Macy's Alaskan seafood menu recipes

1:02 AM, Mar 9, 2013   |    comments
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GOLDEN VALLEY, Minn. -- Susan Johnson, Macy's menu development manager, joined KARE in the kitchen Saturday to share some recipes from their special Alaskan seafood menu.

Alaska sockeye salmon nicoise salad:

  • 3 ounces roasted Spiced Salmon, broken into large pieces
  • 2 cups            romaine, cut ½ inch wide
  • 3 tablespoons tarragon vinaigrette, see recipe
  • 1 egg, hard boiled, quartered
  • 5 Nicoise potatoes, quartered, see recipe
  • 1/2 cup green beans, blanched and cut into 2 inch pieces on a bias
  • 5 grape tomatoes, cut in half
  • 1 tablespoon olive aioli, see recipe
  • 1 teaspoon Italian flat leaf parsley, chiffonade
  • 5 kalamata olives, pitted
  • Pinch kosher salt
  • Pinch fresh ground black pepper

Toss the romaine with half of the vinaigrette and season with a pinch of salt and pepper; place the romaine in the center of a large plate. 

Starting at the top of the plate place 1/2 of the egg, then potatoes, then beans, and then the tomatoes from 12:00 to 6:00 o'clock and then repeat with the remaining eggs, potatoes, beans and tomatoes from 6:00 to 11:00 o'clock. 

Set the large pieces of the salmon on top of the romaine.  Top the salmon with the olive aioli, sprinkle with the parsley and top the aioli with an olive. Scatter the remaining olives around the salad.  Drizzle the remaining vinaigrette over the vegetables and serve.

Nicoise roasted potatoes:

  • 2 pounds baby red potatoes
  • 1/4 cup olive oil
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon fresh ground black pepper
  • 1/2 tablespoon fresh rosemary, finely chopped
  • 1/2 tablespoon thyme dried
  • 1/2 tablespoon fresh Italian flat leaf parsley, chiffonade

Pre-heat the oven to 375 degrees.

Quarter the potatoes and toss with the olive oil salt, pepper and herbs.

Place on a baking sheet pan and roast until fork tender and golden brown.  The time varies depending on the size of the potatoes.

Olive aioli:

  • 8 each kalamata olives, pitted
  • 1 teaspoon fresh garlic, minced
  • 2 tablespoons fresh red bell peppers, diced
  • 1/2 tablespoon Italian flat leaf parsley, chiffonade
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup mayonnaise
  • 1/8 teaspoon fresh ground black pepper

Combine the olives, garlic, red peppers, parsley, and lemon juice in a food processor, pulse just until you have small pieces.  Remove from the processor and fold in the mayonnaise and season with the pepper.

This will keep refrigerated and covered for up to 3 days.

Tarragon vinaigrette:

  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoons fresh shallots, chopped
  • 1 teaspoon fresh garlic, minced
  • 1 tablespoon Italian flat leaf parsley, chiffonade
  • 2 tablespoons fresh tarragon leaves, lightly chopped
  • 1 teaspoon capers
  • 1/2 cup red wine vinegar
  • 1 teaspoon sugar
  • 1/8 teaspoon fresh ground pepper
  • 1 cup olive oil

Combine the mustard, shallots, garlic, parsley, tarragon, capers, red wine vinegar, sugar and pepper in a blender and blend until combined.  With the motor running add the oil in a slow steady stream.  Once the oil is added turn the blender off and remove.

This will keep in the refrigerator covered for 3 to 4 days.

Roasted Alaskan sockeye salmon:

  • 1 pound Alsaka Salmon, skin removed
  • 1 teaspoon olive oil
  • 2 tablespoons spice rub, see recipe

Lightly oil salmon then season both sides of the fillet with the spice rub.

Spray a baking dish with non-stick spray and place the salmon in the pan.  Roast for about 10 -15 minutes at 350 degrees depending on the thickness of the fish.  It is done when an instant read thermometer reaches 120 degrees. 

Cool and use as needed in your recipe.  This will keep in the refrigerator covered for 2 days.

Spice rub:

  • 1/4 cup brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon smoked hot paprika
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon fresh ground pepper
  • 1/2 tablespoon fresh thyme leaves

Combine all ingredients.  Store covered in the refrigerator for up to 5 days.

(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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