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.

Seared Alaskan Scallops with Romesco

Serves: 8   Prep Time: 1 hour Ingredients: 1/4 cup almonds 12 ounces firm-ripe Roma tomatoes, cored 1 thick slice (1 oz.) firm-textured French bread, toasted 1/2 cup drained canned roasted red peppers 1/4 cup coarsely chopped Italian parsley 2 Tablespoons sherry vinegar or red wine vinegar 2 teaspoons hot paprika 2 cloves garlic, peeled About 1/2 teaspoon salt 1/4 cup plus 1 Tablespoon extra-virgin olive oil 1-1/2 pounds Alaska Scallops (about 1-1/2 inches wide) Fresh-ground black pepper 1 Tablespoon butter Thick-cut or baked potato chips Directions: 1. Preheat oven to 400ºF. Put almonds and tomatoes in separate baking pans. Bake almonds until slightly darker, 8 to 10 minutes, and tomatoes until skins begin to split and shrivel, 15 to 18 minutes. 2. Pour almonds into the bowl of a food processor. Tear bread into chunks and add to bowl. Whirl until finely ground. 3. Cut tomatoes in half and add to processor, along with roasted red peppers, parsley, vinegar, paprika, garlic, and 1/2 teaspoon salt. Whirl until mixture is smooth. With motor running, slowly pour in 1/4 cup olive oil and whirl until incorporated. Taste, and add more salt if desired. Scrape romesco into a bowl. 4. Rinse scallops and gently pat dry. Sprinkle lightly all over with salt and pepper. In a 10- to 12-inch frying pan over medium-high heat, melt butter with remaining tablespoon olive oil. Add scallops and cook, turning once, until browned on both sides and opaque but still moist-looking in the center (cut one to test), about 8 minutes total; keep heat high enough to evaporate juices released from scallops. 5. Arrange as many potato chips as you have scallops on a platter. Top each with a scallop, then a dollop of romesco. Serve immediately. Save remaining Romesco to use with pan-roasted Alaska Halibut or as a dip for Alaska Prawns. Nutrients per appetizer (9 servings): 231 calories, 12.5g total fat, 2g saturated fat, 49% calories from fat, 28mg cholesterol, 15g protein, 14g carbohydrate, 2g fiber, 401mg sodium, 39mg calcium and .2g 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.

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