Ultimate Fish Tacos
Recipes 1

Ingredients

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound Alaskan Rockfish Fillet, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded

Steps

1. Batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture.
2. Sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
3. Heat oil in deep-fryer to 400 degrees F.
4. Lightly dust Rockfish with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Classic Alaska Halibut Ceviche by Chef Rick Bayless
Recipes 2

Details

Recipe courtesy ASMI
Serves: 8 – 12 appetizer servings

Ingredients

1 pound fresh Alaska Halibut skinned and cut into 1/2-inch cubes
1-1/2 cups fresh lime juice
1 medium onion, chopped into 1/4-inch pieces
1 pound (about 2 medium – large) tomatoes, chopped in 1/4-inch pieces
Fresh hot green chilies to taste (roughly 2 to 3 serranos or 1 to 2 jalapeños, stemmed, seeded and finely chopped)
1/3 cup chopped fresh cilantro, plus a few leaves for garnish
1/3 cup chopped pitted green olives (choose manzanillos for a typical Mexican flavor)
1 to 2 Tbsp. olive oil if desired
Salt to taste
3 Tbsp. fresh orange juice or 1/2 tsp. sugar
1 large ripe avocado, pitted, peeled and diced
Tostadas or tortilla chips for serving

Steps

Marinate the fish: In a 1-1/2 quart glass or stainless steel bowl, combine the Alaskan Halibut, lime juice and onion. Allow juice to cover the fish fully. Cover bowl; refrigerate for about 4 hours, until a cube of fish is opaque throughout when broken open. Transfer to a colander, drain off juice.*

In a large bowl mix the tomatoes, green chilies, cilantro, olives and olive oil, if desired. Stir in halibut, season to taste with salt. Add orange juice or sugar. (The sweetness of the orange juice or sugar helps balance some of the typical tanginess of the ceviche.) Refrigerate, covered until serving. Just before serving, gently stir in the diced avocado.

To serve: Set out ceviche in a large bowl and let guests spoon it onto individual plates to eat with chips; serve small frisee-lined bowls of ceviche with tostadas or chips; or pile the ceviche onto chips or tostada. Garnish ceviche with cilantro leaves before serving.

*The halibut can be marinated a day ahead. After about 4 hours, when the fish is opaque throughout, drain it, cover and refrigerate. Add flavorings to the halibut up to 2 hours before serving

Recipe By: Chef Rick Bayless; Frontera Grill

Seared Sea Scallops
Recipes 3

Ingredients

1/2 cup all-purpose flour (Captain Jack’s Seafood Flour)
2 teaspoons seasoning salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons lemon pepper
16 Scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons chopped fresh parsley
4 teaspoons lemon juice

Steps

1. In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.

2. Heat olive oil in a cast iron skillet over high heat. Add Alaskan Scallops to the pan and sear on all sides (about 1 ½ – 2 minutes for each side). Toss with parsley and lemon juice.

Seared Scallops with Pineapple and Mango Salsa
Recipes 4

Ingredients

1/2 cup diced fresh pineapple
1/2 cup diced fresh mango
1/2 cup peeled and diced cucumber
1/2 cup diced red bell pepper
3 tablespoons chopped fresh cilantro
4 teaspoons fresh lime juice
1 jalapeno pepper, seeded and minced
salt and pepper to taste
1 pound Alaska Scallops, rinsed and drained

Steps

1. Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. Season to taste with salt and pepper, and chill till ready.

2. Heat a large, skillet medium-high heat. Coat the skillet with cooking spray. Season the Scallops with salt and pepper. Add the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side.

3. Spoon the salsa over the scallops, and serve immediately.

Scallop Scampi
Recipes 5

Ingredients

4 tablespoons margarine
3 cloves garlic, minced
1 large onion, minced
1/2 cup dry white wine
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Romano cheese
1 (10.75 ounce) can chicken broth
1 pound Alaskan Scallops
1 pound linguine pasta
1/4 cup chopped fresh parsley

Steps

1. In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.

2. Add chicken broth and Sea Scallops; increase heat and boil rapidly for 7 to 8 minutes.

3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

4. Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

Ginger-Basted Alaska Scallop and Prawn Skewers
Recipes 6

Details

Recipe courtesy ASMI
Serves: 6

Ingredients

12 wooden skewers
1 small bunch of green onions, trimmed & coarsely chopped (about 1-1/2 cups)
1 jalapeño pepper, seeded and quartered
1 Tablespoon fresh thyme, chopped
1 clove garlic, chopped
3/4 cup Carapelli Extra Virgin Olive Oil
1/4 cup rice wine vinegar
1/4 cup Robert Mondavi Private Selection Chardonnay or Pinot Grigio
3/4 cup fresh ginger, peeled and coarsely chopped
24 Alaska Scallops and/or Alaska Prawns
2 medium bell peppers, cored and cut in wedges
3 large leeks, washed and cut into large chunks OR 12
Cippolini onions, skinned
12 medium to large button mushrooms

Steps

Prior to grilling, soak wooden skewers in water for at least 30 minutes.

