I recently started a new diet that I wasn’t eating any red meat, only chicken and fish. It does wonders for my arthritis pain and actually keeps my flares at bay. When Great Alaskan Seafood Company reached out for a review of their sample box of fish fillets. And knew this was right up our alley.
We all try to eat healthy around my house and eating fish is a staple meal with all the vitamins and nutrients. What I received in my share sample box is 1- Wild Alaskan Black Bass 1- Wild Alaskan COHO Salmon 1-Wild Alaskan KETA Salmon 2- Wild Alaskan Pacific Cod and a bonus cedar plank. You can check out all their share boxes HERE.
Black Bass: They resemble a cross between snapper and branzini. Black Bass are flaky with a mild flesh and are great for baking, sauteing and roasting.
COHO Salmon: These salmon species are very mild tasting and very versatile. They can be used in many meal preparations and styles. Early in the season when the fish is smaller (around 5 pounds) the salmon resembles a full-bodied trout. By the end of the season when they weigh as much as 15 pounds, they resemble a king salmon. Coho is great for poaching, grilling, even baking.
KETA Salmon: Keta have firm, lean meat and subtle flavor.
Pacific Cod: Cod is very versatile with cooking and has a mild meat flavor. Pairs well with almost any seasoning and can be cooked any way possible.
Nova’s Keta Salmon Alfredo
- 1 lb keta salmon, pin-bones & skin removed, cut into 1 inch cubes
- 1 cup heavy cream
- 1 tbsp butter
- 2 cloves of garlic, crushed
- ¾ cup frozen peas
- ¾ cup Parmigiano-Reggiano
- 1 package fettuccine or linguini
- salt & pepper to taste
- to serve:
- lemon wedges
- fresh basil, chiffonade
- fresh parsley, coarsely chopped
Bring 4 quarts of salted water to boil. Meanwhile, in a medium saucepan, melt butter over low heat and add crushed garlic.
After letting the crushed garlic infuse with the butter for around 3 minutes, add cream, salt + pepper and bring to a gentle boil.
Add the cubed salmon & frozen peas and bring back to a gentle boil. Meanwhile, add pasta to boiling water and cook as per the package instructions.
Drain pasta and add to cream, salmon & peas mixture.
Add your Parmesano-Reggiano and stir to combine. Remove crushed garlic chunks (optional).
Serve hot and garnish with a fresh lemon wedge, fresh basil, and fresh parsley.
Nova’s pro cooking tip (ok, maybe it’s Nic’s): For perfect al dente noodles, use plenty of water, salt it generously, and test a noodle well before they’re supposed to be ready. It should be springy, not mushy, but cooked through.