Recipes
Oven Broiled Wild King Salmon with Toasted Hazelnut Butter
(4) 6 - 8 oz. Wild King Salmon fillets
Basting Sauce:
- 2 oz. butter
- 1 Tbsp Worcestershire
- 1 Tbsp lemon juice
Hazelnut Butter
- 2 oz. soft butter & 1/4 cup finely chopped toasted hazelnuts mixed together
Place the salmon fillets on a lightly oiled broiler pan. Brush the salmon with the basting sauce. Position the broiling pan so that the fish is 6 inches from the direct heat. Close the oven door and broil for 5 minutes. Spread the hazelnut butter evenly on the four fillets. Cook 3 minutes longer. Enjoy!
This recipe courtesy of Anthony's Restuarants. Visit www.anthonys.com to find the Anthony's nearest you!
Pan-Roasted Alaska Halibut with Shiitake Mushrooms and Scallions
Ingredients:
- 1/4 cup canola oil
- 1 lb Shiitake mushrooms, 1/4-in. slices
- 1 cup scallions, white portion only, 1/2-in. piece
- 2 lbs carrot, julienne
- 1 Tbsp garlic, minced
- Salt to taste
- Cooking oil as needed
- 10 ea. Alaska Halibut fillets, 6 to 8 oz.
- 1/4 cup sweet soy sauce
Toss together the canola oil, mushrooms, scallions, carrots and garlic. Season with salt.
Heat cooking oil in saute pan, and brown one side of halibut.
Turn fillets, mound mushroom mixture around each portion, and place entire pan in a 375°F oven for approximately 10-12 minutes or until cooked through.
Transfer halibut and roasted vegetables to plate and drizzle with sweet soy sauce.
Recipe by: Recipe developed by The Culinary Institute of America as an industry service to the Alaska Seafood Marketing Institute.
Smoked Alaska Black Cod with Alaska King Crab and Shrimp Risotto
4 each 6oz. Smoked Alaska Black Cod Fillets
Pineapple-Orange Soy Glaze:
- 1 cup pineapple juice
- 1 cup orange juice
- 2 Tbsp soy sauce
- 1 tsp garlic chili paste
Alaska King Crab and Pink Shrimp Risotto:
- 1/2 medium sized onion, diced
- 2 Tbsp olive oil
- 1 cup Aborio rice
- 1/2 bottle Alaskan Pale Ale
- 14 oz. chicken stock, hot
- 7 oz. water, hot
- 1 cup Alaska Pink Shrimp
- 1 Alaska King Crab leg, cut into 1/4" rounds
- 1 Tbsp tarragon, chopped
- 1 Tbsp chives, chopped
- 2 -3 Tbsp butter
- 1/4 cup parmesan cheese
Risotto:
In a medium-sized pan over medium heat, saute onion in olive oil until soft and translucent; season with salt and pepper. Add the rice and stir to coat; cook and stir until the grains turn opaque. Add the beer and continue stirring for 1 minute to allow alcohol to evaporate.
Add hot chicken stock to the pan until it just covers the rice and stir with a wooden sppon until the rice has absorbed all of the liquid. Continue adding the stock in small increments. When all of the stock has been absorbed, begin adding small increments of hot water until the risotto reaches the desired consistency (slightly firm but creamy). Fold in Alaska King Crab, Alaska Pink Shrimp, chopped herbs, butter, and parmesan cheese.
Smoked Black Cod:
Combine all of the ingredients for the Pineapple-Orange Soy Glaze in a small saucepan over medium heat and reduce by half.
Pan sear Black Cod in a hot saute pan and finish cooking in a 450°F oven.
To assemble, place a quarter of the risotto in the middle of the plate, top with Black Cod fillet and pour glaze over the fish until it pools around the risotto.
Recipe by: Stefani Marnon ~ Courtesy of Alaska Seafood Marketing Intitute
Succulent Dilled Alaska Halibut
Serves 4 ~ Prep Time 5 minutes
Ingredients:
- 1/2 cup onion, chopped
- 1/4 cup butter, melted
- 2 Tbsp fresh lemon juice
- 2 Tbsp dry white wine
- 1 Tbsp fresh parsley or 1 tsp dried parsley
- 1 tsp horseradish
- 1 1/2 tsp fresh dill weed
- 1/8 tsp natural hickory liquid smoke
- 1 Alaska Halibut fillet (1 to 2 lbs) or 4 Alaska Halibut steaks or fillets (4 to 6 oz each)
- 1 sheet 12" x 18") aluminum foil
Preheat grill to medium-high heat.
