Grilled Tuna with Apple Fennel Salad

Recipes

Grilled Tuna with Apple Fennel Salad 

  • Prep Time: 15-20 minutes
  • Cook Time: 4-6 minutes
5/5

Summer is the perfect season for grilling, and we love hey modest marce’s tasty recipe for Grilled Blue Circle Yellowfin Tuna. Pair the grilled fish with a zesty salad of tart Granny Smith apples, fennel, and gorgonzola, to bring out its delicious natural flavors.

Ingredients

  • 4 Blue Circle Yellowfin Tuna Fillets, defrosted
  • 2 tbsp + 2 tbsp extra virgin olive oil
  • salt and pepper, to taste
  • 1 fennel bulb, thinly sliced
  • 2 Granny Smith apples, thinly sliced
  • 2 stalks of celery, thinly sliced
  • 1/4 cup toasted walnuts, roughly chopped
  • 1/4 cup crumbled gorgonzola
  • 2 tbsp apple cider vinegar

Instructions

  1. Preheat grill to 500 degrees.
  2. Drizzle tuna fillets with 2 tablespoons of olive oil and season with salt and pepper.
  3. Grill on each side for 2-3 minutes until cooked to medium rare. Set aside to rest for 5 minutes.
  4. In a large mixing bowl, toss together fennel, apple, celery, walnuts and gorgonzola.
  5. Drizzle with remaining olive oil and cider vinegar and season with salt & pepper.
  6. Transfer the salad to a plate and top with grilled tuna

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Cajun Honey Salmon with Pineapple Salsa

Recipes

Cajun Honey Salmon with Pineapple Salsa

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
5/5

This sweet and spicy salmon recipe from Whisks and Wildflowers is perfect for patio eating. Cook the salmon grilled or in your oven and top with a generous portion of pineapple salsa to balance out the Cajun notes of cayenne and garlic.

Ingredients

Salmon:

  • 1 package of Blue Circle Atlantic Salmon Fillets, defrosted
  • ¼ cup olive oil or vegetable oil
  • Salt and pepper to taste
  • 4 tbsp unsalted butter, softened
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp ground chipotle pepper

For Pineapple Salsa:

  • 1 small pineapple, cored and diced
  • ½ red bell pepper
  • ½ green bell pepper
  • ¼ red onion, minced
  • 1 serrano pepper, minced
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • ½ tsp sea salt

Instructions

Salmon:

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Pour ¼ cup of olive oil on the bottom of a baking sheet.
  3. Lay the salmon fillets on the baking sheet, skin side down.
  4. Sprinkle with salt and pepper.
  5. Whip the softened butter until fluffy and add honey, garlic powder, paprika, cayenne pepper, and chipotle pepper. Mix thoroughly.
  6. Spread a generous layer of the Cajun honey butter on top of the salmon.
  7. Grill skin side down for 4-6 minutes and skin side up for 1 minute.
  8. Serve the salmon and top with the Pineapple Salsa.

 

Pineapple Salsa Instruction:

  1. Mix all of the ingredients into a large bowl and store in the refrigerator until ready to use.

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Grilled Salmon Fillet Packets with Mixed Vegetables and Chimichurri

Recipes

Grilled Salmon Fillet Packets with Mixed Vegetables and Chimichurri

  • Prep Time: 20-30 minutes
  • Cook Time: 30 minutes
5/5

This recipe from Molly Cleary is the perfect way to experiment with grilling foil packets. We love her pairings of Blue Circle Atlantic Salmon with fresh summer vegetables and hearty potatoes topped with a tasty Chimichurri sauce.

Ingredients

  • 1 package of Blue Circle Frozen Atlantic Salmon Fillets
  • 2 large potatoes
  • 1 zucchini
  • 1 red onion
  • 1 summer squash
  • 1 orange bell pepper (or any color you prefer)
  • 2 tbsp olive oil
  • Salt, pepper, and paprika to taste
  • 10 rectangular sheets of aluminum foil

For Chimichurri Sauce:

  • 1 shallot, minced
  • 1 serrano pepper, minced
  • 3 garlic cloves, minced
  • 1/3 cup red wine vinegar
  • 1 tsp. sea salt
  • ½ cup cilantro, finely chopped
  • ¼ cup parsley, finely chopped
  • 2 tbsp oregano, finely chopped
  • ¾ cup olive oil

Instructions

  1. Heat your grill to medium-high heat (as close to 350-375 degrees Fahrenheit as you can get). 
  2. Chop your potatoes and season with salt, pepper, paprika, and 1 tablespoon of the olive oil.
  3. Chop your vegetables and toss with salt, pepper, and the other tablespoon of the olive oil. 
  4. Lay rectangles of aluminum foil on the counter in a “+” formation (you will have 5 piles; each will have 2 layers).
  5. Place seasoned potatoes in one packet and tightly seal the packet shut. Divide your seasoned vegetable evenly among the remaining 4 packets. Nestle a salmon fillet into each packet. Seal the packets tightly. 
  6. Put the potato packet on the grill (covered) and cook for 15 minutes. Remove, open, stir the potatoes, and put back on to the grill.
  7. Add the other 4 packets of vegetables/salmon at this time. Cook for 15 minutes (potatoes will be a total of 30 minutes).
  8. Transfer to a plate and top with chimichurri sauce. You can use premade sauce or try our recipe.

