Just in time for Mother's Day, fresh California King Salmon! The 2021 California Wild King Salmon season has commenced and our local fleet of salmon fishermen are lining up at the dock to bring us this season's bounty. Enjoy the the freshest California King Salmon available on the Central Coast, stop by Giovanni's Fish Market or visit us online at Giosfish.com for home delivery across the country.
Getting the family together for Mother's Day, consider purchasing a whole salmon. Your whole salmon will be fillet and cut into four pieces for $199.00, click here to secure your whole salmon or if you prefer to purchase fillets individually click here. Each salmon weights approximately 10 pounds, yielding approximately 7 pounds of fillet. Head and carcass will not be shipped unless asked for.
May we suggest the following recipe Salmon Niçoise, for a delicious Mother's Day brunch featuring our California King Salmon. Serving size 6. Ingredients 8 ounces small purple potatoes Kosher salt 4 ounces haricots verts, trimmed 6 large eggs, room temperature 2 tablespoons plus ¼ cup olive oi l¼ cup drained capers, patted dry 1 pound skin-on salmon fillet Freshly ground black pepper 4 anchovy fillets packed in oil 1 tablespoon whole grain Dijon mustard ½ teaspoon sugar 1 lemon ½ medium shallot, finely chopped 4 cups frisée or mâche ¼ cup Niçoise olives, pitted Preparation Step 1 - Place potatoes in a medium saucepan and add cold water to cover by 1". Bring to a boil, season with salt, and cook until fork-tender, 15−20 minutes. Transfer potatoes to a plate with a slotted spoon. Step 2 - Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry. Step 3 - Return water in pot to a boil and cook eggs, 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside. Step 4 - Meanwhile, heat 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside. Step 5 - Preheat oven to 425˚. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10−12 minutes. Let cool. Step 6 - Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl; discard membranes. Whisk in shallot, then slowly whisk in remaining ¼ cup oil. Season vinaigrette with salt and pepper. Step 7 - Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise. Step 8 - Arrange frisée on a platter; season with salt and pepper. Drizzle with half of dressing. Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers. Recipe Source: Claire Saffitz of Bon Appetit