I find myself saying, “we need to eat more seafood” far too much these days. On the odd occasion that I do find myself in the seafood section of the grocery store/market, I always end up bringing something, whatever is ethical and in season, home with me and vowing to do it more often as I scrape the plate clean of every tiny morsel. And yet, inevitably, it’s another 3 months before I remember to take that right turn in the store.
I was reading about sockeye salmon the other day and happen to see that it was in season. Like right now. Well damn, what better time to go grab some (answer: never). Sockeye is such a luscious, stunning fish to cook. It’s flesh a vibrant red, the most so of all salmon species, texture firm and meaty and a rich flavour that is both delicious on it’s own or standing next to big flavours like this jerk rub. When buying sockeye or any salmon, really, you’re looking for a moist fillet/portion that smells of either nothing or like the sea (not fishy!) and has beautiful colour. Get to your local Loblaws and grab some while it lasts – don’t be like me and wait far too long! You need some jerk sockeye (or any sockeye salmon) in your life. And to boot, Loblaws is looking for salmon lovers to share their photos of sockeye salmon in the month of July for a chance to win your grocery trip for FREE. I love that word. Here’s how to enter.
- Follow @LoblawsON on Instagram (please ensure that your Instagram account is public)
- Upload an original picture to your Instagram page highlighting the monthly Food Alert Item (July is Sockeye Salmon, of course)
- Include the campaign hashtags #WeLoveFood and #ShareTheFoodLove
And if you’re looking for even more recipe ideas and inspiration, check out these sockeye salmon recipes.
Jerk Sockeye Salmon with Spicy Mango Avocado Salsa
makes 4 main dish servings
If you want to add another element to this meal, making a coconut rice on the side would be a lovely addition.
4 5oz portions of Sockeye Salmon Fillet (skin on)
jerk rub, recipe follows
2 tbsp coconut oil
1 large mango, diced (about 3/4-1cup of diced flesh)
1/2 large avocado, diced
1/2 large jalapeno
1 tbsp minced red onion
2 tbsp rough chopped cilantro
juice from 1 lime
1/2 tsp sea salt
Rub salmon portions down with enough jerk rub to lightly coat the flesh of the fish. Let it sit on the fish for 10-15 minutes before frying so the flavour can soak in.
While the fish sits, put together the salsa. Stir together the diced manga and avocado, jalapeno, red onion, cilantro, lime juice and salt. Taste for seasoning and add more salt or lime juice if needed. Set aside.
Heat coconut oil in a non-stick or well seasoned cast-iron skillet over medium-high heat. Place salmon, skin side down, on the skillet and let sear until golden (5 minutes). Flip and cook for another 4-5 minutes. Place each fillet on a plate and spoon salsa over top.
1/2 tsp sea salt
1 tsp ground allspice
1/2 tsp dried thyme
1 tsp ground cumin
1/4 teaspoon cayenne pepper
pinch red pepper flakes
1/8 teaspoon cinnamon
Measure all ingredients into a small jar and stir or shake until spices are combined. Keeps for 4 months if air tight (will lose flavour and potency otherwise)