Alaska seafood is prized for being the highest quality in the world. The health benefits of consuming seafood from Alaska are incredible. In addition to providing an excellent source of high-quality protein that’s low in saturated fat, Alaska seafood is rich in many essential vitamins (including vitamin D) and minerals with high levels of omega 3 fatty assets.

Alaska salmon is the perfect ingredient to create simple, healthy and delicious lunches in minutes. We’ve pulled together a selection of our favourite lunchtime recipes, so why not give them a try at home?

Wild Alaska Salmon Wraps with Lemon and Minted Yogurt Dressing

Alaska Salmon Satay Skewers

Alaska Salmon Baharat, Roasted Aubergine and Cherry Tomatoes Salad

Alaska Salmon and Goat’s Cheese Tart

Roasted Alaska Salmon with Tomato, Raspberry and Mozzarella Salad

Baked Eggs with Pink Salmon and Dill Relish

Smoked Salmon, Egg and Potato Rostis 

Okonomiyaki Pancake with Alaska Salmon

Wild Alaska Salmon Salad Asian Style  

Roasted Alaska Salmon with Tomato, Raspberry and Mozzarella Salad 

The Ultimate Caesar Salad 

Alaska Salmon Baharat, Aubergine and Cherry Tom Salad 

Warm Quinoa Salad with Avocado, Pancetta and Smoked Salmon 

Warm Quinoa Salad with Avocado, Pancetta and Smoked Salmon 

Alaska Salmon, Roasted Aubergine, Cherry Toms, Pomegranate and Tahini Dressing Salad 

One-Pot Alaska Pollock with Parma Ham, Chickpeas and Smoked Paprika 

Alaska Pollock, Dill Butter and Burnt Chard 

Savory Japanese Pancakes 

ALASKA SEA DOGS, PEA TARTARE AND SLAW

These baked seadogs are fun and super delicious. Replacing fries with pea tartare and skinny slaw, this dish can be enjoyed guilt-free.

ROSE HARISSA ALASKA POLLOCK STEW

This one-pot wonder is simple and easy to make. Packed with chickpeas, spinach, and red peppers as well as the pollock fillets, it promises to fill up the family.

ALASKA SALMON TACOS

This six-step salmon taco recipe is a crowd pleaser on fake-away night. It is light, zingy, and refreshing thanks to the lime juice and tomato salsa topping.

THAI RED SALMON CURRY

Packed full of aromatics and spices, this dish delivers on the traditional red Thai curry. The salmon adds a lean protein that completes the meal.

WILD ALASKA POLLOCK KEBAB

Take your summer evenings to the next level with this wild Alaska pollock kebab. This easy recipe is packed full of flavour and would be a great addition to any family BBQ.

THAI-STYLE WILD ALASKA SALMON POUCHES

These mouth-watering Thai inspired salmon pouches are the perfect light bite to curb your afternoon food cravings.

BAJA FISH TACO WITH WILD ALASKA POLLOCK

This Mexican-infused pollock taco is a fun way to liven up you mid-week meals. It is full of fresh flavours and serves as a balanced meal.

ALASKA POLLOCK CHILLI RAMEN

Ramen is a classic street food favourite and this meal will bring a bit of zest to your normal lunchtime routine.

DETROIT-STYLE KATSU PIZZA WITH WILD ALASKA POLLOCK

A modern take on a classic takeaway favourite. Give this recipe a try to bring the original street food to your kitchen.

SPANISH STYLE POLLOCK WITH PARMA HAM AND CHICKPEAS

Mid-lockdown, this one-pot meal will help you escape from your kitchen to the Spanish coast for an evening of delicious, wholesome food.

TWENTY-MINUTE ALASKA SALMON TAGINE

This savoury dish provides a mouth-watering, hearty dinner, that will leave all members of the family feeling full.

WILD ALASKA SEAFOOD PAELLA

For a protein packed dinner, this Spanish inspired paella dish combining both Alaska pollock and salmon is just the meal ticket.

WILD ALASKA SALMON TRAYBAKE

This one-pot wonder is nutrient rich. The Alaska salmon provides a high dose of omega-3’s and teaming this with the roasted vegetables and sweet potato chunks completes the healthy plate.

