1/2 cup sherry
1 tbsp Worcestershire sauce
2 tsps lemon juice
1 tsp Tabasco sauce
1/2 tsp old bay seasoning
1/4 tsp ground white pepper
8 oz. SeaBear Smoked Salmon, chopped
fresh rosemary sprigs

Directions:
Melt butter in Dutch oven, whisk in flour until smooth. Cook stirring continuously for 5 minutes, gradually stir in vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes.
Add half & half and next 6 ingredients cooking until warm. Add chopped salmon and top with fresh rosemary sprigs.
Makes 3 quarts of bisque.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.

Ingredients:
Winning Recipe in SeaBear's online Smoked Salmon Recipe Contest. Submitted by Ron Youmans, Seattle, Washington

1 1/4 cups water crackers, crushed
7 tablespoons butter, melted
1 1/2 pounds SeaBear Smoked Salmon, cut into thin strips
1/3 cup green bell pepper, minced
1/3 cup red bell pepper, minced
1/2 cup onions, minced
1 teaspoon garlic, minced
1 pound cream cheese, room temperature
1/2 cup mayonnaise
4 large eggs
1/3 cup milk
5oz Gruyere cheese, grated
1/4 cup fresh dill, chopped

Directions:
Combine cracker crumbs and 4 tablespoons butter; press mixture onto the bottom of a 9" springform pan; reserve.

Saute salmon, peppers, onions and garlic in remaining butter for 4 minutes; reserve.

Combine cream cheese and mayonnaise; beat until fluffy. Add eggs one at a time; beat well. Gradually add milk; stir until well blended. Stir in cheese, dill and reserved salmon mixture; pour into reserved crust.

Bake at 300F for 1 1/2 hours or until set; turn off heat and allow cake to cool in oven 1 hour. Refrigerate overnight; serve chilled.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve nova-style smoked wild salmon.

Try this smoked salmon recipe with our Nova Style Smoked Wild King Salmon or our Nova Style Smoked Salmon Trio

Ingredients:
Recipe Submitted by Barbara Morgan in SeaBear's online Smoked Salmon Recipe Contest

4 Tbsp. Olive Oil
1 Cup Chopped Onion
1 6-.5 oz. Jar Marinated Artichoke Hearts, Reserving Marinade
6 Cloves Garlic, Thickly Sliced
2 Tsp. Grated Lemon Zest
1/8 Tsp. Red Pepper Flakes
1 Cup White Wine
1 Cup Chicken Stock
1/2 Pound (8 oz.) SeaBear Smoked Salmon
2 Tbsp. Freshly Squeezed Lemon Juice
2 Tbsp. Chopped Fresh Italian Parsley
Salt & Pepper to taste
1 Pound Linguini
1 Cup Diced Tomatoes
1/3 Cup Grated Asiago Cheese

Directions:
In a large saute pan, heat the olive oil over medium low heat. Saute onions, chopped artichoke hearts, garlic, lemon zest and red pepper fl;akes until the onion starts to turn color - about 10-12 minutes.

Add the wine and stir gently to dislodge any browned bits from the bottom of the pan. Continue to cook until liquid is reduced by half. Add the stock, and break up pieces of smoked salmon into the mixture. Add lemon juice, 1 tablespoon of parsley, and salt and pepper. Bring to a boil, then simmer until slightly thickened, about 10 minutes.

While the sauce is simmering, cook the pasta in the boiling water according to the directions on the package. Drain and return to the pot. Pour the sauce over the pasta and simmer over low heat, stirring constantly until the pasta is well coated, about 2 minutes. Add the remaining parsley, diced tomatoes and Asiago cheese and mix well. Turn pasta out onto a warm platter and serve.

We hope you enjoy SeaBear's online Smoked Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.

Ingredients:
Recipe Sumbitted by Cindy Merrill, Portland, ME in SeaBear's online Smoked Salmon Recipe Contest

8 extra large English Muffins- Split in half and toasted
8 ounces of Brie (creamed) Alouette
1 15 oz. can green giant corn -drained
1 pound of SeaBear Smoked Salmon

Directions:
Spread brie evenly over toasted muffins, do the same with the corn. Slice Salmon into 16 1 ounces pieces- place on top of each muffin.
Heat in oven at 350 degrees for 5-10 minutes. Gives 8 folks a substantial snack (They'll want 2 each).

We hope you enjoy SeaBear's online Smoked Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.

Ingredients:
Recipe Submitted by Carol R. Nosal, Fair Oaks, CA in SeaBear's online Smoked Salmon Recipe Contest

FOR THE MOUSSE
1 cup SeaBear Smoked Salmon, diced
1 cup cream cheese
1/4 cup soft butter
2 T fresh lemon juice
1 T freshly chopped dill

12 - 2 inch by 4 inch slices of SeaBear Smokehouse Salmon
8 4 to 6 inch long pieces of chive
8 sprigs of fresh dill
16 thin slices of lemon
16 very thin slices of toasted pumpernickel bread about 2 inches by 2 inches

Directions:
In a food process, puree the 1 cup salmon pieces, cream cheese, butter and lemon juice. remove from processor, place into small bowl and stir in the chopped dill.

On each of 4 plates, place one slice of the salmon. Spread about 2 T of the mousse over this. Top with a second slice of salmon and cover this with mousse also. Top with the final slice of salmon. Arrange 2 of the long chives over the top of the napoleon. Garnish the plate with 2 sprigs of fresh dill, 2 lemon slices and 2 slices of the bread.

If there is any mousse remaining, you can pipe rosettes on top of the lemon slices.

Ingredients:
Recipe Submitted by Don Cazer, Scotia, NY in SeaBear's online Smoked Salmon Recipe Contest

1 lb. Smoked Sockeye Salmon fillet
1 green pepper chopped
1 large onion - chopped
1 tablespoon cooking oil
1/2 teaspoon garlic powder
1/2 cup grated cheddar cheese
1 cup biscuit mix
1 1/2 cups milk
3 eggs
1 teaspoon salt

Directions:
Sauté the chopped onion and green pepper in a skillet with a tablespoon cooking oil. In large bowl, mix the smoked salmon fillets, onions, green pepper, garlic powder, and grated cheese. Mix well.

Combine the biscuit mix, eggs, salt and milk in a blender or a large bowl. Fold this into the salmon mixture. Pour the entire mixture into a greased baking dish.

Bake in a 375 degree oven for 30 to 40 minutes or until the top is brown and the center of the mixture is set.

We hope you enjoy SeaBear's online Smoked Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.

Ingredients:
Recipe Submitted by Bettye Zoller, Dallas, TX in SeaBear's online Smoked Salmon Recipe Contest

1 lb SeaBear Smoked Salmon
1 Avocado
Red or Black Caviar
1 Finely Chopped White Onion
2 Hard Boiled Eggs
1/2 Cup Mayonnaise
2 tsp. Dijon Mustard
2 tbls. lemon juice
Pinch of Kosher Salt
Freshly Ground Pepper

Directions:
Take SeaBear's delicious smoked salmon, chilled, and place on an attractive serving platter.

Surround with slices of avocado. On top of salmon, place small teaspoons of a good red or black caviar. Sprinkle salmon with finely-chopped white onion. In center of salmon filet, place about 1/2 cup finely-chopped hard boiled eggs. Shape the eggs into a neat circle with your hands.

In a bowl, combine 1/2 cup mayonnaise, 2 teasp. Dijon mustard, a pinch of kosher salt, freshly-ground black pepper to taste, 2 tablespoons lemon juice, 1/2 ripe avocado mashed fine. Stir together until well blended. Will be slightly lumpy.

Put bowl of sauce on corner of serving platter or beside it. Serve the salmon with large crackers, french bread sliced thin, or pita rounds.
Delicious!

Ingredients:
1 sheet (8 ounces) frozen puff pastry, thawed
1/2 cup grated smoked Gouda or Swiss Cheese
2 eggs, beaten
1/3 cup milk
1 teaspoon Dijon mustard
2 green onions, minced
1/3 cup chopped sun-dried tomatoes
12 ounces SeaBear Smoked Salmon
Salt and freshly ground black pepper to taste

Directions:
Roll out the puff pastry on a floured board to an 11-inch by 14-inch rectangle. Cut the pastry into 12 squares and fit the squares into muffin tins. Springle the cheese in the bottoms of the pastry cups.

