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Miso Glazed Alaska Sablefish With Asian Cucumber Salad

Miso Glazed Alaska Sablefish With Asian Cucumber Salad

This recipe was developed by sisters Tomi and Kiyo Marsh, chefs from Southeast Alaska, for their celebrated Fishes and Dishes cookbook, and we know you're going to love it. Sweet, spicy ginger and savory miso combine with rich, buttery sablefish to make a culinary delight that's as easy to prepare as it is unforgettable. Combine with Alaskan carrots, cucumbers, and cabbage to make a restaurant quality meal that will be winning awards at your dinner table!

 

SERVES 4
PREP TIME 15 minutes
COOK TIME 5 minutes
INGREDIENTS

ASIAN CUCUMBER SALAD:

1 lb. Alaska Grown cucumbers, halved lengthwise and thinly sliced                         

2 Alaska Grown carrots, peeled and cut matchstick-size (about 6 oz.)

2/3 cup shredded Alaska Grown red cabbage

1/2 teaspoon grated fresh ginger

2 Tablespoons sesame oil

2 Tablespoons rice vinegar

2 teaspoons sugar

1 Tablespoon soy sauce

1 teaspoon sriracha sauce

2 teaspoons toasted sesame seeds

 

ALASKA SABLEFISH and MARINADE:

1/3 cup dry sake

1/3 cup mirin

1/3 cup red miso

3 Tablespoons packed brown sugar

2 Tablespoons soy sauce

1 teaspoon grated fresh ginger

4  Alaska sablefish fillets (6 oz. each)

2 Tablespoons chopped green onion

DIRECTIONS

ASIAN CUCUMBER SALAD:

  1. In a bowl, combine cucumbers, carrots, and cabbage.  In a smaller bowl, whisk together the ginger, sesame oil, rice vinegar, sugar, soy sauce and sriracha until the sugar is dissolved.
  2.  Pour dressing over vegetables; sprinkle with sesame seeds and toss to combine. Cover and refrigerate until serving, up to 8 hours.

ALASKA SABLEFISH/MARINADE:

  1. In a medium bowl, mix together the sake, mirin, miso, brown sugar, soy sauce and ginger until smooth and blended.  Place Alaska sablefish fillets and marinade in a large zip-top bag; squeeze out air and seal.  Place the bag in a shallow bowl or baking dish.  Refrigerate at least 12 hours or up to 72 hours, turning the bag over occasionally to coat all sides.  Remove fish from marinade; drain thoroughly.
  2. Turn oven on to broil setting.  Place fish in an oven-proof pan.  Arrange oven rack so that top of fish is 4 to 5 inches from broiler heat element.  Broil 4 to 5 minutes, or until top of fish is caramelized and dark brown; remove and allow fish to rest 2 to 3 minutes.
  3. To serve, portion about 2 cups cucumber salad on each plate.  Top sablefish with 1/2 tablespoon green onion. 

 

Recipe developed by Kiyo and Tomi Marsh for the Fishes & Dishes Cookbook, reproduced here courtesy of © Epicenter Press, 2010.


Pan Seared Halibut in a Lemon Caper Sauce

Pan Seared Halibut in a Lemon Caper Sauce

Recipe by Diane Morrisey

Halibut is a firm, white fish with a mild flavor. This sauce is simple, light, flavorful, and comes together so quickly that it will quickly become a weeknight favorite!

4 portions halibut filet
5 tbls butter, divided
4 tbls olive oil, divided
kosher salt
Freshly cracked black pepper
1 lemon sliced
1 lemon zested and juiced
3 cloves garlic chopped
1/2 cup white wine
3 tbls capers drained
1/4 cup fresh chopped parsley

Season filets with salt and pepper
Place two tbls of butter and the olive oil in a skillet over medium heat.
Swirl around and once the butter starts to slightly brown, add the fish presentation side down. Cook for 4-5 minutes or until it’s got a gorgeous sear then gently flip.
Add the lemon slices to the pan and cook about 3-4 more minutes on the other side. (You want to stop the cooking just before its fully cooks b/c it will continue to cook outside of the pan)

Remove the filets and lemon slices to a platter.

