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OUR FAVORITE RECIPES!

 Wild Salmon Stew

 1 whole fillet wild Alaskan salmon (skinned and cubed)  
  1 onion - chopped
  1/2 eggplant cubed
  1 bag spinach
  2 cups chopped kale
  1/2 cup blend of fresh dill, parsley and thyme
  3-4 T minced garlic
  3-4 T olive oil
  1 1/2 -2 cups dry white wine
  1 can diced tomatoes
  1 32oz box organic chicken stock
  Chile Pepper

  Sauté onion and garlic in olive oil. Add white wine. Simmer 1-2 minutes. Next add spinach, eggplant, canned diced tomatoes, herbs and kale. Sauté A few more minutes. Add chicken stock and cubed wild salmon. Bring to boil and then simmer for 20-30 minutes - turning the salmon while it cooks and letting the flavors soak in the fish.

 When finished cooking, discard any undesirable thyme stems. Serve over brown rice in a bowl and top with Chile pepper and grated parmesan cheese!. Enjoy!

 

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Chuck's Grilled Wild Alaskan Salmon Recipe:
 
1 whole SEABEEF fillet
Lemon Juice
Mayonnaise
Chili Pepper
Cheddar Cheese
 
Directions: Cut tiny lines into the SEABEEF fillet and drown it with lemon juice. Put a thick layer of mayonnaise on the salmon and then generously sprinkle chili pepper on top. Finally, thinly slice cheddar cheese and lay on top of the fillet. Place the prepared fillet skin side down on a hot grill and cook 15 - 20 minutes per inch (or until the fish flakes). Serves 4 - 6  ENJOY!


CRISPY SALMON

Fresh seasonal salmon pan-seared until crisp and served over a fresh bed of spinach from Campobello’s Bistro in Anchorage, Alaska

Ingredients
Two 8 oz. salmon fillets
1/2 cup tomatoes chopped
1 tbs. garlic
3/4 cup chicken broth
1/2 cup heavy cream
2 oz. white wine
dash lemon

Heat oven to 350°F. In a large non-stick skillet, pan sear the salmon until it is almost blackened. Bake salmon in the oven for additional time to ensure that it is cooked t
horoughly. Heat the garlic, wine, lemon, chopped tomato, chicken broth and heavy cream until thick. Serve salmon topped with sauce over fresh spinach leaves.


HONEY-DIJON ALASKA SALMON
Recipe courtesy of Alaska Seafood Marketing Institute

Serves: 4

Ingredients:
Reynolds Wrap® Release® Non-Stick Foil
1/4 cup honey
2 Tablespoons Dijon-style mustard
1 Tablespoon melted butter
2 teaspoons Worcestershire sauce
Salt and pepper to taste
1
SeaBeef fillet
1 pound fresh asparagus spears
1/3 cup chopped walnuts

Directions:
PREHEAT oven to 400ºF.

LINE a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.

RINSE any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon portions in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.

BAKE 26 to 30 minutes for frozen salmon OR 20 to 22 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Note: For best texture, select thinner asparagus spears when cooking with fresh/thawed fish or thicker spears with frozen fish.

Nutrients per serving: 415 calories, 18g total fat, 5g saturated fat, 37% calories from fat, 138mg cholesterol, 40g protein, 27g carbohydrate, 3g fiber, 350mg sodium, 65mg calcium and 1.5g omega-3 fatty acids.


 

 

Grilled Wild King Salmon
GRILLED WILD ALASKAN KING SALMON
"My secret recipe for the best salmon I've tasted"... from Jim Davidson, Pittsburgh, PA!

Ingredients:
King filet(skin on) from Wild Alaskan Salmon Company
Butter
Pepper
Seasoning Salt
Grub Rub

Directions:
Before you put on the grill...baste with butter and put on lots of pepper, seasoning salt and Grub Rub from Wine Country kitchen, Napa Valley( recently changed to Rick's Rub sold by West point Market, Akron Ohio)

Put skin side down on charcoal weber grill with top on and vents open(Can also use alder or other wood chips on top of charcoal if desired). Cook approximately 12-18 minutes depending on thickness( medium to medium rare) without flipping the salmon.

When done, use spatula to separate from the skin and scrape off grey fat on the bottom and you are good to go!

This recipe is simple but simply can't be beat!
 