Preheat the oven to 350 F. Combine the eggs, milk, mustard, onions, tomatoes, smoked salmon, salt and pepper. Spoon this mixture over the cheese.

Bake for 15 - 20 minutes, or until the tops are golden and the filling is set. Serve warm.

Ingredients:
16 oz. SeaBear Smoked Salmon
6 oz. fresh spinach
1 cup uncooked orzo
2 garlic cloves
1 cup corn (fresh is best)
1 cup black beans, rinsed & well drained
1/2 cup light sour cream
1 cup cheddar cheese
Sliced black olives & scallions for garnish

Directions:
Cook orzo according to package directions with 1 tsp. olive oil and 2 crushed garlic cloves. Slice salmon into large bite size pieces. Grate cheese.

In casserole layer in this order (bottom to top):

orzo, salmon, corn, spinach, black beans, sour cream, cheddar, sliced black olives & scallions.

Place in an oven that's been heated to 300F for 15-20 minutes, or until the cheese is melted and bubbly.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.

Ingredients:
1 loaf French bread
1 package feta cheese
16 oz. SeaBear Smoked Sockeye Salmon
lettuce
tomato
sprouts
roasted bell peppers or zucchini cut into strips

Directions:
Hollow out part of the top of the French bread that you've cut in half.

Generously layer the bottom with feta cheese then smoked salmon, add the roasted peppers then lettuce, tomatoes & sprouts.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked salmon.

Ingredients:
6 oz. SeaBear Smoked Sockeye Salmon
1 T prepared mustard
3 T softened butter
1 T pepared horseradish (any style)
4 slices bread, toasted
4 slices Swiss cheese

Directions:
Mix the horseradish, mustard and butter until smooth; spread on one side of each slice of toast. Divide smoked salmon equally into four portions, spreading it evenly on each slice.

Place a slice of cheese on top of the salmon. Put sandwiches on a broiler pan and broil for one minute or until the cheese is bubbly.

Serve warm and enjoy!

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.

Ingredients:
2 cups SeaBear Smoked Sockeye Salmon, flaked
2 cup cooked white rice
2 hard-boiled eggs - finely chopped
1 1/2 cup cheese sauce (recipe below)
breadcrumbs
Cheese Sauce

1 T butter
1 oz. flour
2 cup milk
1 cup grated cheddar cheese

Directions:
Combine butter and flour in a saucepan over low heat, whisking constantly. Slowly add milk and continue to whisk until smooth & mixture begins to thicken. Reduce heat. Add grated cheese & whisk until cheese has melted. Remove from heat.

Combine the SeaBear Smoked Sockeye Salmon, rice, eggs and cheese sauce in ramekins (a ramekin is a small individual oven-proof dish that serves one person). Cover with breadcrumbs and dot with butter. Bake in a medium oven until breadcrumbs are golden.

Serve and enjoy!

Ingredients:
1 lb. SeaBear Smoked Sockeye Salmon
7 slices white bread, crusts removed
4 oz. medium cheddar cheese, shredded
7 slices bacon

Directions:
Preheat oven to 400 F. Slice salmon fillet into 14 pieces approximately 1/8 inch thick, 1-inch long and 1/2 inch wide.

Cut each piece of bread and the bacon slices in half. Place a piece of salmon at one end of the bread and sprinkle it with cheese.

Roll up the salmon in the bread and wrap a piece of bacon around it. Secure the roll with a toothpick and place on ungreased cookie sheet.

Finish making all the rolls and bake them for 15-20 minutes, or until the bacon is cooked through. Serve warm.

We hope you enjoy SeaBear's online Smoked Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked salmon.

Ingredients:
Parmesan Crust:
2 1/2 cups all-purpose flour
3/4 cup finely grated Parmesan cheese
10 Tbsp. unsalted butter, chilled
2 Tbsp. cold water

Smoked Salmon Filling
3 Tbsp. unsalted butter
1 garlic clove, minced
2 larg onion, diced
2 1/4 cups sour cream
1 1/2 cups grated Gruyee or Swiss Cheese
1 Tbsp. chopped fresh dill
1/4 tsp. salt
5 Eggs
2 cups flaked SeaBear Smoked Salmon

Directions:
Preheat the oven to 375 degrees F.

In a mixing bowl, combine the flour and the Parmesan. Cut in the butter until it is the size of small peas.

In a mixing bowl, combine the flour and the Parmesan. Cut in the butter until it is the size of small peas. Sprinkle the water over the flour, mixing until the dough begins to form. Press the dough into the bottom and up the sides of a 10-inch springform pan and chill for 15 minutes.

Press a piece of foil over the crust to hold it in place while it bakes. Bake the crust for 10 minutes, then remove the foil and bake 3 minutes longer. Cool.

Heat the butter in a skillet over medium heat. Add garlic and onion and saute' until softened. In a large mixing bowl, beat the sour cream and eggs together until well blended. Stir in the garlic and onion, 1 cup of the cheese, the dill, and the salt. Mix well, then stir in the salmon.

Pour the mixture into the prebaked crust and top with the remaining 1/2 cup of grated cheese.

Bake the pie for about 1 hour or until golden brown and firm. Let the pie cool for 15 minutes, then divide into wedges.

We hope you enjoy SeaBear's online Smoked Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.

Ingredients:
Four 6 oz. Copper River Sockeye Salmon Dinner Fillets
1/4 C white wine
1/4 C fish stock
1 t shallot mince
2 T Lemon juice
1/4 C Heavy Cream
8 T Butter
1/2 t tabasco
Salt and Black Pepper
2 hard cooked eggs, cut in 1/8's
3 T parsley chopped
1 T salmon caviar

Directions:
Place shallot, stock, lemon juice and wine in saucepan, reduce to almost dry. Add heavy cream and reduce by 2/3, turn off heat and slowly add butter, cubed to form a lemon butter sauce. Season with salt, pepper and lemon juice. Add egg, parsley and caviar. Place grilled fish filet on plate and spoon over with egg sauce. Serve with a flavored mash potato, sauteed spinach or zuchinni.

Recipe submitted by B. Black, Houston, Texas

Ingredients:
Four 6-ounce Healthy Heart Salmon Dinner fillets
1 tsp olive oil
3/4 tsp kosher salt
1/4 tsp freshly ground pepper

Directions:
Set a large cast-iron skillet over high heat. When a drop of water skitters on the surface, after about 3 minutes, add the oil. Tilt the pan to coat the bottom evenly and heat until the oil is almost smoking, about 30 seconds. Season the salmon with the salt and pepper and add to the skillet, skinned side up. Cook until golden brown on the bottom, about 4 minutes. Turn the salmon, lower the heat to moderate and sear until just cooked, 3 to 4 minutes longer. Serve on platter with lemon wedges

Ingredients:
4 - 6oz. Healthy Heart Wild Salmon Dinner Fillets
1/2 C of bread crumbs
1 Tbs Cajun style seasoning
1 egg
1 1/2 oz. melted butter
3 scallions finely chopped

Directions:
Spray baking tray with fat free cooking spray. Blend together breadcrumbs, seasoning, egg, butter and scallions. Divide mixture into four and brush over each piece of salmon. Bake in pre-heated oven at 350 for 15 - 20 minutes. Salmon will have a rosy blush in the center. Serve with salad or vegetables.

