Alaska Select Seafood SLC Launch Event

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Disclosure: Nina Talks has received a free product for this review. All opinions are my own.

Doing 21 credit hours this semester has been interesting to say the least… Last week I took a little break from studying and went on a “Seafood food coma” With the help of the fisherman from Alaska Select Seafood. I learned a few interesting facts that I thought I would share with you today. As you know, I’m a full time student working on her Nutrition Degree. When it comes to eating healthy, checking labels, and learning facts about food, count me in!

Did you know that the salmon you buy at your local store is not actually “fresh” and it is usually twice frozen? It was a crazy to hear that from the fisherman at Alaska Select Food. Something else I learned is that there aren’t a lot of places that offer “wild caught” seafood contrary to what that labels on your grocery stores packaging says.

Nick Lee (fisherman/owner of Alaska Select Seafood) message is : KNOW YOUR SOURCE. Where does your seafood actually come from? Are the labels correct?

I was lucky to be able to participate in their Alaska Select Seafood SLC Launch Event and make the food below:

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I was excited to find out that they actually have pick ups at locations around the country, twice a year. The Utah order deadline is coming up soon. The order deadline is Tuesday, Oct. 24. Pickup is Tuesday, Nov. 7. Salt Lake City Liberty Park 4:30-6:30 OR Draper Wheadon Park 7:30-9pm.

Use NINATALKS code at www.alaskaselectseafood.com to take 10% off (up to 3 quantity total): Smoked Salmon (5 lb box), Sockeye Salmon Portions (10 lb box), Snow Crab (3 kg/6.6 lb box).

If you watch my YouTube video below, it explains the percentages and things the FDA doesn’t want you to know.

The folks at the Alaska Select Seafood gifted me with sockeye salmon & black cod. I created the two recipes below:

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Sockeye Smoked Salmon with Avocado Smear Salad:
-Bake in the oven (315 degrees) with a little bit of coconut oil for about 20-25 minutes.
-Create a dry rub with: 1tsp of cumin, 1tsp of garlic powder, 1 tsp of black pepper, and 2 pinches of sea salt.
-Avocado Smear: 1 avocado, ½ lime, 1 tsp of cilantro. Chop the avocado in small cubes and add in lime & cilantro.
After baking it top it with lettuce, carrots, and cucumber. Smear avocado on top.

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Salmon Tacos with Peach salsa:
-Bake in the oven (315 degrees) with a little bit of coconut oil for about 20-25 minutes.
-Create a dry rub with: 1tsp of cumin, 1tsp of garlic powder, 1 tsp of black pepper, and 2 pinches of sea salt.
-Peach Salsa: ½ cup of chopped onions, ½ cup of chopped tomatoes, 1 chopped peach, ½ cup of chopped green bell peppers. Mix everything together.
-Use soft tortillas for the tacos.
– Add Salmon to a tortilla, top it with shredded lettuces and peach salsa.

Enjoy!

Nina

 

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