Caribbean-Style Alaska Seafood Salad

Recipe courtesy of Alaska Seafood Marketing Institute.

Recipe Ingredients:

Poaching Liquid:
2 cups orange juice
1 cup vegetable broth
1/4 cup teriyaki sauce
1/4 cup dark rum
1/2 cup coconut cream
1/4 teaspoon ground allspice
4 Alaska seafood portions (4 ounces each), fresh, thawed or frozen

Salad:
8 cups (about 6 ounces) salad greens
2 fresh mandarin oranges, sectioned or 1 (12-ounce) can mandarin oranges, drained
1 (8-ounce) can pineapple chunks, drained
1 avocado, sliced
1/4 cup chopped toasted nuts (macadamias, peanuts, almonds)

Dressing:
1/2 cup orange juice
1/4 cup poaching broth
1/4 cup rice vinegar
1/4 cup olive oil
1 1/2 tablespoons coconut cream
Salt and ground black pepper, to taste

Cooking Directions:

1. For Poaching liquid: In a large (12-inch) nonstick pan or stockpot, combine all ingredients except seafood. Bring to a simmer; cook 3 to 5 minutes.
2. Rinse any ice glaze from frozen Alaska Seafood portions under cold water.
3. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
4. Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Serve with salad.
5. For Salad: Prepare dressing by whisking orange juice, poaching broth, rice vinegar, olive oil and coconut cream. Add Salt and ground black pepper to taste.
6. Toss salad greens, pineapple and mandarins with 3/4 cup dressing.
7. 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.

Makes 4 servings.

Recipe and photograph courtesy of Alaska Seafood Marketing Institute.