Fresh local greens, herbs brighten Alaska seafood

Farm markets are open and stocked around the Valley. Lots of salad greens and herbs are among the early season bounty.

As warmer, longer days invite lighter, fresher dinner choices, the easy prep-to-table dishes below, featuring Alaska seafood and salad, are delicious, nutritious, and sure to be hit. The recipes are courtesy of the Alaska Seafood Marketing Institute.

ASMI is a public-private partnership between the State of Alaska and the Alaska seafood industry established to foster economic development of a renewable natural resource. More information, including a wide variety of Alaska seafood recipes for all occasions, along with plenty of data about their health and nutritional benefits, can be found at ASMI’s website, www.alaskaseafood.org.

Balsamic Alaska Salmon with Strawberries

This eye-catching Alaska salmon salad is the perfect light summertime meal. This recipe comes to ASMI courtesy of Chef Maya Wilson, author of “Alaska From Scratch.” While any salmon fillet will work with this treatment, bright red sockeye salmon is a great visual choice, and its high levels of omega-3s make it an even healthier meal.

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Servings: 4

INGREDIENTS

For the salmon:

4 wild Alaska skinless salmon fillets (3 to 4 oz. each), pin bones removed

Salt and pepper, to taste

1 tablespoon canola or avocado oil

For the balsamic vinaigrette:

1/2 cup balsamic vinegar

1/2 cup extra virgin olive oil

1 tablespoon Dijon mustard

2 teaspoons brown sugar

Salt and pepper, to taste

For the salad:

6 cups baby kale, spinach, or arugula (or combination)

2 cups cooked quinoa, cooled to room temperature

16 ripe strawberries, hulled and quartered

1/2 cup shelled pistachios, roughly chopped

PREPARATION

1- Pan sear the salmon

Season Alaska salmon fillets with salt and pepper. Add oil to a sauté pan and place over medium-high heat. Add salmon fillets and sear on both sides until golden and cooked just until opaque throughout, about 2-3 minutes per side, depending on thickness. Set aside and allow to rest.

2- Make the vinaigrette

Add all ingredients to a jar, seal tightly with a lid, and shake until smooth and emulsified, about 30 seconds. Set aside.

3- Assemble salad and serve

Add kale or mixed greens to a large bowl. Gently stir in cooked quinoa. Drizzle kale and quinoa with half of vinaigrette; toss to combine. Divide salad among 4 plates. Top dressed kale and quinoa with strawberries and salmon fillet. Sprinkle with pistachios and drizzle with remaining vinaigrette.

Alaska Halibut Green Goddess Salad

This recipe comes to ASMI courtesy of Chef Maya Wilson. It features a fresh and vibrant salad with seared Alaska halibut, crisp spring vegetables, and a creamy herb-packed dressing.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4

INGREDIENTS

For the dressing:

½ cup watercress or arugula (or combination)

½ cup flat-leaf parsley

⅓ cup chopped chives

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh tarragon

1 lemon, juiced

⅓ cup extra virgin olive oil

1 clove garlic

2 anchovies

½ cup mayonnaise

Milk, as needed (for thinning)

Salt and pepper, to taste

For the salad:

1 lb. Alaska halibut, cut into four 4-oz portions

Salt, to season

2 tablespoons avocado oil (or other neutral oil with high smoke point)

4 eggs, hard-boiled

4 cups butter lettuce, torn

1 lb. asparagus, trimmed

1 cup snap peas

4 radishes, thinly shaved

PREPARATION

1- Make the Green Goddess Dressing

In a blender, combine the watercress, parsley, chives, dill, tarragon, lemon juice, garlic, anchovies, and mayonnaise. Blend until smooth. With the motor running, slowly add olive oil. If the dressing is too thick, thin with milk 1 tablespoon at a time until pourable. Season with salt and pepper to taste. Set aside.

2- Cook the Halibut

Pat halibut fillets dry and season with salt. Heat a sauté pan over medium-high heat and add the oil. Press halibut into the hot pan and sear undisturbed until golden, about 3 minutes. Flip and cook just until medium in the center. Remove from heat and let rest.

3- Blanch the Asparagus

Bring a small pot of water to a boil. Add asparagus and blanch until bright green and just tender, about 2 minutes. Transfer to an ice bath to stop cooking. Drain and set aside.

