Bristol Bay, Alaska is the largest source of wild, sustainably caught sockeye salmon on the planet. The annual harvest runs from June through September, making this the #SummerOfSockeye. While it’s available frozen and canned year-round, the summer season is when there's plenty of fresh, wild sockeye salmon available so add it to your menu this week 😊! . For the Wild Bristol Bay Sockeye Salmon:▪️1/3 Cup Soy Sauce▪️3 Tbsp Honey▪️2 Cloves Garlic, minced▪️1 Tbsp Fresh Ginger, minced▪️1/4 tsp Black Pepper▪️2 Wild Bristol Bay Sockeye Salmon Filets▪️ . For the Dressing:▪️1 Lemon, juice▪️3 Tbsp Soy Sauce▪️3 Tbsp Sesame Oil▪️1/2 tsp Sugar▪️1 Tbsp Sesame Seeds▪️ . For the Soba:▪️2 Bundles Soba▪️2 Scallions, sliced▪️2 Small Persian Cucumbers, sliced in thin strips (1+1/2 cups)▪️ . 1️⃣ Preheat oven to 375°F 2️⃣ Mix together the soy sauce, honey, garlic, ginger, and pepper; add the salmon and marinate flesh side down for at least 30 mins in the fridge 3️⃣ Mix together the ingredients for the dressing and set aside 4️⃣ Bring a pot of salted water to a boil; add your soba and boil for 3 mins then drain and rinse under cool water 5️⃣ Bake salmon skin side down for 8-10 mins until internal temp reaches 120°F; remove skin (or leave it on if you prefer) 6️⃣ While the wild Bristol Bay sockeye salmon is baking, place the soba in a bowl with the cucumber and scallion and toss with the dressing; serve with the salmon on top and enjoy! . ⏲10 minute prep time + 30 minute marinade time + 15 minute cook time . Recipe serves 2 people
