Earlier in 2015, we added another Orcan to the team, Hilary Nyberg, of Sand Point, AK. Hilary comes from a long line of family in the seafood industry spanning from line work in the cannery to sales on the manufacturing side. Her dad has been fishing for over forty years and can be spotted gill netting in Port Moller, AK.
“Growing up a fisherman’s daughter, I have always felt a strong connection to seafood and to the ocean. Salmon, especially, has been a main focus in my family and therefore, my whole life. Working in the seafood industry just makes sense to me,” Nyberg shares being third generation in seafood. With roots so deeply established in the our industry, it’s only natural that Hilary would have a delicious “go-to” recipe for Orca Bay Sockeye Salmon.
Hilary’s Fresh Herb & Curry Rubbed Sockeye Salmon
1 package Orca Bay Salmon Filets, thawed
1 tablespoon olive oil
2 tablespoons curry powder
1 tablespoon of fresh thyme or rosemary OR 1 teaspoon of dried thyme or rosemary
Salt and pepper to taste
Brush salmon with olive oil and season with curry powder and salt and pepper to taste. Brush and oil the grill. Place the salmon, flesh side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink. Turn the salmon over and sprinkle with fresh thyme or rosemary. Cook for another 2 to 3 minutes.
Note: If using dried herbs, add with curry powder prior to placing fish on the grill.