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Valentine's Strawberry Balsamic Salmon Salad

Valentine's Strawberry Balsamic Salmon Salad

Makes 4 servings
Time: 15 minutes

4 (3-to-4 ounce) wild Alaska salmon fillets, pin bones and skin removed
Salt and pepper, to taste
1 tablespoon avocado or canola oil
6 cups Alaska Grown baby kale, spinach, arugula or other greens
2 cups cooked quinoa, cooled to room temperature
16 ripe Alaska Grown strawberries, hulled and quartered
1 cup pistachios, shelled and roughly chopped

Balsamic Vinaigrette:
1/2 cup good balsamic vinegar
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 teaspoons brown sugar
Salt and pepper, to taste

1. Season salmon fillets with salt and pepper. Add oil to a sauté pan and place over medium-high heat. Add salmon fillets and sear on both sides until golden and cooked to medium in the center, about 2 to 3 minutes per side. Set aside and allow to rest.
2. Add Balsamic Vinaigrette ingredients to a jar, seal tightly with a lid, and shake until smooth and emulsified, about 30 seconds. Set aside.
3. Add kale to a bowl. Stir in cooked quinoa. Drizzle kale and quinoa with half of vinaigrette; toss to combine. Top dressed kale and quinoa with strawberries and salmon fillet. Sprinkle with pistachios and drizzle everything with remaining vinaigrette.

Recipe by Chef Maya Evoy, Alaska from Scratch blog

Smokey Salmon Chowder

Smokey Salmon Chowder


  • 1 can (14.75 oz.) or 2 cans (7.5 oz. each) Alaskan Smoked Salmon
  • 1 Tablespoon butter
  • 1 small onion, chopped
  • 1 Tablespoon flour
  • 3 cups skim milk
  • 2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O’Brien style)
  • 1 can (8 oz.) drained or 1 cup frozen corn kernels
  • 1 teaspoon dried thyme or dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon pepper or pepper blend seasoning
  • 1/4 cup bacon bits, divided
  • 2 Tablespoons sherry, if desired 


  1. Prepare the salmon

    Drain the salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks and set aside.

  2. Cook the onions

    Melt butter in a 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes.

  3. Thicken chowder and simmer

    Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a low boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through.

  4. Serve and garnish

    Ladle chowder into bowls and sprinkle with remaining bacon bits.

  5. Spicy Variation

    Add Cajun or southwest seasoning and red pepper flakes to taste.


    Recipe courtesy of Alaska Seafood

New Years Good Luck Cod Salad

New Years Good Luck Cod Salad

If your resolution this year is to eat more fish, this recipe is the perfect way to start off 2023! Pomegranate and lentils are both said to bring good luck for the coming year, and this salad combines them with red pepper and quinoa for a delicious fresh start! 


For the sauce:
  • Prepared or bottled balsamic/honey dressing
  • Pomegranate seeds
For the grains:
  • 2 cups cooked red (or tri-color) quinoa
  • 2 cups cooked red (or green) lentils
  • Salt and pepper, to taste
  • 2 Tbsp extra virgin olive oil
For the veggies:
  • 4 cups (about 20 oz.) Brussels sprouts, halved
  • 1 Tbsp. extra virgin olive oil
  • Salt and pepper, to taste
For the fish:
  • 4 (4-5 oz ea) wild Alaska cod fillets
For the greens:
  • 8-12 cups mixed greens


  1. Prepare the quinoa and lentils

    Cook quinoa and lentils according to package directions. In a medium bowl, gently mix quinoa and lentils. Season to taste with salt and pepper. Toss with olive oil. 

  2. Prepare veggies

    Preheat oven to 425°F. In a mixing bowl, toss the cut brussels sprouts with olive oil, then place evenly onto a large spray-coated or foil-lined sheet pan. Season with salt and pepper. Roast 8-10 minutes until golden brown and edges are slightly charred. 

  3. Cook fish

    Reduce oven temp to 400°F. Season Alaska cod with salt and pepper; place on a spray-coated  or foil-lined baking sheet. Spread 1 Tbsp of balsamic dressing over the top of each fillet and bake for 5-6 minutes until it is a light golden-brown color and the sauce thickens. Remove and keep warm.

  4. For each serving

    Spread 2-3 cups mixed greens on the bottom of a large single-serving bowl; drizzle with 1 Tbsp dressing. Toss 1 cup quinoa mixture in a bowl with 1/2 Tbsp of dressing; place over the greens. Toss one-fourth of the brussels sprouts with some pomegranate seeds and place them over the quinoa mixture. Add a cod fillet to the bowl; drizzle with 1/4 cup dressing. Garnish with cilantro and a lemon wedge, if desired.

Recipe courtesy of Alaska Seafood