It's dinner time! When you open the refrigerator, you see a beautiful piece of Alaskan fresh fish. Do you pan sear it with simple seasonings or do you try to get creative in the way you cook it? Whichever group of people you're a part of, we have several mouth-watering Alaskan seafood recipes that will bring the chef out in everyone. Whatever the occasion, we have the recipe to help you make the meal you need.
With summer in full swing, you’ve undoubtedly been entertaining others quite a bit. May we ask, “What’s been on the menu?” If your answer didn’t include Alaskan reindeer sausage, you may want take a moment to consider working some into your weekend plans. There are a lot of flavorful party dishes that can be made with Alaskan reindeer sausage. Here are a few to add to your culinary collection:
Succulent, flavorful, tender and protein rich are just four words that are often used to describe Alaskan razor clams. Because their flesh is so sweet and versatile, they tend to be coveted by foodies worldwide. Summer just also happens to be one of the best times to eat them.
Alaskan sockeye salmon not only tastes delicious, but evidence is out there that it's the healthiest species of fish in the world. And while that's not reported enough, neither is the issue of fish farms where it's possible you won't get the best benefits of sockeye salmon. Get yourself up to speed on how powerful Omega-3's are in this type of fish and why buying, sockeye salmon straight from Alaska should always be in your diet vocabulary.
Chinook salmon from Alaska, also known as King Salmon, are perhaps the most sought after of the salmon species in the world.
The largest of the five Alaskan Salmon species, Kings have an average weight of approximately 20 pounds and length ranging from 30 to 40 inches. Generally marketed in whole, steak, or fillet forms they make excellent meals in a wide variety of different pallet pleasing forms. But not only do they taste great they are among some of the most naturally nutritious foods you can eat.
Place 3/4 cup water, the garlic and a pinch of pepper into a large skillet; bring to a boil. Add the Alaska salmon fillets or steaks to the skillet. 4 Alaska salmon fillets or steaks (6-8 oz. each), thawed if necessary
10 sun-dried tomatoes, oil packed, diced
2 cloves garlic, chopped
1/2 cup milk (2%)
2 tbsp. dry sherry
1 tsp. fresh ginger, grated
2 tsp. cornstarch
2 green onions, minced
salt and pepper, to taste
Place 3/4 cup water, the garlic and a pinch of pepper into a large skillet; bring to a boil. Add the Alaska salmon fillets or steaks to the skillet (in 1 layer); reduce heat to a simmer, cover tightly and cook 3 minutes. Turn the fillets/steaks over, cover, and cook until fish flakes easily when tested with a fork (approximately 4-6 minutes, depending on the thickness of the fish). Remove fillets/steaks from skillet and drain well. Place on a plate, cover, and hold in a warm place. Increase the heat on the poaching liquid to high and reduce the liquid by half, stirring frequently. Reduce heat to simmer, whisk in the milk, sherry, tomatoes, and ginger. Mix cornstarch with 1/4 cup of water; slowly pour this mixture into the poaching liquid. While whisking, bring the poaching liquid to a simmer and cook until thickened. Taste, adding salt and pepper as needed. Return salmon fillets/steaks to poaching liquid and heat through (about 2 minutes). Remove salmon from pan, placing on 4 warm serving plates. Top each fillet/steak with tomato ginger sauce, garnish with green onion and serve. Makes 4 servings.
Easy to prepare meal using Alaska salmon fillets or steaks. Includes recipe for sauce with a total preparation and cooking time of approximately 30 minutes.
Serves: 4 4 Alaska salmon fillets or steaks (6-8 oz. each), thawed if necessary
1 cup orange juice
1-1/2 tbsp. red onion, minced
1-1/2 tbsp. lime juice
1 tsp. Honey-Dijon mustard
1 tsp. chili powder
1/2 cup fat free Italian salad dressing
4 tsp. fresh cilantro, chopped
1 tbsp. olive oil
salt and pepper, to taste
Cook orange juice in a small saucepan over medium-high heat until it is reduced
to the consistency of syrup (makes about 1/4 cup); let cool slightly. Place onion,
lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30
seconds. Then, with blender running, slowly drizzle in the salad dressing so that
the mixture emulsifies.
