Sockeye To Me!

The superior color and delicately sweet natural flavor of wild Sockeye can transform dinner into an event worthy of our time and attention.

Otolith's Sockeye is noticeably more delicious and flavorful than it has been in recent harvests. Like a fine wine or cheese, wild fish can experience optimal conditions throughout their development. Under such circumstances, the characteristics of the Sockeye's flavor in affect may exceed the expectations of the consumer. Otolith currently is carrying this "exceeded expectation" Sockeye and it is available for your cooking pleasure at the Collingswood and Headhouse Farmers' Markets.

As if that weren't enough, wild Sockeye is both healthful and easy to cook. Keep your recipe simple and avoid overcooking delicate fillets. Here is one of our favorite ways to cook Sockeye Salmon:

Baked Sockeye Salmon

Ingredients:

4 Alaskan Salmon Steaks or fillets (6 to 8 oz. each) fresh or thawed

1 Tablespoon of Olive Oil

Directions:

Heat oven to 400F Let the salmon rest 5 minutes before cooking. Season as desired WITHOUT Salt Heat an ovenproof pan over medium-high heat. Add olive oil, then salmon, seasoned side down. Cook 3 to 4 minutes until browned. Turn fillets over and place entire pan in the oven. Roast just until fish is opaque throughout, about 5 to 8 minutes.