Salmon Carpaccio with Tarragon Oil
and Mustard Potatoes
AQUACHILE
12 ounces fresh AquaChile*
salmon loin
3 tablespoons fresh tarragon or
1 tablespoon dried
1/2 cup olive oil
Salt and pepper
MUSTARD POTATOES
6 white potatoes
1 white onion, chopped
1-2 teaspoons Dijon mustard
1/4 cup olive oil
1 teaspoon fresh tarragon,
for garnish
1. Wrap salmon in plastic and place in the freezer until very firm but not
frozen. Cut salmon in thin slices. Arrange slices around the edges of a
baking sheet, leaving room in the center for the potatoes.
2. Combine 3 tablespoons fresh tarragon and 1/2 cup olive oil in a small
saucepan. Cook over low heat for 10 minutes; remove from heat and set
aside for about 30 minutes.
3. Prepare Mustard Potatoes: Cut potatoes in cubes and cook in salted
water until just tender. Rinse with cold water and drain. In a bowl, mix
onion with mustard and olive oil. Stir in potatoes.
4. Preheat oven to 350°F.
5. Sprinkle salmon with tarragon oil and put in the oven for 2 minutes.
Season to taste with salt and pepper.
6. Place potatoes in the center of the salmon and garnish with tarragon.
Makes 4 servings.
Brands may vary by region; substitute a similar product.
Salmon Dijonnaise
ALASKA GLACIER SEAFOOD
2 1/2 pounds Alaska Glacier 1 cup dry white wine
Seafoods Organic 4 teaspoons Dijon mustard
skinless salmon 1 cup heavy cream
fillets, cut in 6 equal portions 1 teaspoon salt
1/4cup flour 1/2 teaspoon ground pepper
4 tablespoons butter 1/4 cup thinly sliced green
2 cups sliced mushrooms onions, for garnish
1 teaspoon minced garlic Cooked brown rice
1. Preheat oven to 350°F.
2. Dust fish with flour.
3. Melt butter in a frying pan over medium-high heat. Cook fish briefly
on both sides until very lightly browned but not cooked through. Transfer
to a greased 10-by-7-by-2-inch casserole.
4. Add mushrooms and garlic to the frying pan and cook, stirring, until
softened. Add wine and mustard. Stir to loosen bits from the pan and
pour mixture over fish. Cover and bake for 15-20 minutes, or until fish is
cooked to taste.
5. While fish is baking, add cream to the frying pan and boil over medium
heat to reduce slightly. Pour in juices from the baked fish. Cook over high
heat, stirring, until reduced to 1 1/2 cups. Add salt and pepper.
6. Spoon sauce over salmon, sprinkle with green onions and serve with rice.
Makes 6 servings.
Tip: Try this recipe with Alaska Glacier Seafood halibut in place of salmon.
Brands may vary by region; substitute a similar product.
