
Get inspired and watch Chef Andrew from North Coast Seafoods prepare this delicious recipe.
Seafood Seafood Supper Club Recipe
Ingredients
Directions
- Wash hands with soap and water.
- Rinse fresh produce.
- Prepare pickled veggies by placing onions and cucumbers into separate containers, just large enough to hold them.
- In a separate bowl, combine rice wine vinegar, water, sugar and salt. Stir until the sugar and salt are completely dissolved.
- Pour brine over onions and cucumbers until just covered. Store in fridge.
- Prepare the hummus dressing by mixing hummus, olive oil and just enough water to turn it into a milkshake consistency in a medium bowl. Add fresh lemon juice, if desired. Store in fridge.
- Pat salmon portions dry of any excess moisture with paper towels. Season with salt and pepper. Wash hands after handling raw fish.
- Heat enough canola oil to coat the bottom of a medium saute pan over medium high heat until shimmering, but not smoking.
- Add salmon to pan. If salmon does not sizzle when added, remove briefly to let the oil heat further. Wash hands after handling raw fish.
- Let salmon cook for 3 to 4 minutes without disturbing, then flip.
- Cook until the salmon reaches an internal temperature of 145 degrees Fahrenheit as verified by an instant-read food thermometer, about 2 to 3 more minutes. Remove from heat.
- Add all salad components to a large mixing bowl. Mix in pickled vegetables to taste. Drizzle with some of the pickling liquid as a dressing and mix well.
- To plate, spread some hummus dressing on a plate. Add a large spoonful of mixed salad on top of the hummus. Top with a portion of salmon. Garnish with fresh lemon juice if desired and enjoy.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!