TKFoCo-Salmon-Salad-1024x681 Bristol Bay AK Poached Sockeye Salmon Salad – Pure Bliss

Bristol Bay, ALASKA is the largest sockeye salmon fishery in the world and the most valuable single salmon fishery in Alaska. Numerous salmon species harvested in Alaska, often produce statewide harvests of over 100 million fish. Bristol Bay, Southeast Alaska, Prince William Sound, the Alaska Peninsula, and Kodiak are the major salmon producing fisheries.

Commercially important species of seafood from Alaska include five species of salmon, five species of crab, walleye Pollock, Pacific halibut, Pacific cod, sablefish, herring, four species of shrimp, several species of flatfish and rockfish, lingcod, geoducks, sea cucumbers, and sea urchins. Sixty-four aquatic farms also produce oysters, littleneck clams, and geoduck clams.

Salmon is the most valuable commercial fishery managed by the State of Alaska. Commercial fisheries for salmon extend from Ketchikan to Kotzebue, as well as deep into the interior of Alaska along the Yukon and Kuskokwim rivers. Salmon are harvested using a variety of fishing gear and more Alaskans are employed in harvesting and processing salmon than in any other commercial fishery.

Using the best of Bristol Bay’s salmon, you can put together this extremely gourmet meal. Don’t let the ingredient list fool you, though- you’re mostly just going to be throwing the ingredients listed together and mixing as needed, nothing crazy or complex. The end result is worth it, because nothing makes an amazing salmon better than a great side & sauce.

Ingredients for Salmon

Bristol Bay Sockeye Salmon – 4 oz portions, 4

Ingredients for Poaching Liquid

1 Gallon Water
1 Yellow Onion, cut in half
2 Stalks Celery
2 Bay Leaves
3 Sprigs Tarragon
1 Lemon
1 Bottle White Wine
4 Star Anise
1 Tablespoon Black Peppercorn (whole)
1/2 Cup Champagne Vinegar

Ingredients for Salad

1/2 Lb Spicy Greens (arugula, mizuna, mustard greens)
2, peeled, seeded, and sliced 1/4 inch thick Cucumbers

Ingredients for Sherry Shallot Vinaigrette

1/2 cup Sherry Vinegar
1/4 Cup Extra Virgin Olive Oil
1 Sprig Thyme, fresh
1 Shallot (Brunoise)
Salt to Taste

Ingredients for Chive Aioli

1/2 Cup Mayonnaise
1 Tablespoon, minced Garlic
1 Tablespoon, chopped Chives
1 Tablespoon Lemon Juice
Salt to Taste

Chilled_Poached_Salmon_with_Honey-Yogurt_DressingPreparing the Meal

  • Start by making the shallot sherry vinaigrette. Combine the brunoise shallot and sherry vinegar in a small bowl with a pinch of salt, let stand for 10 mins.
  • Add the fresh thyme to the bowl and slowly add the olive oil while stirring. Set the dressing aside.

IMG_3114Salmon Doesn’t Take Long to Poach

  • Combine all the ingredients for the poaching liquid in a medium shallow pot and bring to a boil. Once the poaching liquid is boiling, turn the heat down to a low simmer.
  • Add the Bristol Bay Sockeye Salmon portions to the liquid and poach for about 5 mins or until the salmon reaches 120 degrees. Remove salmon and place on tray to cool with a spoonful of the shallot sherry vinaigrette over each piece. Stir vinaigrette before spooning.

how-to-make-aioli-2.WidePlayerMix Your Aioli Thoroughly

  • In a small bowl combine all the ingredients of the chive aioli together and mix by hand with a spoon or whisk. Taste the aioli for salt and add as needed.
  • To assemble your salad, mix the spicy greens and sliced cucumbers together in a large bowl with 4 tablespoons of the shallot sherry vinaigrette.
  • Plate the mixed greens on a large platter or divide them up evenly on four plates.
  • Placed the poached salmon over the greens and add one spoonful of the aioli on top of each piece. Finish with a drizzle of olive oil over each piece of salmon.

Cold-Poached-Bristol-Bay-Sockeye-Salmon-with-Dill-Sauce-and-Frisee-600px-wideNW to AK Boaters, Try This Recipe!