Salmon with Shoyu Tarragon Sauce

Courtesy of the Alaska Seafood Marketing Institute and photography by Aran Goyoaga.

Add all sauce ingredients to blender and puree on high.

Rinse any ice glaze from 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 skin side up and cook, uncovered, about 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.

Turn salmon over and baste with sauce.  Cover pan tightly and reduce heat to medium.  Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish, basting occasionally.  Cook just until fish is opaque throughout.

To serve, baste with additional sauce.  Garnish with green onions and sesame seeds.

Shoyu Tarragon Sauce:
2 garlic cloves
1/3 cup fresh tarragon leaves (loosely packed)
1 teaspoon bottled black bean garlic sauce
1/2 cup shoyu or soy sauce
1/2 cup melted unsalted butter
1 Tablespoon rice wine vinegar or white vinegar

Recipe by Alaska Chef Erik Slater: Shoyu is a Japanese soy sauce which is just a tad sweeter than the familiar soy sauce (use soy if you can’t find shoyu).  I use this sauce on grilled salmon, but it works great on any Alaskan fish.  Excellent with roasted vegetables!”

Tilapia with Chili Lime Butter

Stir together butter, shallot, zest, lime juice, chiles, and salt in a bowl.

Pat dry the fillets and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then saute the fillets, turning over once with a spatula until golden and just cooked through (4 to 5 minutes). Transfer to a plate. Serve each warm fillet with a dollop of chili lime butter. Garnish with cilantro leaf.

Orca Bay King Crab and Mushroom Risotto

  1. In a large sauté pan melt 2 tablespoons butter on medium high heat and sauté shallots until translucent.
  2. Add rice and lightly toast for 5 minutes or until light brown stirring with a wooden spoon. Add 1 cup stock, pinch of salt and stir. Allow rice to absorb the stock. Continue to add stock in 1 cup increments and stir. Continue until rice is fully cook and creamy in texture about 20-30 minutes.
  3. In a separate pan melt the remaining 2 tablespoons of butter on high heat and sauté mushrooms. Separate a small portion of cooked mushrooms to the side for garnish. Add the remaining mushrooms to the rice with optional cream and Parmesan.
  4. To plate: Start with a round, mound of rice and top with a little cooked mushroom and then large pieces of King Crab. Top with green onion curls.

St. Paddy’s Day Halibut and Pea Puree

Add oil to saute pan on medium high heat. Add halibut and cook for 1-2 minutes then turnover to sear other side. Add butter and put pan in oven on 400 degrees. Cook for 3 minutes, remove and rest. Plate with a dollop of pea and parsnip puree in the center of the plate. Drizzle plate with arugula puree and basil oil, top halibut with chilis and Pea shoots to garnish.

**Pea and Parsnip Puree
12 oz. baby peas, blanched
8 oz. parsnips, peeled, diced, and boiled
6 oz. stock, vegetable or chicken
1/4 cup cream
salt and pepper, to taste
Put ingredients into blender and blitz as smooth as can be. Pass through a strainer if needed.

**Basil Oil
8 oz basil leaves
1/2 cup oil

Pick stems from leaves, blanch in salted water and shock in cold water, squeeze dry. In blender with 1/2 cup oil on high, add basil leaves and blitz for 30 seconds or until smooth. Be careful not to over work, basil will turn brown from the heat. Allow to rest for an hour then strain oil.

**Arugula Puree
8 oz. arugula
1/4 cup hazelnuts, roasted
1/2 cup oil
Blanch in salted water and shock arugula, squeeze dry. In blender on high with 1/2 cup oil add arugula and blitz until smooth. Add salt and pepper to taste. Finish with a 1/4 cup hazelnuts.