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Courtesy of Rob Eggleston   |  Executive Chef, Seamore's

Photo of Sockeye Salmon with Dashi and Fresh Vegetables

Sockeye Salmon with Dashi & Fresh Vegetables

Wild Alaskan's Sockeye Salmon shines in this healthy yet comforting dish that is influenced by Japanese flavors. Pro tip: prepare the dashi broth in advance to reduce your active cooking time to an hour -- or less!

  • Serves: 2 PEOPLE
  • Prep: 5 min
  • Cook: 90 min

Ingredients

  • 2 six ounce packages of Wild Alaskan's Sockeye Salmon
  • 3 sheets dried kombu
  • 1⁄4 cup bonito flakes (katsuobushi)
  • 6 leaves swiss chard (or any leafy greens)
  • 2 purple top turnips
  • 2 stalks baby bok choy
  • 4 bulbs scallions
  • 8 pearl onions
  • 1 bunch white beech mushrooms
  • 12 snow peas
  • Oil (blend of canola and vegetable recommended)
  • Sesame oil (splash)
  • Pea shoots (garnish)
  • Chives (garnish)

Instructions

  1. Thaw Wild Alaskan's Sockeye Salmon
    Either the night before, or ~24 hours before cooking, remove the vacuum sealed packaging from the frozen fillet, place it on a plate or in a bowl, cover to prevent drying out, and place it in your refrigerator.
  2. Make dashi
    Using a large Dutch Oven or pot, bring 6 quarts of water to a simmer on low heat. Add the sheets of dried kombu, and steep at a simmer for 30 minutes. Whisk in bonito flakes when 30 seconds remain so they may quickly steep at a simmer.
    NOTE: Avoid boiling the water and kombu so you do not over-reduce the liquid.
  3. Clean and chop your fresh vegetables while the kombu is steeping
    • Separate swiss chard leaves from their stems; chop leaves and stems.
    • Peel and quarter purple top turnip.
    • Dice scallions.
    • Halve pearl onions.
    • Cut snow peas into thirds.
    • Clean and cut base base from white beech mushrooms; separate mushrooms from bunch.
  4. Strain Dashi
    When your kombu and bonito flakes have finished steeping in simmering water, remove the pot from the heat and strain dashi broth into a heat-proof container. Return the liquid to the Dutch Oven or pot, and discard the kombu and bonito flakes.
  5. Begin cooking vegetables
    Add purple top turnips to dashi to stew at a simmer on medium-low heat. Check and stir occasionally while searing the Sockeye Salmon.
  6. Sear Wild Alaskan's Sockeye Salmon
    • Remove the fillets from your refrigerator, rinse under cold water, and pat dry.
    • Heat a skillet with a splash of oil on medium/ medium-high.
    • Season the fillets with salt and pepper, to taste, and place in skillet skin-side down.
    • Using a spatula, press firmly down on the fillets to ensure an even, golden brown sear and crispy skin.
    • Cover the pan so the fish steams while the skin sears, and continue cooking for several minutes.
    • Shake pan to ensure the salmon's skin does not stick. If it sticks, it needs a little more time to finish searing. If it moves easily, it's ready to be flipped.
    • Cook for ~1-2 minutes longer, or until it reaches your preferred internal temperature (medium rare: 120-125F, medium: 130-135F, well done: 145F).
    • Remove Wild Alaskan's Sockeye Salmon fillets from the pan and set aside to rest while you finish cooking vegetables.
  7. Cook remaining vegetables
    Check your turnips for doneness before adding remaining vegetables -- they cook similarly to potatoes. Add pearl onions, baby bok choy, swiss chard, scallions, white beech mushrooms, and snow peas to stew with the turnips.
  8. Plate
    Once the vegetables are thoroughly cooked, divide dashi and vegetables between two large bowls and add Sockeye Salmon to the center. Drizzle sesame oil over broth, then garnish with pea shoots and chives.
Photo of Wild Alaska Pollock & Weathervane Scallops Curry

Wild Alaska Pollock & Weathervane Scallops Curry

Wild Alaskan's Weathervane Scallops and Wild Alaska Pollock bring a mouthwatering sweetness to this spicy red coconut curry.