Preheat oven to 400? F. Lightly season the Alaska salmon fillets or steaks with
salt and pepper. Heat and oven-proof saute pan 2 minutes, then add 1 tbsp. of
olive oil. Sear the salmon fillets/steaks on one side for 2-3 minutes. Turn salmon
fillets/steaks over and place the entire pan into the oven. Bake 4-8 minutes, or
until fish flakes easily when tested with a fork. To serve, make a 1 oz. pool of the
orange vinaigrette sauce in the center of 4 plates. Top with a salmon fillet/steak
and garnish with 1 tsp. of chopped cilantro. Makes 4 servings
Saute? mushrooms, shallots and garlic in 1 tablespoon butter in a large skillet over medium-high heat, 2 to 3 minutes. or until goldenbrown. 1 cup quartered mushrooms
1 shallot, chopped
1 clove garlic, minced
2 tbsp. butter
1 cup dry white wine
8-12 oz. Alaska salmon fillet, cut into 2 pieces
1-1/2 tsp. chopped fresh dill weed
1/2 tsp. grated lemon peel
1-1/2 cups fresh asparagus pieces (1-1/2 inches long)
1/2 cup sugar snap peas or frozen peas
1/2 tsp. lemon juice
Salt and black pepper
Saute? mushrooms, shallots and garlic in 1 tablespoon butter in a large skillet over medium-high heat, 2 to 3 minutes. or until golden brown. Add wine and salmon. Sprinkle salmon with dill, lemon peel, salt and pepper. Cover and simmer 3 minutes. Add asparagus, simmer2 minutes. Add peas, simmer another minute, or until salmon flakes with a fork and vegetables are tender. Transfer salmon to two warm dinner plates. Surround each fillet with vegetables. Keep warm. Meanwhile, bring liquid in pan to a boil, add lemon juice and whisk in remaining tablespoon butter in small pieces. Pool sauce around each salmon fillet to serve.
Makes 2 servings.
In 1-quart microwave-save container, measure and combine vinegar, sugar, oil and seasonings ? cup white wine vinegar
4 tsp. sugar
1 tbsp. olive oil
? tsp. salt
? tsp. dill weed
? bay leaf
1 lb. Alaska Salmon, thawed if necessary, boned, skinned and cut into 1"chunks
? cup thinly sliced onion
? lemon, thinly sliced
12 cherry tomatoes
1 small cucumber, sliced
In 1-quart microwave-save container, measure and combine vinegar, sugar, oil and seasonings; mix well. Microcook, covered, at HIGH (100%) 1-1/2 to 2 minutes or until mixture boils. Add salmon. Micro cook, covered, at MEDIUM HIGH (70%) 2 to 3 minutes or until salmon barely flakes when tested with a fork; gently stir salmon after 1-1/2 minutes. Layer salmon, onion and lemon in small bowl; pour cooking liquid over all. Refrigerate, covered overnight. Drain and serve on lettuce-lined salad platter with tomatoes and cucumber slices.
Makes 4 servings.
Melt butter in large skillet over medium-high heat. Stir in garlic. Season salmon fillets or steaks on both sides with lemon pepper. 2 tbsp. butter*
2 tsp. minced garlic
1 tsp. lemon pepper
2 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary
Melt butter in large skillet over medium-high heat. Stir in garlic. Season salmon
fillets or steaks on both sides with lemon pepper. Place fillets or steaks in pan
and cook for 10 minutes per inch of thickness, measured at thickest part, or until
fish flakes when tested with a fork. Flip fillets or steaks halfway through cooking
to brown on both sides. Sprinkle with lemon juice before serving. Makes 2
*If desired, olive oil may be substituted for butter