Sensational Salmon

Bluehouse Salmon—A Heart-Healthy, Clean, Lean Protein

Coastal Flavors header

February 2022 Issue
by Lindsay Gifford
Recipes and Information provided by Bluehouse Salmon
Cover Photography by Kaity Farrell

Juicy, succulent, flavorful and... heart-healthy? Yes, you read that right! There's a clean, lean protein that is flavor-foward, versatile and your new superfood—salmon. And, innovators at Bluehouse Salmon are bringing you fresh, delicious salmon raised right here in the USA.

Their mission is "to raise salmon happy, healthy—and in a way that’s truly sustainable." And to do so, they invented the fish farm of the future. With technology originally created in Denmark, the Bluehouse team innovated and refined on-shore technology that produces delicious salmon sustainably.

After raising ten generations of salmon, they brought their technology to the Sunshine State, building a state-of-the-art facility in Miami, FL. Bluehouse is a safe, sustainable, fish-friendly, fully controlled environment, where their salmon swim healthy, happy and stress-free. Their deep tanks are crystal clear, kept at the chilly temps the fish prefer, offer the perfect salinity and continually give the salmon fresh currents to swim against. Raising fish on land means no antibiotics, no hormones, no risk of escapes and minimizes contamination of our oceans. Bluehouse’s salmon grows from egg to full-grown at the Florida Bluehouse facility, where they are processed onsite, bringing them to the largest market for their fish, reducing their carbon footprint and getting to the consumer in a fraction of the time.

So, what does all this mean to you? Salmon is an excellent source of Omega-3 fatty acid, which is essential for brain growth and function. The American Heart Association recommends eating at least two 3.5 oz servings of fatty fish like salmon every week. Bluehouse Salmon is sushi-grade and delicious grilled, seared, baked, or raw. The flesh is firm and pink, with a rich, mild buttery flavor that pairs well with spice and sauce flavor profiles from around the world. Their salmon is rich in heart healthy fats that are both good for your body and forgiving for the chef. It tends to come out moist and delicious even if slightly overcooked.

Eating healthy doesn’t have to feel like you’re swimming upstream. We’ve chosen a variety of sensational recipes to get you started on your heart-healthy journey. To enjoy more recipes and download the Bluehouse Salmon cookbook, visit Bon appétit!

Green Goddess Salmon Quinoa Bowls
Prep Time: 20 mins | Cook Time: 40 mins | Serves: 2
Salmon0222 salad
¼ tsp whole Cumin
1 small nub of fresh Ginger root
2 Tbsps Olive oil, divided
1 Lemon
1 lb. Bluehouse salmon fillet
2 cloves Garlic, peeled
2-3 Scallions
1 tsp Kosher salt, divided
1 cup frozen Green peas
4 whole Allspice
½ cup Quinoa, rinsed and drained
¼ tsp whole Coriander
1 small bunch of fresh Thyme sprigs
½ tsp Black pepper
3-4 slices of Habanero pepper, optional
1 cup packed fresh leafy Herbs: dill, parsley and cilantro
For serving: seasonal greens and vegetables, avocado and lime wedges

Green Goddess Dressing:
½ cup Greek Yogurt
Zest of 1 Lime, finely grated
1 Tbsp Olive oil
2 tsps Lime juice
½ tsp Kosher salt
¼ tsp Black pepper
2 tsps Capers, drained
1 tsp White wine or Champagne vinegar

Preheat oven to 450˚F. Cover the rinsed quinoa with about ¼” of water in a saucepan and bring to a boil with 1 tablespoon olive oil, and ½ teaspoon kosher salt. Then reduce to a simmer, cover and cook for 20 minutes. Fluff the quinoa with a fork, and stir in the frozen peas to thaw. Meanwhile, prepare the salmon. Place 2 long layers of parchment paper or tin foil onto a baking sheet. Slice the lemon and lay the slices onto the center of the parchment paper, overlapping slightly. Cut the salmon into 2 portions and lay them over the lemon slices, leaving about 1” of space between them. Thinly slice the garlic cloves and ginger root and cut the scallions in half. Place them around the salmon filets. Drizzle the remaining 1 tablespoon of olive oil and sprinkle ½ teaspoon of kosher salt along with the black pepper over the salmon. Crush the cumin, coriander and allspice in a mortar and pestle and sprinkle the spice mix over the salmon. Place the thyme sprigs and habanero slices (if using them) onto the salmon.

