A Wild Sockeye Salmon Recipe For Humans of All Ages

This is our go to for getting our kids to eat this remarkable superfood. Plus some news about our collaboration with the Wild Alaskan Company

Let’s start with some exciting and fun news. We just kicked off our first-ever brand collaboration with a company we know pretty well, the Wild Alaskan Company. Before showing you our first couple of videos we made with them, we wanted to share our thoughts on brand collaborations in general, and why we’re working with WAC in particular.

We want to start by saying, in this age of AI and social media confusing so many people about reality, that our commitment to truth and to basic journalistic ethics is sacrosanct. We aren’t writing this newsletter or making social media to put more junk information out there. On the contrary, we are reporting to you the world as we truly see it and understand it. We check facts and cite sources whenever possible, and to the best of our abilities. Any brand we work with, now and in the future, understands that our commitment to the truth comes first. Editorial decisions and judgments are ours alone, for better or worse. And if we get something wrong, which will happen from time to time, we will tell you immediately.

Another guiding principle for us here at Earth Parade is to do our part to conserve wild natural systems on Earth. This is why we’re going on this journey with our family. To learn about how humanity could and should function in concert with nature. To understand what healthy natural systems look like. And to learn about what happens when they break down. Passing down the ideas and wisdom of sustainability to the next generation is our raison d'être. We will never shill for any company that violates this core ethos.

The truth is that we are looking to partner with brands and organizations that not only do things right but also provide a blueprint for conservation. Sometimes it’s a hard thing to know. Fortunately, we know the Wild Alaskan Company well. Our brother-in-law, Arron Kallenberg, is the founder and has been telling us about the fisheries of Alaska since our very first conversation with him. We’ve been proud supporters of his entrepreneurial journey since the beginning. And now that we’re in Alaska, he’s helped open up doors for us to understand what this unique fishery is about truly.

We hope you enjoy the stories we’re creating with the Wild Alaskan Company. And if you do, we have an ask. Please re-share them, comment on them, and like them. This helps us continue to do the work we’re doing at Earth Parade. To see them live as they come out, follow us on Instagram. If you’re not on social media, don’t worry, you are not missing anything. We will share them all here as well, with even more context.

And with that, we want to leave you with our first two videos, which are at the bottom of this post. One is a fun little poem, and the second shows Dana cooking our delicious, simple sockeye salmon recipe in our Airstream, which is detailed below as well.

Finally, if you’re interested in trying the same fish we’ve been buying for 9 years now, here’s a code (EARTHPARADE30) for you to get $30 off your first box from Wild Alaskan Company. Enjoy!

Ingredients:

Wild Sockeye Salmon (thawed)

Salt

Pepper

Extra Virgin Olive Oil

Butter (optional)

Sprigs of Thyme (optional)

Method:

I always start by putting the frozen salmon in some water to thaw out in the packaging for 30 minutes before I want to cook it.

While my salmon is thawing, I lightly peel my asparagus and wash them.

Once the salmon is thawed, I take a paper towel to pat it very dry on both sides, which ensures the skin gets crispy and has a nice sear on the flesh side.

I generously coat with kosher salt and pepper or whatever simple seasoning is around that won’t be too spicy for the picky children.

Next, I heat a non-stick pan to a medium-high heat. You want that pan hot, and you want to hear the sizzle as soon as you put the fish on. Add some olive oil, and place the fish in the pan, flesh side down. I like to get that flesh nice and seared for about a minute and a half. Then I flip it to be skin-side down for the last 6 to 7 minutes of cooking so that the skin can get extra crispy. Sometimes this sets off our crazy smoke detectors in the airstream, but it’s worth it for that crispy skin. (Smoke detector clip)

I try not to touch it at all during that time and let it finish crisping unbothered.

You can put some butter in the pan for the last 2 minutes of cooking, maybe some sprigs of thyme as well, but it’s not necessary and will be delicious either way.

By the end, you should have nice and crunchy salmon skin, which I always serve skin side up to preserve and show off that beautiful crisp skin and prevent it from getting soggy too quickly.

Our kids like us to flake it up for them and mix it with the rice. Sometimes we add corn or scallions with soy sauce to make the rice more interesting.

We’ve prepared it in several more elevated ways, but this simple preparation is the clear winner for getting the kids to finish their plates and ask for more. Vivi steals all the crispy fish skins. She knows what’s up. It makes us feel so good as parents feeding this to our kids, knowing that we are giving them one of the most nourishing and beneficial proteins out there. Wild Salmon is a superfood because it is rich in omega-3s, antioxidants, and vitamins that support so many vital organs and systems in the body.

We hope you enjoy our humble recipe and make it for you and your loved ones. Please let us know if you do!