John, age 10, is the youngest recipe tester on our “test kitchen” staff. And his opinion carries weight here. John likes wild Alaska salmon when it’s drizzled with a sauce of extra virgin olive oil, lemon juice, and fresh herbs. Without it … that’s another story. So we’ve been on the lookout for recipes that riff on this combination. And, lucky for us, we’ve reeled in a new one. It uses halibut.
This particular recipe is timely now that halibut season is underway. The dish pairs seared halibut with a salad of spinach, arugula, bell peppers, pancetta (John likes this Italian bacon, too), and red onion.
The salad and halibut are topped with a dressing made of EVOO, lemon juice, lemon zest, wholegrain or Dijon mustard, and fresh thyme. We’re guessing this would work well with salmon and other fish, too. (Click here to get the recipe.)
The dish comes from our friends at the Alaska Seafood Marketing Institute. The organization has compiled an extensive collection of great seafood recipes. (Click on the following links for additional halibut, salmon, and scallop recipes from the ASMI.)
The state of Alaska is committed to ensuring its fish populations — including salmon, halibut, cod and crab — remain abundant for a long time to come. Alaska, in fact, is the only state in the nation with a mandate for sustainable seafood written into its constitution.
Now, getting back to that new halibut recipe … . We want to give it a test drive … and see what John thinks.
Your friends at California Olive Ranch