Recipe Spotlight: Grilled Mt. Cook Salmon with Chilled Quinoa Salad

All you need:
Quinoa SaladGrilled Salmon Quinoa Salad

  • 2 cups low-sodium chicken broth
  • 1 cup quinoa, rinsed
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/4 cup chopped green onions
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh mint
  • 1 cup halved cherry tomatoes
  • 1 English cucumber, small diced
  • 1/4 cup sliced kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1 tsp salt, or to taste
  • 1/4 tsp ground black pepper, or to taste

Grilled Salmon

  • 1 tbsp garlic olive oil
  • 4 (4 to 5 oz) each Responsible Choice Mt. Cook Salmon portions
  • salt and pepper, to taste
  • 1 (5 oz) clamshell mixed spring greens
  • 1 lemon, cut into wedges

All you do:

  1. For the quinoa salad, in a small saucepan, bring chicken broth to a boil. Add quinoa and cook over medium-high heat for 12 minutes or until all of the broth is absorbed. Remove from the heat, fluff and chill until cold.
  2. To the quinoa, add oil, lemon juice, onions, parsley, mint, tomatoes, cucumber, kalamata olives and feta; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
  3. For the salmon, prepare grill for medium-high heat. Rub garlic oil over salmon to coat and season with salt and pepper. Once grill is hot, brush grill rack with olive oil and immediately place salmon on grill.
  4. Cook for 4 minutes without lifting or turning salmon. This will help give salmon nice grill marks and make it easier to move. Turn it over and cook until salmon is just cooked through and all but the very center is opaque.
  5. To serve, divide spring mix among four plates. Place 1 cup of chilled quinoa salad on the greens and top with a piece of grilled salmon. Serve with lemon wedge.

Hy-Vee’s King of Farmed Salmon

Hy-Vee is excited to offer Mt. Cook salmon as a Responsible Choice for our customers.

This item has been four years in the making. Hy-Vee partnered with Mt. Cook/National Fish in 2010. Hy-Vee was in search of a premium farmed salmon that would meet or exceed our Seafood Procurement Policy. Although it took several years to reach this achievement, it has now paid off. In the past year, the Monterey Bay Aquarium Seafood Watch has labeled Mt. Cook Alpine Salmon as a “Best Choice” pick for farmed salmon. With this achievement, we are now proudly able to label our Mt. Cook King Salmon with our Responsible Choice tag. Hy-Vee customers can feel good knowing that the farmed salmon they are purchasing is one the most environmentally responsible farmed salmon operations in the world. And don’t forget the addition benefits of enjoying delicious seafood that is loaded in Omega-3 and protein.

Hy-Vee’s Responsible Choice Mt. Cook King Salmon comes from New Zealand. Cradled in the wild landscape of the Southern Alps of New Zealand lies one particular part of the canal with Hy-Vee’s name on it. This canal is part of one of the most unique salmon farms in the world. The salmon are fresh water salmon, raised in the swift, cold currents of New Zealand’s Southern Alps, where the water is not only fresh and highly oxygenated, but it flows constantly, which allows the fish to be healthy and lean. The result is a salmon that is moist and delicate to the pallet. Its flavor is mild compared to other salmon flavor profiles, which allows it to attract more consumers looking to add salmon to their meal plans that otherwise are hesitant. Be sure to talk to your Hy-Vee Seafood Specialist today about our Responsible Choice Mt. Cook salmon.

Hy-Vee Celebrating First Seasonal Catch of Responsible Choice Wild Salmon in Stores

Copper River Salmon

Hy-Vee Responsible Choice wild salmon, caught from Alaska’s Copper River, are some of the very first salmon to arrive in stores when the fresh wild season opens in mid-May. This yearly event attracts media attention and draws foodies from around the globe. The celebration kicks off with the first fish arriving in Seattle aboard an Alaska Airlines Boeing jet, a plane that features a huge mural image of salmon along the entire length of the jet.

The consumer demand for this product has grown each year with foodies eagerly waiting for the first salmon to arrive in their local Hy-Vee. The pure, pristine environment of the Copper River helps to create an omega-3 powerhouse. Copper River salmon begin their journey 300 miles downstream at the mouth of the Copper River, then make the long trek up through fast currents and unspoiled glacial-fed waters to reach their spawning grounds. This trek requires the salmon to store extra energy in the form of fat. The one-of-a-kind flavor and texture generates from this fat and makes any seafood lover’s mouth water. It is truly some of the highest prized salmon in the world.

About the River

The Copper River takes its name from the rich copper deposits found along its banks. This massive body of water has 13 major tributaries, is one mile wide and runs at seven miles per hour. The Copper River is the 10th largest river in the United States, and is home to some of finest, well-managed salmon stocks in the world. Alaska’s successful management practices are considered a model of sustainability for the rest of the world. The Alaska Department of Fish and Game monitors fish populations at several points along the Copper River and counts salmon heading up the river to ensure that an adequate number migrate to spawning grounds to reproduce each year. Policies like this have helped Alaska maintain one of the world’s most abundant sources of delicious wild seafood for generations to come. This is why we proudly place our Hy-Vee Responsible Choice label on wild Alaska salmon.

