Mike Will Be Cooking Dinner Personally At Someone’s Home. Are YOU Entered To Win?

Later this summer we will be selecting one person from all of our “Likes” on Facebook to receive a wild salmon dinner for 8, personally prepared for them at their home, by SeaBear president Mike. The dinner will include a main dish of SeaBear wild salmon, appetizers, side dishes, wine and dessert.

Mike will work with the winner to build the specific menu to best meet the tastes of the guests. It could be YOU — all you need to do is “like” us on Facebook and you’re in the running! See our Facebook page for all the details.

Good Luck and maybe I’ll see you later this summer.

Mike Mondello

Here’s “Team Salmon Snob” after the Anacortes Art Dash 5K/10K Run. Great weather, good performances, lots of fun, and a hearty breakfast (featuring smoked salmon, of course!) back at the smokehouse.

SeaBear Smoked Sockeye Salmon with Swiss chard, pistachios, pepper, and a touch of lemon. Great for lunch, picnics, or a light evening meal.

And the best part is, SeaBear Smoked Salmon is sustainable!

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View her online portfolio – http://www.lyudmilazotova.com

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.

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.

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?

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.

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!

Simply combine cooked orzo with your favorite SeaBear Northwest Style Smoked Salmon, sauteed spinach, feta cheese & Spanish olives. Toss lightly and enjoy – no dressing is needed!

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?