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Blackened Yukon River Keta Salmon
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4 - 6oz Yukon Keta fillets or steaks
1/4 C + 1/2 T olive oil
1/2 C blackening seasoning
(your favorite brand)
1oz diced white onion
1/2 jalapeno pepper diced
1/4 tsp kosher salt
1/2 T chopped garlic
1T chopped cilantro
1 roasted red pepper diced
1/2 T lime zest
1/2 T lime juice
1/4 tsp cumin
4 oz frozen corn - defrosted
1/2 C canned black beans - rinsed

Salmon Fillets: Heat a saute pan over medium high heat with 1/4C olive oil. Coat both sides of the salmon
with blackening seasoning, pressing the fillet so that the seasoning adheres. Carefully place the salmon into the pre-heated pan and cook until the edges turn very dark.For Black Bean Corn Relish: Add 1/2T olive oil to saute pan and heat over medium-high heat. Add the onions and jalapenos, cook until the onions are translucent. Remove from heat and cool. When cooled, add remaining ingredients. Mix well and refrigerate. To Serve: Place salmon fillets on serving dishes and surround or top with relish. Serve with rice or polenta.

Grilled Wild Yukon River Keta Salmon with Salmonberry Gastrique
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4-6oz Yukon Keta fillets
1/3C cooking oil (canola and olive oil blend)
3 pints salmonberries (strawberries or blackberries can be substituted)
1/2 C red wine vinegar
1C granulated sugar1 large shallot peeled and minced
1 lemon squeezed2-4 sprigs fresh thymeSalt and pepper to taste

Gastrique: Place 2 pints of washed salmonberries, red wine vinegar, sugar, shallot, lemon juice and thyme into a pot. Bring to a boil stirring occasionally then reduce heat to a simmer for 20-30 minutes. Puree and strain through a fine mesh strainer. Taste gastrique for a nice balance of sweet and sour, adjust if necessary by adding a little lemon juice or sugar. Hold gastrique at room temperature until ready to serve.Salmon Fillets: Season with salt, pepper and oil. Make sure to have your grill on high heat and seasoned properly (non-stick or oiled). Place salmon fillets flesh side down, and sear, then rotate (don’t flip yet) 90 degree, flip and repeat the rotation process. This rotation method will give you that nice grill mark look you find in restaurants.To Serve: Place salmon fillets on warm serving dishes. Drizzle a tablespoon or so of the gastrique around each Keta fillet and garnish with fresh salmonberries. Bonus: To add a little extra summertime flair, add a grilled onion wedge and a small seasoned organic green salad.

Grilled Wild Yukon River Keta Salmon with Lemon Herb Butter
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2 tsp. lemon juice
4 oz. butterSalt and pepper to taste
4 - 6oz Yukon Keta fillets or steaks
1/4 C olive oil
1 tsp. kosher salt
Fresh cracked black pepper
1 tsp. lemon zest (fine grate)
2 tsp. basil finely chopped
1 tsp. shallots finely chopped
Grilled Wild Yukon River Keta Salmon
with Lemon Herb Butter

Salmon Fillets or Steaks: Season with salt, pepper and brush with oil. Make sure to have your grill on high heat and seasoned properly (non-stick or oiled). Place salmon presentation side down, and sear cross marks then turn over and repeat the process. This rotation method will give you that nice grill mark look you find in restaurants. Cook salmon to an internal temperature of 125º.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. Serve with your favorite vegetable, salad, rice or pasta.