Note: I was sent affiliate boxes from Sitka Salmon Share in order to write this post. Opinions are mine alone.
I’m excited to share this recipe for a yummy Salmon Bean Salad, but I’m even more excited to tell you about Sitka Salmon Share! This responsible caught seafood company is one you can feel good about purchasing their high quality products. (You can check out my other Sitka Seafood posts here as I post them, because there will be plenty more!)
What are Sitka Salmon Shares?
Sitka Salmon Share is a community supported fishery (CSF) seafood delivery that allows you to get great quality seafood delivered right to your door. You can choose from four different options (Premium Sitka Seafood Share, Sitka Seafood Share, Sitka Salmon Share, and Sitka White Fish Share), which range from 3 to 9-month intervals. Each share includes a specific selection of the species that Sitka harvests, such as wild Alaskan king salmon, sockeye salmon, Coho salmon, keta salmon, lingcod, black bass, sablefish (black cod), Pacific cod, yelloweye, rockfish, spot shrimp, Dungeness crab, albacore tuna, and halibut.
How Sitka Salmon Shares Works:
Discount code to receive $25 off your first Sitka Salmon Share Box:
Ingredients (serves 2):
- 1 lb coho salmon, like Sitka Coho Salmon, defrosted overnight in your fridge
- salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cups lettuce (I used Boston Bibb), washed and torn
- 1 (14 oz) can cannellini beans, drained and rinsed
- 1 dozen cherry or grape tomatoes
- optional additional items: artichoke hearts, feta cheese, cucumbers, red onion, avocado
Vinaigrette:
- 1/2 cup olive oil
- the juice of 1 lemon
- 1 tablespoon whole grain mustard
- 1 teaspoon honey
- 2 garlic cloves, minced or pressed
- 1 teaspoon dried oregano or Greek seasoning blend
- 1/4 teaspoon each salt and pepper
Instructions:
Ingredients
- 1 lb coho salmon, like Sitka Coho Salmon, defrosted overnight in your fridge
- salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cups lettuce (I used Boston Bibb), washed and torn
- 1 (14 oz) can cannellini beans, drained and rinsed
- 1 dozen cherry or grape tomatoes
- optional additional items: artichoke hearts, feta cheese, cucumbers, red onion, avocado
- 1/2 cup olive oil
- the juice of 1 lemon
- 1 tablespoon whole grain mustard
- 1 teaspoon honey
- 2 garlic cloves, minced or pressed
- 1 teaspoon dried oregano or Greek seasoning blend
- 1/4 teaspoon each salt and pepper
Instructions
- Add one packet of the Coho Salmon to your fridge the day before you plan to make this salad so that it can defrost.
- When ready to make your salad, remove the salmon from the sealed bag and pat dry with paper towels.
- Next, season both sides of the salmon with salt and pepper.
- To begin cooking the salmon, heat a skillet over medium-high heat and add in 1 tablespoon olive oil. Add the salmon skin side up and cook for 3 to 4 minutes, or until browned.
- Next, flip the salmon and cook for an additional 3 to 4 minutes or until the salmon is cooked through.
- When the salmon is cooked through, remove from the pan and set aside.
- While waiting for the salmon to cook, prepare your other ingredients. Add the lettuce, rinsed beans, tomatoes, and any other ingredients to a large bowl.
- Next, make your vinaigrette. In a small jar, add the vinaigrette ingredients, seal, and shake to combine.
- Pour the vinaigrette over the salad ingredients, tossing to combine.
- When ready to serve, remove the skin of the salmon, and roughly break into chunks with tongs. (As you do so, you’ll be able to better see the bones, remove those and discard as you find them.) Top the salad with the salmon chunks, lightly tossing to combine, and serve.
Tyler says
Thanks for the wonderful share.
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