Wild Sockeye Salmon – 3 Fillets, 6oz Each

High in essential Omega 3 oil, antioxidants and low in saturated fats, our 6 oz salmon fillets have the skin on to ensure those oils stay in the meat while cooking.  Sockeye salmon, specifically, is also a great source of vitamin B, vitamin E, magnesium, phosphorus, selenium and zinc.  Salmon is also an alkaline protein source, which makes it a rarity, and is a great source of the good fats needed in a healthy, well-balanced diet.

This 6oz, skin on salmon fillet is sourced from the waters of Alaska, caught using sustainable fishing methods, from a fishery that is Marine Stewardship Council certified.  The council works internationally with responsible fishermen, evaluating and assigning fishing areas to prevent over fishing of any one area, adherence to environmental standards, and that fish are caught using humane fishing methods only.

Much of the salmon found in grocery stores is either farmed – which can lead to fatty fish with higher mercury content in the flesh because of the contained areas the fish are kept in; or commercially fished with nets and sent to Asia in bulk for processing.  Butcher Box salmon is wild-caught, is cleaned, cut, packed and flash frozen on site then shipped straight to Ontario to ensure maximum freshness is maintained – and you will taste the difference.

Cooking tip – cook skin down until flesh is opaque and flakes easily with a fork.  For a different twist, broil with a slice of orange instead of lemon!

 

Spanish Baked Salmon Sheet Pan Dinner

We love this one pan recipe, easy clean up and when you start with our wild caught sockeye salmon fillets, sure to be a hit!

Ingredients

  • 2 cups sourdough bread croutons (1-inch dice)
  • 3/4 cup pitted green olives
  • 3 red onions, cut into wedges
  • 3 red bell peppers, seeded and cut into 6 slices each
  • 1/2 teaspoon smoked paprika
  • Sprinkle of kosher salt
  • Sprinkle of freshly ground black pepper
  • 5 tablespoons olive oil
  • Six ButcherBox.ca wild sockeye salmon fillets
  • 2 tablespoons chopped fresh parsley

 

Directions

  1. Preheat the oven to 375 degrees F.
  2. Put the croutons, olives, onions and peppers on a baking sheet – for even easier clean up, use parchment paper to line the baking sheet.  Add the smoked paprika, salt, pepper and 3 tablespoons of the olive oil and toss until everything is evenly coated. Bake for 15 minutes.
  3. Rub the salmon with the remaining 2 tablespoons olive oil and arrange it among the vegetables and croutons (skin side down) on the baking sheet. Bake until the salmon is cooked – opaque and flaky, another 10 to 12 minutes.
  4. Garnish with the parsley and serve.
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