🍽 Recipe of the Week features Fresh Pacific Wild Caught Sockeye Salmon

👇🏻 Here’s a market fresh meal idea:

Ingredients (Serves 4):

For the Salmon

– 4 Fresh Pacific Wild Caught Sockeye Salmon fillets (about 6 oz each, skin on)

– 2 tbsp olive oil

– Salt & pepper, to taste

– 1 lemon, sliced into wedges (for serving)

For the Creamy Dill Sauce:

– 1 tbsp butter

– 2 cloves garlic, minced

– 1 cup heavy cream

– 1 tsp Dijon mustard

– 2 tbsp fresh dill, chopped (plus extra for garnish)

– 1 tbsp lemon juice

– Salt & pepper, to taste

For the Asparagus:

– 1 lb fresh asparagus, trimmed

– 1 tbsp olive oil (optional, for drizzling)

– Salt & pepper, to taste

Directions:

Prep the Asparagus:

1. In a large pot with a steamer basket, bring about 1 inch of water to a boil.

2. Add asparagus, cover, and steam for 3–5 minutes, until tender-crisp.

3. Optionally drizzle with olive oil and season with salt & pepper before serving.

Cook the Salmon:

1. Pat salmon fillets dry with paper towel. Season both sides with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat.

3. Place salmon skin-side down and cook for 3–4 minutes until skin is crispy. Flip and cook for another 2–3 minutes, until cooked through. Remove from skillet and keep warm.

Make the Creamy Dill Sauce:

1. In the same skillet, melt butter over medium heat.

2. Add garlic and sauté for 30 seconds until fragrant.

3. Stir in heavy cream and Dijon mustard, bringing to a gentle simmer.

4. Add fresh dill and lemon juice. Season with salt & pepper to taste. Simmer 2–3 minutes until slightly thickened.

Serve:

Place salmon fillets on plates, spoon creamy dill sauce over top, and serve with steamed asparagus and lemon wedges. Garnish with extra dill for freshness.

🚨 Fresh Pacific Wild Caught Sockeye Salmon is ON SALE at Schinkels’ Meat Market in Essex until August 21st!

✨ See more recipes at schinkels.com ✨