We’re major fans of Cold Country Salmon. Their family-run business is between nearby Charlottesville, VA, and Bristol Bay, Alaska, where they fish only wild-caught sockeye salmon and Pacific cod. Each week throughout the year the fish is flown down to the DC area to serve these meaty, antioxidant-rich fillets to restaurant patrons and retail customers, just like you.
With their reliable sourcing and high standards, we feel great supplying our fish from Cold Country. Plus, during the off season, owner and fisherman Zac Culbertson runs a small family farm. Produce + high quality, wild-caught fish? Sounds like the perfect healthy combo to us!
Use your winter faves to thoughtfully put together a meal, like this Miso-Citrus Marinated Salmon with roasted purple potatoes + a green salad. Looking for something a little different? Try out a Wild Salmon Poke Bowl with brown rice + pickled ginger.
Miso-Citrus Marinated Salmon
- 1-2 Satsuma mandarin, juiced + zested (about 2 tbsp)
- 2 tsp tamari
- 1 inch piece ginger, grated
- 3 tbsp red miso
- 1-2 tsp honey (to taste)
- 4 two inch pieces wild-caught salmon
- Sesame seeds for serving, optional
- Mix all marinade ingredients (mandarin juice + zest, tamari, ginger, miso and honey) together in a small bowl. Spoon over salmon pieces in a deep dish – use this same dish for baking. Set aside for about 2 hours.
- Preheat oven to 375 degrees. Bake salmon for about 9 – 11 mins, or until cooked well and flaky (avoid overcooking). Serve with roasted veggies and steamed brown rice, and enjoy!