King of salmon: wild-caught Yukon Keta
Posted by by Bea James, senior manager of organic, natural and sustainable programs
Monday, August 5, 2013
Nestled in the Lower Yukon River in western Alaska is the home of Kwik’Pak Fisheries (pronounced kwee’puck, meaning”great river”) We have a long standing partnership with Kwik’Pak Fisheries and recently traveled to Alaska to visit them. This is where some of the finest salmon in the world, wild Yukon River salmon, are caught. This Responsibly Sourced salmon is definitely Alaska’s best kept secret because of its extraordinary qualities that truly make it in a class of its own.
Yukon River Keta salmon travel great distances from the Bering Sea to their spawning grounds, in some cases more than 2,000 miles. These salmon are inherently programmed to store oil for this rigorous journey, which translates into the most succulent, rich and buttery flavor found only in Yukon River Keta salmon.
Testing has shown they have the highest Omega-3 content of any salmon or other seafood - up to 5.2 grams of Omega-3 per 100 gram serving, or the equivalent of 10 average potency fish oil capsules! These salmon also are a good source of vitamin D.
The result: a fish that tastes better and is better for you.
Keta salmon also support the oldest inhabitants of North America – the Yupik people. This native group has lived a subsistence lifestyle tied to the lands and waters of the Yukon River for 10,000 years. Fishing has been the lifeblood of the Yupik community and salmon are revered as a most precious resource. The village residents depend on subsistence fishing for their personal use and needed income.
Limited supplies of Yukon River Keta salmon are available exclusively at Lunds and Byerly’s through the end of September. Stop by our seafood department and pick some up for easy summer grilling!
Grilled Wild Yukon River Keta Salmon with Lemon Herb Butter
Complements of Kwik’Pak Fisheries
- 4 6 ounce Yukon Keta fillets or steaks
- Kosher salt and fresh cracked black pepper to taste
- 1/4 cup olive oil
- 1 teaspoon lemon zest (fine grate)
- 2 teaspoon basil finely chopped
- 1 teaspoon shallots finely chopped
- 2 teaspoons lemon juice
- 4 ounces butter
Directions: Season with salt, pepper and brush with oil. Make sure to have your grill on high heat, prepared with nonstick spray or oil. Place salmon presentation side down to sear cross marks, then turn over and repeat the process. This rotation method will give you that nice grill mark. Cook salmon to an internal temperature of 125F.
Lemon Herb Butter: Combine lemon zest, basil, shallots, lemon juice and butter in mixing bowl with paddle attachment and mix on medium speed until well combined. Add salt and pepper to taste.
To Serve: Place salmon fillets on serving dishes and baste with the lemon herb butter.
*Tip: Serve with Lunds and Byerly’s Grilled Vegetable Quinoa Salad from our delis. Enjoy!