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Fresh and Wild Barkley Sound Sockeye - Ships Monday July 1st

SKU
Fresh and Wild Sockeye Salmon
Special Price $59 Original Price: $59
  • Details
  • Instructions
  • Nutrition
  • Recipes

COOKING: Regardless of how you like to cook your wild salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your fresh, wild salmon will continue to cook for several more minutes. 
 
Here are some specific guidelines by cooking method: 
 
TO BAKE: Pre-heat oven to 275°F. Place your wild salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet. 
 
TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of the wild salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, using two spatulas, and continue grilling until fully cooked. 
 
TO BROIL: Place your wild salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.

STORAGE:

Your fresh & wild salmon fillet can be stored in the refrigerator for up to 3 days. 

The wild salmon fillet can be frozen & will keep in the freezer for approximately 30 days; once thawed it should be cooked and used within 1-2 days. 

The best way to thaw your salmon, after freezing it, is to leave it in the refrigerator overnight (still in its wrapper), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture.

If you must thaw your salmon quickly, place the frozen, still wrapped salmon, in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.

Nutrition Facts
Varies Servings Per Container
Serving size 3 oz (85g)
Amount per serving
Calories 140
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 110mg 5%
Total Carbohydrate 0g
Dietary Fiber 0g
Total Sugars 0g
Protein 22g
Vitamin A 4%
Vitamin C 0%
Calcium 0%
Iron 2%
* 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: Wild Sockeye Salmon
Salmon in Parchment with Sweet Corn, Basil, and Tomatoes
Ingredients

2 TBS unsalted butter
2 leeks (white part only), diced
Kernels cut from 3 ears corn
8 leaves fresh basil, chiffonade
¾ pint sweet cherry tomatoes, halved
Six 6 oz salmon fillets, skin removed
Six 16” sheets parchment paper, folded in half and cut into semi-circles
6 TBS prepared basil pesto (optional)
Kosher salt and black pepper, to taste
Grated zest of 1 lemon, to garnish

Instructions

To make the sauce: Melt the butter in a sauté pan. Stir in the leeks and sauté a few minutes until they begin to wilt. Add the corn kernels and sauté until slightly caramelized. Stir in the basil & tomatoes. Turn off the heat.

To assemble: Take one piece of parchment at a time and lay it open. On the lower portion of the fold, place 2 large spoonfuls of the sauce snug against the middle line, leaving a generous ring of paper around the edge. Place 1 salmon fillet over the sauce. Spread 1 TBS pesto over the salmon and another spoonful of the sauce atop the pesto. Add salt and pepper to taste. Fold the top (empty) side of the parchment over the salmon side. Beginning at one end, make small overlapping folds as you move along the outside edge, tucking the last fold under the sealed packet. Place each on a sheet-pan and repeat the process. Refrigerate. To cook: Bake the salmon on the sheet pan in a pre-heated 450° F oven for 15 minutes. If the parchment begins to brown and puff a bit, that’s a good visual cue for “it’s done.”  To serve: Use kitchen shears to cut a slit in the center of the package, garnish with lemon zest and serve immediately. Bon appétit!

Alternatively, this can also be made using a whole salmon side (1.5 lbs), grilled, and topped with the tomato corn salsa as pictured.

Courtesy of Nancy Leson (nancyleson.com):

The mouthwatering taste of summer here in the Pacific Northwest is fresh, wild-caught salmon sizzling on the grill. It’s our bounty, and these fresh runs are only here for a short time. Our friend Nancy Leson, food commentator at KNKX Seattle, makes her fresh & wild salmon in parchment paper with a topping of her wonderful summer salsa. It features bright basil, sauteed leeks, and sweet corn with sliced grape tomatoes.

Serves (Varies on Size of Salmon)

SHIPS MONDAY JULY 1st in time for Independence Day

On the Western Coast of beautiful Vancouver Island in British Columbia are the sheltered waters of Barkley Sound. The rugged coastlines of the Broken Group Islands and Deer Group Islands dot the waters of Barkley Sound, which are frequently covered in dense fog. All 5 species of wild salmon run through these waters, as they travel south from Southeast Alaska, Haida Gwaii, and beyond. On the shores, you’ll find outdoor enthusiasts from all over hiking the famous West Coast Trail in Pacific Rim National Park, with breathtaking views overlooking the Sound. With soaring bald eagles in the sky, humpback whales playing in the waters below, and towering old growth forests on land, Barkley Sound is an incredible sight to see. 

This fresh Barkley Sound Sockeye Salmon has a robust, rich concentrated salmon flavor. Rich in Omega-3 fatty acids and full of flavor, the Fresh & Wild Barkley Sound Sockeye Salmon is a true culinary experience, and we’re proud to present it to you as a brand new event of our 2019 Fresh & Wild Summer.

What You Can Expect from SeaBear:

Your Fresh Salmon will be hand-filleted, and will be shipped fresh, never frozen. It should arrive to you cool to the touch, on gel ice packs. We provide free sea salt & cracked pepper with every order of this phenomenal fresh salmon along with cooking instructions, storage guidelines, and tips to make this a memorable meal. Reserve yours today. Please note your credit card will not be charged until your order ships.

**Please note, due to these fish being so fresh and tender, removing all bones is not possible, so fillets will likely contain bones.

**Any additional items ordered with a Fresh & Wild Event will ship on the same day as the event.

Ships on Ice
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Instructions

COOKING: Regardless of how you like to cook your wild salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your fresh, wild salmon will continue to cook for several more minutes. 
 
Here are some specific guidelines by cooking method: 
 
TO BAKE: Pre-heat oven to 275°F. Place your wild salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet. 
 
TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of the wild salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, using two spatulas, and continue grilling until fully cooked. 
 
TO BROIL: Place your wild salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.

STORAGE:

Your fresh & wild salmon fillet can be stored in the refrigerator for up to 3 days. 

The wild salmon fillet can be frozen & will keep in the freezer for approximately 30 days; once thawed it should be cooked and used within 1-2 days. 

The best way to thaw your salmon, after freezing it, is to leave it in the refrigerator overnight (still in its wrapper), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture.

If you must thaw your salmon quickly, place the frozen, still wrapped salmon, in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.

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