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Thanksgiving Salmon Feast

We believe in a rewarding rule for chefs charged with making a Thanksgiving feast: keep it simple!

Simplicity eases stress on the cook, reduces the risk of disaster, broadens the banquet's appeal, and speeds clean up.

This means rejecting recipes with complex steps, or ones with exotic ingredients that may reduce your menu's appeal to diners of diverse ages and tastes.

Wild sockeye salmon makes an uncommon yet comfortingly familiar centerpiece… one that brings color to the table and is far easier to “carve” than turkey.

When it comes to seasoning the salmon, you can hew to the herbs and spices in the ingredient list (pepper, salt, and parsley).

Or you can take a more delicious tack with our Vital Choice Organic Salmon Marinade mix … a lively blend of certified-organic fennel seed, dill weed, black pepper, lemon peel, garlic, onion, and red pepper.

We suggest serving our sockeye salmon with a range of complementary side dishes:
  • Rice (long grain brown rice cooked in vegetable broth, mixed with wild rice if desired)
  • Lentils cooked in vegetable broth with chopped onions
  • Soup (Moroccan or Cioppino)
  • Sweet potatoes or yams
  • Roasted Brussels sprouts
  • Roasted beets (see recipe, below)
  • Asparagus, snap peas, and/or zucchini (steamed or sautéed)
What about appetizers? We have some good ideas for that, too:
  • Live Oysters with cocktail sauce or melted butter seasoned lightly with parsley, fennel and.or thyme
  • Spot prawns or Crab with cocktail sauce or melted butter
  • Tuna Tataki (Seared Albacore Loins) with a soy-ginger dipping sauce
Thanksgiving Salmon Feast
Serves 4 to 6

1 (24 oz) wild Alaskan Sockeye Salmon fillet (
or a 30 oz fillet), thawed 
1/2 teaspoon organic coarse ground black pepper*
Juice of 1 lemon
1/2 lemon, cut into thin slices, seeds removed
1 teaspoon sea salt*
2 tablespoons dried parsley*
6 tablespoons organic extra virgin olive oil

*Or use 2 1/2 Tbsp Vital Choice Organic Salmon Marinade mix in place of the pepper, salt, and parsley.

Preheat oven to 350 F
  • Run thawed salmon under cold water, pat dry, set aside.
  • Spread 3 tablespoons of olive oil in a large oven-proof baking dish and add the salmon fillet.
  • Sprinkle the fish with the remaining 3 tablespoons of olive oil.
  • Add, in this order, the lemon juice, black pepper, salt, dried parsley and place the lemon slices on top of the fillet.
  • Cover the dish and bake in a preheated 350 degree oven for 20 minutes, and check the fish to check doneness. Remove the salmon when it is almost cooked through (still rare in the very center; the fillet can overcook quickly and will continue to cook internally after being removed). Remove the fish and let it sit, covered, for 3‒5 minutes before checking it again.

Roasted Beets
Note: If you can get baby beets, roast them whole with the peel on.
The peel will slip off easily when cooked. Serve on a bed of sautéed beet greens, if desired.
Serves 6

2 pounds medium red (and golden, if available) beets, peeled and quartered
3 tablespoons organic extra virgin olive oil
1 tablespoons minced fresh garlic
Sea salt and organic ground pepper to taste

Preheat oven to 375 F.
  • Place the beets in a small roasting or baking dish in one layer.
  • Drizzle with the oil. Add the garlic, salt and pepper. Toss to combine.
  • Roast until fork-tender, about 30 minutes.
  • Serve hot or at room temperature.
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