  • Serves: 2 People
  • Prep: 5 min
  • Cook: 55 minutes

Ingredients

  • 1 six ounce package of Wild Alaskan's Wild Alaska Pollock
  • 6 pieces of Wild Alaskan's Weathervane Scallops
  • 6 ounces shrimp or vegetable stock
  • 8 ounces brown rice, pre-cooked
  • 1 tablespoon red curry paste
  • 1 piece ginger (washed, unpeeled)
  • 1 clove garlic
  • 8 ounces coconut milk (NOTE: shake well before opening and measuring)
  • Oil of your choice (recommended: canola and vegetable oil blend)
  • 1⁄2 Lime (garnish)
  • Chives (garnish)
  • Fresh Mint (garnish)

Instructions

  1. Thaw Wild Alaskan's Weathervane Scallops and Wild Alaska Pollock
    Either the night before, or ~24 hours before cooking, remove the vacuum sealed packaging from the scallops and the wild Alaska pollock, place them on a plate or in a bowl, cover to prevent drying, and place it in your refrigerator.
    NOTE: Since a pack of scallops contains between 25-35 pieces, you may partially thaw them, divide them, and return the scallops you wish to use later to your freezer.
  2. Make the red curry sauce
    • Slice your ginger and garlic very thin, either with a knife or preferably on a mandolin. In a saute pan over medium heat, add a splash of oil, followed by the ginger and the garlic. Saute until golden.
    • Add the red curry paste, and stir to incorporate with sauteed ginger and garlic. Continue cooking for an additional 2 minutes, or until all ingredients are fully combined.
    • Whisk in coconut milk, then continue to boil the sauce until it reaches a thicker consistency, about 8 to 10 minutes.
    • Pull from heat, and pour coconut curry through a sieve or strainer into a bowl. Discard what remains in the sieve, set the curry sauce aside, wipe or rinse out the saute pan, and return to high heat.
  3. Sear Wild Alaskan's Weathervane Scallops
    • Rinse the scallops under cold water, pat them dry, and season with salt on both sides.
    • Add a splash of oil to the pan on high heat, then place scallops to sear until golden brown.
      NOTE: Add weight to scallops either by placing a pan on top, or by pressing with a spatula to get a beautiful, even sear.
    • Flip Weathervane Scallops, sear for an additional 30 seconds to 1 minute (depending on the doneness you like of your scallops), then remove from the pan and set aside.
  4. Stew Wild Alaskan's Wild Alaska Pollock
    • Return the red curry sauce to the pan on medium heat, and bring to a low boil.
    • Season wild Alaska pollock with salt, and add to curry sauce. Stew for several minutes, until the fish begins to flake.
      NOTE: Thin out the red curry sauce with stock until it reaches your preferred consistency as the pollock stews.
  5. Heat brown rice
    Heat in a rice cooker or in a pan with 2oz of the shrimp or vegetable stock while the wild Alaska pollock is stewing.
  6. Plate
    Using two bowls, plate rice on the left side, and pour the red curry sauce with wild Alaska pollock on the right side (but not over the rice, as they should be separate). Layer in the seared weathervane scallops, then garnish the curry and fish with torn mint and cut chives. Add a lime wedge to the side, on top of the rice.

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How It Works

Frequently Asked Questions

Why a monthly membership?

We are a supply-driven, monthly seafood program. It's difficult to consistently source high-quality, wild-caught sustainable seafood every month without knowing roughly how much fish to procure for our members. Our mission is much different than that of your typical grocery store.

Is my fish frozen or fresh?

Your fish is always frozen, so it can get to you as fresh as possible. We know that sounds kind of weird, but it's actually true. By freezing wild-caught fish shortly after it's brought to shore, that just-caught taste gets locked in and lasts. It tastes just as delicious, too.

Can I skip shipments or cancel all together?

Yes. We're here to make seafood enjoyable on your time and schedule. Change your next delivery with us anytime or let us know when you need a break. We're here for you.

Do I need to be home when it's delivered?

We've worked with engineers to figure out the perfect box size and amount of dry ice for each shipment, so your fish arrives frozen even in the hottest conditions... and stays frozen until you get home later that night.

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