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In the Kitchen with Vital Choice
Recipes • Seafood How-To Videos • Recipe Videos • Storage & Cooking Tips
Chef Recipe Videos
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- Pasta with Sardines (Pasta con le Sarde)
- Tuna Burger with Teriyaki Ketchup
- Sautéed Scallops in Browned Butter-Tarragon Lemon Sauce
- Savory Salmon Muffins - Gluten Free
- Shrimp Bisque
- Grilled Pacific Spot Prawns in Lemon-Oregano Dressing
- Spinach Salad with Smoked Salmon, Goat Cheese, and Tarragon Vinaigrette
- Travel Basics: Smoked Sockeye Salmon with Pesto and Vegetable
- Herbed Salmon Burgers
- Scrambled Eggs with Greens and Wild Alaskan Nova Lox
- Salmon Burger with Cucumber Mustard-Dill Sauce
- Pacific Crab Martinis
- Calamari en Padella
- Mussels in White Wine Sauce
- Shrimp-Avocado Parfait
- Tuna Romesco
- Braised Salmon with Rice Noodles and Bok Choy
- Cherry Tomato and Shrimp Sauce
- Five-Spice Scallops with Chinese Black Bean Sauce
- Very Berry Power Smoothie
- Seared Sesame-Crusted Tuna
- Steam-Baked Halibut en Papillote
- Miso-Marinated Broiled Sablefish
- Goan Green Coconut Curry with Wild Salmon
- Cornmeal-Crusted Cod with Avocado-Spinach Sauce
- 3 Super-Quick Meals
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- Crab Salad & Thai Coconut Soup
- Mixed Seafood Snack Plate
- Strawberry & Wild Blueberry Smoothie
- Smoked Salmon Nova Lox Sandwiches
- Pasta with Wild Spot Prawns
- Lemon Vinaigrette Salad Dressing
- How to Clean Spot Prawns
- Wild Sockeye Pasta Salad with Italian Herbs & Cheeses
- An Interview with Chef Becky Selengut
- Wild Albacore / Yellowfin Tuna Salad
- Steamed Wild Halibut
- How to Broil Salmon
- Oat Fruit Nut Granola
- How to Sauté Salmon
- Wok-Seared Calamari (Squid) With Lemongrass
- Wild Alaskan Halibut Tacos
- Seared Scallops with Carrot Cream and Marjoram
- Wild Oregon Pink Shrimp Salad
- Fettuccine with Manila Clams & Marjoram
- Mussels with Pancetta, Manchego & Vermouth
Recipes by Category
Herbed Salmon Salad
3 (6 oz) wild Alaskan Salmon fillets
1 tablespoon organic macadamia nut oil (for salmon)
kosher sea salt
black pepper
1 cup small diced celery
1/2 cup small diced red onion
2 tablespoons chopped fresh dill or (1 tablespoon dried)
2 tablespoons capers
2 tablespoons raspberry vinegar
2 tablespoons organic macadamia nut or extra virgin olive oil (for dressing)
1 tablespoon organic macadamia nut oil (for salmon)
kosher sea salt
black pepper
1 cup small diced celery
1/2 cup small diced red onion
2 tablespoons chopped fresh dill or (1 tablespoon dried)
2 tablespoons capers
2 tablespoons raspberry vinegar
2 tablespoons organic macadamia nut or extra virgin olive oil (for dressing)
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Preheat oven to 375 F. Place salmon in baking pan and brush with oil. Sprinkle with kosher salt and pepper. Bake until firm and crisp; approximately 15 minutes. Cool to room temperature. Break salmon apart and add remaining ingredients. Toss lightly. Chill thoroughly.
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Can also be served warm. Break apart while still hot, and proceed as recipe indicates. Serve immediately.
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