Seared Alaska Sockeye Salmon with New Potato and Alaska King Crab Hash | Alaska Seafood Marketing In

Ingredients

• 1/4 cup basil leaves, tightly packed
• 1/4 cup fresh dill sprigs, tightly packed
• 1/4 cup tarragon,tightly packed
• 1/4 cup Italian parsley, tightly packed
• 1/4 cup mint leaves, washed, tightly packed
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons apple cider vinegar
• 1/4 cup buttermilk
• Kosher salt and freshly ground black pepper
• 1 large skein Alaska pollock roe, roe removed, outer membrane discarded
• 8 small multicolored new potatoes
• 2 tablespoons unsalted butter
• 11/2 cup sugar snap peas, stem and string removed
• 4 tablespoons extra virgin olive oil
• 1 large spring onion with greens attached, sliced thin
• 1 large spring garlic with greens, and sliced thin
• 3 large Alaska king crab legs, picked over
• 1 Alaska sockeye salmon filet, skin off, pin bones out, cut into 4 equal portions