Sablefish is considered a delicacy due to its rich, buttery flavor and moist, tender texture. It is often compared to Chilean sea bass, another type of fish with a similar taste and texture.

Have you ever cooked salmon on a cedar plank? Wild caught salmon is one of my favorite things to cook because it’s so quick, easy and delicious. Adding in a cedar plank is a really great way to add incredible flavor and a bit of sophistication. This fragrant wood has an abundance of oil that infuses whatever you’re cooking.

I love this simple way to cook an incredibly delicious king salmon fillet. It’s no frills and brings out the mouthwatering flavor of the salmon with a perfect pan sear and a simple sauce made of lemon, ghee and coconut aminos.

Spring is coming, but it’s not quite here yet. The weather here in northern New Mexico has started to warm up after all the snow we had recently, but it’s still that time of year where you’re not one hundred percent sure that there won’t be another cold snap. Nonetheless, we’re all thoroughly enjoying the warmer weather and sunshine. This delightful salmon pasta is undoubtedly the perfect fit for the cusp of winter into spring - creamy and warm, yet fresh and lively. Crisp, green asparagus, capers and a squeeze of lemon are the perfect balance to the rich sauce and flaky, flavorful salmon. Feel free to substitute the asparagus for whatever vegetables you have on hand - personally, I wish I had had some juicy cherry tomatoes in my kitchen to throw in.

Also Read: Recipe: How To Make Perfectly Pan Seared Salmon Fillets

Wild Caught Salmon From Fishermen We Know By Name

All of our fish are caught using a hook and fishing line. They never go through the machinery that salmon canneries use, which negatively affects the taste and texture of the fish. Most commercially caught fish also sit around on the boat before being bled out, which negatively affects the taste and quality of the meat. These salmon are bled right away on the boat, resulting in the most premium and flavorful salmon you can get. They’re then pressure sealed and flash frozen at the peak of freshness.

With these methods, having our flash frozen salmon delivered to you is actually highly preferable to buying fresh, unfrozen salmon unless you happen to be or live next door to a skilled fisherman. And even if that’s the case, the waters we source from off the Alaskan coast are some of the most pristine on the planet, making it very unlikely to find better fish anywhere else.

Also Read: Salmon & Swiss Chard With Crispy Coconut And Turmeric

Coho salmon, also known as silver salmon, have a medium oil content but regardless are considered one of the best tasting varieties. Many who prefer a milder, lighter tasting salmon prize the coho above all others. Their significant oil content makes this variety flaky and buttery. Anyone who loves salmon but prefers a more subtle flavor will find that coho is a perfect fit. This variety of salmon is perfect for adding into pasta dishes.

Ingredients:

• 1 pound coho salmon fillets
• Sea salt and freshly ground black pepper
• 1 pound pasta of choice
• 2 tablespoons butter
• 3 large cloves of garlic, minced
• 2 cups heavy cream
• 1 tablespoon apple cider vinegar
• ¾ cup water
• 1 teaspoon lemon zest
• 2 cups chopped asparagus
• 2-3 tablespoons ghee
• 2 tablespoons capers
• Chopped fresh parsley for garnish

Also Read: How To Cook Salmon To Flakey, Tender Perfection Every Time

Instructions:

1. Cook your pasta of choice according to the instructions on the package. Strain the package and set aside.
2. Heat ghee in a large cast iron skillet over medium heat. Sauté the asparagus until it’s tender but still crisp and green. Set aside.
3. Pat the salmon fillets dry and season with sea salt and freshly ground black pepper. Add more ghee to the skillet as necessary and cook the salmon, searing on one side for about four minutes until golden brown, then flipping to the other side for about two minutes. Remove from the heat and set aside to cool for about five minutes. Chop the salmon into bite-sized pieces.
4. Add the cream to the skillet over medium high heat and bring to a boil. Reduce and simmer until the cream thickens considerably.
5. Whisk the lemon zest and fresh parsley into the cream sauce. Stir in the capers, asparagus and salmon.
6. Add the cooked pasta to the skillet and combine. Season as desired with sea salt and freshly ground black pepper. Serve and enjoy!

