Many health conscious consumers have added wild salmon to there diets, and the nutritional information speaks for itself. Read about the benefits that natural run Alaskan wild salmon contain, including the recorded levels of Omega 3 oils, the heart healthy wonder found in high concentration inside Alaskan King Salmon. See Our Kodiak Seafood Picture Gallery for pictures of boats offloading on our dock in Kodiak, Alaska!

Preparing wild salmon begins with the salmon fillets themselves. Wild run Alaska salmon caught from the cleanest, most bountiful waters of the Pacific ocean ... Wild Alaska ... will ensure your meal will not only be healthy, but will taste like no other salmon in the world. See our wild salmon health & diet information to learn the specifics on the benefits of wild vs. farmed salmon.  The nearly 35,000 miles of wild Alaskan Pacific coastlines are home to the salmon that will make your Salmon BBQ or special occasion a culinary delight.

Breaded Wild Alaskan Scallops and Sunchoke Puree

Serves: 6 Ingredients: Sunchoke Puree   1 lb. sunchokes, peeled and cut into 1-inch dice   1 sprig thyme   1 bay leaf   2 Tbsp. olive oil   3 Tbsp. butter   2 Tbsp. heavy cream Soy Brown Butter Sauce   6 Tbsp. heavy cream   8 Tbsp. unsalted butter   1-1/2 tsp. chopped garlic   1 Tbsp. chopped shallot   3 Tbsp. soy sauce   2 Tbsp. fresh lime juice   2 tsp. chopped cilantro   1 Tbsp. chopped tarragon   1 tsp. chopped Italian parsley   1 tsp. chopped chives Scallops   30 Alaska Weathervane Scallops   Fine sea salt and freshly ground black pepper to taste   2 egg yolks, beaten   8 slices white bread, crusts removed, cut into 1/8-inch dice   1/2 cup clarified butter Directions: Sunchoke Puree: Bring pot of salted water to a boil and add the sunchokes, thyme and bay leaf. Cook sunchokes until tender (easily pierced with a knife). Remove them from the water and place in the bowl of an electric mixer. In a separate pan, heat the butter over medium high heat and cook until lightly browned. Add the browned butter, oil and cream to the sunchokes and mix until smooth. Season to taste with salt and pepper. Soy Brown Butter Sauce: Add the heavy cream and butter to a sauté pan over high heat and cook until melted and browned. Stir in the garlic and shallot, then the soy sauce, lime juice, cilantro, tarragon, parsley and chives; keep warm. Scallops: Season Alaska Scallops with salt and pepper. One by one, dip the scallops in the egg and then into the bread, to coat half of each scallop with bread. Press firmly on the bread to make sure it adheres to the scallops. Heat 2 tablespoons butter in a sauté pan over high heat. Add 6 to 8 scallops, breaded-side down, and cook until golden brown. Turn over, cook until opaque at the center, approximately 1 minute. Remove to a cookie sheet and keep warm. Repeat with the remaining scallops, adding more butter between batches. To Serve: Mound one-sixth puree in the center of each of 6 plates. Arrange 5 scallops on each serving of puree and spoon sauce around the puree. Nutrients per serving: 621 calories, 50g total fat, 30g saturated fat, 72% calories from fat, 219mg cholesterol, 18g protein, 25.5g carbohydrate, 2g fiber, 773mg sodium, 77mg calcium and .7g omega-3 fatty acids.

Our thanks goes to the ASMI, for recipes used on this website.

More preparation instructions, salmon health information and wild salmon diet facts can be found on our Wild Salmon Recipes page. For more information regarding the health benefits of Wild Alaskan Salmon, see the wild salmon report from the Environmental Working Group.