In food processor or blender, pulse green onions, jalapeño, thyme, garlic, olive oil, vinegar, wine and ginger until mixture is almost smooth. Pour half of the mixture into a large resealable plastic bag. Add Alaska Scallops and/or Prawns; seal bag and turn several times to coat. Marinate, refrigerated, 15 to 30 minutes. Cover and reserve remaining marinade.

Preheat grill or broiler/oven to medium-high heat. Remove seafood from marinade; discard bag of marinade. Thread seafood and vegetables onto skewers. Place skewers onto a grill or broiling pan brushed with Carapelli Extra Virgin Olive Oil and cook, 5 to 6 inches from heat, for 3 to 4 minutes per side. Turn once during cooking. Cook just until seafood is opaque throughout.

Drizzle reserved marinade over skewers just before serving.

Recommended wine pairing: Robert Mondavi Private Selection Pinot Grigio

Makes 6 servings

Nutrients per serving: 375 calories, 29g total fat, 4g saturated fat, 69% calories from fat, 20mg cholesterol, 12g protein, 15.5g carbohydrate, 3g fiber, 116mg sodium, 51mg calcium and .5g omega-3 fatty acids.

Baked Scallops
Recipes 7

Ingredients

1 1/2 pounds Sea Scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
4 tablespoons butter, melted
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese

Steps

1. Preheat oven to 400 degrees F (200 degrees C).

2. Pour melted butter into a 2 quart casserole dish. Distribute butter and Scallops evenly inside the dish.

3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.

4. Bake in pre-heated oven until scallops are cook almost throughout, about 20 minutes.

Bacon Wrapped Marinated Scallops
Recipes 8

Ingredients

3/4 cup maple syrup
1/4 cup soy sauce
1 tablespoon Dijon mustard
12 Large Scallops
6 slices smoked bacon, halved
12 toothpicks
2 tablespoons brown sugar

Steps

1. Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the Scallops, and toss to coat. Cover bowl, and marinate at least one hour in refrigerator.

2. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.

3. Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.

4. Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.

5. Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

NOTE: Can also be done on the barbeque. Wrap raw bacon piece around marinated scallop and cook until bacon is done.

Alaska Weathervane Scallops with Pancetta, Fennel and Mushrooms
Recipes 9

Details

Recipe By: Jerry Traunfeld, Executive Chef of The Herbfarm
Recipe courtesy ASMI
Serves: 8

Ingredients

5 Tablespoons olive oil, divided
8 ounces thinly sliced pancetta, cut in 1″ pieces
12 ounces button mushrooms, cut in wedges
2 fennel bulbs, cored and thinly sliced
1/4 cup dry white wine or vermouth
3 pounds Alaskan Scallops
Kosher salt
Freshly ground black pepper

Steps

Place a very large skillet over medium heat and swirl in 1 tablespoon of the oil. Add the pancetta and cook, stirring often, until it renders but is not quite crisp. Add the mushrooms, fennel, and wine and cook until the fennel is soft, about 8 minutes. Spread the vegetables out in a 9-inch x 13-inch shallow baking dish. The dish can be prepared ahead up to this point.

Preheat the oven to 425ᄎF. Rinse and inspect the scallops; if any have a small rectangular piece of muscle attached to the side, remove and discard it. Pat the scallops dry on paper towels. Put the baking dish of mushrooms and fennel in the oven to heat while you sear the scallops.

Wash and dry the large skillet and place it over medium-high heat. Add 2 tablespoons oil. When hot, lower in half the scallops, flat side down, and cook until the undersides are a deep golden brown. Cook only one side. Transfer the first batch of scallops, browned side up, to a plate to hold. Add the remaining oil to the skillet and brown the rest of the scallops. Remove the baking dish from the oven and arrange the scallops, browned side up, on top of the vegetables. Return the dish to the oven and bake for 12 to 15 minutes. Serve right away with a whole grain or wild rice pilaf.

