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Browse our delicious dishes and click the images to see the full recipe cards |
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Japanese style grilled marinated wild Alaska sockeye salmon with fresh mint & tomato chutney
Alaska salmon are wild, sustainable and unparalleled in taste and flavour. In this delicious Japanese style recipe by top chef Phil Vickery, the natural flavours of the salmon complement the powerful, minty flavours of the chutney, and the fragrant, oriental marinade. Wonderfully simple to make, blend together the ingredients to make the marinade, pour over the salmon and leave overnight to best absorb all the delicious flavours. Grill and serve with the mint and chilli chutney for a fresh, exotic dish.
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Barbecued Wild Alaska Salmon and Wild Rice Salad
Tuck into this delicious Barbecued Wild Alaska Salmon and Wild Rice Salad. To make the salad, simply combine roasted courgettes, red peppers and aubergines with rice and lentils and refrigerate. Brush the salmon with a little olive oil and barbecue over medium hot coals. Add some chopped parsley to the wild rice salad and pour over the dressing. Serve the salmon with plenty of wild rice salad and fresh greens.
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Wild Alaska Pacific Cod Balls in Fragrant Thai Green Curry
Wild Alaska Pacific cod works wonderfully in this fragrant dish from the Orient. Simply blend fillets of cod with Thai green curry paste and form into small balls, brown gently in a wok along with chunks of aubergine. Add Thai green curry paste and coconut milk to poach the fish balls, and then add crisp green vegetables. Simmer for a few minutes and then serve with Jasmine rice.
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Wild Alaska Salmon Thai Lemongrass Spears
Full of Eastern promise, these aromatic delights are sure to brighten up those dreary autumnal evenings. Simply wrap portions of homemade salmon paste around spears of lemongrass, roll in sesame seeds and cook. Serve straight from the oven with a soy, chilli, lime and sesame dipping sauce. Both the skewers and the dip can be made in advance, making them the perfect starter for a seasonal dinner party.
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Jun Tanaka’s Pickled Wild Alaska Salmon with Cucumber, Radish and Capers
Celebrity chef, Jun Tanaka, presents this fabulously fresh pickled wild Alaska Salmon. Simply scatter finely peeled cucumber, sliced shallot rings and capers onto diced salmon, before drizzling over your pre-prepared pickling liquid. Leave to cool and finish with a sprinkle of sliced radish and coriander for garnishing. Jun, the acclaimed Executive Chef of leading London restaurant Pearl and previous presenter of Channel 4’s ‘Cooking It’, has kindly developed this delicious treat to inject a unique flare into any occasion.
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