Alaska Fisherman Grill Box

Portions: 2

Cooking Time: 30 minutes

Ingredients

2 Wild Alaskan Salmon fillets

1 tbsp coconut oil

2 handfuls of kale

4 broccoli florets

8 stems asparagus

1 ripened avocado

2 tablespoons sauerkraut

1/2 lemon

1 sheet of dried seaweed

Freshly milled black pepper

Directions

1 Salt the thawed wild Alaskan salmon.

2 Heat coconut oil in a frying pan until hot, place salmon skin-side down, squeeze lemon, and cook covered for 12 minutes.

3 Meanwhile, steam kale, broccoli, and asparagus for 4-6 minutes.

4 Slice the avocado and squeeze lemon on top.

5 Serve the steamed vegetables alongside the cooked salmon and sauerkraut.

6 Use scissors to create thin strips of seaweed.

7 Garnish the dish with seaweed, a slice of lemon, and freshly milled black pepper. Enjoy this nutritious and flavorful salmon with a medley of steamed greens.

Makes roughly 5 large onigiri. 

Ingredients

• 3 Cups cooked short grain rice 
• Dash of salt and sugar 
• 1 Cup cooked salmon, flaked 
• 1 Tbs diced green onion 
• 1 Tsp Coconut aminos 
• 1 Tbs kewpie mayonnaise 
• 2 Tbs pickled red onion or radish, diced 
• Furikake seasoning 
• 5 sheets nori seaweed 

Instructions 

1. Cook the rice following package instructions. Add a dash of salt and sugar and stir well with a non-stick paddle or spatula while still warm. 
2. Create the filling by mixing the cooked salmon with the green onion, mayonnaise, coconut aminos, and pickled onion. 
3. Next, prepare your space by cutting the nori sheets in thirds with scissors. You may want to trim them further depending on the size of your final rice ball. Place a shallow bowl of water nearby for dipping your fingers and spread the furikake seasoning out onto a plate for rolling to coat the final rice ball. 
4. To assemble, wet your hand and place enough rice inside to cover your palm. Add one spoonful of the salmon filling into the middle. Using the rice paddle add another palm sized amount of rice on top making a "sandwich" in your hand. Before you shape the ball make sure to wet your other hand, this will prevent the rice from sticking to your fingers and making a mess! Slowly squeeze and shape the ball until the rice envelopes the filling. Next, you can shape a triangle with your fingers, or using a square pyrex you can push the ball into shape in the corner. It doesn't have to be perfect, as long as it holds together! 
5. Once you have shaped the onigiri, rewet your fingers and place a piece of nori seaweed along the base of the onigiri. This helps maintain the structure and adds a nice umami chewiness to the whole bite. Roll as much as you desire in the furikake mix to finish.

Celebrate wild Alaskan sablefish's deep flavor with lemon, avocado, jicama, and Fresno chile vinaigrette. This delicious meal masterpiece perfectly blends Alaskan fish flavors and textures. Experience refined freshness with every bite.

Servings: 4

Ingredients
4 tbsp Fresno chile peppers stem removed, finely diced
2 tbsp red onion, fine dice
½ cup lemon juice, freshly squeezed
½ cup extra-virgin olive oil
1 tsp agave, light
1 tsp salt
4 wild Alaskan sablefish (black cod) fillet portions, salt & pepper on each
1 tbsp rice bran oil or 75/25 oil blend (75% canola/25% olive oil)
2 tbsp butter
1 garlic clove
3 thyme sprigs
1 small jicama, peeled
1 ruby red grapefruit
1 navel orange
1 cara cara or blood orange
2 avocados, sliced
¼ cup cilantro, washed, coarsely chopped
¼ cup toasted pepitas, unsalted, lightly chopped

Directions

Fresno Chile vinaigrette
• Add the diced Fresno and onion to a small mixing bowl with the lemon juice, olive oil, agave, and 1 tsp salt. Whisk to combine.

Pan seared Wild Alaskan sablefish (black cod)

1. Lay the wild Alaskan sablefish (black cod) fillets out on a cutting board, cut into 4 equal portions, and pat dry with paper towels. Season both sides with salt and pepper.
2. In a preheated pan on high heat, add oil and swirl to coat the bottom of the pan. When the oil starts to smoke, carefully add the wild Alaskan sablefish (black cod) portions to the pan. Cook for 3-4 minutes or until golden brown on the first side, then flip and continue cooking about 2-4 minutes more, depending on the thickness of the fillets. When the wild Alaskan sablefish (black cod) is just about cooked through, smash a garlic clove, and add it to the pan with the butter and the thyme sprigs. As the butter melts, tip the pan so the garlic and thyme infuse the butter, and baste the wild Alaskan sablefish (black cod) for 15-20 seconds.
3. Transfer the fish to a warm plate to rest.
4. For the citrus fruit, supreme the segments and discard the core.
5. Scoop the avocado out of its peel, and discard the pit. Lay the avocado out on a cutting board, and season with a squeeze of lemon juice, and a few pinches of salt. Cut into large chunks.
6. For the jicama, peel, then shave very thin on a mandolin. Stack up the jicama slices and cut to roughly 1" by ½" tiles. Toss 2 cups of cut jicama with ¼ cup of the vinaigrette and scatter across the center of 4 chilled plates.

To serve
1. Scatter a few chunks of each type of citrus over the jicama. Repeat with the avocado chunks, creating a colorful mosaic with the citrus.
2. Transfer one piece of cooked wild Alaskan sablefish (black cod) to each plate, stacking it atop the center of the mosaic. Drizzle the resting juices over the top of the wild Alaskan sablefish (black cod). Vigorously whisk or stir the vinaigrette, then drizzle 2 tablespoons over each plate, dressing the avocado and citrus, as well as the wild Alaskan sablefish (black cod). Sprinkle the chopped pepitas and chopped cilantro over the entire plate to garnish.