The folks at Alaska Seafood have initiated a campaign to encourage people to cook Alaskan seafood frozen for speedier, easier meals. They were kind enough to send me some beautiful frozen Alaskan salmon so I could try this new way of preparing it using one of my favorite recipes. I would have never considered cooking salmon straight from the freezer, but it’s great. You get the nutrition and freshness of wild Alaskan salmon without the wait for thawing and marinating. It’s ready in less than 20 minutes. As a busy mom, it’s hard to get a healthy dinner on the table quickly. Salmon is packed with high-quality protein, essential vitamins and minerals, and it also contains heart healthy omega-3 fatty acids and is a powerhouse of good nutrition. The fact that I can pull it from the freezer, cook it, and have dinner on the table in less than 30 minutes makes this a fantastic thing for me. I want to eat healthy and I want to feed my family nutritious meals, but I need to be able to prepare them quickly.

I love salmon and eat it often. My favorite recipe is my grilled Asian salmon, so I used that recipe for the “cook it frozen” salmon. I changed the method a little bit to allow for the fact that the salmon was frozen. I served it with steamed vegetables and a fruit salad with honey lime dressing. It was a delicious and refreshing summer meal, and it was super healthy! If you’d like to try cooking seafood straight from the freezer, visit the Alaska Seafood website to learn more about where to buy and how to prepare Alaska seafood.

Grilled Asian Salmon…The Cook It Frozen Way

4 to 5 skinless Cook It Frozen salmon fillets
2 Tbsp. extra virgin olive oil
1 heaping tsp. chopped garlic
1 tsp. ginger powder
2 tsp. soy sauce
2 tsp. pure maple syrup
1 Tbsp. dried onion or finely diced onion (I used Tastefully Simple Onion Onion seasoning)

Heat grill to 400 degress. Rince salmon under cold water to remove any ice crystals and pat dry. Place salmon in a pie plate or shallow dish. Mix all ingredients together and pour over the salmon, making sure it is coated well. Tear an 18 inch wide piece of aluminum foil so it is 4 inches longer than the salmon, and place the salmon on the foil. Pour half of the remaining marinade on the salmon and bring the sides of the foil together and fold several times to seal the packet. Place the salmon packet on the grill, seam side down, and grill for 8 to 10 minutes. Open the packet and brush salmon with the remaining marinade. Loosely seal the packet back up and grill for an additional 6 to 8 minutes, or until salmon is opaque and firm to the touch.

*If you’d like for the salmon to have grill marks and a little bit of charring, you can cook it for the last couple of minutes directly on the grill.

Fruit Salad with Honey Lime Dressing

3 c. seedless watermelon, cubed
5 to 6 peaches or nectarines, sliced
1 pint strawberries, hulled and halved
6 Tbsp. honey
2 Tbsp. lime juice
1/4 tsp. salt

Place fruit in a large bowl. Whisk the honey and lime juice together and drizzle over fruit. Sprinkle with salt. Stir gently to combine.

Source: adapted from Rookie Cookie