BLACKENED SALMON WITH ROASTED POTATOES AND BLUE CHEESE
INGREDIENTS
7 oz. thawed My Fish Dish Blackened & Smoked Wild Sockeye or Atlantic Salmon
10 to 15 fingerling potatoes (cut into 1/2-inch pieces)
1/2 cup blue cheese, crumbled
1/2 cup scallions (sliced ¼-inch wide)
6-8 cherry tomatoes (cut in half)
1 1/2 cups baby arugula
1 1/2 Tbsp. olive oil
INGREDIENTS
7 oz. thawed My Fish Dish Blackened & Smoked Wild Sockeye or Atlantic Salmon
10 to 15 fingerling potatoes (cut into 1/2-inch pieces)
1/2 cup blue cheese, crumbled
1/2 cup scallions (sliced ¼-inch wide)
6-8 cherry tomatoes (cut in half)
1 1/2 cups baby arugula
1 1/2 Tbsp. olive oil
PREPARATION METHOD
Take salmon out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 12-16 minutes at 400° F. Place fingerling potatoes in a bake-proof pan with olive oil and a dusting of salt. Bake for 10 minutes at 400° F, stir, then bake for another 10-15 minutes. Once soft, remove from oven and immediately mix in scallions and blue cheese, followed by baby arugula and serve with Blackened and Smoked Wild Sockeye or Atlantic Salmon.
OUR GO TO PRODUCTS FOR THIS RECIPE
Using our Hokkaido Scallops for some homemade sushi? Genius.
Pic via @seafoodwithdrew
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