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Big Catch Smoked Salmon Lox

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Big Catch Smoked Salmon Lox
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Special Price $125 Original Price: $125
  • Details
  • Instructions
  • Nutrition
  • Recipes

Storing

Pouches will keep in the freezer for approximately 6 months. Once thawed, keep refrigerated for up to 30 days. Once you open a pouch, please enjoy it within 2-3 days.

Serving

Your Nova style smoked salmon is ready to serve and enjoy. We recommend serving it with crackers, slices of your favorite artisan breads, soft mild cheeses, thin slices of apple, sliced onions and capers. Also, try dipping Nova in a mix of soy sauce and wasabi - Japanese horseradish). When choosing a wine, we recommend a nice refreshing white, such as Pinot Gris.

Wild King Smoked Salmon Lox
Nutrition Facts
Serving size 2 oz
Amount per serving
Calories 70
Calories from Fat 28
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 590 mg 25%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g 0%
Protein 10g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Salmon, salt, sugar, spices, natural wood smoke.
Wild Sockeye Smoked Salmon Lox
Nutrition Facts
Serving size 2 oz
Amount per serving
Calories 70
Calories from Fat 10
% Daily Value*
Total Fat 2 2%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 610 25%
Total Carbohydrate 0g
Dietary Fiber 0g
Total Sugars 0g
Protein 15g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Smoked Salmon (Sockeye Salmon, salt, spices, natural wood smoke).
Lox Smoked Salmon & Chive Stuffed Mushrooms
Ingredients

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 

Instructions

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.

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

Serves 3-4
Nova Style Salmon Potato Baskets
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

Instructions

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. 

Serves 20
Smoked Salmon Eggs Benedict
Ingredients

2 English muffins, split
1 large avocado, sliced
2 tbsp fresh dill
1 tbsp capers
heirloom tomatoes, for serving
4 large eggs
1 tbsp white vinegar
3 ounces smoked salmon
For Hollandaise Sauce:
4 egg yolks
1 tbsp fresh lemon juice
salt and black pepper
1/2 cup butter, melted

Instructions

Prepare all the ingredients necessary first: unpackage the smoked salmon, slice avocado, chop fresh dill.

Prepare the Hollandaise sauce. Fill a saucepan with a bit of water, low enough that mixing bowl will not touch the surface of the water. Bring the water to a low simmer. In the glass mixing bowl, whisk together the egg yolks, lemon juice, a pinch of salt and freshly ground black pepper. Whisk vigorously until thick and pale. Place the bowl over simmering water. Whisking constantly, slowing begin pouring in the melted butter, a tablespoon at a time; this process will take a few minutes.

Continue cooking and whisking the sauce until it thickens to desired consistency. Remove the sauce from heat, cover with plastic wrap and keep warm.

Preheat a large frying pan and melted 1 tablespoon of butter (or, use olive oil). Once the butter is melted, add the English muffins and toast on both sides.

Poach the eggs last. Bring a saucepan of water to low simmer and add the vinegar and season the water with salt. Break one egg at a time into a small ramekin. Swirl the simmering water in one direction, then drop the egg into the center. If saucepan is large enough, cook multiple eggs at a time. Eggs will cook for 2 1/2 to 3 minutes. Test the egg for doneness by lifting it out of the water with a slotted spoon - the egg white should be firm but egg yolk still soft. Set the done eggs onto a paper-towel lined plate to absorb any excess water.

To assemble the sandwich, first layer the English muffin with sliced avocado, top with smoked salmon, follow with poached egg and generous amount of Hollandaise. Garnish top with fresh dill and capers. If Hollandaise sauce has become too thick, thin the sauce with a tablespoon of hot water and whisk.


Recipe Courtesy of Tatyana at Tatyana's Everyday Food

Serves 4

Stock-up and save with Big Catch Bulk Savings!  Whether for a party, sharing with family members, or just stocking up the freezer, when you buy in bulk, you save.  Enjoy these delicious lox style Smoked Salmon fillets in just the right size, with savings that simply can't be beat!

Choose from Sockeye, King, or Coho, in your preferred size and quantity.

Add-on a perfect accompaniment for your Smoked Salmon from our curated Artisan Foods

Ships on Ice
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Instructions

Storing

Pouches will keep in the freezer for approximately 6 months. Once thawed, keep refrigerated for up to 30 days. Once you open a pouch, please enjoy it within 2-3 days.

Serving

Your Nova style smoked salmon is ready to serve and enjoy. We recommend serving it with crackers, slices of your favorite artisan breads, soft mild cheeses, thin slices of apple, sliced onions and capers. Also, try dipping Nova in a mix of soy sauce and wasabi - Japanese horseradish). When choosing a wine, we recommend a nice refreshing white, such as Pinot Gris.

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