The King is Back

December 15, 2019 in Products, Seasonal Wild Catch

The best ingredients require only the simplest recipes

King Salmon $35.99/lb

Harvested in from the waters of Petersburg and surrounds in Southeast Alaska, Otolith’s King Salmon is as delicious as its name suggests.  Coming Soon! Wild Alaskan King salmon is available from Otolith at Headhouse Farm Market from September 13-May 31 and year round for Home Delivery.

Because of its savory flavor and moist texture, King salmon is a perfect ingredient to compliment fall’s leafy greens and savory root vegetables.
Serving Suggestions:
  • Simple dressed salad greens and sauteed thicker seasonal greens compliment this rich and savory fish abundant with omega-3 fatty acids.  It is best to roast, grill or sear king salmon at 400 degrees.  Allow 10 minutes per inch of thickness to cook king salmon.  Once the king salmon is cooked, rest the salmon for 2-3 minutes before serving.  Serving suggestion: drizzle pomegranate syrup lightly over the king salmon or greens.
  • Cleaned, peeled and cut to 1 inch cubes, root vegetables coated lightly with oil will take approximately 45 minutes to roast in a 400 degree oven.  While vegetables are roasting, there is time to thaw the season’s best king salmon and wash and sautee any leafy greens with garlic and olive oil.  Swiss chard is done when the stalks are tender and easy to chew, but some greens such as collard require the addition of a little water from time to time to prevent scorching while cooking to a tender doneness in a stove-top deep dish skillet.  The portions of thawed king salmon can be added directly to the roasting root vegetables after the vegetables have been cooking at 400 degrees for 30 minutes.  Recommended root vegetables include butternut squash, turnips, beets, or potatoes with an optional  quartered small onion or fennel bulb for contrast and additional flavor.

Sockeye Wild Salmon Whole Fillet 2018 Harvest

October 9, 2018 in Products, Seasonal Wild Catch

Whole Sockeye Fillet Average Weight 1.5-2 lbs each

For a limited time Otolith Sustainable Seafood has 2018 wild sockeye salmon whole fillets available $17/lb

These expertly packaged wild sockeye fillets serve 5-6 persons and are an ideal presentation when serving wild salmon. The exact color and luscious red-coral color of these superior fillets is not captured by Otolith’s image above.  They are beautiful and taste scrumptious!

Call 215-426-4266 or email sales@otolithonline.com for pick-up or delivery

 

cider-brined coho salmon with dijon cream

April 17, 2014 in Recipe

http://www.recipe.com/cider-brined-coho-salmon-with-dijon-cream/

Ingredients

  • 1  pound fresh coho salmon fillet
  • 1   cup cold water
  • 1   cup apple cider
  • 2   tablespoons kosher salt
  • 1/4  cup snipped fresh tarragon
  • 1/2  teaspoon ground black pepper
  • Nonstick cooking spray or grape seed oil
  • 1   tablespoon olive oil
  • 1   tablespoon butter
  • 1   large shallot, finely chopped
  • 1   tablespoon all-purpose flour
  • 1/2  cup dry white wine
  • 1/2  cup whipping cream
  • 2   teaspoons Dijon-style mustard
  • 1/2  teaspoon salt
  • Fresh tarragon sprigs (optional)
Directions
1. Rinse salmon; pat dry with paper towels. Place salmon in a large resealable plastic bag set in a shallow dish. For marinade: In a medium bowl, stir together the water, cider, and kosher salt until salt dissolves. Stir in snipped tarragon and pepper. Pour over salmon; seal bag. Marinate in the refrigerator for 4 hours, turning bag occasionally.
2. Preheat broiler. Line a baking sheet with foil; lightly coat foil with nonstick cooking spray or oil. Drain salmon, discarding marinade. Pat salmon dry with paper towels. Discard brine. Place salmon, skin side down, on prepared baking sheet. Brush salmon with olive oil. Broil 5 to 6 inches from the heat for 5 to 7 minutes or until fish flakes when tested with a fork. Remove from broiler; and cover with foil to keep warm.
Meanwhile, for sauce:
3. In a small saucepan melt butter over medium heat. Add shallot; cook and stir for 4 to 5 minutes or until tender. Stir in flour. Cook and stir for 1 minute. Add wine, cream, mustard and 1/2 teaspoon salt, whisking until smooth. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Remove from heat. Place salmon on a serving platter. Drizzle with sauce. If you like, garnish with tarragon springs. Makes 4 servings.