Ingredients:
4 - 6 oz. Healthy Hearts Wild Salmon Dinner Fillets

4 C hot cooked couscous

Poaching Liquid:
1 cup orange juice
1 cup water

Spicy Yogurt Sauce:
1 Tbsp frozen orange juice concentrate, thawed
1 C plain yogurt
1 tsp curry powder
1/4 tsp each ground cinnamon, nutmeg, and ginger
1/8 tsp crushed red pepper
1 green onion, minced
1 Tbsp snipped cilantro
1/2 tsp grated orange peel
1 clove garlic, crushed
1 Tbsp dried currants
1 Tbsp sliced almonds

Directions:
Combine the ingredients for the poaching liquid in a large skillet. Bring to a boil and add the salmon. Cover and reduce the heat. Simmer 8-10 minutes or till the salmon is tender. Remove the salmon with a slotted spoon to a plate. Combine the ingredients for the sauce in a bowl till well mixed. Place the couscous on a platter. Arrange the fillets on top. Spoon a little sauce over top, passing the rest separately. Garnish and serve. Garnish with cilantro sprigs.

We hope you enjoy SeaBear's online Wild Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.

Ingredients:
Eight 6 oz. Healthy Hearts Wild Salmon Dinner Fillets
1/2 cup olive oil
1/2 cup honey
4 garlic cloves, minced
Salt and Pepper to Taste

Directions:
Whisk oil, honey, garlic, salt and pepper and put 2/3 of mixture in an 8 x 8 x 2-inch glass pan. Add salmon and turn to coat. Cover and refrigerate 2 hours.

Preheat oven to 400 degrees and add pan with salmon, making sure that salmon is skin side down. Sprinkle with dill or parsley. Bake 8 minutes. Remove and brush with rest of glaze. Continue baking until done (6-10 minutes).

Serve with wild rice and green salad.

We hope you enjoy SeaBear's online Wild Salmon Recipe collection! Feel free to send us your favorite way to serve our wild salmon dinner fillets.

Ingredients:
Two 6 oz. Healthy Heart Wild Salmon Dinner Fillets
¼ cup low fat sour cream
grated rind of ½ lemon
1 tablespoon Dijon mustard
1 small garlic clove, peeled and crushed

Directions:
Preheat oven to 375 deg.

Mix together sour cream, lemon rind, mustard and garlic. Place wild salmon skin side down on baking sheet which has been covered with foil (the non stick foil works great) Turn up the edges of the foil to prevent juices from running off. Spread sour cream mixture over fish. Bake for 18-20 minutes, or until fish flakes easily with fork.

Squeeze lemon juice (from the ½ lemon) over before serving. Add salt and pepper to taste, if desired.

Ingredients:
Two 6 oz. Healthy Hearts Wild Salmon Fillets
Juice of 2 Limes and 2 Limes sliced for garnish
1 C Salsa – mild, med or hot to taste
1 C Red Wine
½ tsp Granulated Garlic
1 tsp dried Mexican Oregano – regular works fine as well

Directions:
Preheat oven to 375. In a large baking dish, top Salmon with juice of 2 Limes, Salsa, Wine, Garlic and Oregano. Bake for 15 – 20 minutes to desired doneness.

Remove from oven and serve over steamed rice with a steamed veggie like broccoli or asparagus.

Garnish with Lime slices and be sure to top the Salmon and Rice with those yummy and beautifully colored “Salsa Roja” from the baking pan.

We hope you enjoy SeaBear's online Wild Salmon Recipe collection! Feel free to send us your favorite way to serve our wild salmon dinner fillets.

Ingredients:
Eight 6 oz. Wild Salmon Dinner Fillets

Marinade:
1 ounces lite soy sauce
1 Tbs fresh lemon juice
5 ounces mirin
1 tsp fresh lemon zest
3 Tbs miso paste
8 grams dried shaved bonito flakes
2 Tbs brown sugar
1 large garlic clove
3 tsp fresh rubbed ginger pulp
1½ tsp ground cardamom
1 Tbs toasted (brown) sesame oil
½ tsp ground santaka chilies (or cayenne)

Miso paste, mirin, dried bonito, sesame oil and santaka chilies can be found at a Japanese grocery store.

Directions:
Put all marinade ingredients in a blender and blend well. Place salmon in a sealable container, cover with marinade and store in the refrigerator for 4 hours, turning salmon once every hour.

Place salmon in a grilling basket and grill for 90 seconds per side over a blazing hickory wood fire so that skin will be crispy and outside slightly charred. Baste with leftover marinade immediately after each turning.

Then bake at 190º F for 10 to 15 minutes, or until the center of the salmon is done medium (you can cut a slice with a knife to test).

Cut scallions into 3 inch pieces and then mince scallions lengthwise into fine shreds. Sprinkle sparingly over the salmon steaks and serve immediately

We hope you enjoy SeaBear's online Wild Salmon Recipe collection! Feel free to send us your favorite way to serve our wild salmon dinner fillets.

Ingredients:
Eight 6 oz. Healthy Heart Wild Salmon Dinner Fillets
Mirin (Japanese sweetened rice wine)
Dash of Salt (optional)
Sesame seeds (raw, not toasted)

Directions:
Place the filkets skin side down on a plate. Brush the flesh with mirin. Refrigerate uncovered for an hour or more (the fridge's lack of humidity dries the salmon's surface.)

Brush the salmon a second time with mirin. Refrigerate again, uncovered, for an hour or more (even overnight.)

Heat the broiler. Broil the salmon, skin side down, for 3 minutes, then skin side up for another 3 minutes. Turn the salmon side up, brush with mirin again, sprinkle with salt and then sprinkle on the sesame seeds. Broil until the seeds begin to brown, crackle, and pop, about 2 minutes. Serve immediately.

Ingredients:
Four 6 oz. SeaBear Wild Salmon Dinner Fillets

Wasabi Teriyaki Sauce:
¼ cup low sodium soy sauce (regular or wheat free tamari)
2 T brown rice syrup
1 T ginger juice
1 tsp minced garlic
1 tsp toasted sesame oil
1 tsp prepared wasabi (more or less to taste – we like it zippy)

Directions:
Mix together all ingredients (other than the salmon) and use for either a cooking sauce or marinade and grill/broil.

We hope you enjoy SeaBear's online Wild Salmon Recipe collection! Feel free to send us your favorite way to serve our wild salmon dinner fillets.

Ingredients:
Six 6 oz. SeaBear Wild Salmon Dinner Fillets
4 large tomatoes chopped chunky
4 cloves garlic
1/4 cup olive oil
4 tsp salt (optional)
3 tsp black pepper
4 tsp oregano

Directions:
Mix tomatoes, garlic, oil, salt, pepper and oregano.

Serve atop the grilled (baked, or broiled) salmon. So delicious!

We hope you enjoy SeaBear's online Wild Salmon Recipe collection! Feel free to send us your favorite way to serve our wild salmon dinner fillets.

Ingredients:
2 Cedar Grilling Planks untreated
Eight 6oz Healthy Hearts Salmon fillets
1/4 fresh pineapple
1 bottle of Teriyaki sauce
1/2 lb of fresh asparagus

Directions:
Cut pineapple into chunks and mix together with teriyaki sauce. Marinate salmon fillets in teriyaki sauce for at least two hours.

Soak cedar planks in water for at least one hour.

Cook white rice in rice cooker for 14 minutes.

Preheat covered grill on high. Remove the planks from the water and lightly season with olive oil (top side only). Place salmon fillet on top of cedar plank.

Place plank directly on preheated grill and close cover. Cook until salmon is done.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.

Ingredients:
4 - 6oz. SeaBear Wild Salmon Dinner Fillets
1 clove garlic
1 cup loosely packed cilantro leaves
5 tablespoons olive oil
juice of one lime
salt and freshly ground pepper to taste
1 large ripe tomato -- seeded and chopped

Directions:
Preheat oven to 400 F.

Place the garlic, cilantro, 2 tablespoons of the olive oil, the lime juice, salt, and pepper in a blender or a food processor. Process until creamy. Brush a baking pan or sheet with the remaining oil and place thesalmon in it. Spread the cilantro mixture on the salmon, scatter the tomato over it, and sprinkle with a little more salt and pepper.

Bake, uncovered, until the salmon is done (peek in between the layers of flesh with a thin-bladed knife), 12 to 15 minutes. Serve immediately.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.

