Hemp-crusted Wild Alaskan Salmon, Yuzu-Ginger Glaze (and a call to action!)

Wild Alaskan sockeye salmon is pan-seared with hulled hemp seeds, then finished in a hot oven with a sauce of freshly-squeezed yuzu juice, organic tamari and fresh ginger, scallions and shichimi tōgarashi..

Hemp-crusted Wild Alaskan Salmon, Yuzu-Ginger Glaze

Adapted from a recipe by True Food Kitchen

For the Glaze

2 tablespoons freshly-squeezed yuzu juice
1 tablespoon raw palm sugar (to taste, optional)
1 tablespoon yuzu zest
1 tablespoon organic, traditionally fermented tamari
2-3 dashes ume plum vinegar (optional, balance against sugar if using)
1 teaspoon freshly-grated ginger
1/2 teaspoon shichimi togarashi

Put yuzu juice and sugar into a heavy-bottomed saucepan and bring to a low boil.  Lower heat and simmer until reduced in volume by about a third or until thick enough to coat the back of a spoon.  Add remaining ingredients (except scallions and coriander leaves), reduce heat to low and simmer 20 minutes.

For the Salmon

Fresh wild Alaskan salmon fillets
Hulled hemp seeds to coat
Raw coconut oil
2 scallions, thinly sliced
1 tablespoon fresh coriander leaves, chopped

Coat salmon fillets with hemp seed then place in refrigerator for 30 minutes.   Heat coconut oil in a heavy skillet over medium heat until shimmering, then place hemp-coated salmon in the hot oil, presentation side down.

Sauté until light golden brown then gently turn over and pour yuzu-ginger glaze over the top.  Place pan with salmon in a 400 degree oven and roast until just done, about 8 minutes depending on thickness.

Transfer cooked fish to dinner plates, then add scrape pan juices into the yuzu-ginger glaze, add scallions and coriander leaves, stir and pour back over the salmon.  Serve immediately.

From Red Gold

“The Bristol Bay region of Southwest Alaska is home to the Kvichak and Nushagak rivers, the two most prolific sockeye salmon runs left in the world.  Foreign mining companies Northern Dynasty Minerals and Anglo American have partnered to propose development of what could be one of the world’s largest open-pit and underground mines at the headwaters of the two river systems.  Mine backers claim the Pebble exploration site is the second largest combined deposit of copper, gold, and molybdenum ever discovered, and has an estimated value of more than $300 billion.

Despite promises of a clean project by officials, the accident-plagued history of hard rock mining has sparked deep concern from Alaskans who love and depend upon Bristol Bay’s incredible wild salmon fishery.  Red Gold documents the growing unrest among Alaska Native, commercial, and sport-fishermen.  It’s a portrait of a unique way of life that will not survive if the salmon don’t return with Bristol Bay’s tide...”

For More Information:

Red Gold Film
www.redgoldfilm.com

Trout Unlimited Alaska
www.savebristolbay.org

Why Wild
www.whywild.org

Renewable Resources Coalition
www.renewableresourcescoalition.org

Earthworks
www.earthworksaction.org

No Dirty Gold
www.nodirtygold.org

The Pebble Partnership
www.pebblepartnership.com

Anchorage Daily News
www.adn.com

Anchorage Daily News, Pebble Blog
http://community.adn.com/adn/blog/61223

  • Fighting the Alaskan wilderness mine | Bobby Andrew and George Wilson Jr (guardian.co.uk)
  • The end of the greatest American fishery? (salon.com)
  • Jewelers Choose Salmon Over Gold (food.change.org)

Smoked Duck Breast with Braised Bok Choy, Ginger Pear Salad

Smoked magret duck breast is rubbed with Chinese 5-spice, then seared in its own fat until the skin is crisp.  The duck is then sliced and served with braised baby bok choy and a salad of Asian pear, pickled ginger, sunflower sprouts and toasted sesame dressed with an ume plum vinaigrette..

Smoked Duck Breast with Braised Bok Choy, Ginger Pear Salad

For the Duck

Rinse andpat  dry half of a smoked magret duck breast. Use a thin, sharp knife to score a crosshatch pattern into the skin, taking care not to cut into the muscle.  Rub the breast with Chinese 5-spice then place skin side down into a heavy skillet over medium-low heat. Cook until the skin is crisp and much of the fat has rendered, then turn and quickly sear the other side.  Transfer to a cutting board.

For the Bok Choy

Season quartered baby bok choy with salt and pepper then place flat side down into the pan with the rendered duck fat. Cook until slightly browned, then add 1/4 cup water, turn and cover until tender, about 5 minutes.

For the Salad

1 Asian pear, jullienned
1 1/2 tablespoons sushi-style pickled ginger
1/4 cup sunflower sprouts
1 teaspoon white sesame seeds, toasted
1/2 teaspoon black sesame seeds
1 teaspoon coriander seeds, cracked and toasted
1 teaspoon crispy garlic, crushed
1 palmful fresh cilantro, chopped
1 teaspoon ginger juice
2 tablespoons umeboshi plum vinegar
1 teaspoon traditionally-fermented soy sauce
1 teaspoon sesame oil
1/2 teaspoon fresh lemon juice
1/4 cup olive oil
sea salt and freshly-ground Szechuan pepper to taste

Combine ginger juice, vinegar, soy and lemon juice together in a bowl.  Slowly whisk in oils.  Add remaining ingredients and toss to combine.  Refrigerate until needed.

To serve, slice warm duck breast about 3/8 inch thick and arrange over braised bok choy.  Garnish with ginger pear salad and drizzle with a little vinaigrette.