4- Assemble the Salad

Spread a generous spoonful of dressing onto each serving plate. Top with 1 cup of butter lettuce and a halibut fillet. Slice a hard-boiled egg and place it on the plate, then add asparagus, snap peas, and shaved radishes. Drizzle with more dressing if desired.

Herby Coconut-Poached Alaska Rockfish

This recipe is courtesy of Rebecca Firkser of Food52. It contains mild and tender Alaska rockfish fillets poached in a mixture of coconut milk, jalapeño, ginger, cilantro, and lime for a fresh spiciness reminiscent of traditional Thai curries.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 2 to 4

INGREDIENTS

2 1/2 cups roughly chopped fresh cilantro (leaves and stems), divided

3 garlic cloves

1-inch piece fresh ginger, roughly chopped

1 jalapeño, stemmed and halved (and seeded if desired)

1 (13.5-ounce) can coconut milk

1/2 teaspoon fish sauce (optional)

Kosher salt

freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 medium yellow onion, finely chopped

2 teaspoons ground cumin or coriander (or 1 teaspoon each)

4 (4 to 5 ounces each) Alaska rockfish filets (thawed, if frozen)

cooked rice, for serving

lime wedges, for serving

PREPARATION

1- Make the broth

Place 2 cups of the cilantro, garlic, ginger, and jalapeño in a blender with the coconut milk, 1 cup of water, and the fish sauce if using. Blend until very smooth, then season with salt and pepper to taste (you’ll need less salt if using fish sauce). Blend again to combine.

Heat the oil in a large saute pan over medium heat until it starts to shimmer. Add the onion, season with salt and pepper, and cook, stirring often, until translucent but not brown, about 5 minutes. Add the cumin or coriander and cook for another 30 seconds, then pour in the cilantro puree. Bring the mixture to a simmer, then reduce the heat to low.

2- Cook the fish and serve

Season the rockfish on both sides with salt and pepper, then add to the saute pan. Cover and cook until the fish is opaque and flakes easily when pulled with a fork, 6 to 10 minutes (the thicker the filets are, the longer they’ll take). The poaching liquid should stay brothy.

Divide the fish and poaching liquid into bowls with rice. Top with remaining 1/2 cup chopped cilantro and serve with lime wedges for squeezing over.

Alaska Salmon and White Bean Salad

This salad becomes a meal with hearty Cannellini beans topped with Alaska salmon.

Prep Time: 10 minutes, not including marinating time

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 8

INGREDIENTS

For the cannellini bean marinade:

3 cans Cannellini beans, 15.5 oz. can

3/4 cup tomatoes, small dice

8 oz. red onion, 1/8 inch rings cut in half

1 oz. basil leaves, fresh, chopped

1 1/2 cups balsamic vinaigrette, prepared

1 tsp. Kosher salt

For the salmon fillets:

2 lbs. Alaska salmon fillets, 4 oz. each

2 teaspoons Italian seasoning

2 teaspoons Kosher salt

1 teaspoon black pepper

1/4 cup olive oil

For the salad:

8 oz. baby greens

Olive oil, to taste

4 teaspoons balsamic vinegar

Kosher salt and black pepper, to taste

2 tablespoons plus 2 teaspoons basil, fresh, chiffonade

PREPARATION

1- Prepare the cannellini bean marinade

Drain and rinse beans. Place in a bowl and add all ingredients. Gently stir. Cover and refrigerate. Best if allowed to marinate at least 4 hours.

2- Prepare salmon

Rinse glaze and season each salmon fillet with 1/4 teaspoon of Italian seasoning, 1/4 teaspoon salt and 1/8 tsp. pepper and set aside. Heat 1 tablespoon olive oil in sauté pan and add fillet. Cook for 2-3 minutes. Gently turn and cook another 1-2 minutes or until fillets are opaque throughout. Remove from heat and set aside.

3- Assemble and serve

Lay 1 ounce baby greens on serving plate. Top with 1/2 cup of marinated beans. Place cooked salmon fillet over beans. Drizzle with olive oil and 1/2 teaspoon balsamic vinegar. Finish with a pinch of salt and pepper. Garnish with 1 teaspoon basil.