This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
I have lived a great part of my life in my native country Chile, where we enjoy an extensive maritime territory, which means having a wide variety of fish and seafood.
Now, with several years already living here in Atlanta, and not having any nearby cove or port where I could buy freshly-caught fish, that has been an issue for me. And one of the fish types we miss the most with my husband to enjoy fresh is actually the salmon, a fish that is very versatile when it comes to cooking. That is why in my search I managed to locate a Farmers Market that in their “fish and seafood” section they carried salmon from Alaska.
Very kindly, the fishmonger explained to me the processes and the varieties of salmon from Alaska they usually have, which included king, sockeye, coho, keta, and pink, which are all wild-caught, growing in cold and pristine waters, which ensure you are getting some of the best in the world. It is possible to also find salmon from Alaska frozen, but at that time I was lucky they had 3 fresh varieties to offer. Visually all of them looked fabulous, with a really beautiful and correct color as I was able to witness, and I finally decided to go with the “coho” variety.
On my way back home, I went happily thinking about how to cook it. And at this time of the year, when I take great advantage of my planted herbs, I chose to prepare a tasty pesto, since at home we all like it very much. In addition, the combination is very good to be brought to the oven. I wanted to give a touch of crispness with crushed crackers on top.
- 1 fillet of salmon from Alaska
- 1 tablespoon olive oil
- Salt and pepper to taste (for the salmon)
- 2 cups fresh basil
- 1 clove garlic
- ½ cup olive oil
- ¼ cup nuts, almonds, or pine nuts
- ⅓ cup Parmesan cheese
- ½ teaspoon salt
- Pepper to taste
- Preheat the oven to 350°F (200°C).
- Then, in a baking container, spread the teaspoon of olive oil.
- Place the salmon from Alaska fillet in there, ideally whole.
- Put a little salt and pepper to taste.
- To prepare the pesto, use a blender, food processor, or similar, add the fresh basil, olive oil, walnuts, Parmesan cheese, salt, and pepper. Mix everything very well. If it is still very thick, add a little more olive oil.
- Place the pesto on top of the fish, and then sprinkle some crushed crackers.
- Bake for 25 minutes.
- Serve with rice or salads.
Cooking this salmon from Alaska is an easy and healthy way to incorporate protein into your diet. Furthermore, this salmon has an amazing quality and flavor, really one of the best I’ve ever had. Because of that, I definitely recommend requesting salmon from Alaska in the places where you usually shop, or even in the restaurants that you visit. When doing so, I encourage you to share your salmon from Alaska shopping experience (retail or restaurant) using the hashtag #AskForAlaska.
For more information, ideas, or recipes of this delicious salmon from Alaska, you may visit the Alaska Seafood website HERE. You can also visit their Facebook, Twitter, Instagram, and Pinterest sites for even more information.