Recipe Spotlight: Mt. Cook Alpine Salmon Will Change Your Mind About Farm-Raised Fish

Farm-raised cold-water fish like salmon can get a bad rap. Conventional wisdom is that it can have a different taste than wild salmon, but advances in aquaculture are closing the gap.

One of the best options in the Hy-Vee seafood case is Mt. Cook Alpine salmon, which is disrupting expectations about farm-raised salmon in a big way. This fish is raised in a canal fed by glacier runoff from New Zealand’s Southern Alps. There’s no human interaction in these clean, fast-flowing waters, no runoff from human activities and the water is so pure that you can drink it both before and after the fish leave.

The fish in these waters are disease-free; never get antibiotics, hormones or other chemicals; and are killed in a humane way that minimizes unnecessary stress and pain, a method that ensures better flesh quality.

Mt. Cook salmon is also incredibly healthy. The Omega-3 fatty acids in this fish are comparable with wild-caught salmon, and have three times the amount of Omega 3 oils as Atlantic salmon and in comparison, has very low intramuscular fat.

This flavor of this fish is so clean that I hate to mask it with heavy sauces. Just make a light crust of seasonings, sear the fish and finish it off in the oven. Try this:


Seared Mt. Cook Alpine Salmon with Garlic Spinach

All you need:

  • 2 tbsp brown sugar
  • 2 tsp sea salt
  • 1 tsp fresh cracked black pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp dry mustard
  • 1/8 tsp ground cinnamon
  • 4 (5 oz each) Mt. Cook salmon fillets, skinned
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp shallot, minced
  • 1 to 2 cloves fresh garlic, minced
  • 4 cups fresh spinach
  • salt and black pepper, to taste
  • squeeze of fresh lemon

All you do:

  1. Preheat oven to 425 degrees.
  2. Combine brown sugar, salt, black pepper, cumin, dry mustard and cinnamon in a small bowl. Rub spice mixture on the top side (non-skin) of the salmon fillets.
  3. Heat an oven-proof sauté pan over medium-high heat; add 1 tablespoon olive oil and sear fillets, rub-side down, until fish is browned, about 2 minutes. Flip fillets and place pan in oven; finish cooking for 5 to 6 minutes or until fish flakes easily.
  4. While fish is in oven, heat another sauté pan over medium-high heat. Add butter, shallots and garlic. Sauté until garlic is fragrant and add spinach; sauté until slightly wilted; season with salt and pepper. Serve spinach with salmon fillet on top; squeeze fresh lemon on fish just before serving.

Recipe Spotlight: Alaska King Crab Legs with Dipping Sauces

I enjoy being part of a company that features fish and shellfish caught in a sustainable way, so it can be enjoyed by people for generations to come.

That’s the case with our Alaska king crab legs, which can be prepared with a variety of dipping sauces. Crab legs are a good choice for entertaining, but also for everyday eating.

Don’t be intimidated. They’re very easy to prepare. All you need is a nice, big stock pot and some kitchen shears. Just bring 2 to 3 inches of water to a rapid simmer, throw the crab legs in and cover. It’s OK if some of the legs are sticking out of the pot.

When they’re done, tear the crab legs at the joint. Flip them to the smoother side and snip them open with the kitchen shears. Break the crab legs into pieces and open them to retrieve the meat.


Alaska King Crab Legs with Dipping SaucesAlaska King Crab Legs with Dipping Sauces

All you need:

3 to 4 pounds of Alaska king crab legs (snow or Dungeness also work), thawed or frozen

All you do:

1. To prepare the crab, fill a 16- to 20-ounce stock pot with water. Bring to a boil and add crab legs. Reduce the heat; cover and simmer for 8 to 10 minutes for frozen crab or 3 to 4 minutes for thawed crab, until heated through. Drain and serve with the dipping sauces, see recipes below.

Rouille Sauce

All you need:

  • 1/3 cup bottled roasted red peppers
  • 2 cloves minced garlic
  • 2/3 cup low-fat mayonnaise
  • 1 tsp lemon juice
  • 1/2 tsp red pepper flakes

All you do:

1. Combine the peppers and garlic in a food processor and process until well minced. Pulse in the remaining ingredients until well combined.

Basil-Mint Pesto Sauce

All you need:

  • 2 cups fresh basil leaves
  • 1 1/2 cups fresh mint leaves
  • 1/2 cup olive oil
  • 3 tbsp toasted walnuts
  • 3 cloves garlic
  • 3 1/2 tsp lemon juice
  • 1/2 cup grated Parmesan cheese

All you do:

1. Combine basil, mint, oil, walnuts, garlic and lemon juice in a food processor; puree until smooth. Add Parmesan and pulse until well combined. For a creamier sauce, combine 1/4 cup of the Basil-Mint Pesto sauce with 1/2 cup low-fat mayonnaise.

Mediterranean Dip

All you need:

  • 1 (6.5 oz) jar artichoke hearts, drained and chopped
  • 1 cup grated Parmesan cheese
  • 1 cup low-fat sour cream
  • 1 cup low-fat mayonnaise
  • 1/4 cup chopped drained oil-packed sun-dried tomatoes
  • 1 (4 oz) can sliced olives, drained
  • 1/4 cup chopped fresh chives OR 2 tbsp. sliced green onions

All you do:

1. Blend the artichoke hearts, Parmesan cheese, sour cream, mayonnaise, sun-dried tomatoes, olives and chives in a bowl. Place in ovenproof baking dish. Bake at 350 degrees until bubbly, if desired.

Butter Sauce

All you need:

  • 1/2 cup unsalted melted butter
  • 1 tbsp lemon juice
  • 3/4 tsp garlic salt
  • 1/2 tsp dried dill weed
  • dash white pepper

All you do:

1. Blend ingredients together in a bowl.

The dips may be prepared up to two days in advance. Reheat the butter sauce as needed.