SEATTLE — Second Annual Bristol Bay Sockeye Salmon Week Taking Place at Nearly 50 Restaurants Throughout Puget Sound
Nearly 50 of the Puget Sound’s best restaurants will participate in the second annual Bristol Bay Sockeye Salmon Week from November 6-12. Sockeye salmon fans will have the opportunity to try exclusive dishes featuring one of Alaska’s most delicious and sustainable fish at restaurants like Homer, Local Tide, Walrus and Carpenter, Sushi Kappo Tamura, LTD. Edition Sushi and more in Seattle, Harry’s Beach House in West Seattle, The Lakehouse and Serious Pie on the eastside and Bar Dojo in Edmonds, to name a few.
Bristol Bay, Alaska, is the largest source of wild sockeye on the planet with record-breaking harvests for the last few years. Bristol Bay Salmon Week gives seafood enthusiasts and foodies alike the opportunity to enjoy this extraordinary fish while celebrating the thousands of fishermen and industry that help bring it from sea to table. Top restaurants throughout Seattle, West Seattle and the Eastside will be offering one-of-a-kind dishes featuring wild sockeye, including:
- Barolo
- Bar Dojo (Edmonds)
- Bristol Bay Wild Market at the Climate Pledge Arena
- Casia Lodge (Twisp, WA)
- Cinque Terre Ristorante
- Copine
- East Anchor Seafood
- Fire & The Feast
- Harry’s Beach House (West Seattle)
- Hatback Bar & Grille
- Highliner Public House
- Local Tide
- Lola
- Ltd. Edition Sushi
- Market (Edmonds and Seattle locations)
- Old Stove Brewing
- Old Stove Gardens
- Pasta Casalinga
- Ray’s Boathouse
- Restaurant Homer
- Salt & Iron (Edmonds)
- Seatown Rubshack & Fish Fry
- Serious Pie (Ballard, Kirkland, Downtown locations)
- Sushi Kappo Tamura
- The Carlile Room
- The Crab Pot (Seattle)
- The Fisherman’s Restaurant & Bar
- The Lakehouse (Bellevue)
- The Salmon Cooker
- The Walrus And The Carpenter
- The Whale Wins
- Westward
- Wildfin American Grill (Issaquah, Tacoma, Renton locations)
Sockeye salmon tacos are fresh and delicious
Ingredients:
- 1 package wonton shells
- 2 quarts canola oil
- 2 lbs Bristol bay sockeye salmon
- 2 tbsp tamari soy sauce
- 1/4 tsp sesame oil
- 2 tbsp sriracha
- 1 tbsp wasabi
- 1 head nappa cabbage
- 1 large carrot
- 1 bunch chives
- 1/4 tsp yuzu
- 1 package spicy Kimchee
- 1 tbsp tamari soy sauce
- 1/4 tsp sesame oil
- 2 oz ikura
Optional garnish:
- Chili crisp oil
- Whiskey barrel aged shoyu
- Micro cilantro
- Avocado mousse
Directions:
- Bring 2 quarts of canola oil up to 325 degrees
- Fry the wonton wrappers in taco mold or make tostadas if you do not have a mold available. Fry for 3-5 minutes or until golden brown. Remove from oil and set aside.
- Dice the skinless bone out salmon filets to 1/4” cubes. Toss with tamari, sesame oil, sriracha, wasabi. Set aside.
- Thinly slice the nappa cabbage and plaice in a large bowl.
- Peel and cut the carrot into small matchsticks and add to the bowl.
- Fine cut the chives and add to the bowl.
- Add Kimchee, yuzu, sesame oil and tamari to the bowl and mix to combine.
- Place the salmon mixture inside the taco shells and top with nappa cabbage slaw, ikura, andyour favorite optional garnish.
- Enjoy!
Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.