5 lbs Smoked Coho Salmon

Description

Characteristics of the Fish

Mild Smoked White Cedar and Alder wood flavor
Satisfying meaty texture
Ready to Eat – Fully cooked smoked coho salmon
Boneless wild smoked coho salmon strips
Traditional, Cajun and Pepper varieties
Includes 5 lbs of 1/2 lb vacuum sealed packs

Details of Harvest and Seasonality
Harvest Area: Southeast Alaska
Gear Type: Gillnet and Power Troll
Primary Fishery Management: Alaska Dept. of Fish and Game
Harvest Season: June through October
Suggested Cooking & Holding
Appetizers:

Serve with cheese and crackers
Mixed with cream cheese for a smokey savory spread on sliced baguette
Cucumber bites with dill cream cheese and smoked salmon garnish

Main Course:

Flat bread or homemade smoked salmon pizza with arugula, goat cheese and salt cured seeded black olives.: Using a prebaked crust, add goat cheese, smoked salmon and olives, drizzle generously with olive oil then bake according to crust recipe directions. When done immediately add arugula, splash of lemon juice or balsamic vinegar and salt & pepper to taste. Cut into easy to eat portions and serve while still warm. Variation: Substitute fresh thin sliced fennel bulb for olives.
Smoked coho salmon frittata with chives or green onions: Using an oven safe skillet, brown 1 cup of petite diced potatoes in hot oil, melt 1 tbs of butter into the potatoes, add 6 beaten eggs whipped with 1/2 cup of cream, add 1/2-1 cup of flaked smoked coho, 1 cup of shredded cheese, 1/4 c. chopped chives or green onions, salt and pepper to taste then bake in preheated 325 degree oven for 18-20 minutes until slightly brown on top and eggs have risen indicating fully cooked.

Variations on Classics:

Whipped into deviled eggs. A little goes a long way.
Use as a substitute for bacon in a basic carbonara recipe. Used smoked coho instead of bacon requires additional oil added to the pan while warming up the smoked coho to be added to the dish.
As a luxurious filling for puff pastry, add gruyere cheese and smoked salmon in layers, secure filling, and bake as directed according to store-bought pastry or homemade recipe directions.

Amanda’s Serving Suggestions

Smoked Coho Salmon can be added to salmon tartar to enhance the texture and flavor of a basic tartar or spicy raw salmon recipe.
Smoked coho salmon can be added to cobb salad in place of bacon.
Smoked coho salmon can be eaten directly out of the package.
Smoked Salmon can be used in place of ham or bacon in eggs Benedict.
Creamed Smoked Coho Salmon over toast is excellent:  Prepare basic cream sauce with cream, milk, butter and flour then add 1/5 lb smoked coho salmon and warm through until bubbly and thicker serving immediately over toast with fresh black pepper.
Serves one