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.

Recipe Spotlight: Hy-Vee’s Responsible Choice Mt. Cook Farmed Salmon Stars in Peach and Arugula Dish

A heart-healthy and tasty option this season, Hy-Vee’s Responsible Choice Mt. Cook farmed salmon is packed with omega-3 fatty acids; vitamins A, B, D and E; and plenty of protein power. Sourced from Mt. Cook Alpine salmon, the salmon is 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. The seafood is farmed in a freshwater lake in southern New Zealand, and the farm uses no antibiotics, growth hormones or chemicals to bring the fish to market.


Highly versatile, healthy and filling, this salmon stars in one of my favorite Responsible Choice Mt. Cook farmed salmon recipes. This is one your family will look forward to all week:

Responsible Choice Mt. Cook Farmed Salmon with Grilled Peach and Arugula Salad

Serves 4

All you need:Salmon with Grilled Peach & Arugula

  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 tsp fresh thyme leaves
  • 3 tbsps olive oil, divided
  • Sea salt and fresh cracked black pepper, to taste
  • 2 medium red onions, sliced in 1/4-inch-thick rings
  • 3 peaches, halved, pit removed
  • 4 (4 to 5 oz each) Responsible Choice skin-on salmon portions
  • Mrs. Dash garlic and herb seasoning, to taste
  • 1 (5 oz) container clamshell baby arugula
  • 1/2 cup diced roasted red pepper

All you do:

  1. Heat grill to medium-high heat. In a small bowl, combine the vinegar, ginger, thyme and 2 tablespoons olive oil; season with salt and black pepper. Set aside.
  2. Place red onion and peaches on a plate and drizzle remaining tablespoon olive oil over top; season with salt and black pepper.
  3. Place peaches and red onion on grill and cook until tender, 3 to 4 minutes per side; set aside.
  4. Season salmon with Mrs. Dash garlic and herb seasoning.
  5. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness;
    set aside.
  6. In a large bowl, lightly toss the baby arugula with grilled red onions, grilled peaches, roasted red peppers and enough vinaigrette to lightly coat.
  7. Divide salad evenly among 4 plates and top each with a piece of salmon; can drizzle extra vinaigrette over salmon if desired.

Recipe Spotlight: Seared Responsible Choice Mt. Cook salmon with Tomato & Artichoke Broth

This light recipe features Responsible Choice Mt. Cook salmon, while offering Italian flavors through the use of tomatoes and artichokes. Enjoy this dish for a quick and easy weeknight dinner.


Seared Responsible Choice Mt. Cook salmon with Tomato & Artichoke Broth

Serves 4

All you need:

  • 4 tbsp olive oil, divided
  • 2 shallots, sliced into thin rounds
  • 2 cloves garlic, minced
  • 1 (14 oz) can artichoke hearts, drained
  • 1/2 cup white wine
  • 1 – 1 1/2 cups low-sodium chicken broth
  • 1 (14.5 oz) can Italian diced tomatoes, undrained
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • salt and pepper, to taste
  • 4 (6 oz each) Responsible Choice Mt. Cook salmon fillets, skin removed
  • 1/2 cup shredded Parmesan cheese

All you do:

  1. In a medium-sized pot, heat 3 tablespoons of olive oil over medium-high heat.
  2. Add the shallots and cook for 1 minute; then add the garlic and artichokes and cook until browned, about 5 minutes.
  3. Add the white wine and reduce 1 minute. Add 1 cup chicken broth, tomatoes and juice, Italian seasoning and red pepper flakes. Season with salt and pepper.
  4. Let sauce simmer for 10 to 12 minutes to let flavors combine. You may add more broth if desired.
  5. Season the salmon fillets with salt and pepper. Heat a sauté pan over medium-high heat and add 1 tablespoon olive oil. Cook the fish 4 to 5 minutes per side, or until just cooked through.
  6. Serve the salmon fillets with the tomato-artichoke broth on top. Equally distribute Parmesan cheese on top of salmon before serving.

Responsible Choice New Zealand Farmed Salmon

For the first time, the Monterey Bay Aquarium’s Seafood Watch program has given salmon farmed in freshwater net pens a Green “Best Choice” rating. As a result, Hy-Vee is now featuring this delicious Responsible Choice New Zealand farmed salmon.

In New Zealand, salmon farms do not have the same environmental impacts as salmon farms in other regions of the world, such as British Columbia, Chile, Norway and Scotland. This is due to several factors including differences in chemical use, pollution and risk from escapes.

To date, New Zealand salmon farms have never experienced a disease outbreak and therefore have not required treatment with antibiotics, pesticides or other chemicals commonly used in other major salmon farming regions. In addition, pollution from salmon farms in New Zealand is minimal, partly due to the small scale of the industry. For example, salmon production in Norway is currently 100 times greater than current production in New Zealand.

Although the salmon are not native to New Zealand, they have been successfully established in the region as a result of government hatchery programs that release salmon into the wild to stock recreational fisheries.

