Seafood Month - Save 5% on Bundles
Wild Alaskan Sockeye Salmon
2
10 minutes
30 minutes
Wild Alaska sockeye brushed with honey harissa glaze and roasted at 400°F for six to seven minutes, served over an Israeli couscous pilaf tossed with fresh arugula and lemon. Sweet, spicy and on the table in under half an hour.
Thaw two sockeye salmon fillets and pat dry. Brush Kitchen and Market Honey Harissa Glaze on both pieces.
Preheat oven or air fryer to 400°F.
Roast or air fry salmon for 6-7 minutes, until it flakes easily with a fork.
Cook the couscous pilaf according to the directions on the package, starting by sautéing the diced white onion in olive oil. Once the couscous is done, place it in the fridge to chill before serving.
Toss the couscous pilaf with fresh arugula and dress with lemon juice before serving. Add the hot salmon on top.
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.