Wrap the salmon up in the double layer of parchment or tin foil and fold the end under to create a little parcel. Bake the wrapped salmon for 20 minutes at 450˚F. Meanwhile, prepare the green goddess dressing. Add all of the dressing ingredients to a blender or food processor and puree until smooth, about 30-60 seconds. Prepare any vegetables you want to serve with the salmon. Slice avocado and lime to serve with the bowls. When the salmon is done remove it from the oven and open up the parcel. Serve the salmon over the quinoa and peas and with any vegetables/accompaniments you’ve prepared. Spoon the green goddess dressing over the salmon and enjoy.

Notes: 1) Leftovers will keep for up to 3 days in the refrigerator and can be eaten cold or reheated to serve. 2) The green goddess dressing will keep for 3 days in the refrigerator and can be made ahead of time.

Bluehouse Salmon Burgers
Time: 40 mins | Servings: 4
Salmon0222 burgers4 (4-6 oz) Bluehouse Salmon fillets
1 large Egg, lightly beaten
1/2 cup Bread crumbs
1 clove Garlic, minced
Zest and juice of 1 Lemon
2 Tbsps Dill, freshly chopped
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Red pepper flakes Kosher salt
Freshly ground black pepper
1 Tbsp Extra-virgin olive oil
Hamburger buns, for serving
Mayonnaise, for serving
Romaine lettuce, for serving
Tomato, for serving
Red onion, for serving

In a large bowl, combine Bluehouse Salmon with egg, bread crumbs, garlic, lemon zest and juice, dill, Dijon, Worcestershire and red pepper flakes. Season with salt and pepper and stir until fully combined, then form into 3 to 4 patties. In a large skillet, heat oil. Add patties and cook until golden, about 4 minutes on each side. Build your burger and enjoy immediately!
Photography by Bluehouse Salmon

Harissa Salmon Gyros
Prep Time: 30 mins | Cook Time: 20 mins | Serves: 4-6
Salmon0222 gyro
Harissa Salmon:

2 lbs. Bluehouse salmon filet
2 Tbsps Harissa paste
3 Tbsps Olive oil, divided
1 tsp Sumac powder
1 tsp fresh Thyme leaves 1
tsp dried Oregano
1 tsp ground Cumin powder
1 tsp Paprika
1 tsp Kosher salt, divided
½ tsp ground Allspice
¾ tsp Black pepper, divided
1 Red onion
6 Garlic cloves with skin on
1 Lemon
A few sprigs of fresh Thyme Pinch of Cayenne powder, to taste

Tzatziki Dressing:
1 cup Greek yogurt or labneh
1 tsp Lemon juice
1 Tbsp fresh Dill, chopped
2 tsps Olive oil
1 tsp White wine vinegar
½ tsp Kosher salt
¼ tsp Black pepper
¼ tsp Sumac powder
½ of a long English cucumber or 2 Persian cucumbers

Cucumber, Tomato and Onion Salad:

2-4 small/medium Tomatoes
¼ cup Red onion, sliced
1 Tbsp Red wine vinegar
1 Tbsp Olive oil
Salt and pepper to taste
1 Tbsp torn fresh Dill, basil, or mint
½ of a long English cucumber or 2 Persian cucumbers
For serving: Pita bread, lemon wedges, fresh herbs like dill,
parsley, mint or basil

