Earth Month is underway and we encourage you to shop local with Bluehouse Salmon. Not only will you be supporting your local economy, but you will also be treating your body to fresher and more nutritious foods. Our salmon is raised in the USA so it doesn't have to be shipped by plane to its final destination, allowing it to be fresher and more packed with health benefits by the time it reaches your plate. Read this infographic to learn more about the benefits of shopping local, especially when it comes to Bluehouse Salmon. The reasons to shop local are countless!

We love to support local brands for so many important reasons. Shopping local can reduce your environmental impact and carbon footprint, support your local community and farmers, create local jobs, and so much more! When you choose Bluehouse Salmon, you're choosing sustainable salmon that is raised right here in the USA and never has to fly to get to your local market. Want to shop local but don't know where to start? We've got you covered! Keep reading for our curated shopping lists by region.  

  Chef Michael Cooper is an amazing example of how determination and hard work can help you achieve your dreams. From washing dishes to becoming the Executive Chef at The Osprey, Chef Cooper is an inspiration to us all in the culinary world. Chef Cooper’s unique journey shows his character as much as it shows his passion for the culinary arts. His love for seafood, which stems from his East Coast roots, has led him to The Osprey, where he is constantly using his creativity and culinary skills. "I started working in restaurants when I was 14 as a dishwasher. Throughout high school and college I continued cooking and moving up, until moving to Orlando to pursue a job in my field of study and found that my true passion lay with the culinary world," he said. Cooper said, "I was able to work in so many great kitchens and just take in the techniques and way they did everything, because I wasn’t fighting for a job. From the Nomad in New York to the Dabney in D.C., and so many more in between, the experience was truly life changing." When we asked him what his signature dish was at The Osprey, he said, "I wouldn’t say that I have a signature dish, but more a signature style, I’ve been told. Fresh, punchy flavors with lots of herbs is usually my go to. Seafood is very delicate and requires very little to really shine if you’re using a quality product. At the Osprey, the opportunity to work with high quality seafood is something I enjoy. More often than not when I come up with a new dish I try to think of what herbs and spices will help support it, as well as what kind of acid to use, whether it be citrus juice or a fresh vinegar." We also asked Chef Cooper if he had any thoughts on sustainable protein like Bluehouse Salmon and he said, "to me this is the way of the future. As a population we are only increasing, while the sources of wild proteins are not keeping up with our growth and consumption. The stigma behind farmed proteins should really be more clarified to bad farming techniques. There is an ethical, clean, and delicious way to do this, and certain places and companies have done an amazing job. Bluehouse salmon is some of the best I have ever had, but there are others who are stepping up as well. Beyond seafood, this is probably going to happen to other industries as well." We asked him what were some of his favorite ways to season Bluehouse Salmon and he said "salmon to me is such a versatile piece of protein because each piece can be used a little differently. The overall rich and fatty textures usually lead me to middle eastern flavor profiles, such as za’atar and a creamy red beet boroni spread. Otherwise, I am a huge fan of the pan Asian flavor palette. The subtle flavors of Japanese cooking or the bold flavors of Thai cooking all are wonderful with salmon." Let Chef Cooper’s journey serve as inspiration that with hard work and dedication can come the job of your dreams. Through working with high quality, ethically sourced seafood, Chef Cooper has created a name for himself in the culinary world, along with many amazing dishes!

It's no secret that citrus is the perfect pair with salmon! This juicy citrus salmon is flawlessly seasoned with an incredible mixture of spices and topped with crushed walnuts for added flavor and texture. Drizzled with olive oil and garnished with freshly picked parsley leaves and flakey sea salt, this dish devloped by NOOR kitchen is mouthwatering and will definitely make for a memorable meal this holiday season! Ingredients 3 - 3 ½ pound salmon filet, skin off, pine bones removed ¼ cup olive oil, blended 3 tablespoons coriander, toasted ½ tablespoons kosher salt ½ tablespoon coarsely ground white pepper 3 tablespoons picked thyme, fresh ½ cup walnut pieces, crushed 1 cup orange segments ½ cup parsley leaves picked Flakey sea salt as desired Olive oil as desired Instructions 1. Preheat the oven to 375 degrees f. 2. Line a medium sized baking tray with parchment paper. Brush the salmon generously with olive oil and season liberally with coriander, salt, white pepper and thyme. Finish with the crushed walnuts and drizzle with additional olive oil. 3. Bake in the oven for 18-22 minutes at 375 degrees f, turning at the halfway point to ensure that the crust develops evenly. 4. Remove the salmon from the oven and let it stand for 4-5 minutes prior to garnishing with the orange segments which should be spooned in a clean line down the center of the filet. Garnish with freshly picked parsley leaves, flakey sea salt and a drizzle of olive oil if desired.

We are so excited to share an exclusive Q & A with Daphne Oz on her career and life in the health and wellness world as well as her cooking tips! Daphne is an Emmy Award-winning television host, New York Times-bestselling author, chef, and entrepreneur focused on innovation in food and beverage, beauty, wellness, fashion and media. She was previously cohost of ABC’s The Chew and is now one of the cohosts of The Dish on Oz. She also cohosts a successful podcast, Mom Brain, where she gives advice on being a parent. Keep reading to learn more! Q: How did you get started cooking? Can you please describe how food and cooking became your career?

