We do not offer shipping. Our Co-Op delivers to the following locations only! If you are outside of these locations you must be willing to travel or arrange accommodations to pickup your order on the predetermined date and location. If this is not possible for you please visit bristolbaysockeye.org to find other ways to get Wild Alaskan Salmon!
CO-OP DELIVERY SCHEDULE
FLAGSTAFF Sept. 19-30 Saturdays & Sundays 9am-6pm Weekdays call to schedule pickup time 216 N Mogollon St. Flagstaff, AZ 86001
INGREDIENTS VEGETABLES: 4 to 6 Peanut potatoes (about 4 oz.), washed and cut into pieces 2 medium Zucchini, thick-sliced 2 medium Yellow carrots, peeled and sliced 2 medium Orange carrots, peeled and sliced 1 Kohlrabi (about 8 oz.), peeled and cubed 2 Tablespoons olive oil 1 teaspoon salt 1 teaspoon garlic powder 1/2 to 1 teaspoon pepper SALMON: 2 Tablespoons olive oil 2 Tablespoons maple syrup 2 Tablespoons Dijon-style mustard 1 Tablespoon poultry seasoning 2 garlic cloves, minced 4 Alaska salmon portions (or a full fillet), frozen or thawed
DIRECTIONS VEGETABLES: Preheat oven to 450°F. Place cut vegetables in a large zip-top bag; add oil, salt, garlic powder and pepper. Seal bag; turn bag over several times to coat. Spread vegetables evenly onto a large baking sheet. Roast in oven for 15 minutes.
SALMON: 1. While vegetables are roasting, whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl. 2. If using frozen Alaska salmon, rinse fillets under cold running water to remove any ice glaze. Pat dry with paper towels. Coat salmon with mustard-maple mixture. 3. Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon. 4. Place fillets on sheet; return to oven. Cook additional 15 minutes for frozen salmon or 10 to 12 minutes for fresh/thawed, just until salmon is opaque throughout. 5. To serve, portion one-fourth of the vegetables with a salmon fillet.
Recipe by Bruce Bush, Bushes Bunches Farm, Palmer, Alaska.