Alaska Sampler Box

A bright, fresh, and flavorful dish perfect for summer—this seared halibut is topped with a creamy, zesty avocado salsa and finished with crisp sliced radish for the perfect bite.

Serves: 2

Ingredients

For the Halibut:

• 2 halibut fillets (about 6 oz each)
  
• 1 Tbsp olive oil
  
• 1/2 tsp salt
  
• 1/4 tsp black pepper
  
• 1/4 tsp garlic powder
  
• 1/4 tsp chili powder
  

For the Avocado-Jalapeño Salsa:

• 1 ripe avocado, cubed
  
• 1/2 jalapeño, finely diced (remove seeds for less heat)
  
• 1/4 small red onion, finely diced
  
• 1 Tbsp fresh cilantro, chopped
  
• Juice of 1 lime
  
• Salt & pepper, to taste
  

Garnish:

• 2–3 radishes, thinly sliced
  

Instructions

1. Prep the Halibut: Pat the halibut fillets dry with a paper towel. Rub both sides with olive oil, then season with salt, pepper, garlic powder, and chili powder.
   
2. Cook the Halibut: Heat a non-stick skillet over medium-high heat. Once hot, add the fillets. Sear for about 4 minutes per side, or until the fish is golden and flakes easily with a fork.
   
3. Make the Salsa: While the fish is cooking, combine the diced avocado, jalapeño, red onion, and chopped cilantro in a small bowl. Squeeze in the lime juice and season with salt and pepper to taste. Gently stir to combine.
   
4. Assemble & Serve: Plate the halibut and top generously with the avocado-jalapeño salsa. Garnish with fresh radish slices for a crisp finish.
   

Salmon burgers are a sustainable alternative to classic red meat burgers, which have an extremely high carbon footprint due to livestock methane emissions.

Ingredients

For the Salmon Burgers:
4 premade salmon burger patties (Asian‐flavored, ~6 oz each)
4 burger buns (brioche or whole‐grain)
4 lettuce leaves (butter or romaine)
1 tomato, sliced
4 slices red onion (optional)
4 pickle slices (optional)
½ cup mayonnaise or Asian-style aioli (for spreading)
1 lemon, cut into wedges (for serving)

For the Frites (French Fries):
2 lbs russet potatoes, scrubbed and cut into ¼-inch sticks
3 cups beef tallow (for frying)
1 tsp sea salt (or to taste)
½ tsp black pepper
¼ tsp garlic powder (optional)

For Assembly & Garnish:
2 cups cooked rice (optional side)
1 tsp toasted sesame seeds (optional)
2 green onions, thinly sliced (optional)

Instructions

1. Prep the Potatoes for Frites:
   
   Rinse cut potato sticks under cold water until water runs clear.
   
   Pat dry thoroughly with a clean kitchen towel or paper towels.
   
   Spread in a single layer on a baking sheet; refrigerate (or rest at room temperature) for 15 minutes to remove excess moisture.
   
2. Cook the Frites (First Fry):
   
   In a heavy-bottomed pot or deep fryer, heat beef tallow to 300 °F (150 °C). Use a thermometer.
   
   Working in batches, add potato sticks (avoid overcrowding). Fry until they begin to soften and turn pale golden, about 4–5 minutes.
   
   Remove with a slotted spoon; drain on a wire rack or paper towels. Let rest while you cook burgers.
   
3. Cook the Premade Salmon Burgers:
   
   Remove frozen or refrigerated salmon patties and follow package instructions:
   
   If frozen: Preheat oven to 400 °F (204 °C). Place patties on a parchment-lined baking sheet. Bake 10–12 minutes until internal temperature reaches 145 °F (63 °C), flipping halfway.
   
   If thawed: Heat a nonstick skillet with 1 Tbsp avocado oil over medium heat. Cook patties 3–4 minutes per side until golden and cooked through (145 °F internal).
   
   Transfer cooked patties to a plate; cover loosely with foil to keep warm.
   
4. Finish the Frites (Second Fry):
   
   Increase tallow temperature to 375 °F (190 °C).
   
   Fry par-cooked potatoes in batches until crisp and deep golden, about 2–3 minutes.
   
   Remove with a slotted spoon; drain on paper towels or a wire rack. Immediately season with sea salt, black pepper, and garlic powder (if using).
   
5. Assemble the Salmon Burgers:
   
   Lightly toast burger buns if desired.
   
   Spread mayonnaise or Asian-style aioli on the bottom bun.
   
   Place a lettuce leaf, one salmon patty, a tomato slice, red onion slice, and pickle (optional).
   
   Squeeze a lemon wedge over the patty; close with top bun.
   
6. Serve:
   
   Arrange each burger on a plate with a generous portion of hot frites.
   
   If desired, sprinkle toasted sesame seeds and sliced green onions over the frites or burgers.
   
   Serve with extra lemon wedges and your choice of dipping sauce (ketchup, aioli, or sriracha mayo).
   
   

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.