Seared New Zealand King Salmon w/ Carrot Ginger Dressing Salad

Directions

1. 
   1.

   Defrost: For best results, plan ahead and defrost your Seatopia King Salmon in the refrigerator overnight wrapped in paper towel or tuna paper. Or if you’re in a hurry defrost in ice water while still in the vacuum seal bags.

2. 
   2.

   Dry your protein: Once defrosted, ensure your Seatopia King Salmon is throughly dry. Using paper towels or tuna paper to pat dry and wick moisture will result in crispier skin texture. Remember wet fish will steam. Only dry proteins will get that perfect crispy outer texture.

3. 
   3.

   Add chopped carrot, ginger, tamari, honey, and olive oil into a blender.

4. 
   4.

   Blend until smooth to create the carrot ginger dressing.

5. 
   5.

   In a preheated pan, sear for about 4-5 minutes the seasoned Salmon skin in melted ghee

6. 
   6.

   Flip once skin is seared, and set aside after checking internal temperature is around 115 °F for Medium Rare

7. 
   7.

   Mix a full cup of lettuce, 1/2 chopped cucumber into small pieces, and 1/2 shredded carrot with some dressing in a bowl

8. 
   8.

   Serve & garnish with avocado, more dressing & sesame seeds