Bronzed Alaska Salmon

Serves 4- Only 12 minutes to cook

4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen 1 Tablespoon olive, canola, peanut or grapeseed oil 2 Tablespoons of your favorite seafood seasoning 1/4 cup white wine or chicken broth 1 Tablespoon butter

Rinse frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon when serving.

WILD ALASKAN TRU COD;  Pan-Seared Cod with warm olive salad

Serves 2

Ingredients

• 2 (8 oz each) cod fillets
• pinch of salt for each side of fillets
• ½ cup all-purpose flour
• ½ Wondra Quick-Mixing Flour
• olive oil to coat sauté pan
• 1 tbsp butter
• 6 cherry tomatoes, halved
• 6 green olives, sliced
• 2 oz (4-5 slices) pancetta, chopped
• juice of ½ lemon
• chopped fresh chives for garnish

Special Equipment

• cast iron skillet

How-to

Sear & Bake Cod

1. Preheat oven to º500º
2. Season both sides of cod fillets with salt
3. Combine flour and Wondra and dredge the skin side of the cod in the mixture
4. Coat a cast iron skillet with olive oil and heat to the smoking point
5. Add cod, skin side down (when pan is hot enough, you will hear a sizzle – that’s what you want for a crispy skin), and sear 2-3 minutes on medium-high heat
6. Add 1 tbsp of butter to the pan and place skillet in the oven for 5-6 minutes on the top rack

Prepare Salad

1. While cod is cooking, in a separate pan, heat olive oil over medium-high heat
2. Add cherry tomatoes, green olives and pancetta. Cook for 1-2 minutes
3. Squeeze juice of ½ lemon over the mixture and remove from heat

Serving Suggestion

1. Serve on a bed of creamy polenta
2. Top with the warm olive salad with its pan juices
3. Add cod fillets and garnish with chopped chives

HALIBUT RECIPE

Serves 4 – prep time:  10 minutes cook time:  15 minutes

• Ingredients:
• Poaching Liquid:
• 2 cups orange Juice
• 1 cup vegetable broth
• 1/4 cup teriyaki sauce
• 1/4 cup dark rum
• teaspoon allspice
• 4 Sugpiaq Alaska Seafood portions, fresh, thawed or frozen

 

SALAD:

• 8 cups (about 6 oz each) salad greens
• 2 fresh cups oranges sectioned or 1 cup organic can (12 oz) mandarin oranges, drained
• 1 can pineapple chunks, drained
• 1 avacado, sliced
• 1/4 cup chopped toasted nuts (macadamias, peanuts, almonds)

Dressing:

• 1/2 cup orange juice
• 1/4 poaching broth
• 1/4 cup rice vinegar
• 1/4 cup olive oil
• 1-1/2 Tablespoons coconut cream
• salt and pepper to taste

Poaching Liquid:

In a large (12-inch) nonstick pan or stockpot, combine all ingredients except seafood.  Bring to a simmer;  cook 3-5 minutes.  Rinse any ice glaze from frozen seafood portions under cold water.  Turn off heat and gently add seafood to liquid, skin side down.  Return to simmer.  Once simmering, cover pan and cook 4-5 minutes for frozen seafood or 2 minutes for fresh/thawed fish.  Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout.  Serve with salad.

Salad:

Prepare dressing by whisking orange juice, poaching broth, rice vinegar, olive oil and coconut cream.  Add salt and pepper to taste.  toss salad greens, mandarins and pineapple with 3/4 cup dressing.

For each serving, arrange 2 cups salad greens on a plate.  Top with a seafood portion.  Garnish with avocado slices and nuts; drizzle on an additional 1 Tablespoon dressing.

BEST WITH SUGPIAQ ALASKA WHITEFISH VARIETIES:  ROCKFISH, COD AND HALIBUT