Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
2
15 minutes
20 minutes
Japanese-Inspired
Main Course
Wild sockeye or king salmon baked in coconut aminos and toasted sesame oil, then built into rice bowls with cucumber, avocado, green onion and black sesame seeds. A dressing of lemon, honey, garlic and sriracha goes over the top — all the flavor of a sushi bowl with none of the rolling.
2 x 6oz Wild Alaskan Sockeye Salmon or King Salmon
¼ cup coconut aminos
1 tsp toasted sesame oil
salt and pepper
2 tbsp avocado oil
3 tbsp coconut aminos
2 tbsp fresh lemon juice
1 tbsp honey
2 cloves minced garlic
2 tsp sriracha or more to taste
white or brown rice, cooked
2 green onions, diced
chopped cucumber
avocado, sliced or diced
black sesame seeds
Preheat the oven to 300°F.
In a small bowl, whisk together the coconut aminos with salt, pepper, and sesame oil.
Pour over the salmon until evenly coated and bake for 18-20 minutes, until the salmon flakes easily and is cooked through.
While the salmon cooks, whisk the dressing ingredients together in a small bowl. Set aside.
Cook rice according to package and chop vegetables.
Add rice to a bowl, top with salmon, avocado, cucumber, green onions, and sesame seeds.
Pour the dressing over the bowl and add extra sriracha, if using.
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