Ingredients:
Four 6 oz Healthy Hearts Wild Salmon Dinner Fillets
2 Tbsp sesame seeds
1 Tbsp Olive Oil for sautéing or use Olive Oil or PAM
2 Tbsp lite Soy sauce
1 tsp Wasabi powder
1 tsp water
1 Tbsp non fat cream
Salt to taste
Slivered red bell pepper (for garnish)
Slivered green onion (scallion, for garnish)

Directions:
Make wasabi sauce: mix wasabi powder and water to make a paste, let stand for 10 minutes. Mix in cream and season to taste with salt. Watch it in tasting, this stuff is *hot*.

Coat the fish with sesame seeds and sauté in oil on both sides, in a skillet, until it flakes. Season to taste with soy sauce.

Transfer to a serving plate and top with the wasabi sauce, sprinkle with a garnish of finely slivered red bell pepper and green onion, and serve.

We hope you enjoy SeaBear's online Wild Salmon Recipe collection! Feel free to send us your favorite way to serve our wild salmon dinner fillets.

Ingredients:
Recipe submitted by A. Limbaug, Texas in SeaBear's online Smoked Salmon Recipe Contest

1 (6-ounce) wild Alaskan salmon dinner fillet, cut into 2 equal pieces
1 tablespoon plus 1½ teaspoons fresh lime juice
1 large clove garlic, minced
¼ teaspoon red pepper
¼ teaspoon ground cumin
¼ teaspoon oregano leaves
1/8-teaspoon black pepper
2 tablespoon low fat margarine
2 teaspoons minced fresh cilantro

Directions:
Preheat oven to 400F.
Spray a shallow 1- quart baking dish with nonstick cooking spray. Place salmon, skin side down, in prepared dish. Pour 1 tablespoon lime juice over fillets. Marinate at room temperature for 15 minutes.

Combine garlic, red pepper, cumin, oregano, black pepper, cilantro and blend into margarine; divide mixture evenly. Pat salmon lightly with paper towel, then gently spread margarine mixture onto tops of salmon.

Roast 10-15 minutes or until salmon is opaque and flakes when tested with fork.

Can also be cooked at 275F for 25-30 minutes.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.

Ingredients:
Recipe Submitted by K Hulme, AZ in SeaBear's online Smoked Salmon Recipe Contest

Four SeaBear's Wild Salmon Dinner Fillets
One 28-32oz package frozen shredded hash brown potatoes
1-2 Tbsp Dill weed
4, 12"x12" squares of aluminum foil
1/2 stick salt "I Can't Believe It's Not Butter" margarine
1/2 cup white wine, such as Columbia Crest Chardonnay
1/4 cup white wine vinegar
1/2 cup minced shallots or green onions
1 Lemon, juiced
White pepper to taste

Directions:
Allow the potatoes to thaw at least 1/2 hour before proceeding. Lightly butter the foil squares, then center 1/8 of the potatoes, and press into a "bed". Place salmon fillets on the beds, and dust with dill. Cover fillets with the remaining potatoes, and press to enclose the fillets in a potato "shell". Bring up the foil to enclose the salmon-potato, and seal. Bake 20 minutes at 450F.

Meanwhile, simmer wine, vinegar, lemon juice and shallots until most of the liquid has evaporated. Then whisk in remaining butter. Add pepper to taste.

Open foil packets and broil 5-6 minutes to brown potato shells. Remove salmon packets from foil, plate, and top with sauce.

Ingredients:
Recipe submitted by: H. Vogel in SeaBear's online Smoked Salmon Recipe Contest

2 lbs. (6 fillets) SeaBear Healthy Heart Wild Salmon Dinner Fillets
2 cups water
2 cups white wine (for best results we recommend a quality Reisling, preferrably the one that will be served with dinner)
1/2 yellow onoin (chunked)

Secret Succulent Salmon Sauce:
4 scallions chopped (green and white parts)
1 tsp. fresh ginger (minced) or 1/2 tsp. ground ginger if fresh is unavailable
2 tbsp. honey
scant pinch of cyanne pepper
3 cups apple cider (not juice)

Directions:
1. Bring water and wine to a boil. Add onion. Steam salmon over mixture until desired doneness. My preference is cooked just until salmon is able to flake off the ends.

2. While the salmon cooks, add the sauce ingredients to a medium saucepot and cook over medium-high heat until reduced to about 2 cups. This is cooking not rocket science so use your best judgement but dont be too overly concerned about exactly 2 cups.

3. To serve, each person should get about 1/4 of the fish topped with about 1/4 of the sauce.

Ingredients:
4 Wild Salmon Dinner fillets

3 Tbls. finely chopped onion
2 Tbls. chopped parsely
1 1/2 tbls. brown sugar
Salt & Pepper to taste
3/4 cup orange juice
4 Tbls. Lemon Juice
1 teaspoon dry mustard
1 tablespoon butter

Directions:
In a sauce pan, combine lemon juice, butter, onion, salt and pepper, brown sugar, and mustard.
Bring to a boil.
Place salmon fillets in pan, pour sauce over salmon. Broil 15 minutes, basting often.
To serve, sprinkle with parsley.

Ingredients:
1.5 lb fillet Healthy Hearts Wild Sockeye Salmon
1/2 cup of chopped green olive
2/3 cup chopped apples, such as gala, Macintosh, or granny smith
2 teaspoon lemon zest
1/4 cup olive oil
2 teaspoons minced shallots
2 tablespoons chopped roasted red pepper
2 tablespoons chopped yellow pepper
Salt and pepper to taste

Directions:
Mix all ingredients - other than salmon - in a bowl. Let rest while grilling the salmon fillet.
Once the salmon is removed from the grill, add salsa to taste.

Ingredients:
Two 6 oz Wild Salmon Dinner Fillets
- Spice Rub:
- 1/2 tsp ground cardamom
- 1/4 tsp ground clove
- 1/4 tsp ground star anise
- 1 1/2 tsp sea salt
- 1 tsp ground sechuan pepper
- 1 Tbs peanut, or vegetable oil
- 1/3 cup freshly squeezed orange juice

Directions:
Combine spice mixture and rub into both of the salmon fillets, shaking off any that doesn't stick.
Refrigerate, covered, for an hour to allow spice rub to penetrate. Preheat a dry skillet over medium high heat.
Removing the pan from stove, add the oil, then return and place the salmon fillets, spice side down, gently into the pan being careful not to splash any oil.
Sear the salmon on this side until a nice "crust" develops, about 5 minutes.
Gently turn the fillets over and sear the skin side for about 2 minutes before reducing heat to medium. Add the orange juice, and cook for few minutes longer (for medium) or until desired doneness.
SUBMITTED BY: Kathryn Crane

Ingredients:
Recipe submitted by M.Berquist of Warren OH in SeaBear's online Smoked Salmon Recipe Contest

2 or 4 Wild King Salmon Dinner Fillets
1 cup extra virgin olive oil
2 large garlic cloves
1 table spoon fresh chopped dill
2 ounces of fresh lemon juice

Directions:
Mince or press the garlic cloves. Add to olive oil, along with finely chopped dill and lemon juice. Stir, and then let stand for a few minutes.
Place the salmon diner fillets in a glass baking dish and pour the olive oil mixture over the dinner fillets.
Bake or broil until opaque and serve with baked potatoes and salad.

We hope you enjoy SeaBear's online Wild Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon dinner fillets.

Ingredients:
Cook enough pasta to serve 2 people (we use Barilla)
2 good size cloves of garlic (crushed or finely chopped)
1/2 cup extra virgin olive oil
Pinch of red pepper flakes
Two SeaBear Ready-to-Eat Salmon 3.5 oz pouches

Directions:
Combine olive oil, garlic and red pepper flakes and let sit for about 45 minutes. Heat until warm, but not hot. Pour over cooked & drained pasta; add ready-to-eat salmon and toss.
This is a dish that is almost room temperature but if you want it warm I would recommend adding the salmon to the olive oil & seasoning mix.
Submitted by S. Nevins

Ingredients:
Salmon Dinnet Fillets: two 6 oz portions, or one 1.5 fillet

Sliced Blue Cheese

Fresh or dried dill (enough to taste)

Directions:
Sprinkle fillets with dill, but do not salt as the blue cheese has enough!
Place a couple of slices of Blue Cheese over salmon and bake at 450 degrees for about 10-15 minutes, or until salmon flakes easily with a fork
Serve with rice and a salad and you have an outstanding dish that would be served in a 5 star restaurant
Cooking times can also be adjusted for outdoor grilling
Submitted by C Hunt

We hope you enjoy SeaBear's online Wild Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.