Microwave onions in 2 Tablespoons water in covered microwaveable dish about 2 minutes; remove. Stir in butter, lemon juice, parsley, horseradish, dill weed and liquid smoke; set aside.
Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut on foil sheet; bend up edges to make a 2" lip around fish. Pierce halibut with fork several times; pour sauce over fish. (Note: For best results with frozen fish, cook halibut 4 minutes before adding sauce).
Place halibut and foil on grill and cook, covered and vented, 30 to 40 minutes for large frozen Halibut fillet or 15 to 25 minutes for fresh/thawed fish. Cook smaller steaks/fillets about 20 minutes for frozen halibut OR 10 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Nutrients per serving: 223 calories, 13g total fat, 5g saturated fat, 52% calories from fat, 57mg cholesterol, 24g protein, 2g carbohydrate, .3g fiber, 143 mg sodium, 60mg calcium and .6g Omega-3 fatty acids.
Also great with Alaska Salmon!
Recipe by: Gary and Pam Emery ~ Longview, WA ~ Courtesy of Alaska Seafood Marketing Institute
Salmon Pasta Salad
- 8 ounces fusilli, penne OR other dried pasta
- 1 1/2 pounds salmon fillets, skinned and pin bones removed
- 4 cup cherry tomatoes
- 4 cups 1/2-inch cubes hothouse (English) cucumber
- 4 green onions,cut diagonally into 1/2-inch lengths
- 3 Tbsp wine vinegar
- 1/4 cup thin soy sauce
- 1 Tbsp Asian chile sauce
- 2 Tbsp dark sesame oil
- 2 Tbsp peanut, safflower OR corn oil
- 2 Tbsp sugar
- 1 tsp grated orange zest
- 1/2 cup minced fresh ginger
- 1/4 cup chopped cilantro sprigs
Cook pasta according to package instructions, until al dente. Drain in a colander, rinse with cold water, and drain thoroughly.
Place salmon in a baking pan. Position an oven rack 4 inches from heating element and turn oven to broil. Immediately place salmon in oven and cook about 4 minutes, until it begins to flake with pressure from a fork. Allow salmon to cool, and break into small pieces.
In a large bowl, combine pasta, salmon, tomatoes, cucumber and green onions and toss well.
In a small bowl, combine vinegar, soy sauce, chile sauce, sesame oil, peanut oil, sugar, orange zest, ginger and cilantro and mix well. Pour dressing over pasta and toss to evenly combine. (The salad can be covered and refrigerated up to 24 hours before serving.) Gently toss salad and serve chilled or a room temperature.
Makes 4 servings.
(From "Fast Fish", by Hugh Carpenter and Teri Sandison.)
Alaska Salmon with Gnocchi and Roasted Red Pepper
- 1/2 cup roasted red bell pepper
- 1 cup grated Parmesan cheese, divided
- 1 Tbsp cornstarch
- 1/4 to 1/2 whole jalapeno pepper, chopped
- 1 tsp minced garlic
- 1/4 cup chopped cilantro
- 1 cup chicken broth
- 1 package (1 pound) vacuum-packed prepared potato gnocchi (dumplings) OR 4cups cooked orzo
- 4 Alaska salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1 Tbsp olive, canola, peanut or grapeseed oil
- 1 tsp lemon-pepper seasoning
In blender, puree red peppers, 1/2 cup Parmesan cheese, cornstarch, jalapeno, and garlic. Blend in cilantro and chicken broth. In a small saucepan, cook and stir pepper sauce over high heat until boiling. Reduce heat; cover and keep warm. Cook gnocchi according to package directions; keep warm.
Rinse any ice glaze from frozen Alaska salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
To serve, add 1/2 cup Parmesan cheese to gnocchi. Portion 1 cup gnocchi onto each serving plate; drizzle with sauce. Top with salmon and drizzle with remaining sauce.
Nutrients per serving: 482 calories, 23g total fat, 10g saturated fat, 44% calories from fat, 142mg cholesterol, 42g protein, 25g carbohydrate, 1g fiber, 799mg sodium, 330mg calcium and 1.4g omega-3 fatty acids.
(From: Alaska Seafood Marketing Institute)
George Eliason - F/V Tammy Lin
I was ten years old and still playing Little League when I started fishing. I remember my father bringing me into town perhaps a day or so before the "trip was up" so that I could...Read More
