Quick recipes highlight flavors of spring

The calendar says spring and so do warmer, longer days. What better way to celebrate than with wild Alaska seafood?

The four recipes below – a soup, a salad, a sandwich, and a dinner entrée – are designed to minimize in-the-kitchen prep time and maximize on-the-table enjoyment. Each is ready in less than 45 minutes.

The recipes are courtesy of the Alaska Seafood Marketing Institute. They offer a nutritious and delicious opportunity to tap into freezer stocks of last summer’s fish, or to enjoy the bounty of your favorite seafood market.

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.

Spring Dill Soup w/Seared Alaska Halibut and Crisped Prosciutto

This deliciously layered dill and potato soup pairs perfectly with halibut and crisped prosciutto for a perfect weeknight meal with family or a bright meal to transition from winter to spring. The recipe is the creation of Chef Laura Cole, from her stint at the now closed 229 Parks restaurant near Denali National Park.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4

Ingredients

¼ pound fresh dill (about 2 large bunches)

2 tablespoons extra-virgin olive oil

2 medium leeks, trimmed, sliced and cleaned

2 medium white-fleshed potatoes, peeled and cubed (about 1 1/2 pounds)

ground cayenne pepper, to taste

fresh ground nutmeg, to taste

3 vegetable bouillon cubes

up to 2 cups whole milk

4 to 6 tablespoons salted butter

4 halibut fillets, about 4 oz. each

sea salt and fresh ground pepper, to taste

8 slices crisp prosciutto, for garnish

Directions

1- Prep the fresh dill

Bring a small pot of water to boil. Add fresh dill and let boil for 1 minute. Shock dill in a bowl of ice water. Drain and set aside.

2- Cook the soup

Heat olive oil over medium-high heat in a large heavy-bottomed soup pot. Add leeks and sauté until fragrant, about 3 minutes. Add potatoes, cayenne, ground nutmeg, and stir. Add enough water to cover vegetables (about 8 cups). Add bouillon, stir, and let simmer over medium heat until potatoes are fork tender, about 18 minutes. Allow to cool slightly. Pour into a high-powered blender and blend, in batches if needed, until smooth; add milk to thin soup if too thick. Taste and add more salt and pepper, as desired.

Blend reserved dill with a small amount of water in a blender until completely broken down and vibrant green. Stir into soup. Keep soup warm over low heat while preparing halibut.

3- Prepare the halibut

Preheat oven to 400. Heat butter in 2 large ovenproof sauté pans or 1 very large one over medium high heat. Place fillets in pan, without overcrowding the pan, and cook until golden brown on one side, about 3 to 4 minutes. Place pan in oven and let fillets cook another few minutes. Cooking time will depend on thickness of fish. Test halibut by gently pressing the tip of a knife into the center of the fish, pull back slightly, fish should yield at knifepoint and not be translucent.

4- Crisp the prosciutto

Preheat oven to 350. Lay prosciutto flat on a parchment-lined sheet tray. Top with an additional piece of parchment paper and a second sheet tray to weigh it down. Cook for about 15 minutes until fat is slightly browned and prosciutto crisp. Note: This can be done ahead of time, cooled, and stored in freezer. Gently reheat before serving.

5- Plate and serve

Divide halibut evenly among 4 bowls. Gently ladle soup around halibut and top with prosciutto. Grate fresh nutmeg over, and garnish with dill.

Wild Alaska Pulled Salmon Salad

Springtime flavors abound in this salad. Packed with vibrant veggies and fresh flavors, this is a healthy and refreshing dish perfect to welcome the season.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 4

Ingredients

For the salad:

14 ounces (about 2 fillets) salmon

1 ½ cups cherry tomatoes, halved

½ cucumber, thinly sliced

6 sprigs fresh dill, chopped

1 bunch fresh parsley, chopped

6 sprigs fresh basil, chopped (reserve some for garnish)

2 small red onions, thinly sliced

½ red bell pepper, diced

1 avocado, sliced

For the lemon vinaigrette dressing:

2 tablespoons fresh lemon juice

4 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

Salt and black pepper, to taste

Directions

1- Cook the salmon

Preheat the oven to 390. Season the salmon fillets with salt and black pepper. Lightly grease a baking dish or sheet with olive oil and place the salmon skin-side down. Bake for 12-15 minutes, depending on thickness. Remove from oven and let cool.

