Salmon Bean Salad

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.
source: https://sitkasalmonshares.com/
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!
https://sitkasalmonshares.com/

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

Continue reading Salmon Bean Salad

Cheese Plate

NOTE: I was sent a pack of Sourdough Crackers and Szechuan Candied Pecans from Aida for this post. All opinions are my own.

I love a good cheese plate, they are great as an appetizer or as an end to a meal.

I was contacted by Aida, a specialty food brand created by the owners of the East Village wine-on-tap bar, Lois. Aida, recently launched, features handcrafted cookies, nuts, and crackers inspired by the products they created for their wine bar. I was sent their Sourdough Crackers and Szechuan Candied Pecans, which I thought would make for the beginnings of an awesome cheese plate!

Aida is a New York City-based, women-owned business that makes a curated line of pantry staples and entertaining essentials. Founded in 2016 by Nora O’Malley and Phoebe Connell, Aida products are inspired by the recipes and customer relationships that they developed in their tiny East Village all-tap wine bar, Lois on Loisaida Avenue. Today, Aida’s mission is to make eating well and entertaining easily simple by offering inspired and reliable go-to products.

In my opinion, you can’t really do a cheese plate wrong, whatever sounds good to you will work just fine. I wanted to play off of the spicy-sweet flavors of the pecans, so I went to my local cheese shop and asked for help choosing cheese that would work well with spicy and sweet flavors. Here is what I ended up with:

1605 Manchego: A sheep milk cheese from Spain, this Manchego is earthy and sweet. I added a drizzle of honey on top to bring out more of its sweetnes.

Von Trapp Oma: Made by the famous Von Trapp family, this cow’s milk cheese from Vermont is very creamy, buttery, and slightly funky. I added a bit of spicy whole grain mustard to balance out the funkiness of this cheese.

Delice de Bourgogne:  A cow’s milk cheese from France, this cheese is creamy and slightly salty with a buttercream flavor. I served this with a spiced peach jam that my sister-in-law gave us.

I also added dried apricots, hot sopressata, and the Szechuan candied pecans to the plate, and served the sourdough crackers alongside the cheese plate.

 

Each of these cheeses worked well with either something sweet or something spicy on the plate.

The sourdough crackers were the perfect accompaniment, because the flavor is relatively neutral so it lets the rest of the ingredients shine.

I had to keep adding more and more Szechuan Candied Pecans to the plate because my husband kept eating them all! The spicy-sweet flavors are addicting!

 

Aida has a bunch of other offerings as well, including:

  • Currant Crisps: a spiced interpretation of the shortbread cookie.

  • Lemon Candied Pepitas: salty pepitas with a healthy dose of sweet citrus and a subtle peppery kick.

  • Rye Crackers: Old World flavors, both complex and comforting.

In addition to being available online, Aida is currently available in the following specialty food shops throughout New York City: Bedford Cheese Shop, BKLN Larder, Stinky BKLN, Alphabet City Beer Company, and Malt & Mold. More retail locations to come, but food lovers everywhere an purchase the products at www.AidaEats.com.

What are some of your favorite add on’s to a cheese plate?

Peach-Glazed Chicken with Peach-Studded Bulgur

My boyfriend loves peaches so I am always keeping an eye out for any recipe that incorporates peaches into it. This recipe from Cooking Light not only included peaches two ways, but it also used a wheat product I’ve never used before: bulgur.

Bulgur is a fast cooking whole grain that’s been parboiled, dried, and cracked. One cup of bulgur is only 150 calories and includes 8 grams of fiber and almost 6 grams of protein. Sounds like a good addition to any meal!

Ingredients:

  • 1 1/3 cups water
  • 3/4 cup uncooked bulgur
  • 2 tablespoons canola oil, divided
  • 2 1/2 tablespoons white wine vinegar, divided
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon grated peeled fresh ginger
  • 2 cups chopped peaches
  • 1/4 cup thinly sliced green onions
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 ounce goat cheese, crumbled (about 1/4 cup)
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 cup unsalted chicken stock
  • 1/4 cup peach preserves
  • 2 teaspoons whole-grain mustard

Continue reading Peach-Glazed Chicken with Peach-Studded Bulgur

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