Our Helpful Team Would Love To Hear From You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Homemade Salmon Burgers That’ll Knock Your Socks Off

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised bison, elk, wild boar, lamb, grass fed beef, poultry and seafood.

Sablefish, also known as black cod, has always been my favorite type of fish to eat. It can also be very difficult to find. We’re thrilled that we’ve started carrying a limited supply of wild caught Alaskan sablefish from pristine, icy cold waters near the Bering Strait. It’s considered a delicacy in many cultures because of its rich, buttery flavor and velvety, flaky texture. Once you try it, you’ll instantly understand why this fish is so sought after.

Also Read: Sweet & Citrusy Balsamic Maple Wild Caught Salmon Fillets

A Perfectly Simple Yet Mouthwatering Marinade

A simple preparation of miso, sake, mirin and coconut sugar is the perfect balance of flavors to beautifully accent this delicious fish. Make sure to get good quality white miso for the best results. If you can’t find mirin, substitute rice vinegar and an extra two teaspoons of coconut sugar. You don’t necessarily have to marinate the fish for a full 24 hours like the recipe calls for. Although this will certainly create amazing and rich flavor, the sablefish will turn out delicious even if you only marinate it for an hour. Don’t let this detail discourage you from trying this recipe - whether or not you were able to plan ahead for extra marinating time, this recipe will be a new favorite.

Move Over Chilean Seabass: Enter The Sablefish

Sablefish is a veritable treasure trove of flavor, texture and nutrients. It’s higher in omega-3’s than almost any other species of fish, and the meat has an incredibly silky texture. If you’re a fan of Chilean seabass, you’re in luck because sablefish is extremely similar. It’s exceptionally delicious and is sometimes referred to as “a diamond ring in a plain paper wrapper”. Even better, it’s a far more sustainable choice than seabass. Seabass are very slow growing and are overfished, so their population is under threat due to its culinary popularity.

Also Read: Salmon Salad Sandwiches: A Beck & Bulow Team Favorite

This fish is visually striking when prepared thanks to the contrast of white, flaky meat with black skin. Its high fat content makes it an especially delicious choice for smoking, although you’ll find it prepared in a multitude of ways at fine restaurants. In fact, this high fat content makes sablefish quite easy to compare compared to other seafoods - it’s far more forgiving and doesn’t dry out as quickly. You’ll love this fish whether you give it a quick and simple sauté, poach it or grill it… it’s nearly impossible to go wrong. Serve with vegetables, cous cous, potatoes or whatever else… it’ll be the star of the show regardless of the accompaniments.

Ingredients:

• Approximately 1 pound wild caught Alaskan sablefish (black cod), thawed
• 4 tablespoons sake
• 4 tablespoons mirin
• 6 tablespoons white miso paste
• 4 tablespoons coconut sugar

Also Read: Salmon Tacos With Our Wild Caught Alaskan Coho Salmon

Instructions:

1. Whisk together the sake, mirin, white miso and coconut sugar in a medium sized bowl or shallow baking dish. Set a little bit aside in a different container for serving with the fish once it’s cooked.
2. Let the fish come to room temperature for 10-15 minutes before cooking. Pat gently dry with paper towels. Add the sablefish fillet to the container of marinade, ensuring that it’s completely submerged. Cover the container tightly and marinate in the refrigerator for as long as possible, up to 24 hours.
3. When the fish is ready to cook, preheat the oven to 400 degrees Fahrenheit.
4. Heat a cast iron skillet over medium high heat. Remove the sablefish from the marinade and gently wipe the excess liquid off (only the excess). Quickly sear the fish on both sides to a light golden brown. Remove from the heat immediately and transfer to a baking dish.
5. Bake in the preheated oven for approximately 12 minutes, taking care not to overcook.
6. Serve and enjoy immediately with the reserved extra marinade drizzled over the top.

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Recipe: Maple Dijon Mustard Salmon With Wild Boar Bacon

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

This shrimp and polenta skillet is creamy, savory, and effortless—wild blue Mexican shrimp paired with rich cheese and tomatoes for a cozy meal.

