Sitka Salmon Shares provides high-quality, responsibly-sourced wild seafood directly from small boat family fishermen to fish lovers across the nation. Their mission is to foster relationships between consumers, chefs, and fishermen through sharing an experience around great food.
Marsh Skeele co-founded his company eleven years ago with Nic Mink, a professor from Knox College’s Food Systems Department. Their team processes fish at a small plant in Sitka with great attention paid to quality and traceability.
Himemasu Salmon
Although many associate salmon with sushi, Tokishirazu makes for an irresistibly tasty grilled fish option that boasts magnesium and phosphorus-rich nutrients and has an irresistibly tender texture.
Himemasu fish do not migrate upstream to spawn, making them easier to harvest year-round. Their gentle personalities and beautiful silver color make Himemasu ideal fish to harvest as it contains very low fat content and high amounts of omega-3 fatty acids – not something many other types of salmon species offer!
Himemasu is an excellent source of protein and also boasts high concentrations of oleic acid and niacin, leading to lower glycemic index scores and greater antioxidant benefits for diabetics. Here’s a delicious Himemasu dish you should add to your weeknight dinner rotation: pair Himemasu with fukujinzuke pickles and green onion for an irresistibly flavorful combination that’s easy to prepare, with its aromatic sauce making for the perfect way to welcome spring! Add Himemasu into your weeknight dinner rotation this spring!
Lemon Garlic Salmon
Salmon is a delicious and nutritious seafood option, packed with vitamins, minerals and omega-3 fatty acids. Plus, its versatility allows for preparation by baking, grilling or pan frying – whatever suits you!
This lemon garlic baked salmon recipe is an easy weeknight dinner that makes meal prep simple! Only using minimal ingredients – many may already be in your pantry or fridge!
To prepare this recipe, preheat your oven to 400degF and line a baking sheet with foil. Combine butter with minced garlic, lemon zest, parsley stems, salt and pepper before mixing in olive oil before brushing salmon fillets with olive oil before coating in seasoning mixture and topping off with lemon slices for garnish.
Bake salmon for 15-20 minutes, until it flakes easily with a fork. Enjoy alongside any side dishes of your choice!
Ginger Garlic Salmon
If you enjoy ginger and garlic flavors, this salmon dish will definitely hit the spot. Add an extra special touch with fresh fried ginger or any citrus you have available; perfect for quick weeknight dinners that help use up any leftovers you may have!
Cleaning up is simple with this recipe since everything can be combined in one pan. Salmon bakes until flaky while the sauce becomes an irresistibly tasty ginger-garlic glaze that everyone will want to lick off their fingers!
Coconut aminos (a gluten free soy sauce alternative) gives this sauce depth and richness without adding too much sodium, helping the sugar caramelize for a delicious sticky glaze. Lime juice adds brightness while toasted sesame oil provides nutty notes. Green onions add color and sweetness by imparting their distinctive sweet onion taste into the mix.
Sesame Salmon
Sweet and savory come together perfectly in this sesame salmon dinner, making for an effortless weeknight meal with minimal cleanup required.
Mix together one tablespoon of oil, soy sauce, honey, garlic and Sriracha in a bowl; mix in 1-inch cubes of salmon that have been pat dry and cut. Allow this marinade to sit in your bowl for 8-10 minutes before gently tossing to evenly coat all pieces.
Heat canola oil in a large ovenproof skillet over medium-high heat. Once your salmon has marinated for at least 1 hour, remove from its marinade (discarding any extra marinade), skin-side down, for 3 to 4 minutes before flipping and brushing with remaining soy mixture; serve topped with sesame seeds!
Enjoy this dish with brown rice and crisp, fresh vegetables for a satisfying meal! This recipe includes up to 11 grams of sesame seeds which have been tolerated by many individuals with IBS when eaten in moderation. Refrigerate leftovers up to two days post-prep for easy, portable lunches on-the-go!