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||Kaul recently met with Liam Spence, the Executive Chef at Lola in Seattle. Her direct marketing approach paid off because Lola is now serving her sockeye. Spence explains, “It’s a frozen product that eats more like a fresh piece of salmon. It’s delicious. I’m using it on my Seattle Restaurant Week menu in April. It’s great in the offseason and I’m not going to use anything else but this.” Spence prepares the salmon by pan searing it with the skin on. The medium rare salmon has a nice crispy skin and is served with an herbed caper relish, almonds, and lemons. Spence says, “The people love it. They are really into it.”
Liam Spence - Lola
to prepare Misty Fjord Wild Sockeye Salmon
For a quick thaw, submerge the salmon package in cool water for 15-25
minutes, or until it has thawed. For best results, thaw in your refrigerator
overnight. This salmon may also be cooked from a frozen state. Use
within 5 days from the time of thaw. Keep refrigerated.
As a general rule, allow 10 minutes of cooking
time per inch of thickness, measuring fish at its thickness part.
Salmon should be slightly translucent in the middle. Salmon will
continue to cook slightly once removed from the heat. Remember,
the easiest way to ruin a seafood dinner is to overcook the fish.
Bake: Preheat oven to 400 F. Cook in a dish between 15-20 minutes,
depending on the oven. It is not necessary to turn fish while baking.
To Grill: Preheat grill on high. Briefly sere flesh side of salmon
(2 minutes), turn over, skin side down for remaining 8 minutes. (10
minute per inch rule applies).
Sauté: Place salmon in hot skillet, along with marinade
if desired. Sauté 4 minutes, flip salmon over, cover pan and
cook another 7-9 minutes. Let stand for 2-3 minutes.
broiler. Place salmon on foil and broil 4 inches
from the heat for 7-10 minutes or until done.