Refreshing Seafood Salad with Wildfish Cannery Octopus in Bullwhip Kelp Hot Sauce

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Introduction:

Experience the flavors of Southeast Alaska with this exquisite Seafood Salad featuring Wildfish Cannery Octopus in Bullwhip Kelp Hot Sauce. Crafted by Wildfish Cannery in collaboration with Barnacle Foods, this limited batch of Pacific Ocean Octopus showcases the rich heritage of Klawock, Alaska's fishing community. For over 30 years, Wildfish Cannery has honed their craft, focusing on wild-caught, sustainable seafood harvested by local fishermen and divers. As the home to Alaska’s first salmon cannery, Klawock's legacy of responsibly-managed, community-based fisheries continues to thrive. Dive into this sustainable and responsibly-sourced seafood salad that’s perfect for a light, flavorful meal.

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Ingredients:

• ½ cup English cucumber, thinly sliced
• ½ Tbsp rice vinegar
• 1 Tbsp soy sauce
• 1 tsp toasted white sesame seeds
• 1 can (about 200g) Wildfish Cannery Octopus in Bullwhip Kelp Hot Sauce, chopped into ¼ inch chunks
• Additional Bullwhip Kelp Hot Sauce (optional, for extra kick)
• Additional toasted sesame seeds (for garnish)
• 1 scallion, chopped
• A couple of crumbled seaweed sheets (for garnish)

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Total Time: 20 minutes

This quick and easy seafood salad comes together in just 20 minutes, making it a perfect choice for a light lunch or a refreshing appetizer. With minimal preparation and simple steps, you can enjoy a taste of Alaska’s finest seafood in no time.

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Instructions:

Preparation:

Take a few minutes to prepare the ingredients for this delightful seafood salad. Slicing the cucumber and mixing the dressing beforehand ensures that the flavors meld beautifully, giving you a deliciously tangy and spicy base for the octopus.

1. Prepare the Cucumber: Slice the English cucumber into thin rounds and set aside.
2. Mix the Dressing: In a medium bowl, combine the rice vinegar, soy sauce, and toasted white sesame seeds.

Assemble the Salad:

Bringing all the ingredients together is where the magic happens. The tender octopus, combined with the tangy dressing and crisp cucumber, creates a symphony of flavors and textures that’s both satisfying and refreshing.

3. Combine Ingredients: Add the cucumber slices to the dressing and mix well.
4. Add the Octopus: Gently mix in the chopped octopus, ensuring it is evenly coated with the dressing.
5. Add Spice: If desired, add some additional Bullwhip Kelp Hot Sauce for an extra kick.
6. Marinate: Let the salad sit for 15 minutes to allow the flavors to meld.

Garnish and Serve:

The final touches make this dish visually appealing and add extra layers of flavor. Garnishing with sesame seeds, scallions, and seaweed enhances both the taste and the presentation, making it a feast for both the eyes and the palate.

7. Garnish: Top the salad with additional toasted sesame seeds, chopped scallion, and crumbled seaweed sheets.
8. Serve and Enjoy: Serve the salad chilled and enjoy the refreshing, spicy flavors.

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Conclusion:

This Seafood Salad with Wild Cannery Octopus in Bullwhip Kelp Hot Sauce is a delightful and refreshing dish, perfect for a light lunch or a flavorful appetizer. Enjoy the sustainable and rich flavors from the pristine waters of Southeast Alaska. The combination of tangy dressing, tender octopus, and crunchy garnishes makes every bite an adventure.

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