Wellness experts consistently recommend incorporating fish into your daily diet as one step to eat healthier. Fish are rich in nutrients like omega-3 fatty acids (the good fats) and usually rich in vitamins and minerals like calcium, iron, and potassium. Plus, fish are high in protein and lower in fat than other sources of protein, like beef.
In this post, we are featuring salmon from Morey’s Fine Fish & Seafood.
Salmon has a very distinctive, savory flavor. Meaty and tender, oily, and rich, salmon is a versatile fish to cook with options like steaming, sauteeing, smoking, baking, grilling, and poaching being the most common.
Pro tip: As a fatty fish, salmon cooks well on the barbecue.
Morey’s has some great recommendations here for how to cook your fish, like meeting the recommended cooked seafood internal temperature of 145 degrees and using foil and spray if grilling.
Once you determine which cooking method you prefer for your salmon, try this corn chowder recipe they recommend:
Preparation Time: 20 minutes
Number of Servings: 6
- 1 package of Morey’s Cajun smoked salmon, skinned and diced
- 2 cups of frozen diced Potatoes O’Brien
- 1 can (12oz) of evaporated milk
- 1 can (7oz) of whole kernel corn, drained
- 1 can (7oz) of cream-style corn
- 1 can (15oz) of chicken broth
1) Cook potatoes over medium heat in a large saute pan coated with non-stick cooking spray.
2) When the potatoes are lightly browned, add the remaining ingredients.
3) Cook until the chowder comes to a slow boil and the flavors have blended.
Looking for a baking option? Morey’s recommends their Lemon Dill Salmon Wellington:
2 TBSP of butter
2 cloves of garlic, chopped
½ medium onion, chopped
5oz of fresh spinach
1/3 cup of breadcrumbs
4oz of cream cheese
¼ cup of shredded Parmesan cheese
1 TBSP of fresh dill, chopped
1 sheet of puff pastry, softened to room temperature
4 – 5oz of Morey’s Wild Salmon Lemon Dill portions, skin removed
1 egg, beaten
1) Preheat oven to 425°F.
2) In a pan, over medium heat, melt butter.
3) Add garlic and onions, cooking until translucent.
4) Add spinach and cook until spinach is wilted.
5) Add breadcrumbs, cream cheese, Parmesan, and dill. Stir the mixture until evenly combined and remove from heat, set aside.
6) Using a cutting board, smooth out the sheet of puff pastry. Place the salmon portions, end to end, in the middle of the pastry and top with the spinach mixture, spreading the mixture evenly on top of the salmon. 7) Fold the edges of the puff pastry over the salmon and spinach mixture, trim any excess pastry from the ends.
8) Place the puff pastry wrapped salmon onto a parchment-lined baking sheet and brush with beaten egg.
9) Score the top of the pastry with a knife, cutting shallow lines in a crosshatch pattern.
Optional: cut the puff pastry into 4 sections and make 4 individual Salmon wellingtons.
10) Bake for 20-25 minutes until the pastry is golden brown, and the salmon has reached an internal temp of 145°F.