Big Glory Bay King Salmon Recipe

Combine rice vinegar, water, sugar, and salt in a small saucepan. Heat over medium just until sugar dissolves, about 1–2 minutes. Cool to room temperature.

Place thinly sliced red daikon in a jar or bowl and pour cooled pickling liquid over it. Press to submerge. Refrigerate at least 30 minutes (best 2 hours or overnight) before serving.

Whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire, hot sauce, smoked paprika, garlic powder, onion powder, salt and pepper in a small saucepan.

Bring to a gentle simmer over medium-low heat, stirring, for 6–8 minutes until slightly thickened. Remove from heat and let cool slightly. Keep warm or refrigerate until needed; reheat gently before using.

Rinse rice until water runs clear. Drain.

In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add rice and toast, stirring, 2 minutes.

Add chicken stock, bring to a boil, reduce to a simmer, cover and cook until rice is tender and liquid is absorbed, about 15–18 minutes. Remove from heat and keep covered 5 minutes; fluff with fork.

While rice cooks, heat remaining 1 tbs vegetable oil in a skillet over medium-high heat. Add diced andouille and ground pork; brown and break up, 4–6 minutes.

Add finely diced onion, celery and green pepper to the skillet and cook until softened, about 4–5 minutes. Add minced garlic and chopped chicken livers (if using); cook 1–2 minutes more until fragrant and livers cooked through.

Stir in paprika, cayenne, dried thyme, Worcestershire sauce, salt and pepper. Cook 1 minute to bloom spices.

Fold the cooked rice into the meat-vegetable mixture and combine thoroughly. Keep warm until plating.

In a bowl, whisk together cornmeal, flour, baking powder, sugar and salt.

Whisk in buttermilk and beaten egg until just combined. Fold in sliced green onions. Batter will be thick but spoonable; rest 5 minutes.

Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C). Using a small scoop or spoon, drop 1-tablespoon portions of batter into the hot oil, careful not to overcrowd. Fry in batches until golden brown and cooked through, 2–3 minutes per side.

Remove with a slotted spoon to a paper towel-lined tray. Keep warm in a low oven (200°F / 95°C) until serving.

If crab legs are whole and cold, steam or warm them: place crab in a steamer basket over boiling water, cover and steam 4–6 minutes until heated through. Crack into large chunks for plating.

Pat salmon fillets dry and brush both sides lightly with olive oil. Season skin and flesh with kosher salt and black pepper.

Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbs olive oil. Place salmon fillets skin-side down and press lightly to ensure even contact. Sear 3–4 minutes until skin is deeply golden and crisp.

Flip salmon and add butter and lemon juice to the pan. Spoon melted butter over the fillets and cook 1–2 minutes for medium doneness (internal about 120–125°F / 49–52°C). For thicker fillets, transfer skillet to a 400°F (200°C) oven for 3–5 minutes to finish.

Remove salmon to rest for 2 minutes. Toss crab chunks gently with 1–2 tbs of the prepared New Orleans barbecue sauce (reserve remaining sauce for serving) and place alongside or on top of each salmon portion.

Spoon a generous portion (about 3/4 cup) of dirty rice onto each plate, shaping slightly.

Place a salmon fillet atop or beside the rice, then arrange sauced king crab pieces on or beside the salmon.

Add 3–4 hush puppies per plate beside the rice. Scatter a few pickled red daikon slices over the dish for brightness.

Drizzle a little of the remaining New Orleans barbecue sauce around the plate or over the crab if desired. Garnish with chopped parsley and serve with a lemon wedge.