Ingredients:
½ cup fresh orange juice
¼ cup fresh lemon juice
¼ cup fresh lime juice
1 cup olive oil
2 tbsp. lime and lemon zest
salt and pepper
6 ounces wild Alaskan halibut, cut into cubes (cooked)
16 cookedspot prawns
1 avocado, cut into thin wedges
1 large pink grapefruit, cut into sections
1 large orange, cut into sections
1 mango, cut into cubes
edible flowers for garnish, if desired

Directions:
1. In a blender, combine orange, lemon, and lime juices. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper and reserve.

2. Add lemon and lime zest and pour over remaining ingredients and divide among 4 cocktail glasses. Garnish with edible flowers and serve.

We hope you enjoy SeaBear's online Seafood Recipe collection! Feel free to email or mail us your favorite way to serve prawns, wild Alaskan halibut, or any other seafood you enjoy.

Ingredients:
4 tbsp. vegetable oil
8 large flour tortillas, plain, green and red
8 ounces smoked salmon spread
8 ounces Nova-Style Smoked Wild Sockeye Salmon
2 tbsp. fresh dill, finely chopped
4 tbsp. vegetable oil
4 cherry tomatoes, for garnish

Directions:
1. Place smoked salmon spread over tortilla leaving about 1/2 inch around edge.
2. Carefully place nova-style smoked salmon pieces over spread and top with some fresh dill and cover with flour tortilla.
3. In a skillet large enough to fit tortilla, heat 1 tbsp. of vegetable oil over medium heat. When oil is hot but not smoking, carefully fry both sides of quesadilla for 2-3 minutes or until golden brown, turning with a large spatula.
4. Cut into quarters and garnish with a toothpick and cherry tomato.

Try this smoked salmon recipe with our Nova Style Smoked Wild King Salmon or our Nova Style Smoked Salmon Trio

Ingredients:
2 large crepes
4 ounces Champagne cream cheese
butter lettuce
8 ounces Nova style smoked wild Sockeye salmon
salt and pepper
avocado and butter lettuce, for garnish

Directions:
1. Fold one large crepe in half and spread with cream cheese leaving about 1 inch around the edges.
2. Place lettuce leaves over cream cheese and top with slices of nova style smoked salmon. Sprinkle with salt and pepper.
3. Gradually roll sandwich tightly and slice in half, cutting off end piece (save for later!) to make two even pieces.
4. Place on bed of lettuce and serve with avocado slices.

Try this smoked salmon recipe with our Nova Style Smoked Wild King Salmon or our Nova Style Smoked Salmon Trio

Ingredients:
4

Ingredients:
1 LB SeaBear smoked salmon chopped roughly into bite sized pieces
1 LB fresh mussels, scrubbed
12 oz Dungeness Crab
16 oz Fresh Razor Clams
12 oz Wild Alaskan Halibut
1 cup loosely packed/finely chopped fresh parsley
1 cup diced onion
2 cans tomato sauce
1 can chopped tomato
3 TBS tomato paste
1/8 cup red wine
2 TBS sugar
3 cloves garlic, finely chopped
Spices to taste: Celery salt, worcestershire sauce, basil, bay leaves, red pepper flakes

Directions:
Sauté onions and garlic in butter until slightly soft, then set aside.
Steam fresh mussels & fresh clams in 3 cups of water. Once mussels are completely opened, remove from steamer and set aside.
To the water used to steam mussels & clams, add tomato sauce, chopped tomato, tomato paste, parsley, wine, sugar; smoked salmon, crab, halibut; sautéed onions and garlic; and any other spices you may enjoy.
Stir, and let simmer over very low heat for at least 2 hours (add back the clams & mussels during last 30 minutes); serve in bowls with artisan bread.

Ingredients:
4 Pacific Ahi Tuna Steaks
1/4 c. olive oil
2 tsp. basil
3 tbsp. white vinegar
2 tsp. oregano
1 tsp. garlic, minced
1 ½ tsp. pepper
1 ½ tsp. salt

Directions:
Baked: Preheat at 350°F, cook 30 minutes from frozen, cook 20 minutes fully defrosted. Cook Ahi tuna steaks to an internal temperature of 150°F. Use a thermometer for accuracy.

Broil: Preheat broiler. Place steaks on greased unheated rack of broiler pan. (If desired, brush with olive oil). Broil 4 inches from heat for 4-6 minutes (no need to turn) until tuna just flakes with a fork, brushing occasionally with remaining mixture.

Grilled: Combine olive oil, basil, vinegar, oregano, garlic, salt and pepper. Marinate 4 steaks 30 minutes; sear the tuna steak, over medium-high heat, approximately 1 minute on each side

Ingredients:
For the Black Cod:
6 Seabear uncooked Black Cod portions
2/3 cup of raw pistachios
1/2 cup of white Panko crumbs
1 Tablespoon of Pesto
Salt
Pepper

For the Herb Beurre Blanc Sauce:
1 cup white wine (Chardonnay or similar)
Tablespoons of chopped shallots
1 tea spoon of Pesto
1/2 cup of heavy cream
4 oz of butter
Juice of 1/2 lemon
1/2 teaspoon of Herbs of Provence
4 to 6 Basil leaves
A couple of small branches of Parsley and of Cilantro and black pepper to taste

Directions:

Have Beurre Blanc reduction ready before baking the Cod.
In a 2 qt sauce pot, cook to reduce wine, shallots, herbs of Provence and black pepper until most of the liquid has evaporated. What is left has the consistency of a syrup. Add cream, cook to reduce volume by half. Turn heat off. At that point, wait for Cod to be out of the oven and resting then, transfer reduction into a blender. Add Pesto and fresh herbs. With lid closed, turn blender at high speed. Add butter a little at the time through the center feeding hole of the lid. Beurre Blanc should be smooth and shiny. Taste and correct seasoning.

Directions for Black Cod:
Add pistachios, Panko and pesto to a bowl and mix well. Season Black Cod fillets with salt and pepper, and rub the top and sides in flour to give it a fine white coat. Pack pistachio mixture on top of each portion. Place portions on an oiled baking pan.

Bake in a pre-heated oven at 350° F. Bake for 10 to 12 minutes or until fish is done (keep it slightly under cooked and let it rest for a couple of minutes: fish will gently continue cooking on its own, it will retain its juice and be moist).

Presentation: Pour Herb Beurre Blanc in the bottom of plate, place one portion of Black Cod in the center and serve immediately.

Ingredients:
This recipe was submitted by R. Chan, Albany, CA, in SeaBear's online Smoked Salmon Recipe Contest

12 ounces SeaBear Smoked Wild Sockeye Salmon, broken into large flakes
4 cups cooked white rice, at room temperature
1 can ( 8 ounces ) tropical fruit salad, drained, reserving 2 Tbsp juice
1/4 cup diced red bell pepper
1/2 cup sliced water chestnuts
2 cups shredded spinach leaves

Dressing
1/3 cup seasoned rice wine vinegar
2 Tbsp sesame oil
1 tsp grated ginger root
1 clove garlic, crushed
1/4 tsp crushed red pepper
garnish- sliced green onion

Directions:
Combine the ingredients for the salad together in a large bowl. Mix together the ingredients for the dressing adding the reserved juice. Gently mix the dressing with the salad till well combined. Garnish each serving with onion.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked salmon.

Ingredients:

SeaBear Smoked Salmon, broken into bite-size pieces
2 cups prepared croutons
DRESSING
1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon fresh lime juice
2 teaspoons Worcestershire sauce
1 teaspoon prepared Dijon mustard
Salt and freshly ground pepper to taste

Directions:
Toss the salad ingredients in a large salad bowl. Combine the ingredients for the dressing in a jar with a tight-fitting lid. Shake well.

