Check out this delicious twist on ordinary crab cakes! Seared salmon cakes with lemon and dill cream are the perfect appetizer to bring to any holiday party this year. Developed by NOOR Kitchen, this recipe is easy to cook for a large gathering or just yourself – the lemon zest, dill, and flavorful salmon are sure to make this an unforgettable dish. Ingredients Lemon Dill Cream 1 ½ cups creme fraiche ¼ cup lemon juice fresh 3 tablespoons lemon zest ½ cup dill chopped ½ tablespoon kosher salt 2 teaspoons coarsely ground black pepper   Salmon Cakes 2 pounds fresh salmon, skin removed (canned may be substituted) ½ cup + 4 tablespoons olive oil 1 teaspoon white pepper, ground 1 teaspoon kosher salt 1 cup diced red onion ¾ cup diced roasted red bell peppers 2 tablespoons minced garlic ¾ cup chopped fresh parsley ¼ cup dill, chopped 3 tablespoons whole grain mustard 4 eggs, beaten 1 cup panko bread crumbs 1 lemon, zested and juiced   Garnish ½ cup chives, cut into ¼” stick ¼ cup shallot sliced 6-8 lemon wedges  

Looking to spice up your dinner party? Our salmon tartare with fennel, pomegranate, and olive oil is the perfect dish to share with friends and family this holiday season. In a pinch? This easy recipe only takes 20 minutes! Developed by NORR Kitchen, this recipe is sure to please the palate of everyone at your table.   Ingredients: Salmon Tartare ½ pound salmon filet, skin off, pine bones removed, finely chopped 2 tablespoons shallot, finely minced 1 teaspoon garlic, minced ¼ cup fennel, finely chopped, blanched ¼ cup pomegranate seeds 2 tablespoon chives, minced ½ tablespoon tarragon, finely minced ½ cup olive oil 2 teaspoons dijon mustard 2 teaspoons kosher salt   Garnishes 2 tablespoons pomegranate seeds ¼ cup pickled mustard seeds ¼ cup parsley picked olive oil as desired   Instructions:

In honor of #NationalSeafoodMonth, we’re highlighting 5 reasons to eat more salmon! Aside from being delicious, there are endless benefits to eating salmon. Salmon is not only one of the most nutritious foods on the planet, but it’s safe for all to eat and can be consumed sustainably when you enjoy Bluehouse Salmon. Here’s just some of the reasons nutritionists everywhere are recommending to eat 2-3 servings of salmon per week. 1. Salmon is beneficial to heart health and immune boosting Salmon can improve your heart health because it is low in cholesterol and high in Omega-3 fatty acids, which are necessary for artery function and your heart. Omega-3’s also play a key role in lowering inflammation, which is crucial for your heart health. Salmon contains a plethora of immune-boosting nutrients such as Vitamin D, and Vitamin B6. Both of these are critical in your immune system’s overall functionality. Bluehouse Salmon is proud to be heart-check certified by the American Heart Association. 2. You can choose sustainable proteins like Bluehouse Salmon You can rest easy eating Bluehouse Salmon knowing that our protein is sustainably raised in an innovative Bluehouse. Bluehouse Salmon uses fewer resources than other agriculture. Our advanced water systems mean we use 99% recycled and filtered water, and release no harmful toxins into the oceans. 3. Salmon is for the whole family! Bluehouse Salmon’s nutrient density makes it the perfect protein for the whole family, especially children. Omega-3 fatty acids, Vitamin D, and Vitamin B6 are all vital for your immune system, especially in a growing body. It’s also safe for pregnant woman to consume- Omega 3 fatty acids are even proven to improve your baby’s brain development. Salmon is also a great source of protein, iron, and zinc which are all important for the growth of children and a growing baby! 4. Salmon is versatile Salmon is incredibly versatile and can be prepared in any way you like. Whether it be a poke bowl or an air-fried filet, there’s an option for everybody. Visit our Youtube channel for dozens of recipes you can easily make at home. 5. Bluehouse Salmon is raised in the USA We know how important it is for your salmon to arrive fresh. Our USA-raised salmon is distributed by truck from Florida to eaters across the U.S., so it’s always fresh and never frozen. Bluehouse Salmon will also reach you at a fraction of the carbon footprint of imported salmon since we don’t have to fly our fish to your local retailers. We could go on, but it’s clear that salmon and other seafoods are key to a balanced, healthy diet. It’s benefits are endless. Follow us on Instagram for more information and more ways to prepare your salmon!

