I’m guest posting today for The Sustainable Seafood Blog Project, celebrating the conclusion of our Summer Reading Series (#SeafoodReads) with some deeeeee-licious spice-rubbed salmon and some perfectly light and fresh cilantro-lime rice.
I got together with my friend Helen from Sitka Salmon Shares (founding SSBP partner and co-sponsor of #SeafoodReads!) a few months back to dive into some gorgeous sockeye salmon and do a wee bit o’ recipe testing. Sitka Salmon Shares was started by a few friends and a professor of mine from college, and they are an AWESOME, AWESOME company that brings sustainable, wild-caught Alaskan salmon to consumers in the Midwest. If you’re in one of their service areas (parts of Illinois, Iowa, Wisconsin, Minnesota, Indiana, and Michigan), I highly recommend signing up for a salmon share.
Helen and I were big fans of this here salmon recipe – the dry heat of the rub is a nice complement to the flavor of the fish, and the fresh, citrus-y cilantro-lime rice balances out the heat with what is basically a face full of sunshine-y summertime flavor. We roasted this salmon, but I’d love love love to try it grilled. I saw this nifty trick on Pinterest (home of all nifty tricks) and I am now obsessed with the idea of grilling some fish on top of a pile of citrus slices.
Head on over to The Sustainable Seafood Blog Project blog for the full recipe – and don’t forget to check out the full list from our recently concluded Summer Reading Series and pay a visit to the Sitka Salmon Shares website!