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Caribbean-Style Alaska Seafood Salad
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
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Poaching Liquid:
2 c. orange juice
1 c. vegetable broth
1/4 c. teriyaki sauce
1/4 c. dark rum
1/2 c. coconut cream
1/4 tsp. ground allspice
4 Alaska seafood portions (4-oz. ea.), fresh, thawed or frozen

8 c. (about 6-oz.) salad greens
2 fresh mandarin oranges, sectioned or 1 can (12-oz.) mandarin oranges, drained
1 can (8 oz.) pineapple chunks, drained
1 avocado, sliced
1/4 c. chopped toasted nuts (macadamias, peanuts, almonds)

1/2 c. orange juice
1/4 c. poaching broth
1/4 c. rice vinegar
1/4 c. olive oil
1-1/2 Tbsp. coconut cream
salt and pepper, to taste
What to do:
1. Poaching liquid: In a large (12-in.) nonstick pan or stockpot, combine all ingredients except seafood. Bring to a simmer; cook 3 to 5 min. Rinse any ice glaze from frozen Alaska Seafood portions under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
2. Once simmering, cover pan and cook 4 to 5 min. for frozen seafood or 2 min. for fresh/thawed fish. Turn off heat and let seafood rest 5 min. or until seafood is opaque throughout. Serve with salad.
3. Salad: Prepare dressing by whisking orange juice, poaching broth, rice vinegar, olive oil and coconut cream. Add salt and pepper to taste. Toss salad greens, pineapple and mandarins with 3/4 c. dressing.
4. For each serving, arrange 2 cups salad greens on a plate. Top with a seafood portion. Garnish with avocado slices and nuts; drizzle on an additional 1 tablespoon dressing.
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