Preheat the oven to 425˚F and line a sheet pan with parchment paper. Place the salmon filet onto the prepared sheet pan and season with ¼ teaspoon of kosher salt. In a bowl mix together 2 tablespoons of olive oil, harissa paste, sumac, oregano, thyme leaves, paprika, cumin, allspice, ½ teaspoon kosher salt, ½ teaspoon black pepper, and cayenne powder to taste. Spread the mixture all over the top of the salmon filet. Cut the red onion into wedges and slice the lemon. Arrange the whole garlic cloves, onion wedges, sliced lemon and thyme sprigs around the salmon on the baking sheet, then season them with the remaining 1 tablespoon olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper.

Bake the salmon at 425˚F until it is just cooked through, or to your desired doneness (about 20 minutes). While the salmon is cooking, prepare the tzatziki dressing and cucumber salad. To make the tzatziki dressing grate the cucumber then place the grated cucumber into a kitchen cloth and squeeze out as much liquid from the cucumber as you can. The resulting cucumber juice is excellent to drink on its own so don’t discard it. Mix the cucumber with the remaining ingredients in a bowl to finish the dressing. Taste and adjust seasoning if needed. Refrigerate it until you’re ready to use it. To prepare the cucumber salad, cut the cucumber in half and remove the seeds, then cut it into crescent-shaped slices. Cut the tomatoes up into quarters or eighths depending on how large they are. Then toss everything together in a bowl to dress the salad. To assemble a gyro, spread a little tzatziki onto pita bread. Then layer in the cooked salmon and some of the roasted onions. Squeeze out some of the roasted garlic cloves, if you wish. Add the cucumber salad and more tzatziki and top with fresh herbs and a squeeze of lemon. Enjoy right away.

1) The tzatziki can be made a day in advance and will keep for up to 3 days, covered and refrigerated. 2) The cucumber salad is best eaten the day it’s prepared. 3) The cooked salmon will keep for up to 3 days, covered and refrigerated. Photography by Kaity Farrell

Salmon0222 sheetpan

Sheet Pan Green Sauce Salmon
with Spring Vegetables
Prep Time: 20 mins | Cook Time: 45 mins | Serves: 6-8

1½ lbs. baby Potatoes
2 small Beets, cleaned, peeled and quartered
4 Garlic cloves with skins on
6 Radishes, cleaned and halved
6 Tbsps Olive oil, divided
2 tsps Kosher salt, divided
1 tsp Black pepper, divided
Large handful of Dill
Large handful of Parsley
Zest and juice of 1 Lemon
1 whole Bluehouse salmon filet
1 small bunch of Broccolini
1 small bunch of Asparagus
1 small bunch of Scallions
1 cup Cherry tomatoes
1 Lemon, sliced
1 small bunch of young Carrots, cleaned and peeled
1 small bulb (or ½ of a bulb) Fennel, cut into small wedges

Preheat the oven to 450˚F. Parboil the baby potatoes by bringing them to a boil in salted cold water and cooking them for about 5 minutes. Then drain the potatoes in a colander and cut the larger ones in half. Add the parboiled potatoes to a large bowl with the prepared carrots, beets, radishes, fennel and whole garlic cloves and coat them with 3 tablespoons of olive oil, 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Arrange them onto a baking sheet and bake for about 20 minutes.

Meanwhile, make the green sauce by pureeing the dill, parsley, lemon zest and juice, 2 tablespoons of olive oil, ½ teaspoon of kosher salt and ¼ teaspoon of black pepper in a blender or food processor. Line another baking sheet with parchment paper and lay the salmon filet skin side down. Season the salmon with a pinch of salt and then spread the green sauce over the top of the salmon. Arrange the broccolini, asparagus, scallions and cherry tomatoes around the salmon and season them with the remaining 1 tablespoon of olive oil, ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Lower the oven temperature to 425˚F and bake salmon for 20 minutes while continuing to bake the first sheet pan of vegetables. Both sheet pans should be ready when the salmon is cooked through and the vegetables are nicely browned. Serve hot and enjoy!

