ALASKA is recognised as a world model for sustainability and is one of the most bountiful fishing regions on the planet.

By ensuring a healthy, wild and sustainable harvest, the country has helped to preserve and protect seafood for future generations.

A wide-range of wild fish and shellfish swim freely in its pristine waters, each one versatile and delicious no matter how you cook it. For more recipes go to its website alaskaseafood.org.

RECIPE: Seared wild Alaska halibut with pancetta salad

Cook’s tips: Choose a variety of peppers for colour and flavour, or use ready-roasted peppers in olive oil for speed. Substitute six rashers of smoked streaky bacon for the pancetta, if you prefer.

Serves 4

Ingredients

4 peppers, halved and deseeded
170g pack pancetta cubes
15g (1/2 oz) butter
2 tbsp olive oil
4 x 100-150g (4-6oz) fillets wild Alaska halibut
4 handfuls baby spinach
1/2 red onion, thinly sliced
1 handful pea shoots, rocket or watercress

For the dressing:

4 tbsp extra virgin olive oil
2 tbsp lemon juice
½ tsp finely grated lemon zest
1 tsp whole grain or Dijon mustard
2 tsp chopped fresh thyme
Salt and freshly ground black pepper

Method

Preheat the grill. Arrange the peppers on the grill rack cut side down. Grill them under a high heat until the skins begin to blacken and char. Put them on to a plate and cover tightly with cling film or put them into a sealed polythene bag – the steamy atmosphere will help to loosen their skins.

Next, make the dressing by whisking together the olive oil, lemon juice, lemon zest, mustard and seasoning.

Set to one side.

Heat a frying pan and add the pancetta cubes, sizzling them until golden brown and crispy. Tip them onto some kitchen paper to drain.

Add the butter and olive oil to the frying pan and heat for a few moments, and then add the halibut fillets.

Cook them for about six to eight minutes, turning them to cook on both sides. The flesh will be opaque and should flake easily when tested with a fork, though make sure that you don’t overcook the fish.

Place a handful of spinach leaves onto each of four serving plates. Peel the peppers, then tear them into strips and share them between the salads, along with the pancetta and red onion, pea shoots, rocket or watercress.

Serve the halibut with the salads, and drizzle the dressing over them. Serve at once.

RECIPE: Poached wild Alaska salmon, prawn and advocado

Serves 4

Ingredients

500g (1lb 2oz) wild Alaska salmon fillet
100g (4oz) rocket 1 bulb fennel, trimmed and thinly sliced
1 bunch spring onions, trimmed and thinly sliced
20 cherry tomatoes, halved
1 avocado, peeled, pitted and sliced
350g (12 oz) large cooked peeled prawns, thawed if frozen
2 tbsp lemon juice
Salt and freshly ground black pepper
4 tbsp mayonnaise
2 tbsp green pesto sauce

Method

Preheat the grill. Arrange the salmon fillets on the grill rack and cook for six to eight minutes, or until the flesh is opaque and flakes easily. Set to one side to cool.

In a large salad bowl, mix together the rocket, fennel, spring onions, cherry tomatoes, avocado and prawns. Break up the salmon into large chunks, removing any skins, and add to the mixture. Share between four serving plates or bowls and sprinkle the lemon juice on top. Season with a little salt and pepper to taste.

Mix the mayonnaise and pesto sauce together and serve with the salad.