Category - Wild Seafood / Variety Boxes and Smaller Boxes- * NEW*
King Salmon
SKU: 6050
Five (8-9 oz.) Fillet  Portions---   Boneless, skinless, and delicious. King salmon has the most fat and omega-3 fatty acids among all wild Pacific salmon species. The richest and most flavorful wild Pacific salmon available. 



1 head of Romaine Lettuce, torn apart or chopped
2 cloves of garlic, chopped
6 tablespoons olive oil
4 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 hard boiled eggs, mashed
6 tablespoons Parmesan cheese, grated
2 medium zucchini, grilled and chopped
1 cup of eggplant, grilled and chopped
1 small onion, grilled and chopped


Place the romaine in a large wooden bowl. In a mixing bowl, combine the garlic, olive oil, lemon juice, Worcestershire sauce, eggs and cheese. Mix well and pour over the greens. Add grilled vegetables, cooled. Toss and serve with homemade croutons.
1 large onion, sliced
2 zucchini, sliced
2 yellow squashes, sliced
1 eggplant, sliced
1/2 cup soy sauce
Juice of 2 medium oranges
Combine all of the vegetables except the eggplant in an airtight plastic bag. If you marinate the eggplant with the other vegetables, it will absorb all of the liquid, so marinate the eggplant separately in another bag. Mix the soy sauce and orange juice together and pour over the vegetables and seal the bags. Marinate at least 30 minutes.
Place the vegetables on a vegetable rack or on foil into which holes have been punched and place them on the grill. Cook until tender.
1/2 stick (2-ounces) butter, melted
3 slices day-old bread, toasted and broken into bite-size pieces
1/2 teaspoon garlic salt
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
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4 Salmon filets, skinless and 6 ounces each
½ lemon, juiced
1 tablespoon fresh dill, finely chopped
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon pepper
Olive oil
Preheat oven to 350 º.
In a plate combine the dill, garlic salt, paprika and pepper. Set aside.
Brush all sides of the salmon with the lemon juice.
Dredge the salmon through the dill seasoning, coating all sides and shaking off any excess.
In a large ovenproof skillet, heat over medium high a shadow of olive oil. Add the salmon and sear on both sides.
Transfer to the warm oven and cook for another 10 to 15 minutes or until is cooked through.
Avocado and Cucumber Salad:
1 tablespoon fresh dill, finely chopped
1 teaspoon lemon zest
2 lemons, juiced
½ olive oil
Red leaves salad, washed and rinsed well
2 avocados, diced
½ of a large cucumber, outer skin removed and sliced thinly
¼ of a small red onion, shaved
Salt and pepper to taste
In a large bowl mix the dill, lemon zest and the lemon juice, olive oil salt and pepper.
Add the avocado, cucumber and red onion. And gently mix well.
To assemble:
Place the red leaves salad, or any green mix of choice, on a plate. Place the salmon over the salad. Add to the plate the avocado, cucumber salad. Drizzle the juice from the avocado salad over the salmon. Serve immediately.
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4 boneless salmon fillets
¼ cup vegetable oil
½ pound shiitake mushrooms, stems discarded, caps sliced ½ inch thick
2 garlic cloves, chopped
1 pound baby bok choy, trimmed, quartered lengthwise, rinsed and drained
1 5oz bag baby spinach
1 ½ tablespoons finely grated peeled fresh ginger
1 teaspoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted


Pat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking.

Add salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes.

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