From his grandparents’ farm to traveling across the world, Chef William Dissen has truly made a name for himself in the culinary world. He incorporates his love for sustainable agriculture and local cuisine into his cooking today as he shares his passion across the globe.  “I am a diplomat for the State Department. That means I travel around the world and promote American cuisines and sustainability. My next trip in a few weeks is to Qatar and I am very excited,” he said. Even with an extensive education in the culinary arts from esteemed institutes and master chefs, Chef Dissen’s love for sustainability comes from growing up and watching his grandmother cook food taken directly from her garden. One of his renowned restaurants is called the Haymaker. We asked him what inspired him to open/name the Haymaker and he said, “When we were looking to start a local restaurant, we were looking to grow the farm to table concept. We knew that Charlotte, NC was a great city with fresh opportunities. We decided to create a unique brand with seasonal dishes for our new community. Our name, the Haymaker, is based off of my grandfather’s quote: ‘I’m not a farmer, I’m a Haymaker.’ Someone who can give a knock-out punch with flavor,” which we loved.  Haymaker is proud to serve Bluehouse Salmon, a sustainable seafood choice! When asked if he has any thoughts on sustainable protein options like Bluehouse Salmon, Chef Dissen said, “I love the green rating that Bluehouse Salmon has received that educates others on the food source.” Bluehouse Salmon is rated as ‘Best Choice’ according to Monterey Bay Aquarium’s Seafood Watch. There are a variety of ways in which Bluehouse Salmon can be served, but Chef Dissen dished out his favorite ways to season and cook it. “I love salmon skin. For me, when you properly cook and season the skin well, it gets crispy like a potato chip. It’s full of flavor and delicious. On the grill or in a pan, we love to use Bluehouse Salmon. We love to get the salmon fresh!” he said. And it’s true- fresh salmon (Bluehouse Salmon) is the best salmon. At the Haymaker, the menu is seasonal and changes as leaves begin to fall. “Currently, our menu at Haymaker the seasons are changing. During the summer season, we love to do a summer squash roasted with vanilla, oil, fresh herbs and ginger which we pair with Bluehouse Salmon,” Chef Dissen explained. For something that sounds so good, it should be on the menu year-round, but an autumn twist on that salmon would be divine. So now that we know he loves Bluehouse Salmon, what is his favorite cuisine to cook?  “I really love all cuisines since I am a global traveller. I love being introduced to new flavors and cultures. I like to cook what’s fresh and in season. My favorite place to visit and work in is New Zealand. They have a big farming culture with incredible seasonal dishes and amazing, fresh seafood,” Chef Dissen said. As the master of seafood and sustainability, we know Chef Dissen will expose many different countries to the health benefits and deliciousness of food when it’s eco-friendly and fresh. Who knows, maybe Bluehouse Salmon will make an appearance in Qatar and New Zealand!    

Dr. Jen Caudle Teams Up with Bluehouse Salmon and nutrition expert, Keri Glassman to talk about immune-supporting foods.

I'm thrilled to team up with Bluehouse Salmon and nutrition expert, Keri Glassman, to talk about immune-supporting foods. Now more than ever, immunity has been a hot topic of conversation in our everyday lives. There are ways, however, to support your immune system simply by eating the correct foods.

Immune-supporting foods come in many different forms. Fortunately, salmon checks all the boxes for getting in vital vitamins and nutrients that play a large part in building immunity. Salmon contains a high-quality protein that includes all of the essential amino acids for human health. Protein is especially important for healing and recovery. Bluehouse Salmon is filled with Omega 3 fatty acids that are essential in supporting the immune system. Omega 3 fatty acids help reduce inflammation in the body and support healing. In fact, studies have shown that fish oil enhances white blood cell activity, creating a stronger and more regulated immune system.

It doesn’t get any easier than this recipe! Put all of your favorite veggies in a foil packet and get the grill fired up. Red bell peppers and asparagus complement the mild flavor of Bluehouse Salmon perfectly. A summer classic, now even better. We’ve given a healthy twist to pasta salad by adding our superfood salmon. Pro-tip: the sundried tomatoes make such a difference in flavor!   You’ve never seen salmon grilled like this. This recipe is a little sweet, a little savory, and oh-so-delicious.

Did you know that when you buy truly fresh, carefully raised salmon, it requires barely any prep work? We partnered with Bluehouse Salmon to showcase just how easy it can be to put together a mouthwatering and show-stopping salmon dish for entertaining when you start with the best quality ingredients. And the best part is that this summer-ready ceviche requires no cooking, so you can stay cool and enjoy a refreshing and citrusy appetizer.

