Head’s up, my sweet little chickadees! I have something super cool to share with y’all! Get sustainably caught Wild Alaskan Company seafood delivered straight to your door! I received my first box of frozen salmon and white fish packed in an insulated box with dry ice. Click the link above or below to pick all salmon, all white fish, or combo boxes. A new shipment will be delivered once a month or every two months. You can cancel your subscription at any time. If you love fish, you’re going to love these delicious, perfectly portioned packages! 🐟 Scroll down for the Wild Alaskan Coho & Salmon with Citrus, Basil & Peppercorn Medley recipe. 😃
Ro from Ketonian Nerds came over to help me with the unboxing video. I put on my makeup and did my hair, picked a great angle/background in the kitchen and blah blah blahed while Ro videod me cutting open the box and watching the pretty packages of fish slide out. Then we switched places and I videoed her preparing the two types of salmon following the ancient methods of her people (her Brazilian grandmother ). Thank heavens I thought to take some pictures too. We both discovered just how inept we are with tapping simple buttons on my Galaxy S9+. Sadly, neither one of us captured any video. 😭
But check out this delicious recipe and these fabulous pictures we did manage to document! I’d only ever had salmon (other than salmon patties) once and that was from a buffet. It made me question why anyone would want to eat it. My sister and Roberta assured me that when cooked properly, salmon is fantastic!
Wild Alaskan Coho & Sockeye Salmon with Citrus, Basil & Peppercorn Medley
This dish is perfectly keto and low carb. Salmon is an excellent source of protein and inflammation-reducing omega-3 fatty acids.
- 4 pieces Wild Alaskan Company Sockeye/Coho Salmon (6-8 oz each) https://bit.ly/WildAlaskanCompany
- 2-3 tbsp olive oil
- 1 lemon
- 1 lime
- Several grinds peppercorn medley
Preheat oven to 350F degrees.
Coat the bottom of a 9×13 baking dish with the oil.
Place the fish skin side down.
Cut the lemon and lime in half and squeeze the juices onto the fillets.
Chopped or tear several fresh basil leaves into pieces, or roll up and slice into ribbons.
Sprinkle with whole or ground peppercorns and basil.
Cover with aluminum foil and bake for 20-30 minutes, according to your preference.
The bottom skin can be removed or eaten, as desired.
The following nutrition information is provided by the USDA for 3 ounces (85g) of raw, wild Pacific salmon.
- Calories: 121
- Fat: 5.4g
- Sodium: 37.4mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugars: 0g
- Protein: 17g
All year long, the company offers sockeye salmon, coho salmon, Alaskan halibut and pollock, and Pacific cod. There are three options from which to choose: Wild Salmon Box (6-ounce portions of salmon), Wild White Fish Box (6-ounce portions of white fish), and Wild Combo Box (6-ounce portions of both types).
You have the choice between 12 single portions ($10.99 each) or 24 single portions ($9.99 each), to be delivered every month or every two months. These per-portion prices include shipping.
The cool thing here is, you can take these fillets and use them with my Browned Butter Fish & Shrimp recipe, Lemon Garlic Butter Tilapia (just substitute with beautifully flaky cod), or encrust the filets with Parmesan cheese for some delightfully crunchy goodness!
Happy eating, y’all!