This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
That’s right. As you all know by now, my biggest travel life dream was to go to Alaska, and we went last summer. I still think about it every day. I think about what it was like, what we missed doing, and how I can get back there with my kids. Of course I think most about the life experience, the wilderness with Cassidy, the landscapes, and the wildlife. It was such a sensory experience that I still can remember that tickle in my stomach from soaring through mountains by helicopter. I still can smell the smoky air, hear the sounds of rushing rivers in Eagle River, and of course – I can still remember the tastes of the fresh food. The seafood was UNBELIEVABLE. I can’t remember the last time I tasted such wild and delicious freshness.
Why choose Alaska? So many reasons! You see, the seafood from Alaska is always sustainable and wild. One of the reasons I fell in love with the place is because you KNOW that any species of Alaska seafood that you eat is sustainably caught, and that includes Alaska pollock, salmon, crab, halibut, crab, and more. Alaska is the nation’s largest source of domestic seafood – which is a great source of pride – because nearly 60 percent of all of the wild seafood harvested in the US comes from the pristine waters of Alaska. How important is sustainable seafood to Alaska? Well, it’s been the law there since 1959!
They have created checks and balances to ensure sustainability by working with many organizations at the state, federal and international level to set sustainable fishery management methods that uphold Alaska’s high standards. Alaska only harvests as much fish as the environment can handle which allows the marine ecosystem and seafood species to continue to replenish year after year. The seafood is harvested seasonally by proud fishermen, and these proud men and women come from families who have been commercial fishing for generations. How do you ensure you’re eating sustainable seafood?
That’s easy. Ask for Alaska at the seafood counter, dining hall, or local restaurant. Or look for “Alaska” on frozen and canned seafood labels as well as on menus. It offers extensive health and nutrition benefits and is perfect for the new year!
And that’s why I have two easy recipes for the new year. I use Alaska seafood for each one, to ensure sustainability. Both dishes are easy salads. First, I like to grill my Alaska pollock and then cut it over a fresh green salad.
Alaska Salmon Lunch Salad:
1 can Alaska salmon, drained – with bones and skin removed
2 Tbsp mayo
1 Tbsp lemon juice
1 tsp dill
1/2 tsp salt
1/4 tsp pepper
1/2 cup chopped celery
1 red bell pepper, chopped
1/2 cucumber, chopped
4 lettuce leaves
In a bowl, toss together the salmon and mayo. As an option, add hard-boiled eggs! Add the lemon juice, dill, salt, and pepper. In another bowl, combine the chopped vegetables. Spoon your Alaska salmon salad onto the bed of vegetables.
Alaska seafood is an ideal protein choice loaded with minerals, vitamins, and heart-healthy omega-3 fatty acids. I’m inspired by these benefits to eat it with the freshest and crispest vegetables I can find at all times of the year.
Want more info? I did after going to Alaska, and after researching sustainability practices. For more info: sustainability information, recipe ideas, Facebook, Twitter, Instagram, Pinterest, and a cool Alaska seafood infographic.