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A Fresh Catch

Jul 06, 2015 03:44AM ● Published by Family Features

(Family Features) Enjoy the fun of al fresco entertaining with the enticing flavors of the sea. Hosting an outdoor gathering is the perfect opportunity to venture outside of normal grilled fare. Low in fat and sodium, and high in heart-healthy omega-3s, Alaska seafood takes on a whole new appeal when prepared over an open flame. Grilling Alaska seafood is easy with simple preparations that let the flavor of quality seafood stand front and center.

Serve a smarter entree option
Families who want to feel good about what they eat can feel confident when they serve Alaska sockeye salmon, a versatile protein that is sustainably harvested. From one of the most bountiful fishing regions in the world, Alaska salmon have never been listed as endangered or threatened. In fact, sustainable seafood practices are so essential to Alaska, it’s written into the state’s constitution.

As a flavor-packed source of omega-3 fatty acids, high-quality protein and other nutrients, such as selenium, phosphorus and potassium, wild Alaska sockeye salmon makes a great mealtime addition. At only 220 calories per 3.5-ounce serving, it’s a delicious, low-calorie entree.

For more guest-worthy recipes, visit www.wildalaskaseafood.com.

Alaska Sockeye Salmon with Herbs and Garlic

Ingredients

  • 1 1/2 pounds Alaska sockeye salmon, fresh or thawed
  • Cooking spray
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup white wine
  • 2 tablespoons melted butter or extra-virgin olive oil
  • 2 tablespoons finely minced fresh garlic
  • 2 tablespoons chopped fresh herbs

Preparation

  1. Remove salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F.
  2. Cut 2 pieces of wide, heavy-duty aluminum foil about 6 inches longer than salmon side. Stack foil pieces (shiny side down) on baking sheet and spray generously with cooking spray. Place salmon, skin side down, in middle of foil. Fold foil sides and ends up (1–2 inches) to make shallow pan around salmon, leaving at least a 1-inch margin around fish. Season salmon with salt and pepper.
  3. In small bowl, mix together wine, butter, garlic and herbs. Spoon mixture over top of salmon, drizzling with any remaining liquid.
  4. Carefully transfer foil pan to center of preheated grill. Do not cover salmon with foil or close foil over salmon. Close grill cover and cook 10–13 minutes, cooking just until fish is lightly translucent in center — it will finish cooking from retained heat. Remove from grill and let rest a few minutes before serving.

Sponsored by Alaska Seafood Marketing Institute

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