Get A Taste Of Hawaiian-Style Copper River Salmon As Winter Settles In

Editor’s Note: Thank you to the great folks at Copper River Salmon, who have granted us permission to post some of their delicious salmon recipes you can find on their website. This week: Combining fresh Copper River salmon with the flavors of our 50th state.

It’s December, so winter is officially settling and ready to send us indoors for a while. Spoiler alert: It probably doesn’t feel like winter on the islands today!

Here is Kim Sunee’s savory salmon recipe with a Hawaiian punch!

Hawaiian BBQ Salmon Stacks

By Kim Sunee
Photo Credit: Maya Wilson

Serves Four to six

Ingredients

• 1-1 ½ Pounds fillet of Copper River Salmon, skin and pin bones removed, cut into 1/2-inch cubes
• 1 pound Fresh mung bean shoots
• 2 Cloves garlic, minced
• ½ Cup Halms Hawaiian BBQ sauce
• One bunch green onions, chopped
• 1 pound fresh grated ginger
• Two Limes
• 2 cups cucumber, peeled and diced
• One large Asian pear, peeled and diced
• One avocado, diced
• Salt and pepper to taste
• Olive oil

Instructions

• Toss salmon cubes in the juice of 1 lime and refrigerate for later use
• Bring a pot of salted water to a boil and blanch bean sprouts 1-2 minutes, drain and pat dry
• In a mixing bowl, combine bean sprouts, 1 clove minced garlic, 2 Tbs Hawaiian BBQ sauce and half of the green onions. Toss well, add salt and pepper to taste
• In a separate small bowl, combine remaining Hawaiian BBQ sauce with grated ginger and the juice of 1 lime
• Divide salmon, cucumber, pear, and avocado into 4-6 even portions
• To assemble, gather all ingredients and place a 3”-4” wide cookie cutter on serving plate. Press half of each individual portion evenly into the mold of the cutter. Subsequently layer a pear, cucumber, and BBQ sauce mixture and avocado portion, pressing down evenly after each layer. Finally, add the other half of the individual salmon portion and carefully remove mold.  
• Garnish each salmon stack with remaining green onions and a drizzle of the Hawaiian BBQ sauce.
•  Additional garnishing ideas include sesame seeds, jalapeños, salt and olive oil drizzle.

*According to FDA food safety guidelines raw seafood should be frozen at -4°F or below for 7 days prior to consumption

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For more on Copper River Salmon and the famous Alaska fish they are so passionate about, check out their website copperriversalmon.org or call (907) 424-3459

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