COURGETTES STUFFED WITH WILD ALASKA SALMON BOLOGNESE

Make the most of your leftover Bolognese sauce and give these stuffed courgettes a try. This modern take on a classic dish makes a great lunchtime alternative.

Here are our top five brunch ideas:

WILD ALASKA SALMON BAKED EGGS

This one pan wonder is a sharing feast packed full of Alaska canned salmon. This tasty delight combines delicious flavours and nutritious ingredients, enough to keep the family full until dinner time.

ALASKA SALMON KEDGEREE WITH POACHED EGGS

Poached eggs are arguably the holy grail of eggs. You cannot beat cutting into a perfectly cooked poached egg and watching the golden yolk spill out. Containing just the right amount of spice, this Alaska salmon kedgeree dish is the perfect brunch delight to feed the whole family.

WILD ALASKA SALMON CIABATTA BAKE

You would have to go along way to beat toasted ciabatta bread topped with salmon, roasted peppers and melt in your mouth mozzarella cheese. This guilty pleasure is quick to make, fuss free and is simple enough for kids to test their culinary skills.

PIZZETTA BIANCO WITH ALASKA SMOKED SALMON

When you hear smoked salmon, what do you think? Cream cheese and bagels? Finger sandwiches? All the classic dishes. But how about a pizza? These mini pizzas will brighten up any brunch and add a touch of elegance with the salmon roe topping.

WARM QUINOA SALAD WITH AVOCADO, PANCETTA AND ALASKA SMOKED SALMON

Quinoa is the perfect ingredient to create a wholesome and filling brunch dish. Paired with avocado, pancetta and wild Alaska smoked salmon, this salad is full of delicious nutrients, vitamins and is high in omega 3’s.

CANAPES

Puff Pastry Pesto Pinwheels with Wild Alaska Salmon

Ingredients:

• 1 x 213g can red or pink wild Alaska salmon
• Olive oil
• 1 x 375g pack, ready-rolled puff pastry, thawed if frozen
• 2 tbsp green or red pesto sauce
• Salt and freshly ground black pepper

Method:

• Drain the salmon, discarding the liquid. Remove the skin and bones, if desired. Flake the salmon with a fork
• Preheat the oven to 200°C / 400°F / Gas Mark 6. Brush 2 baking sheets with a little olive oil
• Unroll the sheet of puff pastry and spread the pesto sauce evenly over the surface. Sprinkle the salmon over the top. Roll up the pastry from the long side into a sausage shape, then use a sharp knife to slice it into 18 pieces about 1.5 cm (1/2 inch) thick
• Lay the pinwheels on the baking sheets, allowing room for expansion. Bake for about 15 minutes, or until golden brown. Cool for a few moments, then serve

SHARING PLATTERS

Wild Salmon Wellington

SERVES 11

Ingredients:

• 2 sides of wild Alaska sockeye salmon
• 200g young spinach
• 4 tbsp green pesto sauce
• 250g roasted red peppers (packed in brine, drained and halved)
• 2 x 270g packs filo pastry, thawed if frozen
• 100g butter
• Salt and freshly ground black pepper

Method:

• Remove the skin from the sides of salmon (or ask your fishmonger to do this for you)
• Put the spinach into a large colander and pour a kettleful of boiling water over it to wilt the leaves. Rinse with cold water and squeeze out the excess liquid
• Turn one whole piece of salmon over, so that side where the skin was removed is facing up. Spread with pesto sauce. Arrange the spinach evenly on top, then the roasted peppers. Season. Lift the second side of salmon on top to cover neatly (skin-removed side down), so that the filling is sandwiched in between. Season with salt and black pepper
• Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6
• Unroll the sheets of filo pastry from 1 pack. Brush each sheet with melted butter and place them, stacked on top of one another, on a large baking sheet or roasting tin (big enough for the salmon). Lift the salmon on top
• Unroll the second pack of filo pastry, and brush each sheet with butter as before, arranging each one over the salmon, scrunching together at the sides to seal and fit
• Transfer to the oven and bake for 30 minutes, covering with a piece of foil after 15 minutes to prevent the pastry from becoming too brown. Turn off the oven, though leave the fish inside for 20 minutes, so that it cooks a little longer. Cool for at least 20 minutes, then slice and serve.

