Recipe Spotlight: Hy-Vee’s Responsible Choice Mt. Cook Farmed Salmon Offers a Healthy, Protein-Packed Option for Spring

Spring is almost here, which means lighter, healthier meal choices for many. A great option this season is Hy-Vee’s Responsible Choice Mt. Cook farmed salmon.

Sourced from Mt. Cook Alpine salmon, Hy-Vee’s Mt. Cook farmed salmon is procured from farms rated as a Green “Best Choice” by the Monterey Bay Aquarium’s Seafood Watch program, which is the highest rating farmed salmon has ever received. As an added bonus, the farm-raised salmon is pack with omega-3s, vitamins and protein to sustain your appetite.

Consider one of my most popular Responsible Choice recipes this season.


Orange Hoisin-Glazed Responsible Choice Salmon

Serves 4.

All you need:

  • 2 (6 oz each) Responsible Choice salmon fillets, skin removed
  • 1 culinary parchment cooking bag
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tsp frozen orange juice concentrate, thawed
  • 1/2 tbsp grated fresh ginger
  • 1 green onion, sliced
  • 1/4 tsp sesame seeds
  • 2 lemon wedges

All you do:

  1. Preheat oven to 400 degrees.
  2. Place salmon in an even layer in parchment bag on rimmed baking sheet.
  3. Combine hoisin and soy sauces, orange juice, ginger, green onion and sesame seeds; spoon evenly over salmon.
  4. Fold over open edge twice and crimp well.
  5. Bake 15 to 20 minutes.
  6. Open bag and let stand a few minutes.
  7. Serve with lemon wedges.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.