Sautéed Coho salmon seasoned with salt, pepper, and paprika. Plated on top of a creamy spinach and artichoke sauce with crispy sage, lemon juice, cream cheese, and Parmesan. Think spinach artichoke dip but SO much better.
This skillet is filled with lots of zucchini and spinach and coated in a creamy sauce that is extra delicious. The salmon is simply pan seared and topped with basil and red pepper flakes to bring a little herby and a little spicy flavor to the dish. And the bonus? It’s all in one big, easy skillet.
It fills me with so much pride to see our seafood showcased so spectacularly and honored in such an important family and cultural tradition. The Feast of the Seven Fishes is an Italian Christmas Eve tradition of preparing a seven-course seafood meal.
Celebrate Alaskan summer abundance with this simple and colorful recipe. The sweet flavor of blueberries pairs perfectly with the rich taste of wild salmon and thyme. Extra burberry glaze can be stored in the fridge for up to three weeks and be used for an accompanying side salad or added to olive oil for a bread dip.
Want restaurant quality salmon? Try thisrecipe created by Chef Frank Eagle at Lavelle's Bistro in Fairbanks, Alaska. The potatoes keep the salmon moist, while adding a nice crisp coating. The rich and creamy wine sauce rounds out the perfect combination of flavors.