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Del Mare Food
- “Hooked on Freshness: A Day in the Life of Our Sustainable Seafood Sourcing” -
Home   ⇛   Eat to be Fit    ⇛    “Hooked on Freshness: A Day in the Life of Our Sustainable Seafood Sourcing”
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February 4, 2025
Eat to be Fit Eating Healthy Food of History Healthy food salmon seafood's seafoods Shrimp

In a world brimming with choices, consumers are increasingly seeking transparency and authenticity. They want to know where their food comes from, who prepares it, and what values drive the companies they support. At Del Mare Food, we believe every piece of salmon, every plump shrimp, and every tender octopus has a story. Join us behind the scenes as we unveil the passion, precision, and dedication that goes into bringing the finest seafood from the ocean to your plate. 

The Salmon Journey: From Pristine Waters to your Home

Our commitment to quality begins at the source. For our premium salmon, we partner with sustainable farms and fisheries known for their pristine waters and ethical practices. Imagine crystal-clear fjords where salmon thrive, carefully monitored to ensure their well-being and the health of the ecosystem.

Our teams work directly with these partners, ensuring every fish meets our rigorous standards for freshness, flavor, and sustainability. We believe in supporting communities that share our vision for responsible aquaculture, guaranteeing a product you can trust.

Del Mare Foods

Shrimply Irresistible: The Art of Sustainable Shrimp Harvesting

Shrimp is a global delicacy, but its sourcing can be complex. We prioritize sustainable harvesting methods that protect marine life and habitats. From the moment our shrimp are caught or harvested from eco-friendly farms, they are handled with utmost care to preserve their delicate texture and sweet flavor. Our experts meticulously inspect each batch, ensuring only the highest quality, perfectly succulent shrimp make it to your kitchens. It's a journey of meticulous selection, ensuring minimal environmental impact and maximum taste experience.

Del Mare Shrimp
Del Mare Food's

Fresh Salmon & Shrimp Salad with Creamy Dill-Lemon Dressing

DESCRIPTION

This salad is vibrant, refreshing, and packed with flavor, highlighting the richness of salmon and the sweetness of shrimp with fresh vegetables and a creamy dressing.

INGREDIENTS

  • For the Salmon & Shrimp:
     1 salmon fillet (approx. 6-7 oz / 170-200g)
     6-8 large shrimp, peeled and deveined
     1 tablespoon olive oil
     Salt and freshly ground black pepper to taste.
  • For the Salad:
     4 cups fresh mixed greens (baby spinach, arugula, chopped romaine, etc.)
     1/2 cucumber, thinly sliced into half-moons
     1/2 cup cherry tomatoes, halved
     1/4 small red onion, thinly sliced
     1/4 cup thinly sliced radishes (optional, for a peppery kick)
     1/4 cup diced avocado
     2 tablespoons capers (optional).
  • For the Creamy Dill-Lemon Dressing:
     1/4 cup plain unsweetened Greek yogurt (or mayonnaise for a richer option)
     2 tablespoons fresh lemon juice
     1 tablespoon fresh dill, chopped
     1 teaspoon Dijon mustard
     1 small garlic clove, minced or finely chopped Salt and pepper to taste
     1-2 tablespoons water or milk (to adjust consistency, if needed

INSTRUCTIONS

  • Cook the Salmon & Shrimp:
     Preheat oven to 400°F (200°C) or heat a non-stick skillet over medium-high heat. Pat salmon fillet and shrimp dry with paper towels. Season both with salt and pepper.

     If using oven:
    Place salmon and shrimp on a baking sheet lined with parchment paper, drizzle with olive oil. Bake for 10-12 minutes, or until salmon flakes easily and shrimp turn pink and opaque.

     If using skillet:     Add olive oil to the hot skillet. Place salmon skin-side down (if applicable). Cook for 4-6 minutes until skin is crispy. Flip and cook for another 3-5 minutes, or until cooked through. Remove salmon. Add shrimp to the same skillet and cook for 1-2 minutes per side until pink and opaque. Let salmon cool slightly, then flake into large pieces. Let shrimp cool slightly.

     Prepare the Dressing:
     In a small bowl, combine Greek yogurt (or mayonnaise), lemon juice, dill, Dijon mustard, minced garlic, salt, and pepper. Whisk well until all ingredients are incorporated and creamy. If the dressing is too thick, add a tablespoon of water or milk until desired consistency is reached. Taste and adjust seasoning if needed.

     Assemble the Salad: In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, and radishes (if using). Add the flaked salmon, cooked shrimp, and diced avocado. Just before serving, pour the dressing over the salad. Gently toss to ensure all ingredients are well coated. Garnish with capers if desired. Serve immediately and enjoy this exquisite and nutritious Salmon & Shrimp Salad!.
  • Blend the baba ganoush: Once the eggplant is cool enough to handle, slice the eggplant in half and scrape out the insides into a food processor fitted with the blade attachment, removing large portions of seeds as you can (this minimizes any bitterness from the seeds). Add the tahini, lemon juice, garlic, parsley, salt, cumin and smoked paprika. Process until smooth, about 30 seconds. With the motor running, pour in the olive oil and process for another 30 seconds or until light and fluffy.
  • Serve: Transfer the dip to a serving bowl and top with desired toppings. Serve with pita chips or pita bread. Leftovers store up to 3 days in an airtight container in the refrigerator. Allow to come to room temperature when serving.
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