 

Chimichurri Sauce Instructions:

  1. Add the shallot, serrano pepper, garlic, vinegar, and salt in a bowl. Let sit for 10-15 minutes.
  2. Stir in remaining herbs and olive oil. Whisk to combine.

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Chef Nora’s Miso Glazed Salmon

Recipes

Chef Nora’s Miso Glazed Salmon

  • Prep Time: 10 minutes
  • Cook Time: 33-40 minutes
5/5

Did you know you can cook our sustainable salmon fillets directly from frozen? That’s right – no defrosting needed! In this simple recipe, James Beard Lifetime Achievement Award winner Chef Nora Pouillon enhances the rich flavor of our salmon fillets with a vibrant miso sauce. And, feel free to sub out the salmon with our Yellowfin Tuna fillets.

Need an adult beverage? Winemaker Alexis Pouillon of Domaine Pouillon Winery recommends serving this dish with a dry Riesling.

Ingredients

Instructions

  1. Preheat oven to 375 degrees. Mix mirin, soy sauce, sake, sugar and white miso in a bowl till it forms a paste.
  2. Coat frozen salmon fillets with miso paste.
  3. Wash and dry produce and cut the ends off asparagus. Cut potatoes in half.
  4. In a mixing bowl, season veggies with a drizzle of olive oil, salt, and pepper. Place on a baking sheet. Bake at 375 degrees for 8 – 10 minutes.
  5. Season marinated salmon fillets with salt and pepper, and place on top of veggies. Bake for 25 – 30 minutes.

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Chef Nora’s Pumpkin Seed Crusted Salmon

Recipes

Chef Nora’s Pumpkin Seed Crusted Salmon

  • Prep Time: 6 minutes
  • Cook Time: 25-30 minutes
5/5

In this easy one-pan recipe, James Beard Lifetime Achievement Award winner Chef Nora Pouillon tops our sustainable salmon fillets with a delightfully crunchy pumpkin seed crust. If you don’t have salmon on hand, try it with our Wild-Caught Cod!

Our resident expert, winemaker Alexis Pouillon of Domaine Pouillon Winery recommends pairing this dish with a rosé, such as their Grenache Cinsaut blend made in the Province rosé style.

Ingredients

  • Blue Circle Frozen Atlantic Salmon Fillets, cooked from frozen
  • ½ cup pumpkin seeds
  • 2 teaspoons pumpkin seed oil or olive oil
  • 1 tablespoon sliced scallions
  • 2 cups frozen sweet corn kernels
  • 1 can (4 oz) black beans, rinsed and drained
  • ¼ cup cilantro, chopped
  • 1 ½ tsp. ground cumin
  • ½ tsp. smoked chili, optional
  • Salt and pepper to taste.

Instructions

  1. Preheat oven to 375 degrees. Mix corn, black beans, cilantro, ground cumin and smoked chili together. Season with salt and pepper. Spread onto a baking dish.
  2. Pulse pumpkin seeds, salt, black pepper, oil, and sliced scallions in a blender until it forms a paste.
  3. Coat frozen salmon fillets with pumpkin seed paste.
  4. Place fillets in baking dish on top of black bean and corn salad, and drizzle with olive oil. Bake at 375 degrees for 25 – 30 minutes.

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Sweet Soy Glazed Salmon

Recipes

Sweet Soy glazed salmon

  • Prep Time: 10 minutes + 30 for marinating
  • Cook Time: 10 minutes
5/5

This Sweet Soy Glazed Salmon from Hey Modest Marce is the perfect mix of salty and sweet with a gentle heat that complements our sustainable salmon fillets. Try it served with a side of rice and veggies or as pictured here, on top of Baby Bok Choy, Wild Mushroom and Udon Noodle Soup. 

