Smoked salmon and pasta are a classic culinary pairings – and this sampler brings home everyone's favorites.
The smoked salmon ravioli features semolina pasta, stuffed with a well-balanced mix of delicious SeaBear Smoked Salmon, ricotta and parmesan cheeses, plus a touch of garlic.
The smokehouse mac and cheese features tender penne pasta, a thick & rich 4-cheese sauce (Mozzarella, White Cheddar, Monterey Jack, Parmigiana), and chunks of SeaBear's famous smoked wild Sockeye salmon. A final sprinkling of cheese creates a bubbly cheesy top layer.
Take dinner to a whole new level with these smokehouse favorites.
-Smoked Salmon Ravioli (1 lb)
-Smoked Salmon Macaroni and Cheese (1 lb)
Images come from respective brands.
Nutritional Information
About SeaBear
In the upper-west reaches of the Pacific Northwest sits the small island town of Anacortes, Washington. In 1957, The Messenger, an antique wooden fishing boat, arrived in Anacortes with seasoned fisherman Tom Savidge at the helm. With its exceptional opportunity as the gateway to Alaska’s abundant salmon fishing grounds,
Tom saw Anacortes as the perfect place to begin making his family-recipe Northwest smoked salmon. So, it was here Tom built his backyard smokehouse, beginning SeaBear’s legacy of smoked salmon unlike any other. Tom’s smoked salmon became a local hit, and he soon created and patented his breakthrough process of pouching the salmon in a way that preserved it naturally. Now known as SeaBear’s Gold Seal Pouch™ Tom’s innovation was the ORIGINAL way this centuries-old regional food tradition became easily shipped, shared and enjoyed all across the country.
More than 60 years after that first backyard smokehouse, SeaBear remains the authentic source for traditional Pacific Northwest smoked salmon – moist, flaky, fully cooked, and unlike any other smoked salmon in the world – with every fillet handcrafted at their smokehouse in Anacortes, a place unlike any other in the world.