PROPER POSH BREAKFAST

Smoked Salmon Bruschetta

Ingredients:

• 12 slices smoked wild Alaska salmon
• 4 tbsp olive oil
• 12 slices rustic-style bread
• 1 garlic clove
• Rocket or salad leaves
• 2 tomatoes, deseeded and chopped
• ½ red onion
• 1 tbsp balsamic vinegar
• Pinch of caster sugar

Method:

• Preheat a char-grill pan or the grill. Sprinkle 3 tablespoons of the olive oil over the bread and spread each piece with a little crushed garlic. Char-grill or grill the slices of bread until lightly browned on one side only
• Arrange a few rocket or salad leaves and the slices of smoked salmon onto the toasted side of each piece of bread
• Mix together the tomatoes and red onion with the remaining olive oil. Add the balsamic vinegar and caster sugar. Stir well, then spoon some onto each bruschetta. Serve
• Cook’s tip: Balsamic vinegar gives the best flavour, though you could use red or white wine vinegar as an alternative.

LEFT OVERS

Alaska Salmon on Bubble and Squeak with Parsley Sauce

Ingredients:

• 4 x 125g fillets of wild Alaska salmon
• 30g butter
• 2 tbsp olive oil
• 2 spring onions, finely chopped
• Any leftover vegetables from Christmas day – potatoes / carrots / broccoli / cabbage / spouts

Sauce:

• 30g plain flour
• 30g butter
• 400ml milk
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Method:

• Preheat the grill. Arrange the fillets of Alaska salmon on the grill rack. Using half the butter, place a small knob on top of each fillet. Grill for 5-6 minutes, then turn the grill off
• Mix together the spring onions and leftover vegetables. Season, then form into 4 patties
• Heat the remaining butter and olive oil in a large non-stick frying pan. Add the patties and cook for 4-5 minutes, turning once
• For the parsley sauce, put the flour, butter and milk into a saucepan (all together). Heat, stirring constantly with a small whisk, to make a smooth sauce. Stir in the parsley and season to taste
• Serve the bubble & squeak patties with the salmon fillets on top, accompanied by the parsley sauce

CHRISTMAS HANGOVERS

Wild Alaska Salmon, Cheddar and Chive Grilled Toast

Ingredients:

• 2 x 213g cans red or pink wild Alaska salmon
• 100g low fat soft cheese with garlic and herbs
• 50g mature cheddar cheese, finely grated
• 1 tbsp chopped fresh chives
• Freshly ground black pepper
• 2 thick slices sourdough or mixed seed bread

Method:

• Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then mash the salmon with a fork
• Add the soft cheese and about two-thirds of the Cheddar to the salmon. Stir together with the dill or chives and season with a little black pepper
• Preheat the grill. Spread the salmon mixture over the slices of bread. Sprinkle the reserved Cheddar over the top, then grill for about 5 minutes until melted and bubbling. Serve at once

Firecracker Wild Alaska Salmon

Celebrate fireworks night with this cracking wild Alaska salmon dish. Big enough to feed a family of four and with just the right amount of spice, the firecracker salmon is the ideal dinner to get those taste buds tingling and put smiles on everyone’s faces this November.

INGREDIENTS:

4 x 120g wild pink Alaska salmon frozen fillets, thawed

2 tbsp toasted sesame oil

2 tbsp light soy sauce

2 tbsp sweet chill sauce

1 green and 1 red chilli, deseeded and thinly sliced

2 tbsp freshly grated root ginger

Finely grated zest and juice of 1 lime

2 yellow or red peppers, deseeded and sliced

1 red onion, thinly sliced

1 tbsp vegetable oil

4 bunches cherry tomatoes on-the-vine

Freshly ground black pepper

Chopped fresh chives or flat leaf parsley and lime wedges, to garnish

Total: £9.58

Based on wild Alaska pink frozen salmon fillets from the supermarket Iceland and all other ingredients sourced from Sainsbury’s

METHOD:

