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Curated Recipes for the Seafood in Your Box

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Quick & Easy

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Family friendly

One-pot

10 ingredients or less

20-minute meal

Weeknight cooking

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Make ahead

Great leftovers

Great for crowds 

Make-ahead / Meal Prep

Species

All Salmon

All White Fish

All Shellfish

Dietary Concerns

Heart healthy

Immune boosting

Wheat/Gluten free

Dairy free

Vegan-pescatarian

Nutrient dense

Low saturated fat

Anti-inflammatory

Low sodium

Low/No sugar

High fiber

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Roast/Pan-roast

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Raw / Cure / No-cook

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Grace Parisi

Kim Laidlaw

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Chef Ali Banks

Fishermen Family Recipes

Recipe Contest Winner

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Taco

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Rice bowl / Grain bowl

Salad

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Sushi / No-cook

Pasta / Risotto

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Main

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Recipes

 washed and dried kale leaves, stems and inner ribs removed

 king, sockeye, coho, or keta salmon, pin bones removed  

Available in Our Seafood Subscription Box

Combine the rice, 2 cups of water, and ½ teaspoon salt in a small saucepan and let sit for 5 minutes. Bring to a boil, then cover and simmer over low heat until the rice is tender and the water is absorbed, 20 minutes. Keep covered until ready to serve.

Meanwhile, in a medium bowl, combine the cucumbers, carrot, vinegar, sugar, and ½ teaspoon salt and let sit while you prepare the rest of the meal.

In another bowl, tear the kale into bite size pieces. Add the neutral oil, ½ teaspoon sesame oil, 2 teaspoons sesame seeds, and a pinch of salt and gently massage to wilt the leaves. In a small bowl, combine the mayonnaise, gochujang, and 1 tablespoon water.

Preheat the broiler, set the rack 6 inches from the heat source and line a baking sheet with foil. In a small bowl, combine the mirin, soy sauce, and remaining ½ teaspoon sesame oil. Set the fish on the baking sheet, skin-side down, and season with salt. Brush with half of the soy sauce mixture and broil until the fish is firm and just beginning to brown, 2 to 3 minutes. Brush with the remaining soy mixture and broil until lightly glazed, 2 to 3 minutes longer.

Spoon the rice into bowls and top with salmon, pickled vegetables, and kale salad. Drizzle with some of the pickle dressing and spicy mayo, and garnish with the remaining sesame seeds.

Match the nutty flavors of toasted sesame seeds with a crisp, aromatic Austrian riesling. Or keep to the theme and choose your favorite honjozo sake or Japanese-style white ale.

Add a generous pinch of Korean pepper flakes (gochugaru) or crushed red chili flakes to the cucumbers for a quick kimchi-like pickle.

Wrap any leftover rice, salmon, and kale in sheets of nori (Japanese seaweed) for easy sushi rolls.

Substituting short grain brown rice for white sushi rice adds texture, nutty flavor, and fiber.

We’ve taken a favorite Japanese staple, unadon (eel rice bowl), and given it a little twist. The kale salad is not traditional, but it is pretty tasty! And salmon stands in for the eel. Keta is fairly lean — much leaner than eel — and can dry out if broiled until the glaze is darkly caramelized.

Full Bleed Hero

Salmon Donburi Bowl 

A subscription featuring a rotating, seasonal selection of sustainably harvested wild Alaska seafood including Albacore tuna, coho salmon, Dungeness crab, halibut, king salmon, Pacific cod, sablefish, sockeye salmon, and spot shrimp. Our Premium Seafood Subscription is our only subscription box containing halibut, king salmon, albacore tuna, Dungeness crab, and spot shrimp. Receive at least 4.5 lbs of wild-caught Alaska seafood per box, and two varieties most deliveries. 100% money-back guarantee.