Nutrients per serving:
291 calories, 12g total fat, 2g saturated fat, 36% calories from fat, 69mg cholesterol, 35g protein, 10g carbohydrate, 2g fiber, 616mg sodium, 72mg calcium and .4g omega-3 fatty acids.

Recipe By: Jerry Traunfeld, Executive Chef of The Herbfarm

Wild Salmon Asian Style
Recipes 10

Details

Serves: 8

Ingredients

2 pounds Wild Alaskan Salmon filets (with skin on)
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion
1 tablespoon sesame oil
2 cups long-grain white rice
1 teaspoon dried dill weed
4 cups water

Steps

1. Place Wild Alaskan Salmon Fillets skin-side down in a glass baking dish. In a medium bowl, mix together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.

2. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.

3. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Teriyaki Wild Salmon
Recipes 11

Details

Serves: 4

Ingredients

1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
1 teaspoon ground mustard
1 teaspoon ground ginger
1/4 teaspoon garlic powder
1 1/2 lb Wild Salmon fillets

Steps

1. In a large resealable plastic bag, combine the first six ingredients; mix well. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; cover and refrigerate for 1 hour, turning once. Drain and discard marinade. Place the salmon on a broiler pan. Broil 3-4 in. from the heat for minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork. Brush with marinade.

Planked Wild Alaska Salmon with Asian Glaze
Recipes 12

Details

Prep Time: 10 min
Cook Time: 15 min
Serves: 4 to 6

Ingredients

1 bunch green onions, trimmed and sliced lengthwise
2 pounds Wild Salmon fillets or portions
3 Tablespoons pure maple syrup
2 teaspoons fresh grated ginger root*
2 teaspoons fresh lime juice
2 teaspoons soy sauce
1-1/2 teaspoons fresh minced garlic

Steps

Soak cedar wood plank in water 30 minutes to 2 hours. Pat cedar plank with paper towels and spray-coat or lightly oil one side. Place green onions on plank; top with Alaska Salmon.

Blend remaining ingredients; rub 1/2 to 1 teaspoon on each salmon portion or all onto salmon side. Let the Wild Salmon rest 5 minutes before cooking.

Heat grill to medium-high heat. Place the planked salmon on the grill using indirect heat (not directly over heat). Reduce heat to medium and cook in covered grill for 10 to 15 minutes. Cook just until salmon is opaque throughout.

*Add 1/4 teaspoon crushed red pepper flakes for additional heat, if desired.

Chef’s Tip: This recipe works great whether you use a plank or cook straight on the grill. Or, bake at 400°F (6 to 7 inches from heat source) for 10 to 15 minutes.

Maple Salmon
Recipes 13

Details

Serves:4

Ingredients

1 pound Wild Salmon fillet (with skin on)
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper

Steps

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

2. Place Alaskan Salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

3. Preheat oven to 400 degrees F (200 degrees C).

4. Place the baking dish in the preheated oven, and bake salmon skin down, uncovered 20 minutes, or until easily flaked with a fork.

Ginger and Soy Salmon
Recipes 14

Details

Serves:4

Ingredients

1 pound Wild Salmon fillet (with skin on)
1/3 cup brown sugar packed, divided
2 teaspoons lemon pepper, divided
1 teaspoon garlic powder, divided
1/3 cup soy sauce
1 tablespoon olive oil
1 piece fresh ginger root (2 inch), minced
1/3 cup orange juice

Steps

1. Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into salmon.

2. Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.

3. Place fish and marinade into a ziplock bag, seal, and refrigerate overnight, or for at least 3 hours.

4. Preheat broiler. Place fish in a foil-lined baking pan skin side down. Reserve marinade.

5. Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving

Easy Italian Salmon
Recipes 15

Details

Serves:6

Ingredients

1 pound of salmon fillets (in 4 portions)
1 package dry Italian-style salad dressing mix
1/2 cup water
2 tablespoons lemon juice
1 cup fresh sliced mushrooms

Steps

1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray one 9×13 inch baking dish with olive oil.

2. In a cup, combine salad dressing mix, water and lemon juice.

3. Arrange Wild Salmon fillets in a single layer skin side down in the prepared baking dish. Pour the water mixture over the top and place the sliced mushrooms over the salmon.

