"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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Crispy EcoFish Alaska Salmon over Endive and Watercress Salad
  • 4 EcoFish Troll Caught Wild Alaskan Salmon Fillets
  • ground coriander seed
  • salt black pepper, cracked
  • 8 small new potatoes, blanched or steamed (keep warm)
  • 1 bunch watercress
  • 2 heads endive 1
  • bunch chervil
  • 1 bunch chives
  • juice of one lemon
  • 1 tablespoon wild flower honey
  • 1 tablespoon grain mustard
  • 1/2 cup olive oil

1. Julienne the endive and wash the watercress. Toss and set aside.
2. Whisk together the lemon, honey and mustard. Slowly whisk in the oil and set aside.
3. Heat a cast iron skillet over high heat.
4. Season each piece of salmon with coriander, pepper, and salt.
5. Just before adding the salmon, lightly oil the pan. Sear briefly for about two minutes on each side.
6. Dress the greens and potatoes, and divide onto four plates. Top with the salmon.
7. To finish snip the herbs over the salmon.
serves 4

Special thanks to Chris Douglass, Executive Chef/Co-owner of Icarus

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