Cornflake and Basil Crusted Alaskan Salmon with Hoisin Sauce and
Asian Style Vegetables and Ginger Lemongrass Broth
(Servings: 4)

Ingredients:
4 each 6 oz. fillets Alaskan Wild Salmon
2 each 12 ounce cans chicken stock
1 tablespoon fish sauce
1 tablespoon garlic chili paste
1” fresh ginger, sliced
1 each stalk lemon grass
2 cups cornflakes, roughly chopped
¼ cup basil, finely chopped
Salt, to taste.
4 tablespoons hoisin sauce
1 each small head Napa cabbage, shredded
2 each carrots, julienned
1 each zucchini, julienned
½ bunch scallion, rough chopped
½ bunch cilantro, rough chopped

Broth preparation:
Simmer the stock with the fish sauce, garlic sauce, ginger and lemon grass until the flavors infused, about 20 minutes. Remove lemongrass and ginger from broth and discard.
Salmon preparation:
Preheat oven to 450 degrees. Combine crushed cornflakes and basil. Add salt, to taste. Pan sear salmon in a hot sauté plan flesh side down. When golden brown turn over and brush with hoisin sauce lightly coating each side. Remove salmon from the sauté pan and place on a baking sheet. Crust the top with the cornflake and basil mixture. Place in oven for 7-10 minutes or until the fish is done.
Complete Dish & Assembly:
While fish is in the oven, add cabbage, carrots, zucchini, scallions and cilantro to hot broth. Cook vegetables until they are just wilted.  Serve in bowls adding the cabbage mixture. First place the salmon on top and ladle broth into the bowl.  Enjoy!

Wild Alaskan Halibut Cheeks with lox salad stuffed tomatoes and Romesco sauce
(Servings: 4)

Halibut cheeks
8ea 6-8oz fresh Alaskan Halibut cheeks
4 Tbsp. olive oil
salt & pepper to taste

Romesco Sauce
1ea 12oz can fire roasted tomatoes
10ea whole garlic cloves, peeled
1 cup smoked almonds
1 cup roasted red peppers
1/4 cup red wine vinegar
1 tsp. smoked paprika
2 tsp. salt

Lox salad
3 oz. smoked Alaska halibut lox, rough chopped
3 oz. smoked Alaska salmon lox, rough chopped
1&1/2 tsp. shallot, minced
1 Tbsp. capers, minced
1 Tbsp. dill, minced
1 tsp. chives, minced
3 Tbsp. lemon oil
salt & pepper to taste
12 ea cherry tomatoes, 1/4th" of tops and seeds removed & discarded, to form "cups"

For Arugula salad
1/2 ea juice of lemon
1 tsp. dijon mustard
4 Tbsp. olive oil
salt & pepper to taste
1&1/2 pound baby arugula, rinsed & dried

For Romesco sauce:
In a food processor, pulse garlic and almonds until finely chopped.
Add remaining ingredients and pulse until mixture forms a rough paste.
Refrigerate until service.

For lox stuffed tomatoes:
Combine all ingredients except tomatoes in a bowl. Season well.
Take lox salad and gently stuff each tomato cup.
Refrigerate until sevice.

For Halibut cheeks:
Pre-heat oven to 450 degrees.
Have a lightly oiled sheet pan ready to place seared halibut cheeks on.
Pat dry and season all sides of the halibut cheeks with salt and pepper.
In a large saute pan, over medium high heat, bring enough olive oil to coat the bottom of the pan to just a smoke.
Add halibut cheeks to the pan and sear on each side until golden brown.
Transfer to oiled sheet pan.
Once all of the halibut has been browned, place in hot oven for 3 to 4 minutes more, in order to finish cooking.

For Lemon Vinaigrette:
Combine all ingredients in a bowl and whisk together well.
Refrigerate until service.
To Assemble:
While halibut is cooking, toss arugula with vinaigrette and place on plate.
Remove halibut from the oven and allow to rest 2 to 3 minutes, arrange on top of salad.
Place 3 stuffed tomatoes on the back side of the halibut cheeks and spoon romesco sauce over the front of the halibut. Serve immediately.
*Optional: Garnish with Alaskan salmon caviar and fresh chive sprigs.