Harmons celebrating summer by shipping in fresh fish daily

Harmons has partnered with Alaskan Airlines to bring a little taste of the ocean to Utah every single day - the freshest fish will be flown in daily from Alaska!

For Steak:
Ahi Tuna Steak, 6 ounces
2 teaspoons five-spice powder, available on spice aisle

For Salad:
5 ounces, half a sack, mixed prewashed baby salad greens
2 red radishes, thinly sliced
1/2 cup Jicima, cut in matchsticks
1/ 2 cup Carrot, cut in matchsticks
1 avocado, sliced

For Dressing:
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon fresh ginger, grated
1 lime, juice and zest
2 tablespoons olive oil
2 tablespoons sesame oil
Salt and freshly ground black pepper

Directions:
Heat grill pan or griddle over high heat.
Season Tuna steak with five spice salt and pepper.
Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.

In a small bowl whisk together: olive oil, toasted sesame oil, rice vinegar, lime juice, lime zest, ginger, wasabi powder, soy sauce, sea salt and pepper. Set aside. In serving bowl, stack greens. garnish with carrots, radish, jicima and avocado. drizzle with dressing Slice tuna on an angle and arrange on the salad. Sprinkle with sesame seeds. Fresh Salmon w/ Berry Chutney:

4- 6 oz salmon fillets
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
1/2 cup orange juice
1 tablespoon shallots, minced
1 tablespoon sugar
1/2 teaspoon cinnamon
1 teaspoon fresh ginger
1 Serrano pepper, minced (optional)

Directions:
Preheat oven to 375 degrees F.
Place salmon on large baking sheet, and bake for about 20 minutes or until the salmon flakes easily with a fork in the thickest part.
Place 3/4 cup of each berry, juice, sugar, and spices in a small saucepan on high heat. Bring mixture to a boil over medium-high heat and cook briefly, about 3 minutes smashing berries while cooking.
Serve fish with chutney poured over.
Garnish with fresh berries.

Four Berry Puffs:

All-purpose flour, for work surface
1 sheet puff pastry (1/2 of a 17.3-ounce package)
1 cup blackberries
1 cup blueberries
1 cup raspberries
1 cup strawberries
2 tablespoons sugar
3/4 cup mascarpone cheese
1 cup whipped cream

Directions:
Preheat oven to 400 degrees.
On a lightly floured work surface, roll out pastry to a 10-by-12-inch rectangle.
Cut pastry with cutter to desired shape and size.
Place pastry on a large baking sheet and refrigerate until firm, about 15 minutes.
Transfer sheet to oven and bake until pastry is puffed and golden brown, 12 to 15 minutes.
Let cool, then split each pastry horizontally.

In a bowl, mash beriies and sugar with a fork lightly, just until juicy but still chunky.
fold together mascarpone and whipped cream.
Spoon on pastry bottoms. Top with berry mixture and pastry tops.

Refrigerate until ready to serve.