This is our very favorite recent culinary discovery. Simply heat this beautiful plank of pure, natural, mineral-rich Pink Sea Salt in your oven – or use it on your grill or stove top – and use it to sear seafood, meats and even vegetables. If you don’t feel like cooking, you can chill it for use in serving sushi, appetizers, cheeses, fresh fruits and even cold desserts.
The possibilities are almost endless!
The experience will entertain your guests and the wonderful, subtle flavor that the salt plank imparts is AMAZING – we guarantee. We include complete preparation and cooking instructions to make your next meal with family and friends a success.
Yesterday our Ready-to-Eat Wild Alaskan Sockeye Salmon was featured on a local Seattle morning show. King 5 has a segment called New Day Northwest, and this specific feature was about getting your immune system kick-started.
Nutritionist Deborah Enos talks about important ways to stay healthy – including sleeping well, staying hydrated, and eating foods that boost your immunity … including Wild Alaskan Salmon! She shows our salmon at about 3:39 minutes into the video, which we have below for you.
We discovered this great combination of local flavors when making lunch one day at the Smokehouse. Now we even serve this wild salmon sandwich at SeaBear company events. Enjoy, and let us know what you think!
• Start with your favorite artisan roll or baguette
• Season with salt/pepper/garlic salt to taste, then dig in!
Perfect for lunches in the office, and great to take on a picnic. Easy to open Ready-to-Eat pouches are slimmer than a can & easier to transport, and all other products come in re-sealable glass containers.
Seafood on skewers – there’s nothing that says summer grilling like meat on a stick. Lamb, beef and chicken are most familiar on the barbecue, but not surprisingly some of our favorites are seafood! Halibut in large, sweet chunks – wild Alaskan salmon with its beautiful red color & amazing flavor – prawns still in the shell to hold in the moisture – ahi tuna for a quick sear – even scallops, for the more adventurous type!
Skewers are also an easy way to make sure you’re getting the best flavor out of summer vegetables. Take your pick from the garden:
cherry tomatoes
green, grey or yellow summer squash
red, yellow or white onions
any color of bell peppers
spicy chilies, pearl onions or garlic cloves
strawberries or pineapple chunks
If you’d like to enjoy your dinner with even more veggies, pile your skewers on top of a bed of your favorite greens.
Arugula (or rocket) has a spicy peppery flavor
Romaine lettuce is crunchy and thick with a crisp flavor
Butter lettuce is similar to iceberg lettuce
Curly endive is visually interesting with a slightly bitter flavor
Spinach, collar greens, or swiss chard are good options raw or slightly wilted
What’s your favorite way to enjoy the bounties of summer?
Dominique has shared with us a classic French recipe for Smoked Salmon Blinis – more familiar to many of us as Smoked Salmon Fritters. A delicious and rich way to experience SeaBear’s Nova Style Smoked Salmon.
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
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.
