Wild Alaska Seafood Salad

What You'll Need:

• Dungeness Crab: 1 lb, defrosted and meat picked clean.
• Side Stripe Shrimp: 1 lb, cooked and peeled.
• Scallops: 3/4 lb, grilled and cut into bite-sized pieces.
• Grapefruit: 1, supremed and juiced.
• Orange: 1, supremed and juiced.
• Limes: 2, juiced.
• Fennel: 1 head, thinly shaved with fronds picked and reserved.
• Fresh Dill: 2 stems, fronds picked.
• Avocado: 1, sliced just before serving.
• Pickled Onions: 2 tablespoons, for a tangy bite.
• Salt: to taste.

For the Dressing

• Champagne Vinegar: 1/4 cup, for brightness.
• Lime Juice: from 1 lime, for citrusy zip.
• Neutral Oil: 1/2 cup, for body.
• Dijon Mustard: 1 teaspoon, for depth.
• Honey: 1 teaspoon, for a touch of sweetness.
• Fresh Garlic: 1/2 teaspoon, grated.

Let’s Get Cooking!

Step 1: Defrost Your Seafood

• Plan Ahead: Pull all seafood from the freezer the night before and leave in the fridge to slowly defrost overnight. This ensures the best texture and flavor.

Step 2: Prep the Seafood

• Cut, clean, and pick all crab meat. Set aside.
• Bring a large pot of salted water to a boil. Add shrimp and cook for 2-3 minutes, then run under cold water until fully cooled. Peel and set aside.
• Toss scallops in oil and salt. Grill over high heat until cooked through, then cut into bite-sized pieces. Set aside.

Step 3: Prep the Produce

• Supreme (segment) the grapefruit and orange, reserving the segments. Squeeze the remaining fruit for juice and set both aside separately.
• Thinly shave the fennel bulb. Pick the fronds. Store separately.
• Pick the dill fronds and set aside.
• Slice just before assembling to prevent browning.

Step 4: Make the Dressing

• Combine champagne vinegar, lime juice, oil, Dijon mustard, honey, and fresh grated garlic in a small bowl. Whisk until fully emulsified. Season with salt to taste.

Step 5: Assemble the Salad

• In a large bowl, combine about 90% of the seafood with the shaved fennel, citrus segments, pickled onions, half the dill, half the fennel fronds, the juice of one lime, and enough dressing to coat. Toss gently and season with salt.
• Transfer the mixture into a decorative serving bowl.
• Top with the remaining seafood, sliced avocado, and the rest of the fresh herbs and fennel fronds. Drizzle with extra citrus juice to taste.

Why Wild-Caught Seafood Matters

Wild-caught Alaska seafood isn't just delicious, it represents a commitment to sustainable, responsible fishing. Dungeness crab, side stripe shrimp, and Alaskan scallops are harvested from cold, pristine waters using practices that protect ocean ecosystems for generations to come. When you choose wild Alaska seafood, you're choosing cleaner flavor, better nutrition, and a healthier planet.

Nutritional Spotlight

This salad is a nutritional powerhouse. Dungeness crab is rich in lean protein and packed with zinc and B12. Side stripe shrimp deliver low-calorie protein with beneficial omega-3 fatty acids. Scallops contribute magnesium and selenium to support heart and immune health. Add in the healthy fats from avocado and the antioxidants from fresh citrus and fennel, and you've got a meal that tastes indulgent while doing your body a whole lot of good.

Dive In and Enjoy!

Wild Alaska Seafood Salad brings the ocean to your table in the most vibrant way possible. It's the kind of dish that impresses at a dinner party but is simple enough for a weekend lunch. Fresh, colorful, and full of wild Alaska goodness, this is one salad you'll come back to all season long.

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