Copper River Lilikoi Beurre Blanc

• 4 6-oz portions of Copper River Sockeye salmon, pin bones removed

• 1/2 cup chopped fresh herbs, parsley & chives

• 1 pomegranate arils removed for garnish

• 2 Tbsp butter plus 1 Tbsp olive oil

• 2 Tbsp butter, unsalted

• 1 Tbsp cornstarch (optional)

• Fresh cilantro, diced for garnish

• 2 medium shallots, finely minced

• 1 1/2 cups dry white wine (Sauvignon Blanc)

• 1/2 cup Champagne vinegar

• 1/3 cup Lilikoi puree

• 1 cup (2 sticks) cold unsalted butter, cut into tablespoons

• Coarse salt and freshly ground pepper

• In small saucepan, combine shallots, wine, lilikoi puree & vinegar.

• Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.

• Turn down heat to low.

• Whisk in butter, 1 Tbsp at a time.

• Don’t allow sauce to simmer.

• Season with salt and pepper and keep warm over a bain-marie.

• Just before serving, stir in herbs.

• Season with salt & pepper.

• In a cast iron pan, melt butter, add olive oil & over medium heat cook the fish 3-4 minutes on each side.

• Remove to a serving dish & spoon warm Lilikoi Beurre Blanc over the salmon.

• Sprinkle with pomegranate arils.

• Serve with your favorite sides.

*Visit our store to learn more about the variety of fish Alaska has to offer, such as Copper River King Salmon, Wild Alaskan Halibut, Wild Alaskan Black Cod (Sablefish), and more.