Hy-Vee’s Mt. Cook Alpine salmon is farmed in a freshwater lake in the Southern New Zealand Alps. The farm uses no antibiotics, vaccines, growth hormones or any other chemicals. The farm maintains low stocking densities that keep pollution outflow to a minimum. The swiftly flowing water requires the salmon to swim constantly, producing rich flavor and high quality.

Next time you’re standing in front of your local Hy-Vee store’s seafood counter, look for fish labeled Responsible Choice New Zealand farmed salmon.

Recipe Spotlight: Responsible Choice Copper River “Greek” Salmon

This recipe features all the wonderful flavors of a gyro—but leaves out the bread. Feel free to serve pita bread on the side if you prefer. It’s simple, refreshing and filling.


Responsible Choice Copper River “Greek” Salmon

Serves 4

SalmonAll you need:

  • 1 cup plain low-fat Greek yogurt
  • 1 tbsp dill weed
  • 1 clove garlic, minced
  • 1 tsp celery salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 pound Responsible Choice Copper River salmon
  • 1/2 cup pitted, halved Kalamata olives
  • 1/2 cup halved grape tomatoes
  • 1/2 cup crumbled feta cheese

All you do:

  1. Prepare the yogurt sauce by placing Greek yogurt, dill weed, garlic, celery salt and black pepper in a medium bowl; stir until all combined. Set aside.
  2. In a medium skillet over medium-high heat, add the olive oil and salmon, skin side up. Cook for about 4 minutes. Turn the fish over and cook another 3 to 5 minutes until the salmon is opaque and flaky. Transfer salmon to plate and top with yogurt sauce, olives, tomatoes and feta cheese.

Responsible Choice Copper River Wild Sockeye Salmon

It’s a new year, and many people are making resolutions committing to healthier lifestyles. At Hy-Vee, we make it easy to find delicious, quality wild salmon. We have a large amount of Copper River sockeye salmon for our frozen supply this year, allowing us to offer it to you all year long. These amazing fish have extremely high fat content, high heart-healthy omega-3 content, a rich flavor and a deep ruby-red color. Copper River sockeye have a higher than average oil content due to the swift, cold waters where they live and thrive.

These fish originate from the world-famous Copper River, known for the best salmon available anywhere. Copper River sockeye salmon is Responsible Choice and a testament to our commitment to responsibly source all fresh and Hy-Vee brand seafood. It can be argued that Alaska’s Copper River sockeye are the finest sockeye salmon in the world.

The Copper River or Ahtna River is a 300-mile river in south-central Alaska in the United States. It is known for its extensive delta ecosystem, as well as for its prolific runs of wild salmon, which are among the most highly prized stocks in the world. It is the 10th largest river in the United States, as ranked by average discharge volume at its mouth.

In Alaska, sustainability of the seafood industry is so important that it’s written into the state Constitution. Not only does Copper River wild sockeye salmon meet Hy-Vee’s high standards for freshness, but it’s also fish you can feel good about eating. With the Responsible Choice label comes the confidence in knowing the fishery or farm uses sustainable catch methods.

Adding Responsible Choice Seafood to Your Traditional Christmas Dinner

Responsible Choice seafood is a delicious and easy way to improve your health year-round, and it is a great way to bring a lighter dish to your holiday table.

The American Heart Association recommends consuming fish two times per week with servings of 3.5 ounces or about 3/4 cup of flaked fish. Seafood is naturally high in essential vitamins like A, E, D and C and minerals like zinc, iron, calcium and selenium. Seafood is also low in calories, and cholesterol in shellfish is equal to the amount of cholesterol in lean beef.

Yet traditional holiday dinners often include other main courses such as turkey, ham, roasts or prime rib. For a flavorful and nutritious dinner option, consider adding Responsible Choice seafood to your spread using fatty fish such as wild Alaska salmon, Hy-Vee Select canned pole and troll albacore tuna or U.S.-farmed rainbow trout. Fatty fish tend to be higher in omega-3 fatty acids which have several health benefits that may reduce your risk of cardiovascular disease, reduce inflammation and assist with brain function. Most seafood has no saturated fat content, which will provide a great option for your guests watching their fat intake.

Don’t know how to add Responsible Choice seafood to your Christmas dinner? Here are a variety of delicious, healthy ideas:

  • Marinate and grill in aluminum foil
  • Use in casseroles instead of beef or chicken
  • Use in sandwiches and salads for a lean protein
  • Pan-fry in a small amount of olive oil with your favorite herbs and seasonings
  • Use in a stir-fry with your favorite vegetables
  • Incorporate into a light pasta dish
  • Use in your favorite soup and stew recipes

Hy-Vee makes it easy for you to make these healthy choices for the holidays. Hy-Vee Responsible Choice seafood comes from the best, top-quality suppliers in the industry. Hy-Vee employs a full-time, in-house U.S. Department of Commerce federal inspector, and the seafood program is U.S. Federal Drug Administration and Hazard Analysis & Critical Control Point-approved. Our warehouse has fresh seafood arriving daily by plane or truck and it’s lot-inspected for quality and wholesomeness.

Look for Responsible Choice seafood at your local Hy-Vee today.