4. Bake, covered, for 15 minutes. Remove cover and bake for an additional 15 minutes, basting with cooking liquids.

Dill Salmon
Recipes 16

Details

Serves:4

Ingredients

1 pound Wild Alaskan Salmon fillets
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon dried dill
2 tablespoons butter

Steps

1. Preheat oven to 400 degrees F (200 degrees C).

2. Rinse Wild Salmon, and place skin side down in baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.

3. Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Charred Sugar-Crusted Alaska Salmon
Recipes 17

Details

Prep Time: 10 min
Cook Time: 10 min
Serves: 4 to 6

Ingredients

Dry Sugar Rub:
2 Tablespoons sugar
1 Tablespoon chili powder
1 teaspoon black pepper
1/2 Tablespoon ground cumin
1/2 Tablespoon paprika
1/2 Tablespoon salt
1/4 teaspoon dry mustard
Dash of cinnamon
4 to 6 skinless Alaska Salmon fillets (4 to 6 oz. each), fresh or thawed
2 Tablespoons canola oil
1/4 to 1/3 cup hot Chinese-style or Dijon-style mustard, if desired

Steps

Blend all ingredients for Dry Sugar Rub. Generously coat one side of each Alaska Salmon fillet with mixture.

Heat oil in large heavy pan over medium-high heat. Carefully place salmon fillets in pan, seasoned side down. Cook about 2 minutes to sear; turn fillets over. Reduce heat to medium and continue cooking 6 to 8 minutes. Cook just until fish is opaque throughout.
Serve salmon with mustard, if desired.

Nutrients per serving: 258 calories, 12g total fat, 2g saturated fat, 42% calories from fat, 105mg cholesterol, 30g protein, 7g carbohydrate, 1g fiber, 942mg sodium, 37mg calcium and 1500mg omega-3 fatty acids.

Baked Salmon
Recipes 18

Ingredients

2 cloves garlic, minced
6 tablespoons olive oil
1 teaspoon basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
1 pound of Wild Salmon Fillets (with skin on)

Steps

1. In a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place Wild Alaskan Salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

2. Preheat oven to 375 degrees F (190 degrees C).

3. Place fillets in aluminum foil, skin side down, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Alaska Salmon Chile-Citrus Tacos
Recipes 19

Details

Prep Time: 10 min
Cook Time: 20 min
Serves: 4

Ingredients

1 garlic clove, chopped
1 Serrano chile, seeded and chopped
2 Tablespoons olive oil, divided
2 Tablespoons water
2 Tablespoons frozen orange juice concentrate
4 Wild Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
Salt and pepper, to taste
8 small (6 to 7-inch) flour tortillas, warmed
2 large, navel oranges, peeled, pithed and segmented
1/2 cup thinly sliced red onion
1 cup fresh cilantro leaves

Steps

Combine garlic, chile and 1 Tablespoon oil in a heavy nonstick skillet. Sauté over medium heat until garlic and chile are soft. Remove pan from heat; place garlic and chile in a small bowl. When cool, add water and juice concentrate; blend.

Rinse any ice glaze from frozen Wild Salmon under cold water; pat dry with paper towel. Return skillet to medium-high heat. Brush both sides of salmon with remaining oil. Place fillets 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 salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.

To serve, divide salmon among tortillas. Top with 2 to 3 orange slices, 1 tablespoon red onion slices, 2 tablespoons cilantro leaves and 1/2 tablespoon chile-citrus sauce.

Nutrients per serving (2 tacos): 596 calories, 31g total fat, 5g saturated fat, 47% calories from fat, 104mg cholesterol, 40g protein, 40g carbohydrate, 747mg sodium, 173mg calcium, and 2130mg omega-3 fatty acids.

Smoked Salmon Spread
Recipes 20

Ingredients

2 (8 ounce) packages cream cheese, softened
1lb Captain Jack’s Natural Flavor Smoked Salmon, skin off, chopped
3 dashes Worcestershire sauce
3 drops hot pepper sauce
1 teaspoon chopped fresh dill weed
2 tablespoons chopped green onion

Steps

In a medium bowl, stir cream cheese until it is no longer in a hard form. Add Wild Smoked Salmon, Worcestershire sauce, hot pepper sauce, dill and onion; mix well. Serve.

Greek Isle-Style Alaska Smoked Salmon Pizzette
Recipes 21

Details

Prep Time: 30 min
Cook Time: 30 min
Serves: 2 to 4

Ingredients

10 oz. fresh pizza dough
1 Tablespoon olive oil
4 oz. regular or seasoned goat cheese, crumbled
1/2 cup thinly sliced green pepper
1/4 cup slivered red onion
1/2 cup pitted black or Kalamata olives, cut in half
4 oz. Alaska Smoked Salmon, sliced or chunked
1/2 teaspoon lemon pepper seasoning

Steps

Preheat oven to 450°F.

