Seafood
-
AGUACHILE DE CAMARÓN (SHRIMP)
If you’re looking for an appetizer or a way to spice up happy hour with friends, try the Aguachile de Camarón. A bright, refreshing way to enjoy SRFs shrimp.
Aguachile, like ceviche, is made by combining raw seafood and spicy lime juice which is served immediately to be eaten raw. If you prefer to let the lime juice break down and “cook” the shrimp, let the lime juice marinate the raw shrimp for 15 minutes in the fridge as a ceviche preparation.
-
Mediterranean Salmon Bowl
Every component in this Mediterranean-inspired salmon bowl is a nod to flavor and convenience. This recipe is ideal for those looking to elevate lunch or dinner in the middle of the week.
Begin with roasting vegetables and crafting a zesty olive tapenade, both of which happily wait in the fridge. When ready, slow-roasted salmon is an easy and succulent protein. Toss couscous with herbs and assemble your bowl for a meal that's as rewarding to make as it is to eat.
-
Salmon en Papillote
"En papillote" is a cooking technique where food is wrapped in parchment paper. In this recipe Sockeye salmon, asparagus and Yukon Gold potatoes are sealed in parchment and are gently steamed in the oven to make a quick and simple dinner.
The addition of a compound butter made with herbs, olives, and capers imparts a rich yet herbaceous flavor to the dish while also releasing an aroma when the parchment paper pouch is opened.
-
Maple Brined Coho Salmon + Soft Scrambled Eggs
If you you’ve never had Coho salmon, you’ll love the flavor and texture of this beautiful piece of fish. For the best results, only cook this salmon to a medium temperature so you can really appreciate its flavor. While this is a classic protein for dinner, I love salmon for breakfast or brunch. The sweet and savory brine makes salmon perfect with soft scrambled eggs. You can also use this to brine the entire salmon side to prepare on your smoker or grill.
-
Sheet Pan Garlic and Herb Crusted Alaskan Coho Salmon with Parmesan Brussels Sprouts
Sheet pan meals are a favorite weeknight option and Alaskan Coho Salmon cooks beautifully in the oven. Crusted with fresh garlic and herbs, this easy recipe also includes Crispy Parmesan Brussels Sprouts, and an optional Creamy Garlic and Herb Sauce (similar to a homemade Ranch dressing). Start with the longer cooking Brussels sprouts and add the Alaskan Coho Salmon after 15 minutes. The whole meal is complete in 25 minutes. Use one large rimmed baking sheet and leave room to add the salmon, or alternatively use a second baking sheet.
-
Crispy Buffalo Shrimp
Seafood takes a spin on the spicy side in this crave-worthy recipe starring Snake River Farms Shrimp. A light and crispy Panko breading guarantees textural crunch while a 3-ingredient DIY Buffalo sauce brings on the perfect amount of heat. Seafood takes a spin on the spicy side in this crave-worthy recipe starring Snake River Farms Shrimp.
-
HOW TO COOK SALMON
Salmon is one of the most popular fish in the U.S. This top selling fish is known for its distinctive flavor, rich texture and health benefits. This unique fish is an excellent source of Omega-3 fatty acids which are good for your heart, brain and eyesight.
Most of all, salmon is just plain delicious. Discover more about the types of salmon offered by Snake River Farms and how to prepare this amazing fish.
-
SHRIMP LOUIE SALAD
Nathan Michael and Julia Flowers present their Shrimp Louie Salad, a light and refreshing dish that's a true delight. Succulent SRF Shrimp, poached to perfection, take center stage alongside crisp iceberg lettuce, cherry tomatoes, creamy avocado, and perfectly boiled eggs. Drizzled with a zesty, creamy dressing, and garnished with chives, this salad offers a harmonious blend of flavors and textures. It's a delightful choice for any holiday gathering, sure to become a favorite in your repertoire.
-
Halibut and Chips
Halibut takes fish and chips to a higher level of deliciousness! This recipe uses a light tempura batter to let the sweet flavor of halibut shine through. Hand-cut fries are double cooked for a crunchy brown exterior and baked potato interior.
The chips will hold well, so make them the first. The tempura batter works best when made immediately before frying. Prepare all dry ingredients and add the club soda right before frying the halibut.
-
Pan Seared Halibut with Lemon-Caper Butter
Pan seared Northwest Pacific Halibut with a lemon and caper butter sauce cooks quickly in one pan for easy cleanup. The rich pan sauce has a brightness from the lemon and fresh herbs, with a nice briny pop from the capers. Serve over pan sautéed asparagus or with your favorite vegetables for an easy meal that cooks in under 10 minutes. Because of the acidity in the sauce, it’s best to use a non-reactive skillet for this recipe.
-
SCALLOP AND CORN TACOS
If you’ve never traveled to Mexico City, you’re missing out on a world of seafood. Inspired by our recent trip, we put together a recipe that will take your tastebuds traveling around the world. Scallop and corn tacos. Pairing perfectly with corn, SRF scallops are packed with flavor and sized to perfection for an amazing bite.
-
Open-Faced Lobster Roll with Orange-Chive Créme Fraîche and Caviar
Traditional lobster rolls surround the luxurious crustacean with humble but flavorful ingredients. Chef Cahoon uses her "extra extra" culinary style to make a lobster roll that embraces its extravagant side.
A thick, grilled slice of Texas toast is topped with a tangy and fresh base of orange-chive crème fraîche, covered with a blanket of micro greens, piled high with fresh lobster, and finished with a touch of caviar.
