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.
You can either pay for your share in full at the beginning of the season or spread out your payments through monthly installments. Prices range from $18 to $28 per pound, depending on the species you choose and the quantity you buy (with free shipping).
How Sitka Salmon Shares Works:
One of Sitka’s 20 fishermen-owners or partner fishermen then catch your fish. The fishermen meticulously catch and handle each fish with care virtually unheard of in the world of large factory boats and corporate-owned fish farms. The seafood is filleted and cut into portions of about half a pound to a little over a pound. Each fillet is then blast-frozen to -60 degrees Fahrenheit before being shipped to the Midwest where it is individually vacuum-sealed.
Every month during fishing season, you will get a box of wild Alaskan seafood hand-delivered right to your door! In keeping with the company’s guiding principles, Sitka Salmon Shares returns 1 percent of all CSF-related revenue back to fisheries conservation and habitat protection efforts, and they pay to offset all carbon that is released in our Alaska-to-Midwest distribution system. The fishermen-owners receive a fairer wage for a day’s work, and the company works to make the entire system more transparent and accountable, from the moment your fish is caught to the moment you sit down with your friends and family to enjoy the best fish you’ve ever tasted. Also, the packaging is almost entirely recyclable, including the insulation!
Discount code to receive $25 off your first Sitka Salmon Share Box:
To get the word out, I received two affiliate boxes to check out their products. Even better, Sitka has given me a discount code to share with everyone so you can try out their delicious seafood as well! Use ICCTFish when registering for a Premium share and receive $25 off!
This recipe for Salmon Bean Salad is made with Sitka’s Coho salmon, which has such a wonderful flavor that it needs very little other components to make a delicious meal! It is a simple meal that delivers on flavor, and it is perfect for lunch or dinner!
Ingredients (serves 2):
Salad:
- 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:
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.
This is a light yet hearty recipe that is perfect for warmer months. The flavor of the salmon is able to still shine through with this recipe, and the freshness of the salmon is very obvious, no fishy taste!
Be sure to check out Sitka Salmon Shares and use ICCTFish if you sign up for a Premium share!
Salmon Bean Salad
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
Salad:
Vinaigrette:
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.
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Thanks for the wonderful share.
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