From Tide to Table

Because my food sensitivities and allergies are so random, it should come as no surprise that I ONLY consume sustainable and clean food. From once being a carefree foodie/critic to someone who obsessively reads labels 2x before she buys something – my health is one of the most important things to me. I read EVERY label, research EVERY restaurant (by phone or email) I go to, and research EVERY brand I utilize. After I saw Juli from PaleOMG boast about this company, Alaska Direct, I knew I had to check it out for myself.

Started by childhood buds in Anchorage, AK, Ryan Hanley and Dax Lauwers grew up with fishing. Being third generation Bristol Bay commercial fisherman, it’s easy to tell that fishing is much more than a hobby for them. It’s a passion and way of life for their families. By being shore-based, AK Direct has the advantage of taking the fish from the water to the fillet line faster than any other type of commercial fishing. Their highest quality Sockeye salmon are hand picked and delivered within hours of being caught. The middleman is eliminated which allows them to provide a true #tidetotable system. Can you really get fresher than that? Doubt it.

Mini Salmon Cakes

(Servings: 1 per One 4-5 ounce filet)

Ingredients:

1 AK salmon filet

1 slice of squeezed lemon juice

A dash of fennel seed

A pinch of black pepper

2 tbsp of minced garlic

1 pinch of parsley

3 tbsp of coconut flour

1 tbsp of Epic Pork Lard

1 tbsp of Great Lakes gelatin (red can)

1. Heat a medium pan skillet to low-medium temperature and add the filet skin side up.

2. Let the filet cook for about 5 minutes or until the skin peels off (the salmon will still be rawish). While the filet cooks, put the gelatin in a mixing bowl with two tbsp of warm water. The gelatin I’ll thicken the longer it sits.

3. Once the skin of the salmon peels off, add the salmon into the mixing bowl full of gelatin.

4. Next, add the coconut flour, pepper, parsley, garlic, and lemon juice.

5. Take your fork and mash all of the ingredients together. Once mixed well, form balls, the size of golf balls.

6. Reuse the same medium skillet as before and add the lard with medium high heat. Once melted, add the salmon balls and flatten. Each side will take about 7 minutes or until golden brown.

7. Once browned and cooked, enjoy!

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3 thoughts on “From Tide to Table

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