• Put the salmon fillets into a shallow non-metallic dish. Mix together the sesame oil, soy sauce, sweet chilli sauce, chillies, ginger, lime zest and lime juice. Pour over the salmon, then cover and leave to marinate for at least 20 minutes. 
• Preheat the grill. Put the peppers and onion onto a large baking tray, sprinkle with a little vegetable oil and grill for 3-4 minutes. Turn the vegetables and arrange the salmon fillets on top. Drizzle the marinade over the fish and vegetables.
• Grill for 5-6 minutes, add the tomato bunches and grill for 2-3 minutes more. Sprinkle with black pepper and serve, scattered with chopped fresh chives or flat leaf parsley, with lime wedges on the side.

Wild Alaska Salmon Homity Pie

There’s no question that pies are perfect for winter. Switching it up from traditional meat pies, wild Alaska salmon is considered to be a lighter alternative, boasting low levels of saturated fat and high levels of omega 3 fatty acids. All the while, providing comfort and warmth as the nights draw cold.

INGREDIENTS:

2 x 213g John West Pink salmon from Alaska

450g small potatoes

1 x 375g pack of freshly rolled shortcrust pastry

25g butter

1 onion, chopped

1 garlic clove, crush

75g mature cheddar cheese

Salt & freshly ground black pepper

Total: £6.41

Prices based on all items sourced from Tesco

METHOD:

• Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Drain the salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks. Cover and set aside.
• Cook the potatoes in lightly salted simmering water until tender, about 20 minutes. Drain and cool for a few minutes.
• Meanwhile, unroll the pastry sheet and use it to line four individual flan tins or baking dishes, measuring about 12 cm (5 inches) in diameter.
• Melt the butter in a frying pan and sauté the onion and garlic for 4-5 minutes, until softened. Remove from the heat and cool for a few minutes.
• Cut the potatoes into chunks and share them between the lined flan tins with the onion, garlic and salmon chunks. Season with a little salt and pepper, then sprinkle the grated cheese on top. Bake for 15-20 minutes, or until the cheese is melted and golden. Serve hot or cold, with vegetables or salad.

Wild Alaska Pollock Curry

What raises the heat inside, whilst its cold out? A curry. Fans of cod and haddock will find that wild Alaska pollock is a delicious alternative. Wild Alaska pollock is a fantastic source of omega-3 fatty acids, high in protein and low in carbohydrates and fat. Alaska pollock can also be cooked within minutes from frozen.

INGREDIENTS:

400g (14oz) wild Alaska frozen pollock fillets, thawed

3 tbsp olive oil

1 onion, chopped

2 garlic cloves, crushed

1 tsp cumin seeds

1 tsp ground coriander

1 tbsp Korma or mild curry powder

1 courgette, sliced

1 carrot, chopped into chunks

1 aubergine, chopped into chunks

1 red pepper, deseeded and chopped into chunks

2 x 400g cans chopped tomatoes

450ml (¾ pt) vegetable or chicken stock

1 x 400g can chickpeas, drained

50g (2oz) red lentils

2 tbsp coriander, chopped

Salt and freshly ground black pepper

Naan bread or rice, to serve

Total: £9.43

Based on all ingredients sourced from Morrisons

METHOD:

• Pat the wild Alaska pollock fillets dry with kitchen paper and then cut them into large chunks
• Heat the olive oil in a large saucepan. Gently fry the onion and garlic for 2 or 3 minutes, until softened. Stir in the cumin seeds, ground coriander and curry powder and stir for a few seconds
• Add the courgette, carrot, aubergine, pepper and canned tomatoes. Pour in the stock and add the chickpeas and lentils. Bring to the boil, then reduce the heat and simmer for 20-30 minutes, or until the vegetables are tender and the lentils are soft
• Add the wild Alaska pollock chunks to the saucepan, stirring them in gently. Simmer the curry for a further 5 minutes to cook the fish. Stir in the fresh coriander and season, adding salt and pepper, to taste
• Ladle into warm bowls and serve with hot naan bread or rice

Sustainable? Check. Quality? Check Tasty? Check.

Alaska seafood ticks all the boxes – so why not try one of these delicious recipes and feed the family for under £10 this winter.