1) Leftover salmon and vegetables will keep for up to 3 days in the refrigerator. 2) Feel free to mix it up and try other vegetables.
Photography by Kaity Farrell


Blackened Bluehouse Salmon
Time: 45 mins | Servings: 4
Salmon0222 blackened
1 Tbsp Butter
4 (4-6 oz) Bluehouse Salmon fillets
1/4 tsp Garlic granules
1/2 tsp Salt/salt blend or desired amount
1 tsp Dijon mustard
1/4 tsp Black pepper, optional
1 tsp Maple syrup
1-2 Tbsps Butter, to baste
1-2 tsps favorite Blackening seasoning blend

Season the fillets evenly and let rest for a few minutes, brushing the Dijon and maple over top once seasonings have been added (closer to room temperature). Using a sauté pan, add butter and let heat. Add Bluehouse Salmon fillets flesh side down, skin side up once butter has heated. Let your fish cook for approximately 2-4 minutes and turn until fish becomes opaque, adding your butter to the pan halfway through and basting the fish with butter until it has reached an internal temperature of 145°. Serve with your favorite grilled and blackened shrimp as well as a grilled lime. Photography by Bluehouse Salmon


Salmon Asparagus and Spinach Quiche
Prep Time: 30 mins | Cook Time: 55 mins | Serves: 8
Salmon0222 quiche
Tart Crust:
½ tsp Kosher salt
2 Tbsps Olive oil
1¼ cup All-purpose flour
6 Tbsps cold Butter
1 large Egg


3 large Eggs
½ cup Sour cream
½ lb. Bluehouse salmon
½ cup Milk
½ tsp Black pepper
Zest of 1 Lemon, finely grated
¾ tsp Kosher salt
4 oz Baby spinach
1 tsp fresh Thyme leaves
12 Asparagus stalks
3 Scallions
2 oz Goat cheese

Tart Crust: Pulse together flour and salt in a food processor to combine. Add the olive oil and cold butter in pieces and pulse until the butter is evenly dispersed and the mixture is coarse and crumbly. Add the egg and pulse until the dough just starts to come together into a ball. Transfer the dough onto a clean work surface and cut the dough into 3 sections with a bench knife. Use the palm of your hand to smash the pieces of dough into the work surface, then scrape the dough back together with a bench knife and form it into a disc. Butter the bottom and sides of a 9” tart pan with a removable bottom (spring form pan). Then press the tart dough into the pan and up the sides into one even thin layer.

Refrigerate the tart shell for 45 minutes, or freeze it for 15 minutes. Meanwhile, preheat the oven to 425˚F. Once the tart shell has chilled and the oven is preheated, prick the tart shell all over with a fork and place the pan on a baking sheet for easy handling. Cut a piece of parchment paper a little larger than the tart pan and place it over the tart shell then fill it with pie weights or dried beans/rice. Parbake the tart shell with the pie weights for 15 minutes, then remove the pie weights and parchment paper and brush the inside of the tart shell with beaten egg (use some from the quiche filling), which will help to seal the crust and keep it from getting soggy. Return the tart shell to the oven and continue parbaking it for another 10 minutes without the pie weights. The edges should have started to brown but the center will still be pale. Remove the parbaked tart shell from the oven. It is now ready to be filled and baked with the quiche filling.

Preheat or reduce the oven temp from above to 350˚F. Cut the salmon into thin strips and season them with a pinch of salt and pepper. Save 5 whole stalks of asparagus and cut the rest into smaller pieces. Wilt the baby spinach in a pan over medium heat then place the wilted spinach into a strainer and press out any excess liquid with the back of a spoon. Chop the spinach into smaller pieces. Whisk the eggs until frothy, about 1-2 minutes and reserve about 1 tablespoon to use for brushing the tart crust in the instructions above. Whisk the sour cream, milk, lemon zest, pepper and salt into the eggs until combined. Then stir in the spinach with a spoon or spatula. Place the salmon and asparagus pieces into the parbaked tart shell. Then pour the egg mixture over the salmon and asparagus. Lay the reserved whole asparagus stalks over the top of the filling and dot the top with the crumbled goat cheese. Bake for 30 minutes until the filling has set. Remove from the oven and allow the quiche to cool slightly before slicing. Quiche can be served warm or at room temperature.

