"Just recently, I have had to consider my health with more seriousness which has forced me to look at my eating habits as well. I have decided to reintroduce fish into my diet after about five years without it. I can honestly say that your company is the only reason I am following through with this decision. You have given me an ethical choice and I am grateful for companies like EcoFish."

Thank you,
Amy A.

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Balsamic and Basil Grilled EcoFish Wild Alaskan Salmon
  • 6 EcoFish Troll Caught Wild Alaskan Salmon Fillets
  • 3 tablespoons balsamic vinegar
  • the juice and grated zest of two lemons
  • 1 tablespoon dijon-style mustard
  • 1/2 cup olive oil
  • 1 cup tightly packed fresh basil leaves finely chopped
  • 3 garlic cloves finely minced
  • 1 green onion, washed, trimmed and chopped
  • Salt and freshly cracked pepper to taste

1. Combine all the ingredients except salmon in a non-reactive bowl. Pour over the salmon fillets. Refrigerate covered for three hours. Let stand at room temperature 30 minutes before grilling.
2. Preheat the grill
3. Brush the grill lightly with oil.
4. Grill the salmon steaks over hot or high heat, basting with the remaining marinade, 5 minutes per side.
serves 4

Special thanks to Chef Kevin von Klaus

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