Win one year worth of Bulk Smoked Sockeye Salmon from Lummi Island Wild!
Contest runs from March 5th to March 15th
You can enter to win a year’s worth of bulk smoked sockeye salmon to be sent directly to your home! Lummi Island Wild will pick one lucky winner to receive 12 lb of fish to last you 12 months. We will send you 6 lbs to start and you can let us know when your freezer is ready for a refill!
If you love keeping salmon in your freezer for on hand use, this is your chance! Your monthly prize can be used in salmon dips and spreads, sprinkle it on salads and pasta, add it to your eggs in the morning or eat it straight out of the package. You will have this healthy, omega-3 rich, protein powerhouse on hand for an entire year!
You can enter to win every day and there are a variety of ways to participate that will earn you points for the giveaway. Enter to win by forwarding our contest in your email, or sharing on your social media feeds. Make sure you are entering your points here on our contest tool so it counts towards your chance to win!
Recipes to try with our smoked sockeye salmon small pieces:
Smoked Sockeye Deviled Eggs Recipe
- 12 Large eggs, hard-boiled and peeled
1/4 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp fresh chives, chopped
2 tsp fresh tarragon, minced
2 tsp fresh dill, minced
1/4 tsp freshly ground black pepper
4 oz Lummi Island Wild smoked salmon, finely chopped
Slice eggs in half lengthwise and carefully remove yolks. Place yolks in medium bowl and mash with fork until smooth. Add mayonnaise, mustard, chives, tarragon, dill, pepper and salmon. Pipe or spoon the filling into the eggs halves and garnish with more fresh herbs.
Refrigerate for at least one hour prior to serving.
Quinoa and Smoked Salmon Salad with Citrus Dressing Recipe
For the Salad
- 1/2 cup uncooked quinoa
- 1 cup chicken or vegetable broth
- 5 cups fresh spring mix (baby lettuce & baby greens)
- 1/3 cup shelled and coarsely chopped, roasted and lightly salted pistachios
- 1/3 cup crumbled goat or feta cheese optional
- 1 large ripe avocado diced
- 1 teaspoon fresh lemon juice optional
- 6 oz Lummi Island Wild smoked salmon, chopped
For the Dressing
- 1/4 tsp minced garlic
- 1/2 Tbsp Dijon mustard (do not use regular mustard)
- ¼ cup apple cider vinegar
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp freshly squeezed orange juice
- 1/3 cup Tbsp extra virgin olive oil
- 1-1/2 Tbsp honey (add slowly to desired sweetness)
- Fine sea salt and freshly cracked pepper
QUINOA: Rinse and clean the quinoa in cold water. Combine the quinoa and broth in a small pot. Follow package directions to cook the quinoa. Cook until all of the liquid is absorbed and quinoa has “popped”, about 15-25 minutes. Remove from heat; let stand, covered, for 5-10 minutes to steam. Fluff with a fork and transfer to a bowl in the fridge to chill through. (To get it cold faster, spread it on a lined sheet pan and place in the freezer). Quinoa can be prepared up to 3 days in advance.
DRESSING: Add all of the dressing ingredients to a Mason jar. Add salt and pepper to taste. Seal the jar and shake until ingredients are combined. Refrigerate until ready to serve.
SALAD: In a large bowl, add in the spring salad mix and the cooked, COMPLETELY cooled quinoa. Gently toss to combine. Add in the pistachios, feta cheese, avocado and smoked salmon. Shake the dressing again, then drizzle over the salad (you don’t have to use all the dressing, dress to your own taste). Enjoy immediately.