This article contains advertising

Salmon From Austria?

I got to admit, these two words did not quite match up in my head after learning from the company Alaska Wild Salmon & Seafood, yet it did makes sense if you see it as a distributor for this delicacy. In the beginnings the company was rather specialized on fishing trips to Alaska, than dealing with the product itself. But nature would not be nature if some poor fishermen would return home without the big catch. So soon the requests for imported salmon would grow.

For Special Occasions

Today Alaska Wild Salmon and Seafood is specialized on bringing the finest seafood to customers from Austria and Germany, while maintaining the highest quality due to only three delivery periods a year. As it is only wild catch of Sockeye, King and Coho Salmon, the three best qualities one can get, only limited possibility to fish these is given by the government to secure future stocks. This explains the few delivery dates. But less is more and if it is of this standard, fine with me.

Salmon is not Salmon

Sure, one might ask: why would I not just by it from my supermarket, as it says Alaska salmon too? Well, the three qualities above are the best ones available…no mass animal husbandry, no antibiotics, no GMO and a natural living animal. Supermarket chains would likely not offer a product of this range, simply because of the little availability and the price. Yet the wild salmon travels miles over miles which, leads to pure muscle meat without the common amount of fat from the mass husbandry ones with only very little movement possibilities for the fish. The difference is taste.

Christmas Delivery

As Santa Claus is about to knock on our doors soon and we slowly ask ourselves what to treat us with for Christmas dinner, this might be your chance to try out something really special. Place your order until December 5th and receive fresh Alaska wild salmon before the celebrations. Delivery dates will be December 11th, 12th or the 18th and sure you will receive it frozen, securely packaged to guarantee best quality.

My Sockeye Serving

I had the chance to enjoy the Sockeye salmon pure and as a cured variation. To be honest, I did not have a fish in this quality for quite a while. To share a little more with you, I created two recipes from each variation which could be something for your Christmas celebrations too? Underneath you will find the first salmon recipe from the natural version, the second one will follow soon to be found here too. So stay tuned for more!

For more inspiration you might want to check out my recipes for confit salmon with beetroot hummus or a variation with matcha sauce and blueberries too.


Crispy Salmon, Black Salsify, Coconut & Spiced Coffee

For 2 Persons

Mashed Black Salsify

350 g Black Salsify
150 ml Coconut Milk
Salt, Cinnamon Powder & Lime Peel to flavor

Peel the black salsify roots and chop them up into 2 cm pieces. Now bring them to the boil with the coconut milk and leave to cook at low heat for 15 minutes. Once the roots are cooked strain off the liquid and mash them roughly using a fork. In the end flavor with the spices and put aside until serving.

Coconut Broth

150 ml Coconut Milk
75 ml Vegetable Stock
1/2 tsp Coriander Seeds
1 tbsp Mizkan
1 tbsp Fish Sauce

Bring coconut milk, vegetable stock, fish sauce and roasted coriander seeds to the boil and leave to flavor for 20 minutes. Afterwards strain the broth through a sieve and flavor to your gusto.

Spiced Coffee Oil

1 tbsp Ground Coffee
1/2 tsp Gingerbread Spice
3 tbsp Grape Seed Oil

Slightly roast the coffee and spices but make sure not to burn the mix. Empty everything in a mortar and grind until everything is fine. To finish this, strain the oil through a very fine sieve.


2 pc Salmon Filet
1/2 Mango
50 g Chickweed

Carefully fry the salmon in a pan with a little oil. Make sure not to burn the skin and to remain a slightly glassy core. Besides, peel the mango and thinly slice it. Wash the chickweed and season it with some grape seed oil, lime juice and salt. To start plating, heat up the broth and mashed salsify and place the fish on the left side of the plate. Add a spoon of mashed black salsify on the right side and arrange the mango and chickweed on top. To finalize, pour some broth on the plate and drizzle a spoon of spiced coffee oil on top.


Knuspriger Lachs, Schwarzwurzel, Kokos & Gewürzkaffee

Für 2 Personen

Schwarzwurzel Stampf

350 g Schwarzwurzel
150 ml Kokosmilch
Salz, Zimtpulver & Limettenabrieb

Die Schwarzwurzel mit der Kokosmilch aufkochen und bei kleiner Hitze für 15 Minuten köcheln. Die Flüssigkeit abseihen und mit einer Gabel grob zerstampfen, dann mit den Gewürzen abschmecken.

Kokos Sud

150 ml Kokosmilch
75 ml Gemüsefond
1/2 TL Koriandersaat
1 EL Mizkan
1 EL Fishsauce

Die Kokosmilch, Gemüsefond und Fischsauce mit der vorher angerösteten Koriandersaat zum kochen bringen und 20 Minuten ziehen lassen. Danach durch ein Sieb passieren und mit den Gewürzen abschmecken.


1 EL Gemahlener Kaffee
1/2 TL Lebkuchengewürz
3 EL Traubenkernöl

Den Kaffee und die Gewürze vorsichtig anrösten, aber nicht verbrennen. Den Mix in einem Mörser mit dem Öl fein mahlen und anschließend durch ein feines Sieb passieren.


2 Stk. Lachsfilet
1/2 Mango
50 g Vogelmiere

Den Lachs auf der Haut vorsichtig in einer Pfanne mit etwas Öl anbraten, dabei nicht die Haut verbrennen und einen glasigen Kern belassen. Nebenbei die Mango schälen und in feine Streifen schneiden. Noch die Vogelmiere waschen und mit etwas Traubenkernöl, Limettensaft und Salz würzen. Vor dem anrichten den Sud und den Schwarzwurzel Stampf erhitzen. Den Fisch auf die linke und einen Löffel Schwarzwurzel Stampf auf die rechte Seite des Tellers anrichten. Nun die Mango und etwas Vogelmiere auf der Schwarzwurzel anrichten. Zum Schluss noch den Kokos Sud angießen und einen Teelöffel Kaffeeöl darüber geben.