Slow Roasted Alaskan Salmon

SLOW ROASTED ALASKAN SALMON on WILTED WINTER SLAW


Serves:8
Prep Time:
20 minutes

Ingredients:
1/4 head of red cabbage, cored
1/4 head of savoy cabbage, cored
1 medium-sized head of radicchio
4 Belgian endive
5 green onions, chopped
3 Tablespoons red wine vinegar
2 teaspoons Dijon mustard
Zest of 1 lemon
2 Tablespoons lemon juice
2 Tablespoons dark brown sugar
2 teaspoons kosher salt
1/2 cup coarsely chopped dill, divided
1/4 cup plus 2 Tablespoons extra virgin olive oil
2 Alaska Sockeye Salmon sides (about 3 pounds), skinned,
OR 1 small Alaska King Salmon side, skinned
2 teaspoons coarse sea salt or kosher salt

Directions:
Thinly shred the cabbages, radicchio, and endive on a mandoline, the slicing disc of a food processor, or with a sharp knife. Toss in a large bowl with the green onions. In another small bowl, whisk together the vinegar, mustard, lemon zest and juice, brown sugar, 2 teaspoons salt, 1/4 cup of the dill, and 1/4 cup of the olive oil. Pour the dressing over the slaw and toss again. Spread the slaw in a shallow baking dish large enough to hold the salmon fillets.
Arrange the salmon, skinned side down, over the slaw. Coat the top of the fish with the remaining 2 tablespoons of olive oil, sprinkle with sea salt, and shower the remaining ¼ dill on top. At this point the dish can be covered and refrigerated for several hours before baking. Bring the dish out to room temperature about an hour before it goes into the oven. Preheat the oven to 225ºF, or 200ºF degrees for a convection oven. Bake the fish for 35 to 55 minutes. When it's done you'll see the lines between the layers of fish turn whiter and some moisture will collect on the top of the fish. When you nudge the fish with your finger it will flake apart lightly and when you peek inside it will have lost its translucency, but still be moist and brightly colored.

Serve while still warm, using a spatula to scoop out portions of fish with the accompanying slaw. Serve with roasted potatoes. 

 

 

 

 

 


 


 

 

Salmon Pepper Chowder

ALASKA SALMON PEPPER CHOWDER
Recipe courtesy of Alaska Seafood Marketing Institute

Serves: 4 / Prep Time: 15

Ingredients:
4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1/4 cup cornstarch
2 cans (14 oz. each) chicken or beef broth
1 can (10 oz.) diced tomatoes and green chiles
1 can (8 oz.) diced chiles
2 teaspoon dried minced onions
1 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon chipotle-red pepper sauce
1 can (12 oz.) evaporated low-fat milk
1/2 cup shredded Mexican cheese blend, divided
2 cups tortilla chips or strips, broken

Directions:
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Cover frozen salmon on microwavable dish and partially thaw in microwave for 6 to 10 minutes on medium-low (30%) power. Cut into 1-inch pieces.

Coat the inside of a large soup pot with nonstick cooking spray. Blend cornstarch and broth in pot. Stir in tomatoes, chiles, minced onions, garlic salt, oregano, and pepper sauce. Heat to boiling; cook and stir one minute. Reduce heat to medium-low; stir in evaporated milk and salmon. Continue cooking 5 to 10 minutes until salmon is cooked.

To serve, portion into large soup bowls. Sprinkle each bowl with tortilla chips and 2 tablespoons of cheese.

Nutrients per serving: 448 calories, 13g total fat, 4g saturated fat, 27% calories from fat, 123mg cholesterol, 46g protein, 33g carbohydrate, 3g fiber, 1272mg sodium, 555mg calcium and 1g omega-3 fatty acids.

 


 

Alaska Halibut w/ Orange Bearnaise

ALASKA HALIBUT WITH ORANGE BEARNAISE
Recipe Courtesy of Alaska Seafood Marketing Institute

Serves: 4/Prep Time: 10

Ingredients:
3/4 cup milk
1 package (about 1 oz.) Béarnaise sauce mix
1/4 cup butter
1/4 cup orange juice
1 Tablespoon fresh lemon juice
2 teaspoons fresh OR 1/2 teaspoon dried grated orange peel
4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil Salt and pepper, to taste
1 lb. fresh or frozen asparagus spears, trimmed

Directions:
Whisk together milk and Béarnaise mix in small saucepan over medium heat. Stir in butter until melted. Blend in orange juice, lemon juice and orange peel; stir and cook until thickened. Cover and keep warm.

Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

While fillets are cooking, cook asparagus spears in small amount of water over medium-high heat until crisp-tender. Drain and keep warm.

To serve, place 1/4 of the asparagus on plate. Top with a halibut portion and drizzle with sauce.

Nutrients per serving: 375 calories, 20g total fat, 8g saturated fat, 48% calories from fat, 30mg cholesterol, 35g protein, 13g carbohydrate, 3g fiber, 429mg sodium, 175mg calcium and 1.1g omega-3 fatty acids.


 

ALASKA SALMON BRUNCH FRITTATA

Cooking spray
1 small bell pepper, cored and chopped
1/2 cup chopped onion
1 clove garlic, minced
2 cans (8 oz. each) Wild Alaskan canned salmon
6 eggs
1/3 cup non-fat milk or water
2 teaspoons Mexican, Taco, or Fajita seasoning
1/3 cup shredded Cheddar or Jack cheese
1-1/2 cups chunky salsa

Preheat oven to 400 degrees. Spray-coat a 10-inch nonstick pan. Stir in bell pepper, onions, and garlic; sauté two minutes over medium heat. Add salmon. Beat together eggs, milk or water, and seasoning; pour over vegetables in pan. Cook over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes. Sprinkle on cheese. Transfer pan to oven about 5 inches from heat, covering handle with foil if necessary. Bake an additional 5 minutes, or until frittata is puffy and eggs are firm in the center. Cut into wedges; serve each slice with 1/4 cup salsa.

Makes 4 to 6 servings. 

 


 

Alaska Salmon With Pecan Crunch Coating

2 tablespoons Dijon-style mustard
2 tablespoons melted butter
4 teaspoons honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans or walnuts
2 teaspoons chopped parsley
4 (4 to 6 oz. each) Alaska salmon fillets or steaks, thawed if necessary
salt & black pepper
lemon wedges

Mix together mustard, butter and honey in a small bowl; set aside. Mix together breadcrumbs, pecans and parsley in a small bowl; set aside. Season each salmon fillet or steak with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each fillet or steak with mustard-honey mixture. Pat top of each fillet or steak with breadcrumb mixture. Bake at 400 degrees Fahrenheit for 8 to 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve with lemon wedges. Makes 4 servings.


 

 

GRILLED ALASKA HALIBUT WITH APPLES
Recipe courtesy of Alaska Seafood Marketing Institute

Serves: 4 /
Prep Time: 10

Ingredients:
1 large red (Fuji, Braeburn) apple
1 large Golden Delicious apple
1 Tablespoon fresh lemon juice
4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
2 teaspoons olive, canola, peanut or grapeseed
2 teaspoons Cajun spice
2 Tablespoons butter or margarine
2 Tablespoons brown sugar, packed
1/8 teaspoon ground nutmeg

Directions:
Core and chop apples in 1/2-inch pieces. Drizzle and toss with lemon juice; set aside.

Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Brush both sides of halibut with oil; rub with Cajun spice. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn halibut over. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove from heat, cover and keep warm.

Add butter, apples, sugar, and nutmeg to clean skillet; cook and stir about 2 minutes over medium heat until apples are crisp-tender. Serve apples with halibut.

Spicy Variation: Stir 1/4 teaspoon hot pepper sauce into cooked apples.

Nutrients per serving: 331 calories, 12g total fat, 4g saturated fat, 33% of calories from fat, 70mg cholesterol, 36g protein, 20g carbohydrate, 2g fiber, 153mg sodium, 93mg calcium and .8g omega-3 fatty acids.

EVEN MORE GREAT RECIPES!
(Just click on the link below the picture to see the recipe)

All recipes and photos courtesy of Alaska Seafood Marketing Institute

 

 

About cooking salmon: One of the greatest attractions of salmon is how well it adapts to different cooking methods. Whether steamed, poached, grilled, baked, fried, smoked or eaten raw, each method produces different results in terms of texture and taste.

Whichever method you choose, it is vital not to overcook it. Really, it comes down to personal preference, but I believe that salmon should be served the same way as steak: medium rare. In practice, this means that the salmon should still be pink inside when it is served. To test, give it a gentle press or squeeze. Perfectly cooked salmon will give slightly, but not too much; if it's wobbly or jelly-like, then it's undercooked.

 

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