Alaska Seafood Salad with Avocado & Garden Salad

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Recipe by Executive Chef Nickey Hansen

The Boom Restaurant at the Gunpowder House

A light lunchtime seafood salad

Serves 4

1 lb large uncooked shrimp
1 lb smoked salmon
½ tbsp olive oil
2 tbsp fresh lime juice
1 clove garlic, minced
salt & black pepper
Ingredients: Dressing
¼ cup orange juice
¼ cup lime juice
¼ cup rice vinegar
1 tsp Dijon mustard
¼ cup olive oil
Salt and pepper, to taste


8 cups salad greens
¼ small red cabbage
A few arugula leaves
20 cherry tomatoes,halved
1 avocado, diced
8 sprigs basil to garnish
1 tbsp black and white sesame seeds

METHOD for Seafood:

Mix oil, lime juice, garlic, salt and pepper in a large ziplock bag. Add shrimp, seal and chill for 15 minutes. Heat a griddle pan over high heat. Sear the shrimp for 1 minute each side, and then remove from pan. Drizzle remaining lemon juice over salmon. Set aside seafood.
Alaska Seafood Salad

METHOD for Dressing:

Prepare dressing by whisking orange juice, lime juice, rice vinegar, Dijon mustard and olive oil. Add salt and pepper to taste.


Toss salad greens and arugula with ½ the dressing. Arrange 2 cups of salad on each plate. Add tomatoes and avocado. Top with seafood. Serve remaining dressing on the side. Garnish with basil and sesame seeds.

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