Willbros Salmon Co.
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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

RUIDOSO
Sept. 16-19
10am-6pm
201 Gavilan Canyon
Ruidoso, NM 88345

PAGOSA SPRINGS
Sept. 12-13
9am-5pm
225 E Pagosa St
Pagosa, CO 81147

TUCSON
Sept. 14-17
8am-7pm
1321 W Sol Pl
3Tucson, AZ 85705

Flagstaff & Tucson
Contact Marcus
575-808-7249

Ruidoso & Pagosa
Contact Mark
​575-937-6933

WILD POKE BOWLS

6/6/2018

1 Comment

 
Picture
Bowls - 
1 cup steamed rice (sushi rice recommended), cooled
1/4 cup cucumber, sliced into matchsticks
2 tablespoons nori (roasted seaweed) or wakame finely chopped
1 avocado, chopped

Garnish - 
bean sprouts, lime wedges, shredded carrots, snap peas, sriracha sauce 
Our Wild Alaskan Sockeye Salmon is sushi grade so you can enjoy cooking it or not! Here is a delicious and easy way to prepare your wild salmon raw. 

Ingredients:
Sockeye Salmon - 

1 pound Willbros wild salmon, skin and pin bones removed, cut into bit-sized cubes
1/4 cup soy sauce or amino acids
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
2-3 tablespoons lime juice
1/2 teaspoon grated fresh ginger
3 tablespoons green onions, thinly sliced
2 teaspoons toasted sesame seeds
​1/4 teaspoon red pepper flakes (optional)
Directions:
Add the cubed salmon to a medium-sized bowl. 
In a smaller bowl, mix together the soy sauce, sesame oil, rice wine vinegar, lime juice, ginger, green onions, sesame seeds and red pepper flakes, stirring to combine. 
Pour the mixture over the salmon and fold gently to evenly coat.
Cover and chill poke for 15 minutes

Bowls - 
Scoop a portion of rice into a serving bowl.
Top with poke, cucumbers, nori, and avocado.
Repeat with remaining ingredients.
Serve promptly with Sriracha sauce on the side and more sliced green onions, sesame seeds, sprouts, limes, carrots, and snap peas for garnish, as desired. 

Recipe courtesy of Bristol Bay Alaska's Sockeye Salmon
Picture
1 Comment
Latisha Mitchell link
11/27/2018 02:28:03 am

Thanks for this recipe! Will try it the next Sunday. Thank you!

Reply



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  • Home
  • Co-Op Program
    • CO-OP SHARE BREAKDOWN
    • Co-Op Delivery Schedule
    • Alaska Resident Co-Op
  • Shop In-Person
  • Blog
  • Our Story
    • WILLBROS APPAREL
    • Contact
    • Sustainability
    • Two Fish Foundation
    • Mama Bear’s Orphanage fund
    • Subscribe
  • Winter Pop up
  • TRIP Giveaway