Ingredients

  • Blue Circle Frozen Atlantic Salmon Fillets, defrosted.
  • 4 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • ½ teaspoon red pepper flakes
  • 1 tablespoon sesame oil
  • ⅓ cup soy sauce (substitute with tamari for a gluten free marinade)
  • ⅓ cup honey
  • 1 tablespoon sesame seeds (for garnish)

Instructions

  1. Defrost salmon in refrigerator overnight.
  2. Preheat oven to 425 degrees.
  3. Pat salmon dry with paper towels. Place salmon in a sealable bag or medium bowl.
  4. In a small bowl or measuring cup, mix garlic, ginger, red pepper flakes, sesame oil, soy sauce and honey.
  5. Pour half of the marinade on the salmon. Save the other half for later.
  6. Let the salmon marinate in the refrigerator for at least 30 minutes.
  7. Once salmon has marinated, place on baking sheet or in oven-safe glass dish. Pour remaining marinade over salmon, then bake for 10 minutes or until salmon flakes easily.
  8. Remove from oven. Sprinkle sesame seeds on salmon as garnish.

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Yellowfin Tuna Poke

Recipes

Yellowfin Tuna Poke

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
5/5

Tuna poke is easier to make than you think; and is perfect for these summer months! You can also add ingredients, like jalapeno peppers or chopped red onion, to customize your poke to your preferred taste. 

Ingredients

  • 1 package Yellowfin Tuna
  • 1/3 cup soy sauce
  • 2 tbsp sesame oil
  • 4 tablespoons chopped green onion
  •  1/2 cup chopped red onion
  • 1 tsp red pepper flakes
  • 1 tbsp sesame seeds

Instructions

  1. Chop Yellowfin Tuna into cubes; you can do this when slightly frozen to help with cutting
  2. Toss with sesame oil and soy saunce
  3. Stir in green onions and red onions until well mixed
  4. Add sesame seeds and enjoy!

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Roasted Salmon Deviled Eggs

Recipes

Roasted Salmon Deviled Eggs 

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
5/5

Our classic or peppered roasted salmon make the traditional deviled eggs all the more savory. Prep them the night before and serve for a party or use them for your breakfast meal-planning; either way, they’re sure to be delicious!

Ingredients

  • 1 package roasted salmon
  • 2 oz cream cheese
  • 2 tbsp mayonnaise
  • 4 tablespoons chopped green onion
  • salt and pepper to taste

 

Instructions

  1. Bring water to boil; boil eggs for about 8 – 1o minutes
  2. Scoop yolks out into a separate bowl
  3.  Mix cream cheese,  mayo, 2 tbsp thinly diced green onions, salt, and 2 oz roasted salmon in with the yolks
  4. Scoop yolk mixture back into eggs
  5. Garnish with reserved green onions and  flaked roasted salmon and serve!

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Smoked Salmon Breakfast Sandwich

Recipes

Smoked Salmon Breakfast Sandwich

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
5/5

Upgrade your standard breakfast sandwiches with our certified sustainable smoked salmon, arugula, avocado and some of your favorite toppings. Inspired by Molly Cleary, this hearty meal is chock-full of omega-3’s and antioxidants making this breakfast sandwich delicious and nutritious. Plus, depending on your ingredients, these sandwiches are ready in just 10 – 15 minutes!

Ingredients

Instructions

  1. Mash avocado in small bowl with salt, pepper and juice from half the lime.
  2. If desired, heat a nonstick pan over medium heat. Crack egg and season lightly with salt and pepper. Fry or turn over easy.
  3. As the egg cooks, toast the bread to your preferred taste.
  4. Prepare any other ingredients you may want such as sliced tomatoes, crumbled goat cheese or chopped green onions.
  5. Assemble your sandwich by spreading avocado mash on both sides of bread and then layering with smoked salmon, greens and other toppings.
  6. Enjoy! And we won’t judge if you need a knife and fork 😉

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Poached Eggs & Smoked Salmon

Poached Eggs with Smoked Salmon

Recipes

Poached Eggs & Smoked Salmon

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
5/5

Poached eggs are a brunch staple and, spoiler alert, they’re much easier to make than you might think! Paired with our lightly seasoned smoked salmon and roasted brussel sprouts, this recipe crafted by Mila Poliakova is a healthy way to will fill empty bellies.

Poached Eggs with Smoked Salmon

Ingredients

  • Blue Circle Cold Smoked Salmon
  • 2 cups of brussel sprouts
  • 1 – 2 eggs
  • 1 English muffin
  • 1 tbsp. avocado oil
  • 1 tsp. oregano
  • 1/2 tsp. chili powder
  • drop of vinegar
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Crack your egg into a bowl, this makes it easier to slide it into the pan.
  3. Have a pan of water filled to at least 5cm. Bring it to a simmer.
  4. Add a drop of vinegar and stir the water to create a gentle whirlpool to help the egg white wrap around the yolk. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising.
  5. Cook for 3-4 minutes. Lift the egg out with a slotted spoon and drain it on a paper towel.
  6. Sprinkle brussel sprouts with salt, pepper, dried oregano and chili powder.
  7. Mix with avocado oil and roast at for about 30 min or until tender and slightly browned.
  8. Serve the poached egg on a whole wheat muffin with smoked salmon on the side.

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