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From the Fisherman's Table: Wild Alaska Salmon Meets Sweet Potato

Sweet potato, avocado and wild Alaska salmon? There's a lot to love about this recipe that's perfect for Mother's Day (or any occasion).

Wild Alaska salmon sits on top of a bed of rice, drizzled in an avocado sauce and served with sweet potatoes.

In Kinsey Brown’s kitchen, seafood is always front-and-center. As part of a young commercial fishing family that calls Alaska home, her growing connection to the ocean’s bounty has inspired new culinary creations with seafood in the spotlight.

Kinsey and her husband found their calling in their coastal Alaskan homeport, fishing for the highly prized Copper River salmon. With a love for quality seafood and a hunger for adventure, they set off on a mission to bring their catch to family kitchens around the world.

While I’ve always valued food, I think my appreciation for food producers has deepened.

Living by her values means walking the talk, so she looks to stock her pantry with items from other small family businesses who share her commitment to quality and sustainability. A multitasking mother, wife and commercial fisherman herself, Kinsey loves a good go-to recipe that promises to fill up the family on busy weeknights.

Hoping to get her daughter hooked on seafood, she’s found salmon is a winner. With its juicy tender flakes, mild flavor and endless ways to cook it, salmon is a proven hit with the kids. Kinsey’s “Salmon & Sweet Potato Bowls with Avocado Sauce” make for a meal that's all good vibes, great taste and zero-fuss when you’re craving a hearty (and healthy) dish.

Fishing for more recipes like the one below? Visit our recipes page for dozens of at-home recipes featuring wild Alaska seafood.

Wild Alaska salmon sits atop a bed of rice in this salmon and sweet potato bowl slide 0
Wild Alaska salmon sits atop a bed of rice in this salmon and sweet potato bowl slide 1
Wild Alaska salmon sits atop a bed of rice in this salmon and sweet potato bowl slide 2
Wild Alaska salmon sits atop a bed of rice in this salmon and sweet potato bowl slide 3

Salmon & Sweet Potato Bowls with Avocado Sauce

Ingredients: Salmon & Sweet Potato Bowl

  • 1 Pound Wild Alaskan salmon, skinned and deboned

  • 1 Sweet potato

  • 1 Can black beans, drained

  • 1 Cup cooked rice

  • 1⁄4 red onion, diced

  • 1 Taco seasoning packet

  • 1 Lime slice

  • Olive oil

Ingredients: Avocado Sauce

  • 1 Avocado

  • 1 Bunch cilantro

  • 1⁄2 Cup of Greek yogurt

  • 2 Tablespoons lime juice

  • 1 Tablespoons water

  • 2 Teaspoon salt

  • Hot Sauce (to taste)


  1. Preheat the oven to 375F.

  2. Cube the salmon filet and sweet potato into 1-inch cubes and dice up 1⁄4 of a red onion.

  3. In a large mixing bowl, combine the sweet potato and diced red onion with a dash of olive oil and half of the taco seasoning packet. Spread on a parchment lined baking sheet and bake for 30 minutes. The sweet potato should be tender enough to easily pierce with a fork.

  4. While the sweet potato and onion are baking, add olive oil to a pan and mix the salmon cubes and black beans with the remainder of the seasoning and fry in a skillet over medium-high heat until the salmon is crispy on the edges. Squeeze lime slice over the mixture in the skillet and scrape the pan when done.

  5. Blend the avocado sauce ingredients in a blender until smooth, add several dashes of hot sauce if desired.

  6. To serve, place the salmon, sweet potatoes, and black beans over cooked rice and top with avocado sauce and fresh cilantro.

  7. Now you're ready to enjoy!