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Pan-Seared Wild Alaska Sockeye Salmon with Rhubarb-Ginger Sauce

Pan-Seared Wild Alaska Sockeye Salmon with Rhubarb-Ginger Sauce
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Servings
4
Cook Time
15 min
Servings
4
Cook Time
15 min
Pan-Seared Wild Alaska Sockeye Salmon with Rhubarb-Ginger Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
15 min
Servings
4
Cook Time
15 min
Instructions
  1. To make the rhubarb-ginger sauce, heat the oil in a heavy saut pan over medium high heat. Add the garlic and the ginger and cook for about
  2. 30 seconds. Add in the rhubarb and saut for an additional 30 seconds. Add in the green onion, vinegar, soy and honey. Cook to heat through.
  3. Makes about 1 cup sauce.
  4. To pan-sear the salmon, heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Rinse seafood under cold water to
  5. remove any ice glaze; pat dry with paper towel. Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed,
  6. soy or safflower. (Avoid butter, sunflower or corn oil as they will burn at high heat.)
  7. Place fish in heated pan, skin side up, and cook, uncovered, 3 to 4 minutes, until browned. Turn the fish over and season it with salt and
  8. pepper, or your favorite seafood seasoning. Cover the skillet tightly and reduce the heat to medium. Continue to cook an additional 6 to 8
  9. minutes. Finish thick portions in an oven preheated to 400F (use an ovenproof pan). Remove from heat just as soon as seafood is opaque
  10. throughout,
  11. Salmon Bacon with Rhubarb Lacquer
  12. 6 ounces Alaska cold-smoked salmon lox (about 10 slices)
  13. 1/2 pound rhubarb, washed, trimmed and chopped
  14. 1/2 cup honey
  15. 1/2 cup apple cider
  16. 1/2 shallot, sliced
  17. Freshly ground coarse black pepper
  18. Preheat the oven to 350F. Cover a baking sheet with aluminum foil. Coat the foil with spray release or with oil. Lay down each of the
  19. pieces of salmon onto the baking sheet. Set aside.
  20. Add the rhubarb, honey, apple cider, shallot and about a teaspoon of the black pepper into a small heavy-bottomed saucepan. Heat over
  21. medium-low heat until the rhubarb is cooked and begins to fall apart. Add a little additional apple cider if more liquid is necessary. Cook
  22. for about 30 minutes until the mixture has reduced down to a thick syrupy consistency.
  23. Brush the salmon with the rhubarb lacquer. Place the baking sheet onto the center rack of the oven and bake for about five to six minutes
  24. or until the bacon is just crisp.
Recipe Notes

Recipe by Mandy Kirsten Dixon, mother-daughter co-authors of the 2015 IACP winning cookbook The Tutka Bay Lodge Cookbook

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