This post is sponsored by World Port Seafood, but all opinions are my own. Thank you so much for supporting the amazing brands that keep The Berger Bungalow running.
Let me be real honest with you. The recipes that you see on The Berger Bungalow are not mine – they are my husband, Ian’s. While I can follow a recipe, he has the gift of being able to create his own recipe out of whatever we have in our house. #Talent
So, while some of you may have thought that it’s always me in the kitchen, you are wrong. A behind the scenes look at our ‘blogger life’ is actually a joint effort. Ian usually does most of the hands-on cooking work and recipe creation. Then, I take pictures (and sometimes Ian does this, as well) and I write everything, obviously. In fact, this is the way it is with all of my travel posts, as well. Ian and I travel together and he does our video and I do most of our photo (unless it is a picture of me).
This is so nice because while I like to cook, I know that Ian is better than I am at cooking, so I let him take the reins and create amazing food for us, but this becomes an issue when it is his busy season at work. Most of you know that Ian is a CPA and works from around 6:30am-8:30pm during tax season. During this time, we basically have an hour together each day (during the week) to do whatever we want to do together and then get in bed so that he can be up early again the next morning.
This means that I am in charge of all of the cooking, cleaning, and everything else that makes a house run and I honestly just don’t have time to do everything on my own.
As you saw in my Instagram Live and Instagram Stories, World Port Seafood, which is a branch of Omaha Steaks Company, heard my struggles and was kind enough to take one more task off my list and send me a package of high-quality, fresh seafood, including Salmon Fillets, Redhook Amber Beer-Battered Shrimp, and Ancient Grain Haddock Fillets. I was truly blown away with the quality of the food.
There are so many positive things that I want to say about World Port Seafood, but let’s start with the basics. World Port Seafood offers high-quality seafood delivered straight to your house. They send seafood that is in season because they get their seafoods where they are best and then freeze them immediately to lock in the freshness. This ensures that your seafood is fresh, unlike when you purchase from grocery stores (more on this in a second!). On top of all of that, there is free shipping on every order of $49 or more AND every single thing you order is 100% guaranteed. Great, right?
Frozen seafood from World Port Seafood is also better for you an the environment, as well. Your products can be transported by boat, instead of by plane, which creates a lower carbon footprint. It also creates less waste since the seafood you receive is frozen individually and vacuum-sealed, so you are only using the amount of seafood that you actually need on that day. It’s better for you because you know that you are receiving and eating only the best quality of meat. The preservation process begins within minutes after the fish is caught. When possible, the cleaning and freezing actually happens on the fishing boat. Because the preservation starts so quickly after catching the fish, World Port Seafood really locks in the freshest flavor and moisture without causing extensive structural damage to the cells of the fish.
When I saw Salmon Fillets in our package, I was thrilled! Salmon is my favorite fish to eat at home and Ian has the best recipe out there. His recipe allows the meat of Salmon to stay juicy, but the outside skin is crispy and so flavorful. It really is the perfect recipe because it is so quick, easy, and versatile. Even (most) kids love it because it doesn’t have too many spices or sauces on it.
Are you ready for the best Salmon recipe you will ever make?! Check it out:
- Salmon Fillets from World Port Seafood
- Olive Oil
- Salt + Pepper
If your salmon is frozen, make sure you follow World Port Seafood’s thawing instructions that you can find on their website. Once your salmon is thawed, follow these steps —
- Pat your salmon with a paper towel to remove any excessive moisture
- Brush olive oil all over your fish – make sure you get both sides
- Preheat your oven to 350 and heat up an oven safe pan over medium high heat on the stove
- When your pan is hot, put a small amount of oil in the pan and immediate put your fish in the pan, skin side down.
- Cook skin side down for about five minutes. While it is cooking, melt some butter and chop some fresh rosemary and put it in the butter.
- After five minutes, try to flip your fish. If it is not coming up easily, do not force it. Once the skin gets crispy (if you put the oil on), it should easily come up.
- After flipping your fish, brush your rosemary butter on the skin side of the fish and put it in the oven for 8 minutes. Make sure you do not overcook it or the fish will dry out.
- As soon as your fish comes out of the oven, sprinkle with salt and pepper to taste. Ian likes a lot of pepper, I don’t like any pepper at all, so it is totally up to you!