Availability and limits may vary by region, so you can contact your store for details. While supplies last. Most of our stores do not provide rain checks for sales like this.

Sockeye salmon is known for its full, rich flavor and bright red, firm texture. Purchased from fisheries that are certified sustainable by the Marine Stewardship Council and frozen at the peak of the season, the Sockeye fillets featured in today’s one day sale are truly a treat when it comes to quick, sensible meals.

Here are some tasty ways to enjoy salmon from today’s sale:

In a Niçoise Salad

Arrange flaked cooked salmon on a platter with lettuce, hard-cooked eggs, small boiled potatoes, steamed green beans, tomatoes and olives. Drizzle with vinaigrette.

In Salmon Cakes

Leftover salmon makes great cakes! Serve mini cakes as appetizers or on a bed of lettuce or cooked greens for a complete meal.

Over Soba Noodles

Place seared or grilled salmon over sautéed mushrooms, green onions and snow peas tossed with soba noodles and soy ginger sauce.

In a Spread

Combine cottage cheese or farmer cheese with chives, chopped fennel and a squeeze of lemon. Stir in flaked cooked salmon. Serve on toasted bread, endive spears or romaine leaves.

As you can see, delicious and versatile salmon really runs the gamut when it comes to recipe opportunities. What are your plans for the Alaska wild-caught Sockeye salmon fillets from today’s sale? Leave us a comment — and then get to a store to hook your catch for .99 per pound!

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Availability and limits may vary by region, so you can contact your store for details. While supplies last. Most of our stores do not provide rain checks for sales like this.

Known for its full, rich flavor and bright red, firm texture, you can enjoy our wild-caught Alaska Sockeye salmon knowing that it’s from fisheries certified sustainable by the Marine Stewardship Council. Our dedicated port buyers in Alaska form solid partnerships with fisheries known to use practices that promote sustainable, healthy oceans. The salmon is then frozen at the peak of the season so you can savor the wild-caught salmon flavor when you pick up some fillets during Friday’s sale.

Whether you’ve got a family to feed or your stomach is growling after a long day at work, salmon fillets are a sensible and tasty choice for dinner. We’re talking maximum flavor, minimum fuss — just broil or bake at 450°F for about 10 minutes per inch of thickness. Sockeye in particular lends itself well to preparation with marinades and spice rubs because of its firm flesh, but since it has such a great flavor on its own, it doesn’t require much more than a squeeze of lemon after cooking. I like to keep some salmon stocked in the freezer for those inevitably rushed days. After cooking the fish, I plate it with whole grains and either a side of steamed greens or a salad and dinner is done!

Here are more recipes to try with the Sockeye fillets from this Friday’s sale:

Remember, our sale is one day only, so don’t forget to stop by this Friday, January 20^th to catch some Alaska wild-caught Sockeye salmon fillets for .99 per pound!

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$x.xx = amount of savings will vary

Troll-caught wild Coho salmon is caught one fish at a time by hook and line from small boats called trollers. Individually handled and never frozen, this salmon has a uniquely flaky, tender texture and mild flavor. If you love salmon as much as we do, you probably already have a few favorite salmon recipes up your sleeve. (Make sure to share them with us in the comments!) Here are some of ours:

Hungry for more? We’ve got a boatload of delicious salmon recipes for you.

Hurry in because Alaska troll-caught wild Coho salmon is only available for a few short weeks, and the summer’s best salmon deal is happening today!

We’d love to know how you showcase salmon in your summer meals.

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$x.xx = amount of savings will vary

What does “troll-caught” mean, you ask? (No, it doesn’t mean caught by a troll! Read on!) Trollers are small boats that fish by hook and line. Fishing this way means that there is little impact on the environment and minimal bycatch, or non-targeted catch. Troll-caught salmon are caught one at a time, cleaned by hand and packed in ice. This careful individual handling process results in top quality and superb flavor.