Pour the dressing over the salad, mixing well. Arrange salad on plates.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.

Ingredients:
3 small grapefruits, halved
2 - 6oz packages of Ready-to-Eat Wild Sockeye Salmon
3/4 cup celery crescents
1/4 cup coarsely chopped walnuts

Ingredients for Dressing:
Reserved salmon juices
1/2 C creamy cottage cheese
1/2 C plain yogurt
4 sprigs parsley
1 green onion, chopped
1 tsp Worcestershire sauce
1/4 tsp garlic powder
1/2 tsp Dijon mustard
1/4 C mayonnaise
1/2 tsp sugar

Directions:
Using a grapefruit knife, carefully remove fruit from grapefruit halves; cut fruit into segments completely free of membrane. Scrape shells clean.
Drain salmon, reserving juices for Green Onion Dressing, and break into chunks.
Gently toss grapefruit segments, salmon, celery, and nuts together.
Spoon mixture into the grapefruit shells.
Cover with plastic wrap and chill thoroughly before serving with dressing on the side.
To make dressing: Place all ingredients in blender. Blend until smooth. Refrigerate until ready to serve.

We hope you enjoy SeaBear's online Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.

Ingredients:
4-6 Wild Alaskan Halibut Fillets
2 cups fresh basil leaves, stems removed
1cup fresh parsley, stems removed
2 garlic cloves, minced
¼ cup pine nuts, toasted
¼ cup grated Asiago or Parmesan cheese
1½ cups olive oil
Juice of one fresh lemon
Salt and freshly ground black pepper to taste

Directions:
Place the basil, parsley, garlic, lemon juice, pine nuts, and grated cheese in the bowl of a food processor or blender. Process until the mixture is finely ground, scraping down the sides of the bowl as necessary.
With the setting on low to medium speed, gradually add the olive oil, again, scraping down the sides of the bowl as necessary.
Continue blending until the sauce is thickened. Season the sauce to taste with salt and pepper.
Makes about 1 cup (enough for 4 to 6 fillets)

Cooking Instructions: Preheat oven to 275°F. Sprinkle Wild Alaskan Halibut fillets lightly with salt and freshly ground black pepper. Top each fillet liberally with basil pesto topping (about 3 tablespoons per fillet). Place fillets on a lightly greased baking sheet and bake for about 20 minutes, or until the halibut is just cooked through.

We hope you enjoy SeaBear's online Seafood Recipe collection! Feel free to email or mail us your favorite way to serve wild Alaskan halibut.

Ingredients:
1 cup roughly chopped hazelnuts (could also use almonds or pecans)
2 garlic cloves, minced
2 tablespoons olive oil
Combine the ingredients in a mixing bowl.
Makes about 1 cup (enough for 4 to 6 Wild Alaskan Halibut fillets)

Directions:
Cooking Instructions: Preheat oven to 350°F. Sprinkle Wild Alaskan Halibut fillets lightly with salt and freshly ground black pepper.
Top each fillet liberally with hazelnut topping mix (about 3 tablespoons per fillet).
Place fillets on a lightly greased baking sheet and bake for about 15 minutes, or until the fish is just cooked through. Garnish with sprigs of fresh fennel or dill

Ingredients:
2 tablespoons lemon juice
2 tablespoons honey
1 can (11 oz.) mandarin oranges, drained and coarsely chopped
1 can (8 oz.) pineapple pieces, drained
¼ cup red bell pepper, finely diced
1 tablespoon fresh chives, chopped
2 teaspoons lemon peel

Directions:
Combine lemon juice and honey in a medium mixing bowl. Add remaining ingredients and toss together gently. Refrigerate until ready to use.
Bake (350 degrees F), broil or grill Wild Alaskan Halibut fillets with a light brushing of olive oil and a sprinkling of salt and pepper to taste. When fully cooked, top with several spoonfuls of salsa and serve.

Ingredients:
Ingredients for 4 servings:

• 4 Seabear uncooked Halibut portions
• 4 large raw carrots
• Tablespoon fresh grated ginger
• ½ cup cilantro leaves
• Olive oil
• Salt
• Pepper

Directions:
Preparation
Make cilantro oil by combining cilantro leaves and olive oil in a food processor. Set aside.

Boil carrots until they are soft. Place in food processor with grated ginger, 2 Tablespoons olive oil, and salt and pepper, and puree’. Add salt and pepper to taste. Set aside and keep warm.

Brush halibut portions with olive oil, sprinkle with salt and pepper, and bake in a pre-heated oven at 275° for approximately 20 minutes.

Plating the Dinners
Spread the carrot puree’ generously on each plate. Then, drizzle the cilantro oil over the puree’ in a pattern. Place the baked halibut fillet on top, and serve.

You can top the halibut fillet with sautéed in olive oil or butter until soft; we prefer either morel or shitake.

Ingredients:
4—6oz. Healthy Heart Wild Salmon Dinner Fillets

Salsa
1 cup canned wild blueberries, drained
½ cup crushed, canned pineapple
½ cup roasted red peppers, chopped
¼ cup pine nuts
¼ cup minced red onion
¼ cup chopped fresh cilantro leaves
¼ cup white raisins
1 small clove garlic, minced
1-tablespoon fresh lime juice
¼ teaspoon lime peel zest
2 teaspoons minced, seeded jalapeno chilies
Salt to taste

Directions:
Combine salsa ingredients in medium bowl. Salt to taste. Cover and allow to stand 1 to 2 hours in the refrigerator. Grill SeaBear Healthy Heart Wild Salmon Dinner Fillets and serve salsa on top.

Ingredients:
1 1/2 cup Chicken Broth or Bottled Clam Juice
3/4 cup Chardonnay
1/3 cup diced Roma Tomato
1/3 cup sliced Green Onion
1/8 cup chopped Fresh Garlic (less is ok)
1/3 cup chopped Fresh Parsley

Directions:
Mix all together & use - Chardonnay broth will be enough to steam 1 1/2 to 2 1/2 pounds mussels and/or clams.

Ingredients:
1 large peeled cucumber
seeds removed & diced
1-cup plain yogurt
1 tsp lemon juice
1 Tbsp Angelica
½ tsp garlic puree
¼ tsp dill

Directions:
Combine all ingredients thoroughly in food processor and refrigerate until serving.
Comments from Chef:
"A low-fat alternative to tartar sauce, which I found goes well with smoked salmon. I hope you enjoy it.

B. Carl

Ingredients:
6 ripe apricots, pitted and diced
1 navel orange, cut into crosswise slices and diced
1 small red bell pepper, diced
1/4 cup diced red onion
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon brown sugar
1/4-1/8 teaspoon cayenne pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1 tablespoon chopped cilantro

Directions:
Stir all ingredients together through cayenne pepper. Refrigerate up to 3 hours before serving.
Bring to room temperature and add fresh herbs before serving with 4 salmon fillets cooked in your choice of preparation methods (baked, broiled, grilled, poached).

This is especially good with Keta salmon fillets.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.

Ingredients:
½ Cup Tequila
1 Tbs Soy Sauce
2 Cloves Garlic, minced
½ Tbs Fresh Ginger, minced
½ Tbs Green and White Peppercorns, cracked
1 tsp Coarse Sea Salt
1 tsp Fresh Lemongrass, minced

Directions:
Mix all ingredients well & let sit for about an hour so flavors can mix.

Serve over baked, grilled and/ or broiled salmon fillets.

Submitted By:
SeaBear Customer Chef
Ms. Gina Quartermaine

Ingredients:
1 pound mushrooms sliced
10 cloves of garlic
1 stick of real butter
1 pkg. of wild mushrooms sliced
1 tablespoon of dill weed
Salt & pepper to taste
1 lemon

Directions:
Heat skillet to medium to medium -high.
Melt 1/2 the stick of butter
Place 1lb of mushrooms in pan
Saute until almost cooked, add dill, garlic & salt and pepper.
Put sauted mushrooms in blender, let cool five minutes.
Blend well.
Saute the wild mushrooms, with remainder of butter.
Pour blended mushrooms onto either poached or grilled salmon fillets.
Garnish with Wild mushrooms and slice of lemon.
Submitted by: B. Terpak

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.

