Recipe Spotlight: Two Zesty Ways to Add More Heart-Healthy Responsible Choice Wild Alaska Salmon to Your Diet

Hy-Vee Responsible Choice salmon is still coming in fresh from Alaska. Here are some recipes that add variety as you include heart-healthy, Omega 3 fatty acid-rich salmon into your diet.

With any of these dishes, I would stick to a dry white wine such as a buttery Chardonnay, or Elk Grove Vineyards Pinot Noir Rose 2013.


Coconut Poached Wild Alaska Salmon with Minted Peas and Basmati Rice

Serves 4

All you need:

For the marinade:

  • 2 tbsp red or white wine vinegar
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1/4 tsp turmeric

For the salmon:

  • 4 (5 oz each) Responsible Choice skin-on salmon portions
  • 1 (14 oz) box Basmati boil-in-bag white rice (2 bags)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2-inch piece fresh ginger, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can coconut milk
  • 1 (12 oz) package steam-in-the-bag sugar snap peas
  • 2 tbsp chopped fresh mint
  • Salt and pepper, to taste

All you do:

  1. For the marinade: mix all ingredients in a small bowl. Rub over salmon pieces. Let sit for about 30 minutes at room temperature.
  2. Fill a stock pot with water. Bring to a boil. Add the rice and boil 8 to 10 minutes. When rice is done, remove to a serving dish and fluff with fork. Keep warm.
  3. In a high-sided sauté pan, melt the butter and olive oil together. Add ginger and garlic. Sauté for 1 minute. Add salmon skin-side-down. Crisp the skin a little bit, then flip over and add the coconut milk, just enough to come up halfway to the salmon. Simmer the salmon in the coconut milk until cooked through, 6 to 10 minutes.
  4. In the meantime, steam the snap peas in the microwave. Remove from package. Add mint and salt and pepper. Serve the salmon over the rice with the peas alongside.

Balsamic Glazed Wild Alaska Salmon

Serves 4

All you need:

  • 4 (5 oz each) Responsible Choice salmon portions
  • Salt and pepper, to taste
  • Hy-Vee extra-virgin olive oil
  • Hy-Vee balsamic glaze

What you do:

  1. Preheat oven to 350 degrees.
  2. Season salmon with a little salt and pepper. Place on a sheet pan. Drizzle with a little olive oil. Bake in oven for about 10 to 12 minutes.
  3. Glaze with balsamic. Serve with wild rice pilaf and fresh vegetables.

Author: Jessica Dolson

My name is Jessica Dolson, but you can call me Jess. I am a July 2012 graduate from IWCC Culinary Arts and Restaurant Management program. Since I can remember, I have had a passion for food. Growing up cooking and eating what we grew or raised made me realize how important it is for me to share that passion with others. My major focus being a chef is education, through holding classes, tasting events, wine dinners and live cooking demonstrations. It is very important to me to teach children and adults what they are eating and where their food comes from. I have learned to show people the nutritional differences between foods and show them a variety of ways to cook simple dishes, which results in families coming together and enjoying food with each other.

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