Roll dough into 2 rounds (6-inches each); transfer to a baking sheet. Brush dough with olive oil. Sprinkle on and arrange half of the goat cheese, green pepper, red onion and olives on each pizzette. Add Alaska Smoked Salmon and sprinkle with lemon pepper. Bake for 8 to 10 minutes or until golden and crisp.

Nutrients per serving: 618 calories, 33g total fat, 11g saturated fat, 49% calories from fat, 48mg cholesterol, 28g protein, 51g carbohydrate, 2g fiber, 1751mg sodium, 360mg calcium and 200mg omega-3 fatty acids.

Asian-Style Alaska Smoked Salmon Roll
Recipes 22

Details

Prep Time: 20 min
Serves: 4 rolls

Ingredients

Dressing
1/2 cup mayonnaise
2 Tablespoons rice vinegar
2 teaspoons wasabi paste

Rolls

8 oz. Alaskan Smoked Salmon, sliced or chunked
3/4 cup thin cucumber slices, marinated in rice vinegar
3/4 cup daikon radish sprouts, Enoki mushrooms, shredded lettuce or carrots
4 Bibb lettuce leaves or rice paper rounds (banh trang), rinsed under cold water

Steps

Whisk together dressing ingredients; set aside.

For each roll, lay one-fourth of Smoked Salmon and vegetables onto center of a lettuce leaf/rice paper round; roll up. Drizzle with dressing or use as a dip.

Cook’s tip: Try substituting bottled fruit sauce or soy-ginger dressing!

Nutrients per serving: 275 calories, 25g total fat, 4g saturated fat, 81% calories from fat, 27mg cholesterol, 11g protein, 2g carbohydrate, 1g fiber, 610mg sodium, 25mg calcium and 300mg omega-3 fatty acids.

Alaska Smoked Salmon Summer Pasta Salad
Recipes 23

Details

Prep Time: 15 min
Cook Time: 10 min
Serves: 4 to 6

Ingredients

8 oz. bow tie or penne pasta, cooked, drained and cooled
8 oz. Alaska Smoked Salmon, sliced or chunked
12 oz. blanched green or yellow beans, asparagus or zucchini, cooled slightly and cut into 2-inch pieces
1/2 cup julienne red bell pepper
3 Tablespoons sliced green onions
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh chopped dill
1 teaspoon sea salt or salt-free seasoning
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes or dried sage leaves

Steps

In a large bowl, combine pasta, Wild Smoked Salmon and vegetables. In separate small bowl, whisk olive oil, lemon juice, dill and seasonings. Pour over salad and toss; refrigerate until serving.

Variation: Add 2 to 3 ounces crumbled Bleu cheese or 1/4 cup shredded Parmesan cheese just before serving.

Nutrients per serving: 376 calories, 17g total fat, 2.5g saturated fat, 40% calories from fat, 10mg cholesterol, 16g protein, 41g carbohydrate, 4g fiber, 824mg sodium, 46mg calcium and 300mg omega-3 fatty acids.

Alaska Smoked Salmon Panini
Recipes 24

Details

Prep Time: 10 min
Cook Time: 10 min
Serves: 4

Ingredients

8 pieces bell pepper quarters or onion slices
8 slices dense white bread, sandwich-sized
8 oz. pepper-jack cheese slices
8 oz. Alaska Smoked Salmon, sliced or chunked
1/2 cup flavored cream cheese (jalapeño, dill, etc.)

Steps

Grill bell pepper quarters or onion slices. For each sandwich, layer one bread slice, 2 vegetable slices, 2 oz. sliced cheese and 2 oz. Alaska Smoked Salmon. Spread 2 tablespoons cream cheese on one side of each remaining bread piece. Top each sandwich, spread side down.

Grill sandwiches on panini grill, or in pan topped with heavy plate/cover, just until cheese begins to melt. Slice and serve.

Variation: Roasted red peppers can be substituted for fresh peppers.

Nutrients per serving: 541 calories, 32.5g total fat, 20g saturated fat, 55% calories from fat, 104mg cholesterol, 30g protein, 30.5 carbohydrate, 2g fiber, 1354mg sodium, 510mg calcium and 400mg omega-3 fatty acids.

