SANDRA'S LIGHT ASIAN DIPPING SAUCE with WILD ALASKA PAN SEARED SCALLOPS

A terrific Light Asian Dipping Sauce I created while in Yakutat, Alaska
preparing a family dinner when I had minimal on-hand ingredients,
served as a first course with Pan Seared Wild Alaska Bay Scallops ~ Delish!

Serves: 4

Prep: 10 Mins.

Indoor Grill: 4 Mins.

INGREDIENTS

Light Asian Dipping Sauce:

1 tablespoon low-sodium Tamari (soy sauce)

1 tablespoon apple cider vinegar
1 teaspoon honey, more/less to your desired sweetness

2 tablespoons water

1/2 teaspoon ground ginger

Dash of garlic powder

Dash of onion powder

Dash of freshly ground black pepper

1 tablespoon minced fresh cilantro (measured after mincing)

Scallops:

2-1/2 lbs Wild Alaska Bay Scallops

METHOD

Whisk all dipping sauce ingredients in a small glass (non-reactive) bowl. Let flavors meld at room temperature for 10 minutes.

Meanwhile, rinse and pat scallops dry. Place on paper towel-lined baking dish. (Can be stored covered with plastic wrap in refrigerator for a few hours as such, although bring to room temperature for 20 minutes prior to searing.) Lightly pat tops of scallops one final time with paper towel prior to searing.

Preheat a dry cast iron grill-ribbed skillet over medium-high heat. Pan sear bay scallops for 1-2 minutes per side, depending upon size. (Larger scallops will take slightly longer to sear.) Do not overcook scallops or they'll become tough.

Place seared scallops on serving platter in a single layer with dipping sauce in a small, decorative bowl at the center, along with small dipping forks. ~ Enjoy!

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Tips: Pan sear scallops in batches so as not to overcrowd pan, preventing steaming scallops. Also, if using larger sea scallops, cut them into quarters prior to searing.

MAX'S RITZ CRUSTED ALASKA HALIBUT FILLETS

An incredibly quick, easy and fabulous halibut dinner
my husband made the other night...

Servings: (4)
Prep: 5 Mins.
Cook: 5 to 7 Mins.

INGREDIENTS:

Frying:
1 tablespoon olive oil
1 tablespoon unsalted butter

Halibut prep:
4 boneless, skinless halibut fillets (ensure they are of even 1" thickness)
Olive oil
Sea salt and freshly ground pepper, to taste
1/2 sleeve whole ritz crackers, finely crushed

Serving Sauce:
1/4 cup ketchup
1/4 cup mayonnaise

METHOD:

Heat a large skillet over medium-high heat; add olive oil and butter.

Meanwhile, pat the halibut fillets dry with paper towels.  Brush all sides of fillets with olive oil, then sprinkle both sides as well with sea salt and freshly ground pepper, to taste.

Place ritz crackers in a small shallow dish, press halibut fillets in cracker crumbs to amply coat.

Fry fillets, not touching, in preheated skillet without moving for 3 to 4 minutes. Turn fillets over, and continue to fry without moving for 2 to 3 minutes longer.

Remove fillets from skillet to a platter and let juices redistribute (without covering).

While doing so, prepare sauce by whisking ketchup and mayonnaise in a small bowl, then serve alongside halibut fillets. ~ Enjoy!

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Tip: We ate these incredible halibut fillets with a nice side dish consisting of a large green salad gently tossed with light vinaigrette...

MAX’S PAN-SEARED WHITE KING SALMON with REMOULADE SAUCE

My husband Max recently
went fishing in Yakutat, Alaska with
my brother who luckily caught
this delightful white king salmon...

Serving: (2 to 4)

Prep: 5 Mins. |

Pan-Sear: 13 to 15 Mins.

INGREDIENTS

Remoulade Sauce:

1/3 cup ketchup 

--(Max only uses Heinz)

1/3 cup mayonnaise

½ teaspoon freshly lemon juice

Pinch of Sitka Seafood Seasoning 

--(or Old Bay Seasoning)

Salmon Fillets:

4 (8 oz.) boneless skin-on white (or red) king salmon fillets, 1-1/2” thick

2 tablespoons extra virgin olive oil

1 teaspoon unsalted butter

¼ teaspoon garlic powder

Sea salt and ground pepper, to taste

Sitka Seafood Seasoning
(found  here on Amazon)

--1/2 fresh lemon, cut into 4 wedges for serving

METHOD

Prepare remoulade sauce by whisking all ingredients in a small bowl, and place in refrigerator for flavors to meld.

Meanwhile, heat olive oil and butter in a large nonstick skillet over medium-high heat. Sprinkle salmon fillets equally with garlic powder, sea salt, and ground pepper. Place salmon fillets in hot skillet presentation side down (flesh side), and sear, uncovered, for about 4 to 5 minutes without disturbing, until golden brown. Reduce heat to low, turn fillets over (skin-side down), cover, and cook for 7 to 10 minutes, just until fillets are cooked through and flake easily with a fork.

Serve salmon fillets with fresh lemon wedges and remoulade sauce alongside. ~ Enjoy!

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Tip: Cooking time varies depending upon thickness of salmon fillets. The ‘general rule of thumb’ is 10 minutes total per 1" thickness of fillet.

Brother Kevin skippering
brother Larry's boat,
while recently fishing in Yakutat, Alaska
with husband Max...

Kevin hauled in a nice wild Alaska
white king salmon prepared
in Max's recipe above...

MAX’S PANKO PAN-SEARED ALASKA HALIBUT CHEEKS

Alaska halibut cheeks are definitely truly tender,
mouth-watering, and flavorful morsels...

