Name: Smoked Bluehouse Salmon Bravas
Yield: Makes 4–6 servings
Cuisine: American
Ingredients: Kosher salt and freshly ground black pepper; Avocado oil, for the fish; ½ cup fresh basil leaves; ½ cup fresh flat-leaf parsley leaves; 1 tablespoon extra-virgin olive oil; 2 green onions, white and green parts, thinly sliced; 1 clove garlic; ½ cup fire-roasted red peppers; 1 tablespoon sugar; 1 teaspoon smoked paprika (preferably pimentón de la Vera); 1 cup water; Kosher salt; 1 teaspoon sherry vinegar; 1 whole side salmon (preferably from Bluehouse), 2–3 lb; 2 tablespoons tomato paste; ½ cup extra-virgin olive oil; Grated zest and juice of 1 lemon; ¼ cup honey; 1 cup canned crushed tomatoes (see Note); ½ cup kosher salt; ½ cup sugar

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

Fishing for wild sea-run Atlantic salmon has been prohibited in the United States since 1948. Known as the King of Fish, this magnificent species has faced great decline in the wild, and in the United States, native Atlantic salmon populations are limited to a few rivers in Maine. Because of this, they are listed as endangered under the Endangered Species Act, and the only Atlantic salmon available on the market today are farm raised.

Enter Bluehouse Salmon, an innovative land-based