Seared Alaska Sockeye Salmon with New Potato and Alaska King Crab Hash
Alaska Seafood Marketing Institute
4
30 minutes
30 minutes
Dinner
This recipe celebrates summer bounty. Sweet snap peas, earthy potatoes, tender spring onions and garlic perfectly compliment the beautiful, delicate, vibrant Alaska sockeye salmon.
Ingredients
1/4 cup basil leaves, tightly packed
1/4 cup fresh dill sprigs, tightly packed
1/4 cup tarragon,tightly packed
1/4 cup Italian parsley, tightly packed
1/4 cup mint leaves, washed, tightly packed
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons apple cider vinegar
1/4 cup buttermilk
Kosher salt and freshly ground black pepper
1 large skein Alaska pollock roe, roe removed, outer membrane discarded
8 small multicolored new potatoes
2 tablespoons unsalted butter
11/2 cup sugar snap peas, stem and string removed
4 tablespoons extra virgin olive oil
1 large spring onion with greens attached, sliced thin
1 large spring garlic with greens, and sliced thin
3 large Alaska king crab legs, picked over
1 Alaska sockeye salmon filet, skin off, pin bones out, cut into 4 equal portions
Directions
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Place picked herbs in a bowl; mix to combine. Remove about 1/3 cup herbs to a small container, cover and refrigerate. Place remaining herbs in a blender. Add mayonnaise, sour cream, cider vinegar and buttermilk. Season generously with salt and pepper; cover and liquefy until the mixture turns pale green. Transfer sauce to a small bowl; stir in pollock roe, cover and refrigerate. Green Goddess tastes best when fresh,but can be made up to a day ahead.
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Place potatoes in a small sauce pot. Cover with water, add 1 tablespoon salt, and cook over high heat until they are tender when pierced with a paring knife, about 20 minutes, checking them often throughout cooking for doneness. Drain and cool slightly, about 10 minutes. When cool enough to handle, turn broiler on, quarter the potatoes and place on a small sheet pan. Break butter into small chunks; place butter on top of potatoes. Season potatoes generously with salt and pepper; place under the broiler just until golden brown, about 2 to 5 minutes. Reserve at room temperature.
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Bring a small pot of salted water to a boil over high heat. Add the snap peas; blanch until they turn vibrant green, about 1 minute. Drain; refresh in ice water to stop the cooking process. Cut each snap pea in half lengthwise. Reserve at room temperature.
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Place a large skillet on medium heat; add 2 tablespoons olive oil. Add onion and garlic; season generously with salt and pepper. Cook, stirring often, until softened slightly, about 5 minutes. Add potatoes, followed by crab. Cook stirring gently until warmed through, about 2 minutes. Turn heat to low while cooking the salmon.
Place a nonstick pan on high heat; add remaining 2 tablespoons olive oil. Season salmon pieces generously on both sides with salt and pepper. Cook about 2 minutes per side. While salmon is cooking, add the snap peas and fold in the herbs into the pan with potatoes and crab.
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Spoon crab and potato hash onto a platter, top with cooked salmon and serve dressing on the side. Or you can spoon the hash onto 4 individual plates, top each with cooked salmon, and drizzle the dressing all over.
