Salty's Seafood Restaurant Recipes

Bronzed Copper River King Salmon Salad

Serves 4 people

Bronzed Salmon:
4 ea. 6 oz. portions of Copper River King Salmon
½ Cup Salty’s Blackening Spice
2 oz. Canola Oil

Method:

1. Dust salmon with Salty’s blackening spice until completely coated on all sides.
2. Heat oil in sauté pan until the oil shimmers. Place salmon into hot oil and cook until well bronzed, approximately 3 minutes and then flip.
3. Place in pre-heated oven at 400 degrees and finish cooking in oven. Total cook time is about 8 minutes. Remove from pan.

Fuji Apple Salsa:
2 ea. Fuji Apples
¼ C Chopped Parsley
2 oz. Lime Vinaigrette

Method:

1. Slice apples on mandoline into 1/8” rectangles.
2. Toss with parsley and vinaigrette.

Lime Vinaigrette:
2 oz. Fresh Lime Juice
6 oz. Canola oil
2 Tbls. Granulated Sugar
2 oz. Honey

Method:

1. Combine all ingredients and blend well.

Salad:
1 lb. Baby greens
1 ea. Fennel bulb, sliced 1/8”
8 oz. Asparagus, blanched
4 ea. Roma tomatoes, each cut into 4 wedges

Method:

1. Roast fennel bulb in 350 degree oven for 5 minutes.
2. Place asparagus in bottom of large salad bowl.
3. Toss greens in lime vinaigrette and place on top of asparagus.
4. Arrange tomato wedges between asparagus.
5. Spread out roasted fennel bulb and top with salsa.
6. Place salmon on top of salsa and enjoy!