Seared Seal Loin with Juniper Dry Dip

This dish is all about balance. Seals live in the ocean, which is wet, so to balance that we are serving it with a dry dip.


Seal Loin:

(On this episode filmed in Bella Coola, we used smoked seal ribs but at home you can use any dark, rich red meat such as beaver or even lamb)

  • 2 seal loin cutlets
  • Oil or animal fat for searing
  • 3 T smoked Butter (optional)
  • Pinch of kosher or coarse salt
  • Wood chips for smoking

Dry Dip:

(Option: use mortar & pestle)

  • Coriander, chia seeds, white peppercorns, smoked garlic salt, maple sugar
  • 1 handful of fresh spruce tips.
  • 1 T kosher salt
  • 1 tsp dried juniper berries
  • 1 handful dried sage leaves
  • 1 handful crushed sunflower seeds

Side Dish:

  • Fiddleheads OR morel mushrooms sauteed in garlic butter. You can also serve with an aoli to balance out the dry dip.


  1. Heat skillet over high heat, adding oil when pan is hot to the touch.
  2. Place the neatly trimmed loins into the middle of the pan searing 2 mins on each side to ensure even cooking. Do not overcook. The goal is to sear the outside of each loin while the insides are still pink.
  3. Let rest for 4 minutes then cut diagonally into thin strips and divide placing 5 strips on each plate along with dry dip with aioli, mushrooms or foraged greens of your choice.
  4. Drizzle about a teaspoon of the smoked butter over each of the loin strips before serving.
  5. For the smoked butter simply place a dish of butter in the smoker with any wood chips of your choice and smoke for 30 mins.
  6. For the dry dip, grind ingredients coarsely then mix and place in a little pile on the plate next to the loins like a pile of earth. Hopefully it won’t taste like dirt but if it does, know that it’s good for you. Make any adjustments you like.

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