Whole fresh or frozen, 4-6 lbs; 7-9 lbs
When purchasing fish, freshness is important. The fish should not have a fishy smell, which actually comes from bacteria decomposing the fish. If purchasing whole fish, the eyes should be clear. Frozen-at-sea fish are often the freshest choice available.
Retail Price : $14.95
5 to 6 pounds whole salmon, scaled, gutted and washed
6 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
3 bunches fresh tarragon
2 pounds carrots, peeled and sliced thin
8 large shallots, peeled and sliced
2 pound leeks, well washed and cut into 1-inch pieces
1/2 cup white wine
Preheat oven to 450 degrees.
Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Sprinkle fish and vegetables with white wine. Place the roasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked. About 15 minutes for every inch of fish.
Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables.
Serve by portioning out the fish using two large spoons: filleting as you go first the top fillet, discard the center bone and then serve the bottom fillet
Sockeye Smoked Salmon whole side pre-sliced 1 lb ea
1.0 lbs each
Thaw under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). Before thawing, puncture or remove packaging.
For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).
Retail Price : $35.95
Smoked Salmon Spread Appetizer
1 package cream cheese (8 oz.)
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons grated onion
1 teaspoon horseradish (optional)
3/4 cup chopped pecans
4 tablespoons snipped parsley
- Mash salmon portions. Combine thoroughly the mashed salmon, cream cheese, lemon juice, olive oil, onion, and horseradish, and roll mixture into balls. Chill several hours (overnight is best). Combine pecans and parsley. Roll refrigerated salmon balls in pecan/parsley blend and chill coated balls one hour. Serve with assorted crackers.