Due to the small size of the boats and the unpredictability of weather conditions, our troll-caught Coho has a limited availability, so a sale on troll-caught Coho salmon (from fisheries certified sustainable by the Marine Stewardship Council, no less) really is a special occasion.

Chefs and home cooks alike love Alaska Coho salmon for its mild flavor, delicate flake and moist and tender texture. Here are some of summer’s best ways for you to enjoy the fabulous flavor of troll-caught Coho salmon. We think you’ll fall for this fish—hook, line and sinker!

Remember, our Alaska troll-caught wild Coho salmon is only available for a few short weeks, so make sure to stop by our one day sale this Friday, July 29^th to get summer’s best deal!

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From GREG ATKINSON

Tarragon is one of those herbs that takes some getting used to. Before it became familiar to me through repeated exposure, I found its taste jarring. Now, its redolence is reassuring. A hint of anise, a note of basil, the simple fresh green of parsley, all these flavors and more are reflected in what I now consider the queen of all garden herbs. Poached salmon is another acquired taste. The first time I tried it, it seemed insipid compared to the rugged flavor of browned salmon off the grill or out of the sauté pan. Now, I appreciate the unadulterated taste of plain salmon cooked in a gentle bath of its own stock. Here, tarragon and fresh salmon play a nice duet. The flavors are highly complementary and uncomplicated.

4 skinless salmon fillets (about 8 ounces each)
1½ cups Salmon Stock (see below)
2 tablespoons organic butter
2 tablespoons flour
¼ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup organic cream
3 tablespoons fresh organic tarragon leaves or 1 tablespoon dried tarragon
Sprigs of tarragon, for garnish

In a large skillet with a close-fitting lid, arrange the salmon fillets, skinned side down, in a single layer. Pour in the stock and place the pan over medium heat. Cover and let the liquid come to a boil. Reduce the heat to low. Poach the fillets gently for 10 minutes. Remove from heat and transfer the fillets to a warm platter. Melt the butter in a saucepan and add the flour, salt, and pepper. Stir until combined. Add the poaching liquid, the cream, and the tarragon. Bring the sauce to a full rolling boil, whisking to keep it smooth, then pour it over the poached salmon fillets. Decorate the salmon with sprigs of tarragon and serve at once.
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Image Credit: © Casejustin | Dreamstime.com
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Organic Recipes, Organic Food, Local Food, Small Farms, Family Farms, Edible Landscapes, Shop Local – OrganicToBe.org

From MARION NESTLE

On a tour arranged and paid for by the Alaskan Seafood Marketing Institute (see Note below),  I spent last week observing salmon fishing and processing in Anchorage and at remote places 600 miles to the southwest.

I could not help thinking about federal dietary guidelines.  The 2010 Dietary Guidelines Advisory Committee has just filed its report.  It recommends consuming two 4-ounce servings of seafood per week, preferably fatty fish rich in omega-3 fatty acids.

Develop safe, effective, and sustainable practices to expand aquaculture and increase the availability of seafood to all segments of the population. Enhance access to… information that helps consumers make informed seafood choices.

This, among other fish, means salmon, particularly wild Alaskan salmon because they have higher levels of omega-3 fats than the farmed fish and because Alaska is working hard to maintain the sustainability of its wild fish.

To be sustainable, fish have to remain in the sea and steams long enough to reproduce. This means controlling the number of people who are allowed to catch fish (through licenses and permits) as well as the number of fish they catch (through restrictions on fishing methods and times and places).

The Alaskan system for doing this works fairly well but is under constant pressure.  Commercial fishers want to be able to catch all the salmon they can with no restrictions. Communities that have always depended on salmon for sustenance want to be able to continue doing so, and do not want fish caught before they get to community spawning streams.  Hence: salmon politics.

Here are some thoughts about what I observed:

more here
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Organic Recipes, Organic Food, Local Food, Small Farms, Edible Landscapes, Shop Local – OrganicToBe.org