Recipe Spotlight: Mt. Cook Alpine King Salmon Fillets

As the nights become cooler, many people look for comfort foods to enjoy. This recipe not only provides delicious comfort food, but it’s rich and hearty. Although simple to prepare, the combination of ingredients will impress your guests.

My store’s dietitian agrees that this recipe is heart-healthy because of the salmon, white beans and kale. Mt. Cook salmon itself is incredibly healthy. The omega-3 fatty acids in this fish are comparable to wild-caught salmon, and have three times the amount of omega-3 oils as Atlantic salmon and in comparison, has very low intramuscular fat.

One of the best options in the Hy-Vee seafood case is Mt. Cook Alpine salmon.


Roasted Mt. Cook King Salmon with White Bean Ragout

Serves 4

All you need:

  • 4 (6 oz each) Mt. Cook king salmon fillets, skin removed
  • salt and pepper, to taste
  • 2 tbsp olive oil, divided
  • 2 tbsp chopped shallots
  • 1 clove garlic, chopped
  • 2 leaves kale, stem removed and roughly chopped
  • 1 cup thinly sliced portobello mushrooms
  • 2 (15 oz each) cans cannellini beans, drained and rinsed
  • 1 cup chicken stock, divided, as needed
  • 1/4 cup shredded Parmesan cheese
  • 1 tbsp butter

All you do:

  1. Preheat oven to 375 degrees.
  2. Season both sides of the salmon fillets with salt and pepper and place in a greased baking dish. Place in oven and roast for 10 to 12 minutes or until fish flakes easily with a fork.
  3. Meanwhile, in a large sauté pan, over medium heat, add 1 tablespoon oil. Add the shallots, garlic, kale and mushrooms; season with salt and pepper. Cook until the mushrooms and kale start to wilt, about 3 to 4 minutes.
  4. Add the white beans and ¾ cup chicken stock; season again with salt and pepper. Bring to a simmer and cook for 5 to 6 minutes until slightly thickened, but beans still retain their shape (can add more or less stock to achieve desired consistency). Stir in the Parmesan cheese and butter.
  5. To serve, place equal amounts of the bean ragout on each of four plates and top with the salmon fillets; serve immediately.

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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