RECIPES

Our Recipes

We only sell wild caught and sustainably caught seafood from Alaskan waters and processed in the USA.

Salmon Dip

Ingredients:

8 oz cream cheese

3 oz Northern Aurora Smoked Salmon

1 Tablespoon Cajun Seasoning

1 Tablespoon Lemon or Lime Juice

3 Tablespoon Water

1 Tablespoon Tabasco

Directions:

Start with the cream cheese heated or room temperature in order to be able to mix smoothly and be the right consistency. The water is to make it not so dry and dip-able. If you want it to be little hotter and spicy then add a tablespoon of Tabasco.

Salmon Ceviche Recipe

Ingredients:

1/4 Teaspoon White Sugar

1/2 Teaspoon Chili Paste or Sauce

1/4 Cup Fresh Lime Juice

1/4 Teaspoon Fresh Ground Pepper

1/4 Teaspoon Cumin

1/4 Extra Virgin Olive Oil

1 Clove Garlic, minced

1/4 Cup Minced Red Onion

1 Ripe Tomoato, Finely Dice

2 Tablespoons minced fresh Cilantro

2 - 6oz Northern Aurora Smoked Salmon packs

1 Avocado, sliced

Directions:

In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.

To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.