Alaska Smoked Salmon Benedict Caribe
Recipes 25

Details

Prep Time: 15 min
Cook Time: 5 min
Serves: 4

Ingredients

1 package (approximately 1 oz.) Hollandaise sauce mix
1 teaspoon dry Caribbean Jerk Seasoning
1 Tablespoon vinegar
8 large eggs
4 split English muffins or 8 slices sourdough bread, toasted or grilled
8 oz. Wild Smoked Salmon, sliced or chunked
2 Tablespoons chopped chives or green onions, for garnish

Steps

Make Hollandaise sauce according to package directions. Stir in jerk seasoning; cover and keep warm.

Fill a large saucepan with about 3 inches of water; bring to a simmer. Pour in vinegar. Carefully break the eggs into the water and cook 2 to 3 minutes, until whites are set but yolk is still soft. Remove eggs and keep warm.

Assemble by topping each bread slice with 1 ounce of Alaska Smoked Salmon, an egg and 2 tablespoons sauce. Garnish with green onions.

Variation: Grilled hash brown patties, polenta, crab cakes or bagels may be substituted for English muffins or bread slices.

Nutrients per serving: 529 calories, 31g total fat, 14g saturated fat, 53% calories from fat, 485mg cholesterol, 29g protein, 32g carbohydrate, 2g fiber, 1133mg sodium, 217mg calcium and 600mg omega-3 fatty acids.

Alaska Smoked Salmon Appetizer
Recipes 26

Details

Prep Time: 10 min
Serves: 4

Ingredients

Spread:
3 oz. softened cream cheese or crème fraiche
2 teaspoons fresh chopped dill, thyme or tarragon
1 teaspoon lime juice
4 bagel halves/rye bread slices or 8 pita chip rounds/crisp rye cracker
4 oz. Alaska Smoked Salmon, sliced or chunked

Garnishes:
1-2 tablespoons of any of the following: capers, minced red onion, jalapeño, finely chopped cucumber, red bell pepper or black olive slices.

Steps

Blend cream cheese, dill and lime juice. Spread cream cheese on bread pieces; top with Alaska Smoked Salmon. Garnish as desired.

Nutrients per serving: 412 calories, 12g total fat, 6g saturated fat, 25% calories from fat, 37mg cholesterol, 17g protein, 62g carbohydrate, 4g fiber, 749mg sodium, 47mg calcium and 400mg omega-3 fatty acids.

Alaska Smoked Salmon and Chipotle Chowder
Recipes 27

Details

Prep Time: 30 min
Cook Time: 30 min
Serves: 6 to 8

Ingredients

2 Tablespoons extra-virgin olive oil
1 small onion, chopped
1 large carrot, peeled and chopped
2 celery ribs, thinly sliced
1 can (14.5 oz.) chicken, fish or vegetable broth
1 can (12 oz.) evaporated fat-free milk
1 cup half-and-half
2 medium Yukon Gold, Finnish or Red Potatoes, peeled and chopped (about 2 cups)
8 oz. Wild Smoked Salmon, chunked
1 can (8 oz.) cut corn, drained
1 to 2 teaspoons chopped chipotle peppers in adobo sauce
Chopped parsley, as needed for garnish

Steps

Sauté onion, carrot and celery in oil until tender, about 5 minutes, in stockpot or saucepan. Stir in broth, milk and half-and-half. Add potatoes, bring to simmer and cook, covered, on low until potatoes are almost tender, about 15 minutes.

Stir in Alaskan Smoked Salmon, corn and chipotle peppers; continue cooking an additional 5 minutes. Garnish with chopped parsley, if desired.

Nutrients per serving: 238 calories, 10g total fat, 3g saturated fat, 37% calories from fat, 27mg cholesterol, 13g protein, 24g carbohydrate, 2g fiber, 706mg sodium, 209mg calcium and 200mg omega-3 fatty acids.

Smoky Harissa Baked Alaska Cod Bulgur Bowl
Recipes 28

Ingredients

For the sauce:
Prepared or bottled harissa aioli

For the bulgur-beans:
3 cups prepared bulgur wheat (or couscous)
1 (15oz) can garbanzo beans, drained and rinsed
1 orange, juiced and zested
2 Tbsp extra-virgin olive oil
Salt and pepper, to taste

For the veggies:
1 lb tri-color carrots, large diced
2 Tbsp canola or olive oil
Salt and pepper, to taste

For the fish:
4 (4-5 oz ea.) wild Alaska cod fillets
1 Tbsp extra-virgin olive oil
Salt, to taste

For the greens:
8-12 cups mixed greens

Steps

Step 1
Prepare the grains
Combine bulgur with garbanzo beans in a mixing bowl. Stir in juice from orange, olive oil, then season with salt and pepper.

