Two holiday dinners: a Standing Rib Roast sized to the table, then a whole side of wild White King salmon and a Black Cod fillet.
What's inside
1 Standing Rib Roast (6-8 lb)
1 Wild Alaskan White King Salmon Fillet, whole side (3-4 lb)
1 Wild Alaskan Black Cod Fillet (1.25-1.5 lb)
$456À la carte value $507*
Cut Size
*Promotional discounts don't apply to pre-discounted bundles.
How to cook
Each one wants its own heat:
Standing Rib Roast: rub it with garlic, rosemary and coarse salt the night before. Roast at 250F until the center reads 120F, about 15-20 minutes a pound, then turn the heat up hot for ten minutes to crackle the crust. Rest it 20-30 minutes and carve.
White King Salmon Fillet: skin side down on a parchment-lined sheet pan, the top rubbed with oil and salt. Roast at 400F and pull at 120F for a moist medium.
Black Cod Fillet: roast the whole fillet on a parchment-lined sheet pan, the top rubbed with oil and salt, at 400F until it reaches 145F and flakes with a fork. For the classic, cut it into portions, marinate them in sweet miso for one to two days, broil until the tops brown, then finish in a 400F oven. Our Miso-Glazed Black Cod recipe takes you through it.
Thaw everything in the refrigerator the day before you cook.
