Traditional Smoked Salmon
Keep frozen until ready to use. Thaw under refrigeration at 38°F or below. If unopened in fridge, use within 21 days. If unopened in freezer, use within 6 months. Once opened in fridge, use within 5 days.
|2 Servings Per Container|
|Serving size||2 oz (56g)|
|Amount per serving|
|Calories from Fat||30|
|% Daily Value*|
|Total Fat 3g||5%|
|Saturated Fat 0.5g||3%|
|Trans Fat 0g|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|* 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 (Coho Salmon, salt, cane sugar, spices, natural wood smoke), Honey, Olive Oil, Organic Tamari (water, organic soybeans, salt, organic alchol), Onion, Garlic, and Ginger. CONTAINS: Salmon, Soybeans.|
1/2 cup peas
2 cups low-sodium chicken broth, heated and kept warm
1 Tbsp olive oil
1/2 cup diced onion
Salt and pepper, to taste
1 garlic clove, minced
1 cup arborio rice
1/2 cup dry white wine
4 oz SeaBear Pacific Northwest Smoked Salmon (we used Traditional), chunked
1/4 cup freshly shredded parmesan cheese
1 Tbsp lemon juice
1 tsp lemon zest
Steam or microwave peas until tender. Heat oil in a large pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Season with salt and pepper. Stir in garlic and arorio rice; cook and stir until rice is lightly toasted, about 5 minutes. Pour in wine, stirring constantly, until liquid is absorbed, about 5 minutes. Stir chicken broth into rice, 1/2 cup at a time, and stirring constantly, allowing liquid to absorb completely, before adding more broth. Add peas and salmon, remove from heat. Gently stir in parmesan cheese, lemon juice, and lemon zest. Serve immediately. Makes 2 servings.
1 Tbsp soy sauce
3 Tbsp seasoned rice vinegar
1/2 tsp sesame oil
1/8 tsp chili oil
1/4 tsp sesame seeds
Pinch red pepper flakes
2 to 4 large butter/bibb lettuce leaves
1 cup broccoli slaw or shredded carrots
4 oz SeaBear Pacific Northwest Smoked Salmon (traditional is pictured)
2 Tbsp toasted chopped peanuts
1/4 cup chopped green onion
2 Tbsp cilantro (optional)
Prepare dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili oil, sesame seeds, and red pepper flakes.
Toss the slaw, salmon, and peanuts. Add 1/3-1/2 cup to each butter lettuce leaf. Top with green onions. Drizzle on dressing.
Cooking spray or parchment paper
1 garlic clove, minced
1/2 cup panko bread crumbs, divided
1 log (4 to 5 oz) soft goat cheese, crumbled
1/4 cup fresh parsley leaves
1/4 cup chopped green onions
1 tsp Italian (or Greek) seasoning*
4 oz Pacific Northwest Smoked Salmon, flaked
1 lb. baby portobello or crimini mushrooms, stems removed
Preheat oven to 375°F. Lightly spray a rimmed baking sheet, or line with parchment paper.
In a medium bowl, combine garlic, 1/4 cup bread crumbs, goat cheese, parsley, green onions, Italian seasoning; fold in salmon. Spoon into mushroom caps. Sprinkle on remaining panko crumbs. Bake 15-20 minutes, until bubbly and browned.
*Substitute 1/2 teaspoon each dried thyme and lemon-pepper seasoning for Italian seasoning.
At SeaBear Smokehouse, we have always felt a Traditional recipe should honor the simple, savory approach to smoked salmon that has been iconic to the Pacific Northwest for centuries: great salmon, simple ingredients, and a smoke that imparts flavor while allowing the moist, mouthwatering taste of the salmon to shine through and be celebrated.
So easy -- simply thaw, serve and enjoy!
IT’S PART OF OUR NEWEST LINE!
Pacific Northwest smoked wild salmon has long been SeaBear’s signature, and we are thrilled to introduce our newest line of 4 delicious, flavorful varieties – each handcrafted from start to finish, and quick-frozen to lock in all the authentic smokehouse flavor.
TRY ALL 4 FLAVORS by selecting our Pacific Northwest Smoked Salmon VARIETY PACK, which includes one 4 oz. fillet of each flavor: Traditional, Beergarden, Garlic Lover’s, & BSB Brown Sugar Bourbon.