Step 2
Cook the veggies
Heat oven to 425°F. Toss carrots with olive oil, then season with salt and pepper. Roast carrots for about 10 minutes on a parchment-lined baking sheet until golden brown and edges are slightly charred.

Step 3
Cook the fish
Reduce oven temperature to 400°F. Season Alaska cod with salt; brush with 1 tablespoon olive oil. Bake on a non-stick baking sheet until cooked through, about 4-5 minutes, depending on the thickness of the fish.

Step 4
For each serving
Place 2-3 cups of mixed greens in the bottom of a bowl. Evenly drizzle 1-2 tablespoons of harissa aioli onto greens. Place 1/4 of the total bulgur-beans mix over the greens. Spoon 1 tablespoon aioli where cod will be placed and add cod fillet. Place roasted carrots over the salad and around the cod. Brush cod with a teaspoon of olive oil. Sprinkle on some of the orange zest Drizzle on additional 1 tablespoon aioli. Sprinkle on chopped fresh herbs, if desired.

Honey-Broiled Alaska Black Cod
Recipes 29

Details

Recipe courtesy ASMI
Serves: 2

Ingredients

2 Alaska Black Cod fillets (about 4 oz. each), skinless and boneless
1/2 tsp. dark soy*
1 tsp. honey
10 to 12 pieces fine julienne-sliced ginger
2 Tbsp. soy sauce
Juice of a lemon wedge
1 Tbsp. unsalted butter
1 tsp. shallots, minced
1/2 tsp. olive oil
1 cup greens (such as pea sprouts, spinach or mizuna)
pinch kosher salt

Steps

Brush Alaska Black Cod with dark soy; marinate 5 to 10 minutes. Heat broiler to medium (350F). Pat fish dry with paper towel; brush on honey. Place fish on spray-coated or foil-lined broiler pan. Broil 5 to 7 inches from heat, about 3 to 5 minutes, until top caramelizes and just until fish is opaque throughout; keep warm.

In a dry sauté pan over medium heat, cook ginger just until it begins to brown. Add 2 tablespoons soy sauce, lemon juice and butter. Heat until butter melts; cover and keep warm.

Sauté shallots in olive oil over medium heat. Stir in greens and kosher salt; cook just until greens begin to wilt. Mound greens in center of serving plate. Place black cod fillets on top of greens; drizzle sauce over fish and around plate.

* Available in Asian specialty markets. Two tablespoons traditional soy sauce may be substituted for dark soy.

Nutrients per serving: 315 calories, 24g total fat, 7g saturated fat, 69% calories from fat, 71mg cholesterol, 17g protein, 7g carbohydrate, 1g fiber, 938mg sodium, 62mg calcium, and 3.3g omega-3 fatty acids.

Lime-Buttered Grilled Alaska Crab with Trinidad Salad
Recipes 30

Details

Recipe courtesy ASMI
Serves: 4

Ingredients

Trinidad Salad:
1/2 cup Carapelliᆴ Extra Virgin Olive Oil
1 lime, juiced and divided
1/4 cup Robert Mondavi Private Selection Pinot Gris or Chardonnay
2 Tablespoons whole grain mustard
1 can (14 to15 oz.) palm hearts, drained and sliced crosswise
1 large, firm ripe papaya, skinned and chunked
1 cup thinly sliced celery
1/2 fresh small red chili pepper, sliced and minced
1/4 small sweet onion, thinly sliced, then quartered
2 large, firm ripe avocados, pitted and chunked
1/3 cup butter, melted
1/4 to 1/2 teaspoon chili oil
1/8 teaspoon cayenne pepper
3 to 4 pounds Alaska Crab legs (King Crab Legs, Snow Crab, or Dungeness), split open to expose meat

Steps

Whisk together Carapelli Extra Virgin Olive Oil, 1/2 of the lime juice, wine and mustard for salad dressing. In large bowl, add salad ingredients, topping with avocado. Pour dressing over avocado; cover and refrigerate.

Preheat grill or broiler/oven to medium-high heat.

