Taste without compromise. LEMON PESTO SOCKEYE SALMON WITH ROAST SPAGHETTI SQUASH INGREDIENTS 7 oz. thawed My Fish Dish Lemon & Pesto Butter Wild Sockeye Salmon 1 small-to-medium spaghetti squash 3 Tbsp olive oil ½ cup parmesan Juice from ½ lemon 2 tsp. salt ½ cup fresh parsley, chopped ½ cup fresh basil, chopped 1 tsp. cracked black pepper METHOD Take salmon out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 12-16 minutes at 400° F. Spin halfway through for even cooking. Cut spaghetti squash lengthwise in half, and scoop out seeds. Drizzle each half with olive oil and sprinkle with salt and black pepper. Place halves on a baking sheet, cut-side down. With a fork, puncture the back of squash halves through skin about 10 times each—evenly spaced—and place in oven fat 400° F for 30-40 minutes, or until tender. Allow to cool slightly. Use a fork to carefully shred inside of squash into “spaghetti.” Top with a little extra olive oil, lemon juice, parsley, basil, and parmesan. Serve with Lemon and Pesto Wild Sockeye Salmon. LEMON PESTO ATLANTIC SALMON PANZANELLA SALAD INGREDIENTS 7 oz. thawed My Fish Dish Lemon & Pesto Butter Atlantic Salmon 2 cups croutons 2 cups tomatoes, cut into bite-sized pieces 1 cup fresh mozzarella, cut into bite-sized pieces 1 cup thinly-sliced cucumber 1 clove finely-minced garlic ½ cup hand-torn basil leaves ¼ cup thinly-sliced red onion 4 Tbsp olive oil 2 Tbsp lemon juice ½ tsp. cracked black pepper 2 tsp. salt METHOD Take salmon out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 12-16 minutes at 400° F. Mix all ingredients in a medium-size bowl. Serve immediately, or for extra flavor, allow to marinate up to an hour. Serve with Lemon Pesto Atlantic Salmon. LEMON & HERB BAKED SALMON WITH ROASTED ASPARAGUS INGREDIENTS 7 oz. thawed My Fish Dish Lemon & Herb Butter Wild Sockeye or Atlantic Salmon 1 bunch of asparagus ½ cup crumbled feta cheese 1 Tbsp. minced garlic 1 Tbsp. olive oil 1 tsp. red chili pepper flakes ½ lemon METHOD Take salmon out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 12-16 minutes at 400° F. Mix oil, garlic, chili flakes and asparagus in a bake-proof pan and top with crumbled feta. Bake for 15 to 20 minutes at 400° F, or until feta is crispy. Remove from oven and squeeze half lemon over asparagus and feta and serve with Lemon and Herb Wild Sockeye or Atlantic Salmon. BLACKENED SALMON WITH ROASTED POTATOES AND BLUE CHEESE INGREDIENTS 7 oz. thawed My Fish Dish Blackened & Smoked Wild Sockeye or Atlantic Salmon 10 to 15 fingerling potatoes (cut into ½-inch pieces) ½ cup blue cheese, crumbled ½ cup scallions (sliced ¼-inch wide) 6-8 cherry tomatoes (cut in half) 1 ½ cups baby arugula 1 ½ Tbsp. olive oil METHOD Take salmon out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 12-16 minutes at 400° F. Place fingerling potatoes in a bake-proof pan with olive oil and a dusting of salt. Bake for 10 minutes at 400° F, stir, then bake for another 10-15 minutes. Once soft, remove from oven and immediately mix in scallions and blue cheese, followed by baby arugula and serve with Blackened and Smoked Wild Sockeye or Atlantic Salmon. TERIYAKI SALMON WITH ASIAN GREENS & SNAP PEA SALAD INGREDIENTS 6 oz. thawed My Fish Dish Sesame & Seaweed Teriyaki Wild Sockeye or Atlantic Salmon 4 heads baby bok choy 1 ½ cups snap peas 1 Tbsp. finely-minced ginger 1 Tbsp. finely-minced garlic 4 whole kumquats sliced into small wheels (4 Tbsp. of diced orange will work, too) 1 ½ Tbsp. olive oil Salt to taste METHOD Take salmon out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 12-16 minutes at 400° F. Cut bok choy in half lengthwise and wash. Warm half the oil in a sauté pan over medium-high heat, until it smokes just slightly. Place bok choy cut-side down in pan and allow to cook and sear for 4-5 minutes. Remove from pan, salt lightly. Then, turn heat to high and add remaining oil, ginger, garlic, and snap peas to pan. Allow to color slightly, but be mindful not to burn the garlic. Toss every 30 seconds or so over the course of 2 minutes. Add kumquats (or orange) and cook for one more minute. Return bok choy to pan and serve with Sesame and Seaweed Teriyaki Wild Sockeye or Atlantic Salmon. CONTACT INFO Location: 5 Portland Fish Pier, Portland, ME 04101 Phone number: 207.774.3177 Email: info@bristolseafood.com SIGN UP FOR OUR NEWSLETTER FOLLOW US © 2021 Bristol Seafood. All rights reserved.