Spicy Wild Sockeye Salmon with Avocado Citrus Salsa

Harboring harsh winds, sandbars, and shallows, Alaska’s Bristol Bay is notoriously marked the most dangerous area in the Bering Sea for large vessels… Amidst the navigational challenges, these treacherous waters support the largest wild sockeye salmon fishery in the world. Alaska's beautiful Bristol Bay We may ask ourselves why on earth might fishermen go to such dangerous lengths to capture wild salmon when farmed salmon is readily available? The answer lies in pure, clean quality and healthy sustainability. Simply put, wild salmon is natural. With no GMOs, no added chemicals, no antibiotics, no preservatives, no hormones, and no artificial coloring, it’s filled with heart healthy, immune boosting, nutritional goodness. Need we say more? Heart healthy, immune boosting, nutritional goodness If you’re as big a fan of the “king of fish” as we are, you’re aware of the damage caused by environmental disturbance and overfishing, making it a challenge to find true, quality wild salmon. We’re delighted to share with you an easy solution, one rather close to our hearts: The Pride of Bristol Bay. Wild caught salmon champions, The Pride of Bristol Bay A fiercely dedicated group of Alaskan fishermen and women, led by Captain Matt Luck, The Pride of Bristol Bay has fewer than 100 ships. The small but mighty fleet however is grounded in tradition and respect for one of the nation’s most pristine and isolated regions. Pride is their mantra; pride in sustainability, pride in traceability, and pride in quality. If you didn’t hit up Captain Matt at his recent Wyolaska Salmon Stockup at the People’s Market delivering this Saturday to Whole Grocer never fear… they launch their new National Home Delivery Program later this month. Click here to be notified of the program’s debut so you can purchase your Pride of Bristol Bay sockeye strait from the source. Through cutting edge processing technology, the Pride of Bristol Bay have mastered the unique method of capturing the finest quality of wild salmon and delivering it, filleted, vacuum-sealed, flash-frozen, from their net to your door. The rich flavor is perfectly preserved, the vibrant red color and firm texture unblemished, its freshness guaranteed. If you did make an order, we know you’ll be eager to start enjoying it… Our favorite sockeye salmon recipe includes a light marinade, hot grill and fresh avocado citrus salsa. With a full case on it’s way to the Belle Shops doorstep we’ll also be using The Pride of Bristol Bay’s full recipe selection, complete with Salmon Carpaccio, Poke Bowls and Lobster-Roll-Style Sandwiches, available here.

Spicy Wild Sockeye Salmon with Avocado Citrus Salsa

Serves 4

Salmon Marinade

4 Pride of Bristol Bay Wild Sockeye salmon fillets, thawed
2 tbsp quality olive oil
1 tsp sea salt
1 tsp fresh ground black pepper
1 tsp sweet paprika
1 pinch red pepper flakes

Avocado Citrus Salsa

3 large ripe avocados, cut into chunks
1 shallot, chopped Juice from
1 lime
1 tbsp of good quality olive oil
1 1/2 tsp sea salt
1/2 cup cilantro, roughly chopped
1. In a medium bowl, mix together olive oil, sea salt, pepper, sweet paprika, and red pepper flakes. Place fillets in a ziplock bag and pour the marinade in to coat. Refrigerate for 30 minutes to 1 hour.
2. Preheat the grill.
3. In a medium bowl, add the avocados, shallot, lime juice, olive oil, and salt. Toss lightly, being careful not to mash the avocados.
4. Grill fillets on high heat, for 2-3 minutes, each side.
5. Serve the salmon with a generous topping of avocado salsa. Garnish each piece with chopped cilantro.
Enjoy!