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.

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.

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