This shrimp salad is super fresh and creamy with fresh lime juice, cilantro and creamy Greek yogurt. It’s so quick to make, too. Since the shrimp cook up in a flash, this delicious recipe is ready in minutes. I love having this because it’s really light yet creamy and satisfying, and for me it was a whole new way to eat shrimp from what I typically end up preparing. It’s perfect for lunch or a light and healthy dinner. Serve over greens, on a sandwich, with some good crusty bread on the side - the options are endless. It also makes a great appetizer item served with crackers or pita.

Also Read: Louisiana Jambalaya With Chicken & Mexican Blue Shrimp

Depending on how you’re going to serve this, you may or may not want to chop the shrimp up into smaller pieces. Our wild blue Mexican shrimp are quite large. This is definitely an appealing quality, but if you’re planning to scoop this salad up with crackers, smaller pieces could make more sense. This recipe is easily customizable, too, and I see myself making more variations of it in the future. Lemon juice in place of the lime and dill in place of the cilantro would be a winning combination.

Shrimp Are A Sustainable And Healthy Protein

Only about 10% of shrimp eaten in the United States are wild caught, and ours make up an incredibly small percentage that are truly environmentally conscious in every way. This makes shrimp an incredibly sustainable protein source to add into your diet, and there are many health benefits of these tasty crustaceans. Aside from offering a whopping 24 grams of protein per 100 grams of shrimp, they’re also full of antioxidants, vitamins and minerals.

They’re a great source of magnesium, zinc, potassium, iron, selenium and manganese. They’re extremely low carb making them a great choice for anyone monitoring their carbohydrate intake. Shrimp are great for weight loss and packed full of nourishment and energy.

Also Read: Wild Blue Mexican Shrimp With Sweet Garlic & Ginger Sauce

Fair Trade Certified Wild Caught Blue Mexican Shrimp

Wild caught Mexican blue shrimp are renowned for the excellent, sweet flavor and tender yet crisp texture. They’re large in size and have a beautiful blue hue when uncooked. They are caught using the most sustainable methods in existence for harvesting shrimp. Fishermen use small-scale sailboats and an artisanal technique known as suripera. This method involves using the wind and tides to skillfully drift a highly selective net, resulting in the lowest fuel consumption and bycatch rates in the world.

Bycatch is the term for marine animals, like dolphins, turtles and others, who are harmed in the process of fishing for seafood. Additionally, these are the only Fair Trade certified shrimp on the planet. It’s never been more important than it is now to choose seafood options that are conscious of environmental impact. Our sources go above and beyond industry standards taking care every step of the way to protect the oceans, the wildlife and their employees.

Ingredients:

• 1 pound Wild Blue Mexican Shrimp
• ¼ cup Greek yogurt
• 2 tablespoons good quality mayonnaise
• 2 teaspoons lime juice
• 2 tablespoons chopped cilantro
• Sea salt and freshly ground black pepper to taste
• 1 tablespoon chives, finely chopped
• Avocado oil

Also Read: Wild Blue Mexican Shrimp Scampi With Asiago Cheese

Instructions:

1. Peel the shrimp. Cook them in a pot of salted water just until they turn pink. Transfer them to a large bowl of ice water to cool. Remove from the water and pat them gently dry. Set aside.
2. In a large mixing bowl, whisk together the yogurt, lime juice, mayonnaise, and chopped cilantro. Add the shrimp to the mixture and toss to combine, seasoning to taste with sea salt and freshly ground black pepper. Garnish with more chopped cilantro and the chopped chives.
3. Drizzle avocado oil over the top. Serve and enjoy immediately. If preparing in advance, wait until just before serving to add the lime juice as the acidity will make the shrimp tough over time.

Feel Free To Reach Out To Our Friendly & Knowledgeable Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Louisiana Po’Boy Sandwiches With Wild Blue Mexican Shrimp

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.

The orange, maple and balsamic flavors of this salmon recipe are the perfect thing to celebrate the shift of seasons from summer to fall. The warm and sweet yet fresh and tangy experience will be a new favorite. Make sure to use a high quality, robust maple syrup for the full expression of this autumnal combination.

Posole is a classic Mexican soup, a cultural staple here in Northern New Mexico where the Beck & Bulow team is based. Traditionally made with pork or chicken, this fresh seafood take on the classic dish is a new favorite for me. Posole is known for its hominy base with a healthy dose of chile.