2- Prepare the fresh ingredients

Finely chop the dill, parsley, and basil (saving a few basil leaves for garnish).

Once the salmon has cooled, remove the skin and shred the meat using a fork.

3- Assemble the salad

In a large bowl, combine the cherry tomatoes, cucumber, red onion, and red bell pepper. Season with salt and black pepper, then mix well. Add the shredded salmon and chopped herbs, tossing everything gently to combine.

4- Make the zesty vinaigrette

In a small jar, add the lemon juice, Dijon mustard, olive oil, salt, and black pepper. Close the jar and shake vigorously until well combined.

5- Dress and serve

Drizzle the vinaigrette over the salad and toss lightly. Arrange on plates or in a serving bowl, garnishing with avocado slices and fresh basil leaves. Enjoy.

Alaska Fish Stick Sandwiches with Mango & Avocado

A deliciously crispy and flavorful sandwich packed with golden fish sticks, creamy avocado, and sweet mango. Perfect for a quick and satisfying meal with a tropical twist.

Prep time: 15 Minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 4

Ingredients

1 pack (16 oz.) Alaska fish fingers

1 small ripe mango

1 small head of romaine lettuce

5 oz. cream cheese

1 teaspoon curry powder

1/4 cup mayonnaise

1-2 tablespoons lemon juice

1 small red chili pepper

1 ripe avocado

1 large whole-grain baguette, or similar crusty loaf

2 tablespoons vegetable oil

Fresh cilantro

Salt, freshly ground pepper

Directions

1- Prepare the ingredients

Peel the mango, remove the pit, and slice it. Cut the lettuce into strips, wash, and spin dry. In a small bowl, season the cream cheese with curry powder, salt, and pepper.

In a separate bowl, mix the mayonnaise with finely chopped cilantro and season with lemon juice, salt, and pepper.

2- Prep avocado and chili

Halve the chili pepper, remove the seeds, wash, and chop finely.

Slice the avocado in half, remove the pit, and scoop out the flesh.

Cut into slices and immediately sprinkle with the remaining lemon juice to prevent browning.

3- Toast and cook

Quarter the baguette, slice each piece in half lengthwise, and spread both sides thinly with the seasoned cream cheese. Cook the fish sticks according to package directions – air fry or in the oven.

4- Assemble the sandwiches

Layer lettuce, fish sticks, avocado, and mango onto the baguette halves.

Drizzle with cilantro mayonnaise, garnish with chopped chili and fresh cilantro leaves, and serve immediately.

Wild Alaska Salmon with Tortellini in Cream Sauce

Yummy tortellini pair perfectly with salmon in a rich creamy sauce.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4

Ingredients

12 ounces salmon fillets

16 ounces tortellini

1 3/4 cup heavy cream

1 shallot

2 knobs of butter

Fresh herbs, like basil, dill, parsley

Salt and pepper

Directions

1- Cook the salmon

Melt a piece of butter in a large skillet and add the salmon fillets. Cover and cook over medium heat for 5-7 minutes, then turn and cook for another 3-5 minutes. Next, cut the salmon into small pieces and set aside.

2- Cook the tortellini

Cook the tortellini according to directions. Drain.

3- Prepare the sauce

In the same pan you cooked the salmon, melt a knob of butter with a chopped shallot. Cook for 5 minutes, then add the cream. Season with salt and pepper and reduce for 10 minutes.

4- Combine ingredients and serve

Add the cooked salmon and tortellini to cream sauce. Salt and pepper to taste. Top with fresh herbs. Serve and enjoy.