-2 Seafood Cakes

-1 Chowder

-2 Wild Alaskan Salmon Dinner Fillets (6 oz.)

-2 Mini Cheesecakes

Start the evening with our creamy chowder to warm the body and soothe the soul. Next explore the rich, earthy flavors of our Seafood Cakes filled with premium seafood and lightly coated in panko bread crumbs. Try pan frying and serving on a bed of brown butter and sage gnocchi.

Coming to the entree, we've included two super premium, Wild Alaskan Salmon fillets and instructions on how to prepare them to perfection. To finish the meal we've included two mini-cheesecakes, handmade by Chuckanut Bay Desserts. 

Nutritional Information reflects Pancetta Crab Cakes and New York Cheesecake. Substitution may occur.

Preparation:

Wild Salmon Dinner Fillets

Regardless of how you like to cook your salmon (bake, broil, grill, saute or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your salmon will continue to cook for several more minutes. Here are some specific guidelines by cooking method:

TO BAKE: Pre-heat oven to 275°F. Place salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet.

TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, and continue grilling until fully cooked.

TO BROIL: Place salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven's middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.

SEAFOOD CAKES:

Cooking
We recommend cooking your seafood cakes while slightly thawed, but still firm. While these seafood cakes can be baked or pan-fried, we definitely recommend pan frying in canola oil. Pan fry the seafood cakes until brown on one side, then flip over and pan fry for another minute until brown. Once the seafood cakes are brown on both sides, place in oven and bake at 375F for 8 to 10 minutes, depending on your oven. To bake, pre-heat oven to 350F. Place cakes on a lightly oiled cookie sheet. Bake for 15 minutes to a golden brown. If desired, finish by broiling 2-3 minutes for a golden brown on top.

Serving
We recommend serving these Seafood Cakes quite simply, allowing the flavors of the unique ingredients to shine through. Place each cake on a lettuce leaf and serve with a lemon wedge. A fruit or tomatillo salsa also makes a nice accompaniment. For wine to enjoy with your seafood cakes we suggest a light Pinot Gris.

CHOWDER:

Empty the pouch into a saucepan or microwave-safe bowl. Stir in 1½ cups of milk or half & half (you can also use low-fat milk).

OR - Try Something New! Add between 1 and 1½ cups of rice milk, almond milk or soy milk. These are typically of a thinner consistency than dairy products, so start off with at least 1 cup, and add more if you need to, to get your chowder to your desired thickness. You can also add equal parts tomato sauce and chicken broth.

Heat gently over medium heat, stirring often, or microwave until hot. Let stand for about 3 minutes before serving.

Note: Do not place pouch in microwave - always empty contents into another container.

Storing Your SeaBear Wild Salmon Dinner Fillets:

Your wild salmon fillets have been quick-frozen to lock in their flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days. 
Once a frozen fillet is completely thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer. 

Thawing 
The best way to thaw your wild salmon fillet is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture. If you must thaw your salmon quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.

Nutrition Facts

Vitamin A: 4%
Calcium: 0%
Vitamin C: 0%
Iron: 2%

Polyunsaturated Fat 1.5g
Monounsaturated Fat 1.5g

Ingredients: Fish stock (salmon, water, carrots, celery, onions, rosemary, thyme), smoked salmon (salmon, sugar, salt, natural alder wood smoke), potatoes, flour (unbleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), canola oil, onion, carrots, celery, corn, clam base (cooked clams with clam juice and clam extract, salt, butter oil, hydrolyzed corn protein, maltodextrin, autolyzed year extract, sugar, onion powder, dehydrated potato flakes, natural flavor [torula year gum arabic, citric acid], seasoning salt [salt, sugar, spices {including paprika and turmeric}, onion, cornstarch, garlic, tricalcium phosphate, natural flavor, soy lecithin, extractive of paprika [color]), parsley, thyme, sea salt, garlic powder, paprika, cayenne pepper, dill Contains: Salmon, wheat, soybeans, milk

Ingredients: Cream cheese (cultured cream and milk, salt, xanthan, carob bean, guar gums), sugar, flour (unbleached wheat flour, malted barley flour, niacin, iron, folic acid, thiamine mononitrate, riboflavin), eggs, sour cream (cream, milk, enzymes), graham flour, palm fruit oil, butter (cream, salt), brown sugar, sugarcane fiber, cinnamon, honey, salt, baking soda, natural flavor, vanilla extract Contains: Eggs, Milk, Wheat. Manufactured in a facility that handles peanuts and tree nuts.

Ingredients: Dungeness crab, rock crab, pancetta (pork, salt, dextrose, white wine, spices, sodium erythorbate, garlic, lactic acid starter culture, sodium nitrate), onion, mayonnaise (expeller canola oil, cage free eggs, water, vinegar, organic cane sugar, mustard flour, salt), egg whites (pasteurized egg whites, triethyl citrate [added as whipping aid]), sun dried tomatoes (organic tomatoes, salt), panko bread crumbs (unbleached wheat flour, sugar, yeast, salt), capers (nonpareil capers, water, salt and acetic acid), lemon juice, parsley, black pepper. CONTAINS: CRUSTACEAN SHELLFISH (CRAB), EGG, WHEAT. 

 Ships On Ice - Items with this symbol ship on ice, and must be either refrigerated or frozen upon arrival. Shipments on ice are sent Monday, Tuesday, and Wednesday only.