A: I grew up in a huge, food-loving family (with Turkish and Italian roots, both major food cultures from which I continue to draw inspiration) where the dinner table was the place to meet and discuss the day. I remember spending most afternoons coming home from school and then grocery shopping with my mom to make the evening’s meal together. Creating, sharing, and trying delicious foods have always been some of my favorite ways to adventure and soak up life, so I leapt at the opportunity to join the cast of ABC’s The Chew at 24 which I co-hosted for 6 years, eating a million tasty things and talking with my mouthful along the way! I received my culinary degree at the Natural Gourmet Institute because I wanted to be able to put an elevated spin on healthier foods – making simple, smart, and equally delicious swaps to keep nourishing food feeling indulgent and celebratory is my passion, and this piece of my education was critical to helping me master a variety of useful techniques. But my absolute favorite research is wandering farmers markets and local’s favorite holes in the wall anywhere I go. So much inspiration can be found in the simplest, family-friendly recipes, and those are the bites I crave and cook day after day.

  Q: What is your favorite meal to cook for your family?

A: A gorgeous roast chicken (spatchcock to halve the cooking time and to maximize crispy skin and juicier meat!). A fresh salad – usually peppery arugula and parmesan or tender greens with a tangy vinaigrette of shallots, citrus, chives and a little squeeze of honey. Some kind of pasta dish – we all love a perfectly balanced red sauce or creamier alla vodka, or sometimes I’ll do a cacio e pepe. I’ve started using the alternative flour pastas quite a bit, just amazed at how satisfying a bowl of chickpea pasta can be! And we eat lots and lots of fish. Usually whole roasted branzino or crispy skinned salmon filets. I recently started making the salmon in my air fryer with a sweet chile soy glaze my whole family is obsessed with! We live in Florida, so I love to finish the meal simply with popsicles or frozen fruit dipped in salted dark chocolate to cool off with a little something sweet.

Q: Has motherhood changed your diet and the foods you feel comfortable feeding to your kids?

A: I’ve always been health conscious, but being pregnant and then having kids to feed has heightened my awareness of all the ways we literally become what we eat. It’s so important for me to avoid toxins for our family wherever I can and to choose the cleanest, most nourishing ingredients to create our meals. As a chef, taste is paramount to me too, and I often find myself sourcing top quality ingredients because it makes it easier for me to put together very simple meals that taste incredible because each ingredient is bringing so much to the party!

Q: What are your favorite spices & ingredients to cook with? Any current obsessions?

A: Oh, this is a fun game!! My spice cabinet always has: oregano, garlic salt, cumin, coriander seed, cinnamon and cardamom. These are my absolute musts. If we’re broadening out to fridge and pantry, I would say I always have eggs, butter and yogurt, avocado, plenty of hot sauce and other quality condiments, beans and dry rice, lentils and pasta. I shop regularly for fresh produce, particularly herbs and meat or fish which I want to have as fresh as possible. Getting it delivered from trusted sources makes that part of my job even easier!

Q: What flavors/ingredients did you include in this recipe?

A: This fresh salmon fish cake recipe was so fun for me to put together. It draws inspiration from the delicious fish cakes I enjoyed as a favorite comforting meal with friends while living in London. But I took tons of liberties and blended in the spice and flare of a remoulade with capers, sauteed peppers and onions, a little bite from the mustard, and a nice handful of fresh herbs (which seems to be my signature move to keep bite after bite exciting)! It makes for such a deliciously flavorful and filling protein over any salad or roasted or steamed veg, or use it like you would a burger. I shared how to pan fry for a slightly crispier, more indulgent bite, and also how to bake in the oven for a tender, lighter way to feed a crowd.

Q: When choosing and cooking salmon, do you have a go-to brand that you would recommend?

A: I was so happy to be introduced to Bluehouse! Nothing is more frustrating than spending a bunch of money to buy fish at a supermarket and bringing it home only to find it doesn’t smell or taste as you expected, and it’s near impossible to know exactly when those fish were caught. I opened my Bluehouse package and the filet was gorgeous, fresh, and ready for me to cook any way I liked! I got a huge side and ended up cutting some into filets to whip up in my air fryer (you could also freeze them to save for later) and then removed the skin and finely chopped the second half to create delicious fresh salmon burgers. Both tasted incredible!

Q: Do you think it is important to know where your fish comes from?

A: I like to know everything I can about where my ingredients come from, how they are sourced, and what sets them apart. I’m especially grateful when I can find quality, reliable brands that make it easy to source the best. And since not all fish is created equal in terms of what it is fed and how fresh it is when we actually put it on our plates to enjoy, selecting incredible product like sustainably raised Bluehouse Salmon means one less thing to worry about!

  Thank you, Daphne Oz for the opportunity to learn more about you! We hope that you all enjoyed learning her story and use her tips and tricks in your own life.