Notes: 1) Leftover quiche will keep for up to 3 days refrigerated. 2) The quiche can be made ahead of time and warmed to serve.
Photography by Kaity Farrell

Mediterranean Bluehouse Salmon Salad
Time: 20 mins | Servings: 3

Salmon0222 saladFine sea salt
2 (4-6 oz) Bluehouse Salmon fillets
2 Tbsps Olive oil
Freshly-cracked black pepper
Olive oil, for dressing
2 large handfuls Baby arugula
Red wine vinegar, for dressing
1 small Red onion, peeled and thinly sliced
1 Avocado*, peeled, pitted and chopped into bite-sized pieces
1 large Red bell pepper, cored and chopped into bite-sized pieces
1/2 English cucumber, chopped into bite-sized pieces
Optional toppings: crumbled feta cheese and dried oregano

Gently pat the Bluehouse Salmon fillets dry with paper towels, then season on all sides with salt and pepper. Heat the olive oil in a large non-stick sauté pan. Place the salmon fillets flesh-side down, pressing the flesh down a bit if needed so the entire surface is touching the pan. Cook undisturbed for about 3-4 minutes, or until golden. Carefully flip and cook the other side for about 2-4 more minutes, until the salmon reaches your desired level of doneness and flakes easily with a fork. Transfer salmon to a separate plate and set aside. In a large bowl, combine the cooked salmon, arugula, avocado, bell pepper, onion and cucumber. Drizzle with a few swirls of olive oil and red wine vinegar, plus a few pinches of dried oregano, if desired, and toss until combined. Taste and season with extra salt and pepper (plus any extra oil, vinegar and/or oregano), if needed. Garnish with feta cheese and extra oregano (if desired) and serve immediately, or transfer to a sealed container and refrigerate for up to 2 days.

Pro Tip: Cooked Bluehouse Salmon is best stored in the refrigerator in a shallow, air tight container. Salmon can last up to 3 days in the fridge after being cooked. To reheat it, use the oven on a low temperature to avoid any fishy smell that a microwave can cause.

Heart-healthy Turmeric Paprika Bluehouse Salmon
Time: 45 mins | Servings: 2
Salmon0222 hearthealthy
1 tsp Paprika powder
2 (4-6 oz) Bluehouse Salmon fillets
1 tsp Turmeric powder
3 button Mushrooms, sliced
5 tsp Oil
3 French Beans, chopped into 3 parts
Pinch of Salt
1 Orange carrot, thumb size, cut lengthwise
Pinch of Black pepper
1 Yellow carrot, thumb size, cut lengthwise
1 Purple carrot, thumb size, cut lengthwise

In a saucepan with boiling water, add carrots and french beans. Cook for about 3 minutes. Then sieve the vegetables. Add 2 teaspoons of oil, paprika and turmeric powder in a small bowl. Mix well. Rub the mixture all over the salmon. Add pinch of salt and pepper. Leave for awhile. Saute mushrooms in a non-stick pan with 2 teaspoons of oil. Add pinch of salt and pepper. Then add the boiled vegetables. Stir fry for about 2 minutes and plate it. In the same non-stick pan, add 1 teaspoon of oil and place salmon skin side down and cook for about 3-5 minutes (depending how thick your salmon is). Then flip the salmon over and cook for another 2-3 minutes. Place the salmon on the cooked vegetables & mushrooms. Serve warm.
Photography by Bluehouse Salmon

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