For the month of October, Alaska Gold is offering a sale on Wild Coho Salmon. Enter the coupon code “LOVECOHO” for 15% off all their Wild Coho Salmon portions and fillets!
When I had my first bite of Wild Alaskan Salmon this August in Alaska, I sighed audibly, “thank goddess I’m through my first trimester of pregnancy!” In the first 12 (ok … 16) weeks of making this little human, seafood was right up there with garlic: an abomination to my superwoman nose and palate. I couldn’t go into the kitchen for days after Bobby opened a mere little can of tuna. The smell was devastating to my once tuna-loving constitution.
But thankfully, I turned a corner just before flying west to the heart of salmon country. Once arrived, I took up eating seafood like a champ, gorging on Wild Alaskan Salmon daily at nearly every meal for a week straight. I felt redeemed by the many books and articles I had read (in particular, Sally Fallon Morell) which encouraged pregnant mammas to soak up omega-3 fatty acids, Vitamin A and other nutrients and minerals found in seafood to support neurological function in growing babies. Wild and sustainably caught salmon (and fish eggs – caviar!) is a pregnant superfood. So, it became my mission to find a source for salmon that I could access back in Ithaca. Enter, Alaska Gold!
I met Kendall Whitney at the Sitka Seafood Festival. As Alaska Gold’s marketing director and my new found seafood monger, he agreed to send me a box of Coho Salmon Fillets to try out. A few days later, ten pounds (or five gorgeous, giant fillets) landed on my doorstep, packed on dry ice. I put them in the freezer and began to dream of the meals that would transpire.
Now, one of the things they don’t tell you about the first trimester of pregnancy (and bouts of the second and third), is that you might often find yourself in “sloth gravity mode.” This a term created by my also-pregnant-best-friend, and defined as: extreme exhaustion and a strong desire to do as little as possible, very slowly. I have no idea how women cope on their second (or third, or fourth) pregnancy while chasing their older children around … but that discovery will remain for another chapter. Anyhow, “sloth gravity mode” makes it very difficult to cook elaborate meals and blog about them (eh-hem). But, there is a solution! Eat salmon.
Seriously. Salmon takes no more than 10-12 minutes to cook, whether in the oven, in a pan or on the grill. There are umpteen easy ways to jazz up your fillet, like this recipe for Coconut Miso Coho Salmon or Baked Salmon with Tamari Peach Salsa. Or, you can simply sprinkle on salt, pepper and a drizzle of olive oil and lemon juice … and ta-da! You’re done. You have 6-8 portions ready to go for dinner and leftovers. Clearly, I’m a believer :). Enjoy this recipe!
Fish Notes from Kendall Whitney
The Coho Salmon has a lot of virtues and when it is caught on hook and line, it’s handled with a tremendous amount of attention to detail. It’s not as rich as King Salmon and because of that, you do have to be more careful with over-cooking as it will dry out easier. (The King is a little more forgiving because of its oils.) Here is a great explanation of the difference between King & Coho Salmon.
Coconut Miso Coho Salmon (Pregnant Superfood)
You can substitute the white miso paste for brown or red if that’s what you have in your kitchen. For those with a coconut allergy, just leave out the shredded coconut – it will still be divine.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- 1 Coho Salmon Fillet
- 1 tablespoons white miso paste
- 1 tablespoon olive oil
- 1 teaspoon tamari sauce (sub with soy sauce)
- 1 teaspoon grated garlic
- 1 tablespoon grated ginger root
- 1/2 lime, freshly squeezed
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
- Remove the Coho Salmon Fillet from the freezer in advance, with enough time to defrost in the refrigeration for 24-36 hours. Remove and let it sit at room temperature for an hour. Wipe dry with a paper towel.
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil and place the Coho Salmon Fillet on top.
- In a small bowl, whisk together the white miso paste, olive oil, tamari sauce, grated garlic, grated ginger, freshly squeezed lime juice and salt.
- Cover the Coho Salmon Fillet with the marinade and sprinkle the shredded coconut over the top in an even layer.
- Bake in the oven for 10-12 minutes, until the flesh begins to flake and the thickest part of the salmon is pink inside.
- Remove the fillet from the oven and let it rest for a few minutes before serving.