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.
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
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
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.
This week, we’d like to feature a video from the SeaBear video archives! Enjoy this instructional video about shucking & serving fresh, raw oysters, featuring food stylist Shelley Thomas. She’s a pro at both opening oysters, and giving tips on how to enjoy them.
How do you eat your raw oysters - do you add garnishes and spices, or do you enjoy them naturally? Have you barbecued oysters before, or do you prefer them steamed or perhaps even fried? We’d love to hear your recommendations and suggestions!
This salad is a favorite at the smokehouse. It’s so easy to prepare the night before, and then portion out for lunches. Do you pack a bag for your lunches, away from home? What are some of your favorite ways to incorporate salmon into your lunch routine?