• 2 cups orange juice
• 1 cup vegetable broth
• 1/4 cup teriyaki sauce
• 1/4 cup dark rum
• 1/2 cup coconut cream
• 1/4 teaspoon allspice
• 4 Alaska Seafood portions (4 oz. each), fresh, thawed or frozen

• 8 cups (about 6 oz.) salad greens
• 2 fresh mandarin oranges, sectioned or 1 can (12 oz.) mandarin oranges, drained
• 1 can (8 oz.) pineapple chunks, drained
• 1 avocado, sliced
• 1/4 cup chopped toasted nuts (macadamias, peanuts, almonds)

• 1/2 cup orange juice
• 1/4 cup poaching broth
• 1/4 cup rice vinegar
• 1/4 cup olive oil
• 1-1/2 Tablespoons coconut cream
• Salt and pepper, to taste

Poaching Liquid:In a large (12-inch) nonstick pan or stockpot, combine all ingredients except seafood. Bring to a simmer; cook 3 to 5 minutes. Rinse any ice glaze from frozen Alaska Seafood portions under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.

Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Serve with salad.

Salad:Prepare dressing by whisking orange juice, poaching broth, rice vinegar, olive oil and coconut cream. Add salt and pepper to taste. Toss salad greens, pineapple and mandarins with 3/4 cup dressing.

For each serving, arrange 2 cups salad greens on a plate. Top with a seafood portion. Garnish with avocado slices and nuts; drizzle on an additional 1 tablespoon dressing.

Best with Alaska whitefish varieties: Alaska Pollock, Cod, Sole or Halibut.