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We had the great honor of being invited to Cordova, AK with our friends from Copper River Salmon to attend Salmon Camp 2024. Our time at Salmon Camp gave us some deep insights into the wide world of commercial fishing in southeast Alaska. Fishing isn’t a way of life here - it is life. Without the fishing industry you can easily see how this small community would quickly vanish like an abandoned building being overtaken by the mighty force of the macrocosm of plants and animals that existed there long before cement was poured.
Diving deeply into the science behind fisheries management with the Department of Fish & Game gave me a glimmer of hope that future generations will indeed also have the privilege to find nourishment from wild-caught salmon. Salmon Camp provided a much needed renewal of energy to continue our uphill battle of promoting domestically harvested and manufactured fish in favor of the more financially gainful game of private labeling mass manufactured imports or outsourcing manufacturing abroad. We are committed to helping keep fishing towns like Cordova, Alaska alive and thriving well into the future.
A cool snack for the start of an even hotter summer than last year 🤯
Quinoa, Corn & Octopus Salad in an Avocado
Makes 6-8 servings
1 tin Tiny Fish Co. Octopus with Lemon & Dill
1/2 cup cooked quinoa [red, white, a mix - whatever you like works just fine]
1 cup fresh corn, charred
1/2 cup sliced cherry tomatoes
2 Tablespoons sliced green onion
1 Tablespoon freshly squeezed lemon juice
6-8 ripe avocado halves
To char the corn - remove the husk and silk from the cob. Place the cob in a cast iron pan on medium heat, rotating every couple of minutes until lightly charred on all sides. Alternatively, you can also place the corn in an oven proof pan or on a baking tray and broil on high, rotating as needed to lightly char the outside. Let the corn cool, then remove the kernels from the cob.
In a bowl, place the cooked and cooled quinoa in a bowl. Add the corn, cherry tomatoes, green onions, lemon juice and the entire contents of the tin of octopus into the bowl and mix throughly. This can be made ahead of time and the avocados can be assembled when desired.
Cut the avocados in half and remove the pit. If you want a deeper crevice to fill, carefully trace the outline of the pit with a spoon and remove as much avocado as desired. Fill the divot in each avocado half with as much quinoa salad as you can fit and serve.
A quick tip! Before filling the avocado halves, carefully slice the rounded bottom with a knife. This will create a flat surface so your avocado halves will sit nicely on the plate without wobbling around.
[Sure, you could just chop up that avocado and mix it into the quinoa salad too and serve it in a regular ol’ bowl, but we like to live life on the edge 😉.]
Wishing you a fintastic start to the summer. xo, Sara