Lunch | Alaskan Harvest Seafood Blog

Halibut Salad

As the weather gets warmer, start thinking about spending some more time outside. It’s almost picnic season! Gather a few friends and pack up an elegant lunch to share - think about bringing sturdy fruits, like tart apples and sweet pears; small pieces of dark chocolate, carrot sticks, and something fizzy to drink are all excellent, along with a selection of hard and soft cheeses, a variety of breads or rolls, and a few savory spreads.

This is a simple, healthful, and delicious way to make halibut a portable and elegant addition to any picnic - serve it as sandwiches, or try wrapping it washed butter lettuce leaves for a low-carb alternative. The flavors work beautifully with salmon, as well - try it as a use for leftovers.

You will need:

1 lb. halibut steak (about an inch thick)
1/2 cup mayonnaise
3/4 cup very finely chopped celery
3 scallions, finely chopped - white parts only
3 sprigs fresh dill, minced
salt and freshly ground black pepper

1. Heat a small amount of olive oil in a heavy skillet over medium-high heat. Sear the halibut until browned, then set it aside to cool. Once it can be handled, flake the meat into a bowl with a fork - don’t mash the fish, just pull it into large flakes; it should be tender enough to separate easily.

2. In another bowl, mix together the mayonnaise, celery, scallions and dill. Season with salt and pepper to taste.

3. Carefully fold in the halibut until all ingredients are well combined. Taste and adjust the seasonings. Chill before packing it for a picnic.

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Salmon and Fennel with Roasted-lemon Vinaigrette

Filed under: Salmon Recipes, Seafood Recipes — Tags: Alaskan Salmon, dinner, fennel, fish, lemon vinaigrette, lunch, Salmon, salmon and fennel, salmon recipe, salmon salad, Seafood, simple meal —

You might not know it from the weather, but spring is on its way, and along with the frenzied cleaning of apartments and homes, shaking out of rugs, and stowing of wool sweaters, soon we’ll be lightening up our meals, as well, and trading in the earthy, warm dishes that comfort us in the winter months for cool, fresh tastes from new gardens. This preparation, from Real Simple magazine, is full of clean and bright spring flavors, and is excellent both warm from the oven, or at room temperature as a satisfying lunch. This serves four.

You will need:

2 bulbs fennel, thinly sliced
2 lemons, cut in half
4-5 cloves garlic, unpeeled
3 T olive oil
salt and pepper
4 6-oz. pieces wild Alaskan salmon fillet, skin removed
1 tsp honey
1 tsp chopped fresh rosemary
12 oz. mixed greens

1. Preheat the oven to 400 degrees. In a large roasting pan (I use a cast-iron skillet), toss the fennel, lemons, and garlic in a tablespoon of oil. Season liberally with salt and pepper, and then roast in the oven until the fennel begins to soften, around 8 - 10 minutes.

2. Rinse the fillets under cold running water, and pat dry with a paper towel. Dust them with salt and pepper and then nestle them into the fennel. Return the pan to the oven and roast the salmon until it is opaque all the way through but not dry, between 12-15 minutes.

3. Squeeze the garlic out of the skins into a small bowl and mash them to a paste. Squeeze out the lemon pulp, removing any seeds, and add the pulp and juice to the bowl with the garlic. Stir in the honey, rosemary, remaining oil, and a pinch of salt. Taste and adjust the seasonings accordingly.

4. Arrange the greens on serving plates, and place the salmon and fennel on the greens. Drizzle with the dressing and serve.

Recommended pairings: soft sourdough rolls or ciabatta, pomegranate spritzers, Sauvignon Blanc, black sesame crackers, sharp dry cheese.