How to Make Salmon Ceviche

Making ceviche may sound intimidating, but it’s actually quite simple. The fun part is that the citrus dressing does all the hard work for you. It naturally infuses raw salmon, juicy tomatoes and creamy avocado with a bright, zippy flavor, so you don’t have to touch the stove or grill. When you’re making ceviche with the freshest salmon, it doesn’t have to marinate for long. The sashimi-grade salmon from Bluehouse is ready to eat as soon as it’s sliced. Here’s how we like to flavor our citrus and avocado ceviche for salmon:

• Red onion, which adds a bold, bitey flavor. If you don’t like raw red onion, you can substitute sweet onion or soak the red onion in ice-cold water for about 10 minutes to remove some of its sharpness.
• Celery. This adds a nice green and crisp flavor to the ceviche marinade.
• Garlic. Salmon, which is naturally buttery and flavorful fish on its own, can stand up to the strong flavor of raw garlic.
• Fresh chili. For a spicier marinade, go for a habanero pepper. For something more mild, use a serrano. For no spice at all, omit the chili.
• Fresh ginger. This adds a delicious earthy and grounding note to break through the zest of citrus juice.
• Sugar. Just a touch of sugar helps balance the spicy and acidic flavors.
• Orange and lime juice. Squeeze your own fresh fruit juice for the best flavor in your ceviche.

How to Slice Salmon for Ceviche

It’s easiest to make clean cuts of salmon if you start with a beautiful center-cut filet. Then use a sharp, long knife (preferably a flexible fish knife) to make long slices that are as thin as possible. Salmon tends to stick together, so keep your slices separated on pieces of parchment paper while you work. Make sure to keep your fish chilled in the fridge before serving. Ceviche is best served cold for a refreshing first bite.  

What to Pair with Salmon Ceviche

I like to serve this bright and zesty salmon ceviche with a well-balanced but equally summery sip. And what fits the bill better than Summer in a Bottle Rosé? To round out a breezy summer menu, follow your ceviche and tostadas with Crispy Fish Tacos and melty Matcha Coconut Ice Cream for dessert. If you’re looking for more easy and elegant recipes for entertaining, be sure to follow along on Instagram, where I share every bite. Read the full blog post from Christiann HERE.

Bluehouse Salmon teamed up with Dr. Jen Caudle to announce that we are officially heart-check certified by the American Heart Association! Here is what Dr. Jen had to say about the BIG announcement: 

Thanks to Dennis Prescott for whipping up this mouthwatering Bluehouse Salmon recipe! Souvlaki-Spiced Side of Salmon  Makes 6 - 8 servings  Ingredients 1 full side of Bluehouse Salmon  2 tablespoons dried oregano 1 tablespoon dried parsley  2 teaspoons dried thyme  1 tablespoons onion powder 1 tablespoons garlic powder 2 tablespoons smoked paprika  2 tablespoons brown sugar Zest of 1 lemon, grated on a micro plane Olive oil  1 large eggplant, sliced  2 green zucchinis, sliced  Sea salt & freshly cracked black pepper    Tomato Cucumber Salad 1 ½ cups diced tomatoes  1 ½ cups diced cucumber  ½ cup diced red onion 2 tablespoons finely chopped fresh basil  2 tablespoons freshly squeezed lemon juice  2 teaspoons red wine vinegar  1 tablespoon olive oil  Pinch of sea salt    Tzatziki  ½ cup Greek yogurt 2 tablespoons finely diced cucumber 1 garlic clove, minced  1 tablespoons fresh squeezed lemon juice 1 tablespoons fresh dill, leaves picked   Splash of your favorite hot sauce Sea salt and freshly cracked black pepper    To serve    1 cup Kalamata olives  ½ cup crumbled feta cheese 1 lemon, cut into wedges   

1. When ready to cook, preheat a grill over medium-high heat (around 425 degrees F). Line a large sheet pan with parchment paper. 

 

2. First, prepare the tomato cucumber salad and tzatziki. In a small bowl, combine all of your sliced and diced veggies and herbs, drizzle in your lemon juice, red wine vinegar, and olive oil, then season with salt and toss to mix. Tzatziki time. Combine all of the tzatziki ingredients in a small bowl and mix well. Easy peasy. Set both aside while you prepare your salmon. 

 

3. In a small bowl, combine all of the dried herbs and spices, lemon zest, and season well with sea salt and freshly cracked black pepper. Place the side of Bluehouse Salmon on the prepared baking sheet, then drizzle over a glug or two of olive oil and coat the fish generously with the spice mixture. Note! You may have extra spice rub. Perfect for your next salmon adventure! Awesome. 

 

4. Toss the sliced eggplant and zucchini with olive oil, then season with sea salt and freshly cracked black pepper. Place the prepared baking tray on the grill, and cook the salmon for 15 - 20 minutes, or until cooked through with a little pink remaining (to check the salmon doneness, simply grab a fork and if the fish flakes easily, you’re good to go!). While the salmon roasts away, grill the veggies alongside the fish, turning to char the eggplant and zucchini on both sides. 

 

5. Serve your incredible Souvlaki-Spiced Bluehouse Salmon with the grilled veggies, salad, tzatziki, black olive, crumbled feta, and a few lemon wedges. Sustainably Delicious!