(Hawaiian Raw Tuna Salad)
2 teaspoons dried wakame* and/or Hijiki*
12-16 oz raw sashimi grade tuna, cut into ½ inch cubes
3 oz sweet, Maui or Vidalia onion, diced
1 scallion, thinly sliced
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
4 teaspoons soy sauce, more or less to taste
2 teaspoons toasted sesame oil, more or less to taste
1 teaspoon honey
1 ½ teaspoon Kosher salt
2 tablespoons Mirin
Crushed red pepper to taste
¼ English cucumber, sliced and quartered
Jalapeno, thinly sliced
¼ cup lime juice
Rehydrate wakame and hijiki by covering in water and soaking about 5 minutes or until tender. Drain and press with paper towels. Roughly chop and place in large bowl.
Add tuna, onion, scallion, sesame seeds, soy sauce, toasted sesame oil, honey, salt, mirin, and crushed red pepper. Fold gently to combine. Taste and adjust with more soy sauce, toasted sesame oil, honey and/or mirin.
Let sit 5 to 15 minutes at room temperature.
Baked Halibut Limone
A Classic Alaskan Halibut Recipe
2 lbs Jammin’ Salmon Halibut Fillets
1/4 cup minced fresh parsley
1/2 cup seasoned bread crumbs
2 lemons, sliced, plus 2 more thinly sliced for garnish
1 tsp paprika
2 cloves garlic, minced
1 Tbsp butter
Salt and pepper to taste
Preheat oven to 275 degrees. Sprinkle both sides of halibut with salt, pepper, and paprika. Place halibut in a buttered shallow baking dish and sprinkle with garlic, parsley, and breadcrumbs. Place lemon slices on fish and add water almost to the top of fish. Bake uncovered 20-30 minutes until halibut is firm and crumbs are golden brown. Remove lemon slices – dot with butter and place under broiler until browned. Garnish baked halibut with thin lemon slices.
Makes 6 servings.
Grilled Salmon and Asparagus
with Balsamic Butter
20 min Cook Time / 10 min Prep Time / 4-Servings
1/2 cup balsamic vinegar
1 Tbsp honey
1 TBsp butter
Salt and pepper
1 lb. asparagus, trimmed
3 TBsp extra-virgin olive oil
2 Jammin’Salmon Seafoods Sockeye Salmon Fillets
Preheat a grill to medium-high. In a small saucepan, bring the vinegar and honey to a boil, whisking occasionally, and cook until reduced by half – about 3 minutes. Remove from the heat, whisk in the butter and season with salt and pepper; cover to keep warm.
Toss the asparagus with 1-1/2 tablespoons olive oil and season with salt and pepper. Grill, turning once, until tender and grill marks appear, about 9 minutes. Meanwhile, rub the remaining 1-1/2 tablespoons olive oil on the salmon and season with salt and pepper. Place the salmon on the grill, cook for 6 to 8 minutes for medium-rare. Transfer the asparagus and salmon to a platter and drizzle with the balsamic butter.
Sablefish (Black Cod)
with Sweet Ginger & Soy Glaze
1 lb Jammin’ Salmon Wild Caught Alaskan Sablefish
1/2 cup chopped green onion
1 tablespoon sesame seeds
Ginger Soy Marinade
1 cup soy sauce
3/4 cup Mirin
1 tablespoon shredded ginger
2 teaspoons minced garlic
1 1/2 tablespoons Toasted sesame oil
4 tablespoons brown sugar
Cut Sablefish into 5 to 8 oz portions. Marinate in the sauce for at least 30 minutes up to 4 hours. Turn over several times for maximum coverage.
Spray baking pan or sheet with nonstick cooking spray. Layout portions and bake in preheated oven at 450° for approx. 12 – 14 minutes or until meat almost pulls apart.
Remove from oven, switch to broil.
Garnish with green onion and sesame seeds.
Return pan to middle rack of oven for another 2 – 4 minutes until top is brown and slightly crispy.
Can be grilled. Finish under the broiler if desired.
Serve with rice.
Excellent with Chardonnay, Sake or Pinot Noir.
Salmon with Grand Marnier,
Raspberries & Almonds
2 fillets Jammin’ Salmon Wild Alasakan Salmon, skinned and boned
1 pint raspberries, fresh
4 tablespoons almond, toasted
1 orange with zest
1 lemon with zest
2 ounces butter, frozen
2 ounces Grand Marnier
3 ounces scallions, minced
salt and pepper
Season salmon with salt and pepper, dredge in flour.
Add butter to hot skillet, quickly saute salmon trying to obtain a crisp golden brown without overcooking. Remove salmon from skillet and set aside to rest.
Meanwhile, prepare the sauce:
In the same skillet cooled to med-high, add scallions and Grand Marnier, orange juice, lemon juice, 2 oz. water or stock. Let sauce reduce slightly then add zests and almonds.
Quickly add frozen butter, mixing gently until butter melts.
Add raspberries, toss gently and quickly.
Serve over hot salmon.
Lime Tortilla Crusted Fish Fillet
with Cilantro Sauce
10 min Cook Time / 15 min Prep Time / 4 Servings
½ cup extra virgin olive oil
1 teaspoon minced garlic
½ cup chopped cilantro
½ teaspoon salt
2 tablespoons lime juice
1 ½ – 2 cups crushed tortilla chips
2 teaspoons ground cumin
3 tablespoons lime juice
1 ¼ lbs JAMMIN’ SALMON SEAFOODS white fish such as grouper, snapper, or cod
Salt and pepper to taste
Lemon and/or lime wedges
Combine oil, garlic, cilantro, and salt in blender or food processor. Process for 10 seconds. Add 2 tablespoons lime juice. Process 5 seconds. Pour into small bowl and set aside.
Mix cumin with crushed tortilla chips and place on a pie plate. Set aside.
Cover fish with 3 tablespoons lime juice. Sprinkle with salt and pepper. Dredge fish in tortilla crumbs to coat.
Saute fillets in hot oil in large skillet 3 to 5 minutes on each side.
Place fillets on a serving platter, drizzle with cilantro sauce. Garnish with lemon and lime wedges. Enjoy!