Captain Tj's Simple Boat recipe.

Ingredients:

  • 1 SleepyBay salmon fillet per serving
  • Salt and white pepper to taste
  • Half an orange for each serving
  • A small knob of butter for each serving
  • Onion rings
  • Brown Sugar

Instructions:

  1. Season the SleepyBay salmon fillets with salt and white pepper.
  2. Place half the onion rings on baking paper
  3. Place the fillets on top of the onion rings
  4. Completely cover the fillet(s) with Orange zest
  5. Place a knob of butter on each fillet
  6. Put the rest of the onion rings over the top of the fillet(s)
  7. Squeeze the Orange juice and add to the fillet(s) and onion rings
  8. Bake in an oven or place in a BBQ / smoker until the white fats are seeping through the flesh.

Wine Pairing: This Meal goes down well with a cool crisp beer, but of course if you prefer wine, then we recommend a light to medium-bodied Pinot Noir which can work well. It won't overpower the delicate flavors of the salmon, and its red fruit notes can complement the dish.

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Copper River King Salmon with Truffle Butter Sauce

Ingredients:

  • 4 SleepyBay Copper River King salmon fillets
  • Salt and white pepper to taste
  • 2 tablespoons high-quality truffle oil
  • 4 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 1/4 cup dry white wine
  • 2 tablespoons fresh chives, chopped
  • Truffle shavings for garnish

Instructions:

  1. Season the King salmon fillets with salt and white pepper.
  2. In a large skillet, heat the truffle oil over medium-high heat.
  3. Sear the salmon fillets for 2-3 minutes per side until they are nicely browned and cooked to your desired level of doneness.
  4. Remove the salmon from the skillet and set aside.
  5. In the same skillet, add the chopped shallot and cook for 1-2 minutes until softened.
  6. Pour in the white wine and simmer until reduced by half.
  7. Stir in the unsalted butter until the sauce is creamy. Season with salt and pepper to taste.
  8. Serve the King salmon drizzled with the truffle butter sauce, garnished with fresh chives and truffle shavings.

Wine Pairing: Pair this decadent dish with a high-quality Chardonnay or a crisp Champagne to complement the richness of the truffle butter sauce.

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Copper River Sockeye Salmon with Saffron Beurre Blanc

Ingredients:

  • 4 SleepyBay Sockeye salmon fillets
  • Salt and white pepper to taste
  • 1/4 teaspoon saffron threads
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream
  • 4 tablespoons unsalted butter
  • Zest of 1 lemon
  • Fresh chervil for garnish

Instructions:

  1. Season the Sockeye salmon fillets with salt and white pepper.
  2. In a small saucepan, combine the saffron threads and dry white wine. Heat over low heat for 5 minutes to infuse the saffron flavor.
  3. Add the heavy cream to the saffron-infused wine and simmer for another 5 minutes.
  4. Gradually whisk in the unsalted butter until the sauce is smooth and velvety.
  5. Stir in the lemon zest and season with salt and white pepper to taste.
  6. Sear the salmon fillets for 2-3 minutes per side until they are cooked to your desired level of doneness.
  7. Serve the Sockeye salmon with the saffron beurre blanc sauce, garnished with fresh chervil.

Wine Pairing: Pair this luxurious dish with a crisp and aromatic Sauvignon Blanc or a well-aged Chablis to complement the saffron and lemon notes.

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Copper River Coho Salmon with Caviar and Champagne Sauce

Ingredients:

  • 4 SleepyBay Coho salmon fillets
  • Salt and white pepper to taste
  • 1/4 cup Champagne
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh chives, finely chopped
  • 4 teaspoons caviar

Instructions:

  1. Season the Coho salmon fillets with salt and white pepper.
  2. In a small saucepan, bring the Champagne to a simmer and reduce by half.
  3. Add the heavy cream and continue to simmer for another 5 minutes.
  4. Whisk in the unsalted butter until the sauce is silky and slightly thickened.
  5. Stir in the fresh chives and season with salt and white pepper to taste.
  6. Sear the Coho salmon fillets for 2-3 minutes per side until they are cooked to your desired level of doneness.
  7. Serve the Coho salmon drizzled with the Champagne sauce and top each fillet with a teaspoon of caviar.

Wine Pairing: Pair this extravagant dish with a fine Champagne or a sparkling wine to enhance the luxurious flavors of caviar and Champagne sauce.

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