Servings: (2)

Prep: 5 mins

Sear: 6 Mins.

INGREDIENTS

Breading:

¾ cup panko (Japanese breadcrumbs)

Pinch of red pepper flakes

¼ teaspoon granulated onion

¼ teaspoon granulated garlic

¼ cup freshly grated Parmesan cheese

Halibut Cheeks:

½ lb halibut cheeks, rinsed and dried on paper towels

Kosher salt and freshly ground pepper, to taste

1 fresh lemon, juiced (first reserving 2 lemon wedges for serving)

Searing:

2 tablespoons unsalted butter and 2 tablespoons olive oil

---------------------

Optional sides:

--Prepared tartar sauce, glazed carrots, and chili-lime fries

---------------------

METHOD

Mix the dredging ingredients together in a small flat dish.  

Salt and pepper the cheeks on both sides.  Squeeze fresh lemon juice over one side of the cheeks and dip in the Panko crumb mixture; pressing them down so the crumbs adhere, flip the cheeks and repeat with the lemon juice and dredging mixture.  

Heat unsalted butter and olive oil together in a skillet over medium-high heat.  Pan-sear the cheeks about 3 minutes on each side, just until they turn a light golden brown (do not over cook or they’ll become tough).

Serve immediately with wedges of fresh lemon for squeezing over the halibut cheeks and  tartar sauce for dipping, along with glazed carrots, and chili-lime fries. ~ Enjoy!

MAX’S PAN-SEARED WILD ALASKA KING SALMON

Featured in the photograph: 
One Red and one White 
Wild Alaska King Salmon fillet...

Serving: (2 to 4)
Prep: 5 Mins. |
Pan-Sear: 13 to 15 Mins.

Posted by Sandra

INGREDIENTS

***Remoulade Sauce:
1/3 cup ketchup (Max only uses Heinz)
1/3 cup mayonnaise
¼ teaspoon garlic powder
Ground pepper, to taste
½ teaspoon freshly lemon juice

***Salmon Fillets:
4 (8 oz.) boned, skin-on king salmon fillets, 1-1/2” thick (red and/or white)
olive oil
¼ teaspoon garlic powder
sea salt and ground pepper, to taste
--1/2 fresh lemon, cut into 4 wedges for serving

***Max’s Dinner included:
--2 cups of steamed rice, prepared according to package directions
--Ginger/soy sauce (Max’s favorite is the House of Tsang)
--2 ripe roma tomatoes, sliced
--Fresh sprigs of parsley for garnish

METHOD

Make ahead: First, the steamed rice. Also, separately prepare the remoulade sauce by whisking all ingredients in a small decorative bowl, and place in refrigerator for flavors to meld.

Meanwhile, when the steamed rice is about halfway done, heat the olive oil in a large nonstick skillet over medium-high heat. Brush the entire flesh side of salmon fillets with olive oil, and equally season them with garlic powder, sea salt; plus, rather generously with ground pepper. Place the salmon fillets into hot skillet presentation side down (flesh side), and sear, uncovered, for about 4 to 5 minutes without disturbing, until golden brown. Reduce heat to low, turn salmon fillets over so they are skin-side down, cover, and cook for 7 to 10 minutes, just until fillets are cooked through and flake easily with a fork.

To serve, place a salmon fillet on each of the four serving plates, and squeeze a wedge of fresh lemon over each of them. Place a mound of steamed rice on each plate, along with slices of fresh plum tomato, and a sprig of parsley for garnish. Place the ginger/soy sauce on the table for individuals to season their rice, as desired. Don’t forget the remoulade sauce to serve as an accompaniment for the salmon fillets. – Enjoy!

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Tip: Cooking times may vary, depending upon thickness of salmon fillets. The ‘general rule of thumb’ is 10 minutes total per 1" thickness of fillet.

SANDRA'S PAN-SEARED SCALLOPS with an ASIAN DIPPING SAUCE

My absolute favorite
method in which to guarantee the most
succulently flavored scallops every time...

Servings: (4)

Prep: 10 min. |
Sear: 2 to 4 mins.

INGREDIENTS

*** Bay Scallops
- 1 lb. fresh bay scallops (or quarter larger sea scallops)
- kosher salt and freshly ground pepper (to taste)
- 1 tablespoon peanut oil (as this has high smoking point)

***Dipping Sauce
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 garlic cloves, grated
- 1 green onion, minced
- 1 teaspoon dried cilantro
- 1 teaspoon agave (or 2 teaspoons honey)
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 tablespoon water

METHOD

In a small bowl, add all the sauce ingredients; whisking them together. Pour into a decorative dipping sauce serving bowl, and place in the center of your serving platter, and set aside for flavors to meld.

Pat down the top and bottom of each scallop with a paper towel (they will not sear properly if moist).  Season scallops with kosher salt and ground pepper.

In a large non-stick skillet, (I prefer to use a seasoned cast iron skillet) heat to medium-high heat, add peanut oil by placing it on a paper towel folded in quarters, and wiping down skillet. Add scallops, not touching, and sear for approximately 1 to 2 minutes per side, just until golden brown (please do not poke or move around scallops or they will not sear properly). Also, cooking might slightly vary depending on size of scallops.

Place seared scallops on platter around dipping sauce bowl, and serve immediately - enjoy!

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Tip: I serve mine with a small container of toothpicks for dipping scallops into sauce.

Also, this is wonderful to serve as a surf-n-turf meal with grilled steak, or with steamed rice and fresh veggies, or just as an appetizer is simply divine.