Ingredients:
1 cup granulated sugar
1/4 cup water
1 tblsp finely shredded orange peel
6 cups rhubarb, sliced 1/2 inch thick
1/2 cup green bell pepper, diced
1/4 cup sweet onion, finely chopped
1/3 cup red onion, finely chopped
1 jalapeno pepper, seeded and minced
2 tblsp honey
2 tblsp lemon juice
1 tsp fresh ginger, grated

Directions:
Combine sugar and water in a large sauce pan, and heat until sugar dissolves. Add all ingredients and simmer over low heat for approximately 15 minutes.
Serve as an accompaniment to grilled salmon fillets.
Recipe courtesy of IslandWood

Ingredients:
Four 6 ounce Wild Salmon Dinner Fillets
2 canned chipotle peppers-packed in adobo sauce, chopped
1/3 cup fresh orange juice
1 teaspoon lime zest
1 clove garlic crushed
1 tablespoon balsamic vinegar 2 tablespoons honey

Directions:
Arrange salmon fillets on a broiler pan and place 4 inches from heat and broil 4 minutes.
Meanwhile, in a small mixing bowl, stir together the peppers, juice, zest, garlic, vinegar, and honey.
Turn fillets and drizzle with sauce. Drop to 6 inches from heat and broil 2 to 3 minutes more, or until salmon flakes.
Serve immediately.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon dinner fillets.

Ingredients:
4 - 6oz. Wild Salmon Dinner Fillets
Spicy Sweet Potato Salsa
2 Tbsp ground coffee beans
1 sweet potato, about 8 z, cooked peeled and diced
1 tsp ground
pepper
1 cup diced pineapple
1 Tbsp brown sugar
1 green onion, minced
1 tsp 5 spice powder or ground
allspice
2 Tbsp minced crystallized ginger
2 Tbsp sliced water chestnuts
1 clove garlic, crushed
1 jalapeno pepper, seeded and minced
1 Tbsp rice wine vinegar
1 tsp sesame oil
1 tsp sesame seeds
4 cups hot cooked rice

Directions:
Combine the ingredients for the rub in a small bowl and mix well.
Pat the rub onto the fillets. Place the fillets on a baking sheet sprayed with cooking spray. Bake at 275F degrees 20 minutes or till the salmon is tender.
Combine the ingredients for the salsa in a bowl and mix well. Place the rice on a serving platter and arrange the salmon on top. Spoon a little of the salsa over the fillets, passing the rest separately

Ingredients:

2 Healthy Heart Wild Salmon Dinner Fillets

Spice Rub:
- 1/2 tsp ground cardamom
- 1/4 tsp ground clove
- 1/4 tsp ground star anise
- 1 1/2 tsp sea salt
- 1 tsp ground sechuan pepper
- 1 Tbs peanut or vegetable oil
- 1/3 cup freshly squeezed orange juice

Directions:
Combine spice mixture and rub into both of the salmon fillets, shaking off any that doesn't stick.
Refrigerate, covered, for an hour to allow spice rub to penetrate.
Preheat a dry skillet over medium high heat.
Removing the pan from stove, add the oil, then return and place the salmon fillets, spice side down, gently into the pan being careful not to splash any oil.
Sear the salmon on this side until a nice "crust" develops, about 5 minutes. Gently turn the fillets over and sear the skin side for about 2 minutes before reducing heat to medium.
Add the orange juice, and cook for few minutes longer (for medium) or until desired doneness.

Thank you to our "SeaBear Chef "K. Crane of CT for this recipe.

Ingredients:
5 Wild Salmon Dinner Fillets
1 C yogurt
2 Tbls ginger powder
2 Tbls garlic powder
2 Tbls cumin
2 Tbls red chili peppers (use less for mild flavor)
1 Tbls olive oil
1 Tbls salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp black pepper
1/4 C fresh thyme

Directions:
Combine ingredients in a large bowl.
Cover and let sit in refrigerator overnight.
Drain marinade, then grill, broil, or roast until done about 20 minutes.
Sent to SeaBear from S. Bholat

We hope you enjoy SeaBear's online Wild Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon dinner fillets.

Ingredients:
1 Med Head of Cabbage
1 1/2 qts Boiling water
3 1/2 tsp kosher salt
1 lg red onion minced
1/4 tsp dill
1/4 cup sweet cream butter
1 lb Healthy Hearts Wild salmon
1/2 cup cooked wild rice
1/4 tsp freshly ground black pepper
2 TBS freshly sqeezed lemon juice
2 TBS corn starch disolved in a little water
2 TBS water
1/8 tsp white pepper

Directions:
Boil cabbage in salted water 3-4 minutes.
Drain and reserve 2 1/2 cups water.
Cool cabbage, core and remove 12 large leaves. Spread leaves out flat.
Saute onion in 2 tablespoons butter until softened, then mix with healty hearts wild salmon, rice, dill, 1 teaspoons salt and pepper.
Put a spoonful of the mixture in the middle of each leaf, fold up sides, roll up and secure with a toothpick.
Place the rolls in one layer in a large pot, add reserved water, lemon juice and remaining butter.
Cover and simmer 1 hour. Remove cabbage rolls from pot. Mix corn starch paste into cooking liquid and cook 3-4 minutes until thickened.
Add remaining salt and white pepper. Pour over cabbage and serve.

Ingredients:
3 TBS Extra Virgin Olive Oil
1 Large Sweet Vidal Onion
1/2 tsp Light Brown Sugar
2 TBS rice wine vinager
1 1/2 TBS Fresh Chopped Sage
1 1/2 Cups Fish Stock (or Clam Juice)
1 1/2 Lbs Healthy Hearts Wild Salmon
1/4 Cup Finely Crushed Captain Crunch Cereal
2 Large Tomato's Sliced
1 Sundried Tomato Chopped
Dash of Kosher Salt
Fresly ground black pepper
1 TBS Thinly Sliced Green Onions

Directions:
Preheat the oven to 400 degrees.
Heat 1 tablespoon of the oil in a large, heavy skillet over medium-high heat. Add the onion slices and sprinkle with light brown sugar. Cook until the onion slices begin to caramelize, about 5 to 6 minutes, then turn the slices over and continue to cook without stirring until the other side caramelizes, about 3 to 4 minutes.
Add the vinegar, sundried tomato, and sage, and stir until the onions are well-coated, add the fish stock and season well with kosher salt and pepper; set aside to keep warm.
Heat the remaining olive oil over high heat in a large ovenproof skillet, preferably nonstick.
Lightly roll the healthy hearts wild fillets in Crushed Captain Crunch and pat to remove the excess.
Sear the fish until brown on all sides, 2 to 3 minutes. Place the pan in the preheated oven and roast until opaque through, turning the pieces once or twice so they cook evenly, about 7 minutes.
Transfer the cooked healthy hearts wild salmon to a cutting board and cut into 1-inch-thick slices.
Arrange the sliced tomatoes on a large platter or individual plates.
Top with the slices of healthy hearts wild Salmon and spoon the caramelized onions around. Sprinkle the Sliced Green Onion over and serve.

Submitted by: Karl Moser

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.

Ingredients:
Six 6 oz. Wild Salmon Dinner Fillets
1/4 cup butter
1 cup maytag blue cheese, crumbled
3 tsp lemon juice (fresh)
kosher salt and freshly ground pepper, to taste

Directions:
Bake salmon fillets at 350 degrees for 15 minutes.
combine remaining ingredients. Heat until blended and slightly thickened.
Pour over salmon filets and broil 6-8 minutes or until slightly browned.
Submitted by Karl Moser

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon dinner fillets.

