Salmon meatballs are good on pasta, salad, or on their own. Cover them in marinara sauce, sweet and sour, teriyaki, or barbecue. This versatile meal is ready for any flavor pallet.


  • 1 lb of Wild Alaskan Salmon burger
  • 1/2 tablespoon of paprika
  • 1 tablespoon of garlic powder
  • 2 tablespoons dried chives
  • 1 tablespoon Old Bay
  • Pinch of black pepper
  • 1 tablespoon Apple Cider Vinegar
  • olive oil or butter
  • favorite BBQ sauce
  1. In a large mixing bowl add the defrosted Wild Alaskan Salmon burger, paprika, garlic powder, dried chives, Old Bay, salt, pepper, and Apple Cider Vinegar.
  2. Mix with your hands and chill in the fridge for 15-20 minutes.
  3. Once chilled, use a melon baller or your hands to roll out balls from the mixture. Place on a sheet man until the entire mixture is all rolled out. Make sure the meatballs are all similar sizes.
  4. Preheat your cast iron and add butter or olive oil so it coats the bottom of the pan.
  5. Place the meatballs into the pan and sear on both sides for about 2-3 minutes per side.
  6. No not crowd the pan, it will loose heat and it will be difficult to get a nice char on the meatballs.
  7. Once all the meatballs are cooked, drain the fat from the cast iron and return the meatballs to the cast iron.
  8. With no heat or very low heat toss the meatballs in your favorite BBQ sauce and serve as a sandwich, on a salad, or on its own.
  9. This recipe is great for many flavors and the seasoning mix can be changed to line up with marinara sauce, teriyaki, or whatever flavor is your favorite.


Seared Scallops and Risotto might sound intimidating but with some time and practice this dish will become a crowd favorite!


  • Scallops
  • 1 ½ cup arborio rice
  • 4 cups seafood or chicken stock
  • ½ cups dry vermouth
  • 1 medium shallot
  • ½ cup onion
  • 3 cloves garlic
  • ½ cup of celery
  • 4 tablespoons of butter
  • 2 tablespoons of vegetable oil
  • 2/3 cup of grated parmesan cheese
  • Parsley
  • Oregano
  • Thyme
  • Salt
  • Pepper
    1. Heat olive oil and some of the butter in a tall sided sauté pan.
    2. Once warm, add the shallot, onion, and celery.
    3. Once they are all translucent add the rice and fully coat the rice in the butter mixture. Do not let the mixture turn brown.
    4. Add the wine and cook until the liquid is fully absorbed. Ladle in a little bit of stock while stirring.
    5. Once the liquid is fully absorbed, slowly keep adding more stock until all the stock is fully absorbed by the rice. This process should take 20-30 minutes and keep going until the grains are tender but firm to the bite.
    6. Turn the heat down and add the rest of the butter, parmesan, and fresh herbs. Add salt and pepper to taste.
    7. Pat scallops dry and add salt and pepper. Get a pan very hot and sear on both sides for about 2-3 minutes per side.
    8. Plate the risotto and with scallops and fresh herbs on top.