by Chef Barbara Palacios, Baranof Fish Market
Sitka, AK
For this recipe, use fresh seasonal salmon—king salmon is used here, but sockeye or coho also make for a delicious sandwich when the runs are in. Also, as Sitka is the city in which the United States completed the purchase of Alaska from Russia, it’s only right that we use a house-made Russian dressing.
Ingredients:
Four 6 oz portions fresh Alaska king salmon
2 tbsp olive oil
Salmon Rub
½ tbsp cracked black pepper
½ tbsp coriander
½ tbsp yellow mustard seed
1 tbsp Spanish paprika
½ tbsp fennel seed
Russian Dressing
1 cup mayonnaise
¼ cup chili sauce
1 tbsp grated white onion
4 tbsp horseradish
1 tsp Worcestershire sauce
½ tsp Spanish paprika
Pinch of salt
Fennel Slaw
Half a red cabbage, julienned
1 Gala apple, julienned
1 fennel bulb, julienned
Fennel Slaw Dressing
½ cup mayonnaise
½ cup apple cider vinegar
1 shallot, minced
1 garlic clove, minced
1 tbsp cilantro, chopped
Pinch of salt
½ loaf marble rye bread
8 slices swiss cheese
In a coffee grinder, place mustard seeds, fennel seeds and coriander seeds and grind to a fine dust. Mix all salmon rub ingredients together. Rub on both sides of salmon, cover tightly and marinade salmon for 24 hours.
Fennel Slaw
Julienne cabbage, apple and fennel. Place in bowl. Chop shallot, garlic and cilantro all together and place in a separate bowl; stir in mayonnaise and blend well, slowly adding apple cider vinegar. Add dressing to fennel slaw and marinade overnight.
Russian Dressing
Grate onion with a Microplane into bowl and then add remaining ingredients and mix well.
Heat a sauté pan with olive oil, salt salmon and sauté; cook salmon to preferred temperature (medium rare) and top with swiss cheese and cover to melt cheese. Toast rye bread and spread Russian dressing on each piece; add salmon with swiss cheese to one toasted rye, top with fennel slaw and cover with other toasted rye.
Baranof Fish Market
201 Katlian St. #110
Sitka, AK 99835
907-747-2755
Monday-Sunday 11am-10pm