With a paper towel, wipe out all drippings in the pan. Return pan to burner & add 2 more tbls of olive oil. Add the garlic and cook one one minute. Add the wine and cook until it evaporates. Add the lemon juice, capers and parsley and 3 tbls of butter and stir to combine. Check for seasoning.


Add the fish back into the pan along with any accumulated juices. Spoon the sauce over and cook for 30 seconds before removing to a platter.

Grilled Salmon with Chimichurri Sauce and Kohlrabi-Cabbage Slaw

Grilled Salmon with Chimichurri Sauce and Kohlrabi-Cabbage Slaw

Recipe by Chef Natalie Janicka, Twisted Spruce Kitchen.

If you're anything like us, you eat salmon a lot. This recipe is simple enough for a weeknight meal, yet so stunning you'll want to serve it every time you entertain. 
This dish includes three recipes, each featuring only a few ingredients that take minimal time to construct and the flavors blend perfectly. This will quickly become your favorite salmon meal, particularly in August when your freezer is full of Catch 49 salmon and Alaska's farmer's markets are literally overflowing with Alaska grown kohlrabi, cabbage, and fresh herbs.

Chimichurri for Salmon                                                                   Yield: 1.5 cup

1 cup flat leaf parsley, roughly chopped

2 tbl shallot, diced

2 tbl fresh oregano, chopped

1 med. garlic clove, chopped

2 tbl red wine vinegar

1 tsp lime juice

½ cup mild olive oil

½ tsp kosher salt (or more to taste)

Using a food processor (you can also use a regular or immersion blender) place parsley, oregano, shallots and garlic into the processor body. Using the pulse setting, repeatedly pulse for 2-3 seconds (3-4 times, scraping after each pulse)  until the herbs, shallots and garlic have broken down into very small pieces. 

At this point, add the lime juice, red wine vinegar and oil to the herb mixture. Pulse for 3-4 seconds (a couple of times) until you have a loose paste, something resembling a very wet pesto. Add additional salt, if needed. 

Serve Chimichurri on Simple Grilled Salmon Filets.

Store any unused chimichurri in the refrigerator for up to 5 days for maximum flavor/color. The sauce is best served fresh so freezing is not recommended. 

 

Kohlrabi-Cabbage Slaw                                                      Yield: 6 cups

3 cups red cabbage, thinly sliced and rinsed well 

3 cups kohlrabi, peeled and cut into thin matchsticks

¼ cup orange juice

2 tbl seasoned rice wine vinegar

2 tbl cilantro, minced

2 tbl mild flavored oil (canola or mild olive oil)

½ tsp kosher salt

⅛ tsp white pepper

After slicing the red cabbage, rinse it in cold water until the water is clear.  Mix together the cabbage and kohlrabi in a medium bowl. Set aside.

In a small bowl, whisk together the remaining ingredients. Add the dressing to the kohlrabi-cabbage mixture and toss to thoroughly combine. Adjust salt if needed. 

Serve with fresh Grilled Salmon with Chimichurri Sauce.  

 

Simple Grilled Salmon Filets                                                   Yield: 2 portions                 

2 - 8 oz salmon portions

1 tsp olive oil

1 tsp kosher salt

1 tsp black pepper, freshly cracked

Heat your grill (making sure the grates are brushed clean) to medium-high heat, a minimum of 450 degrees.

Lightly oil each salmon filet with ½ tsp of olive oil. Season with ½ tsp kosher salt and ½ tsp of black pepper.

When the grill is hot, place the salmon on the grill meat side down for 4 minutes then carefully rotate the salmon 45 degrees (do not flip yet). Allow it to cook for an additional 3 minutes. This will create beautiful grill marks.  Flip the salmon and cook for an additional 3-5 minutes. Remove from the grill and place on a plate or platter (if using).

Top the salmon filets with 2 tablespoons of Chimichurri Sauce for Salmon.