Ingredients:

Directions:
In a large bowl, mix all the ingredients and knead into a soft pliable dough. Cut in half and let rest, covered for 10 minutes.
Roll out each half into a thin circle. Using a drinking glass, cut the dough into round circles and fill them with Wild Salmon Cheese Pierogi Filling.
Place less than a tablespoon of filling in the center of each circle and fold over. Press and seal into a half moon.
You may want to rub a little water on the edge to seal well.
Cook for 10 minutes in boiling salted water. Drain. Then pan fry in butter with chopped spring onions and sun dried tomato's.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.

Ingredients:
7 pounds Wild Salmon Fillets
7 cups fresh sauerkraut (Drained)
1/4 teaspoon of fresh dill
1 (46 fluid ounce) bottle Spicy V-8 vegetable juice cocktail
1 1/2 teaspoons white sugar ( or Splenda )
Dash of kosher salt
Freshly ground black pepper to taste
(Variation - try a dash of red pepper flakes for a spicy dish)

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Place the boneless wild salmon Fillets in the center of a large roasting pan.
In a large bowl combine the sauerkraut, dill, and V-8 vegetable juice. Sweeten to taste with the white sugar.
Pour this mixture around the salmon fillets then top with a dash of kosher salt and freshly ground black pepper. (Add variation at this time if desired)
Cover with foil and bake in the preheated oven until the salmon dinner fillets have an internal temperature of 140 degrees F, about 15 minutes per pound.
Remove the foil for the last 15 minutes of cooking.
Serve with garlic & sour cream mashed potatoes and a ceasar salad.
Submitted by K. Moser

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.

Ingredients:
1 cup minced shallots
2 tsp crushed garlic
2 TBS extra virgin olive oil
2 5 oz boxes frozen spinach thawed and drained
kosher salt
Freshly ground mixed pepper
freshly grated nutmeg
2 medium red bell peppers
2 TBS sweet cream butter
6 Lg Brown Eggs
1 TBS minced fresh dill
2/3 cup ramano cheese
4 Wild Salmon Dinner Fillets coarsely chopped

Directions:
Saute the shallots and garlic in olive oil over moderate heat until soft but not brown. While shallots are cooking, Coarsely chop spinach and combine with onion mixture. Season with salt, pepper and nutmeg.
Over an open flame or under a broiler, char peppers on all sides. Remove and cover loosely with plastic for a few minutes to sweat and then scrape off charred skin with the point of a knife.
Remove and discard seeds and stems and cut peppers into long thick slices.
Lightly butter or oil a small terrine or loaf pan (8- by 4- by 2 1/2-inches) and line the bottom with buttered waxed-paper or parchment.
Beat the eggs briefly together with the herbs and season with salt and pepper.
Layer one third of spinach mixture on bottom of pan.
Top with 1/3 of roasted red pepper, 1/3 of the cheese and 1/3 of the chopped Healty Hearts Wild Salmon filets.
Pour about a third of the egg mixture over and gently tap pan and poke mixture to evenly distribute eggs. Continue layering in this way.
Place terrine in a larger baking pan and pour enough hot tap water to come at least 2/3 of the way up the sides of the terrine. Cover with parchment or foil and bake in a preheated 325 degree oven until eggs are just set.
Remove from water bath and let sit 15 to 20 minutes before unmolding if serving warm.
Submitted by K. Moser

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon dinner fillets.

Ingredients:
2 TBS Extra Virgin Olive Oil
2 Large red onions Peeled and sliced
2 Celery Stalks Cut into 1/2 " Pieces
3 carrots peeled and shreaded
6 Wild Salmon Dinner Fillets
1 TBS Soy Sauce
Kosher Salt
Freshly ground mixed pepper
1 Cup Freshly chopped parsley
3 TBS crushed garlic
5 Roma Tomatos Sliced length wise
2 Cup rhubarb sauce

Rhubarb Sauce:
1 lb rhubarb cut into 1 " Pieces
2 cup spring water
1/2 cup splenda
dash of kosher salt
1 tsp Texas Pete Hot Sauce
1/4 cup orange rind (Use potato peeler )
1 tsp lemon peel

Directions:
Preheat the oven to 375-degrees F.
Brush a baking pan with olive oil. Line the pan with the sliced onions,celery and carrots.
Rub Wild Salmon Dinner Fillets with the remaining olive oil mixed with the soy sauce.
Sprinkle the Wild Salmon Fillets with salt and pepper.Top with the herbs and garlic.
Place the Wild Salmon Fillets on the onions, and top with sliced tomatoes.
Bake the salmon for 15 minutes or until it flakes easily with a fork.
Serve topped with the rhubarb sauce.
Rhubarb Sauce (Serves 6)
Place all the ingredients in a saucepan. Bring to a boil, lower the heat and simmer until the rhubarb is cooked.
Spoon the sauce over the Wild Salmon Fillets at room temperature.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon dinner fillets.

Ingredients:
1/4 Cup Minced Scallons
4 TBS Sweet Cream Butter
2 TBS all purpose Flour
1/8 tsp baking powder
1 Cup Half & Half
1/2 tsp kosher salt
1 tsp yellow mustard
2 tsp worcestershire sauce
2 tsp freshly squeezed lemon juice
1 brown egg ( beaten) ( Tempered before adding )
2 cup steamed Wild Salmon Fillet - flaked
1/2 cup Italian Style Bread Crumbs
6 tsp Mayo
Sweet Hungarian paparika

Directions:
Cook the scallons in the butter for 5 minutes. Sprinkle with the flour and gradually add the Half & Half, stirring constantly until mixture reaches the boiling point.
Be sure to temper the egg before adding. Add the salt, mustard, Worcestershire sauce, lemon juice, egg, baking powder and Wild Salmon.
Mix lightly and divide among 6 buttered baking dishes. Sprinkle with the bread crumbs.
Top with a tsp of mayo for each. Add a dash of sweet Hungarian paparika to each top.
Bake in a 350 degree oven 20 minutes.

Ingredients:
6 Wild Salmon Dinner Fillets
2 1/2 tsp kosher salt
freshly ground mixed peppercorns
1 1/2 cups rice flour
1 /12 tsp baking powder
1 brown egg
1/2 cup seltzer water
3 cups peanut oil
1 cup canned whole cranberries sauce
1/2 cup Applesauce

Directions:
Rinse and dry the wild salmon dinner fillets. Season with 2 teaspoons salt, the pepper, and sprinkle with 3 tablespoons rice flour.
Sift the remaining rice flour, salt and the baking powder into a bowl. Beat in the egg and seltzer water. Add to rice flour.
Dip the Wild Salmon pieces in this batter, coating them well.
Heat the peanut oil to 370 degrees and fry a few pieces at a time in it. Drain and place in a baking pan.
Cover and bake in a 350 degree oven for 20 minutes, removing the cover for the last 10 minutes.
Combine the cranberries and applesauce and heat. Serve over Wild Salmon Dinner Fillets.
Submitted by K. Moser

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon dinner fillets.

Ingredients:
Grated Rind of 1 orange
1/2 cup honey
1/4 cup dry white wine
4 wild king salmon dinner fillets, 6 oz. each

Directions:
Combine rind, juice, honey and wine in large frying pan over medium heat and bring to boil, stirring constantly. Add salmon and cook over low heat until fish is tender and beginning to flake when tested, about 10 to 15 minutes. Remove fish with slotted spoon, drain on paper towels, keep warm. Bring poaching liquid to boil over high heat and cook until slightly reduced and thickened. Spoon a small amount over fish and serve.

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon dinner fillets.

Ingredients:
2 - 6oz. SeaBear Wild Salmon Dinner Fillets
1/2 cup water
2 tsp. lemon juice
1/8 tsp. chicken broth granules
1 tbsp. light butter
1 tbsp. capers
black pepper, to taste
chopped parsley, for garnish
cooked noodles, optional

Directions:
Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken broth granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm.
Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley. Server on a bed of cooked noodles, if desired. Makes 2 servings

We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon dinner fillets.

Ingredients:
Bake at Home Jumbo Croissants

Accompaniment of your choice: sliced strawberries or fresh blackberries; lightly cooked apples in a caramel sauce; melted chocolate, and so on.

Directions:
Cook croissants according to directions, and enjoy for a delicious end to your meal!