Blend butter, chili oil, cayenne and remaining lime juice. Brush butter mixture onto exposed crab meat; place crab legs onto grill and cook 4 to 5 minutes, until heated through. (Drizzle any unused sauce over crab legs when serving.) Gently stir salad mixture to coat evenly; serve with crab legs.

Makes 4 to 6 servings

Nutrients per serving: 774 calories, 49g total fat, 13g saturated fat, 57% calories from fat, 166mg cholesterol, 62g protein, 19.5g carbohydrate, 8g fiber, 3226mg sodium, 236mg calcium and 1.1g omega-3 fatty acids.

Alaska Crab Wrap Sandwich
Recipes 31

Details

Recipe courtesy ASMI
Serves: 4

Ingredients

1 lb. Alaskan Crab meat (King, Snow or Dungeness), out of shell, thawed
4 12-14 inch flour tortillas, warmed (whole wheat, if possible)
4 oz. Brie cheese, ripe, diced
4 cups mixed baby lettuces
1 cup tomato, diced
4 slices bacon, cooked
1/2 cup low fat mayonnaise
1-1/2 tsp. Fresh dill, chopped

Steps

Mix the dill and mayonnaise together in a bowl. Place Alaskan Crab meat and brie in a saute pan; warm over medium heat until crab is warm and cheese starts to melt. Lay out the warm tortillas and spread 1 oz. of the dill mayonnaise mixture over each. Top with 1/4 of the crab and brie mixture, 1 cup of the mixed lettuces, 1/4 cup diced tomato and 1 slice of bacon, lightly chopped. Fold in the ends and roll up like a cigar. Cut in 1/2 on the bias and serve.

Makes 4 servings.

Quick-Fried Alaska Spot Shrimp with Sweet Toasty Garlic
Recipes 32

Details

Recipe courtesy ASMI
Serves: 6 Generously

Ingredients

3/4 cup whole garlic cloves, peeled (about 2 large heads)
1 cup good-quality, preferably extra virgin olive oil
salt, as needed
3 limes
2 canned chipotle chiles en abodo, seeded and cut into thin strips
2 pounds medium-large (about 48) Alaska Spot Shrimp (Prawns), peeled (leaving the last joint and tail in tact if you wish)
3 tablespoons fresh cilantro or parsley, chopped (optional)

Steps

PREPARING THE MOJO DE AJO. Either chop the garlic with a sharp knife into 1/8-inch bits or drop the cloves through the feed tube of a running food processor and process until the pieces are roughly 1/8 inch. You should have about 1/2 cup chopped garlic. Scoop into a small (1-quart) saucepan, measure in the oil and 1/2 tsp salt, and set over medium-heat. Stir occasionally as the mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting to keep the mixture at that very gentle simmer and cook, stirring occasionally, until the garlic is soft and pale golden (the color of light brown sugar), about 30 minutes. The slower the cooking, the sweeter the garlic. Squeeze the juice of one of the limes into the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste the mojo de ajo and add a little more salt if you think it needs it. Keep the pan over low heat, so the garlic will be warm when the prawns are ready. (Cut the remaining limes into wedges, scoop into a serving bowl and set on the table.)

THE PRAWNS. Devein the prawns if you wish. Set a large (12-inch) nonstick skillet over medium-high heat and spoon in 1 1/2 Tbsp of the oil (but not the garlic) from the mojo. Add half of the spot shrimp (prawns) to the skillet, sprinkle generously with salt, then stir gently and continuously until the prawns are just cooked through, 3 or 4 minutes. Stir in the cilantro or parsley if you’re using it. Scoop the prawns onto a deep serving platter. Repeat with the remaining half of the prawns and another 1 1/2 Tbsp of the garlicky oil.
SERVING. When all of the prawns are cooked, divide evenly between 6 dinner plates, use a slotted spoon to scoop out the warm bits of garlic and chiles from the pan, and douse them over the prawns. (You may have as much as 1/3 cup of the oil leftover, for which you’ll be grateful – it’s wonderful for sauteing practically anything). Serve with lime wedges.

ADVANCED PREPARATION: The mojo de ajo keeps for a couple of weeks in the refrigerator (the oil will become solid but will liquefy again at room temperature) so I never recommend making a small amount. Mojo in the refrigerator represents great potential for a quick, wonderful dish. Warm cold mojo before using. For the best texture, cook the prawns immediately before serving. Or cook them several hours ahead, douse them with the garlic mojo and serve it all at room temperature.

Recipe By: Chef Rick Bayless

Quick Wild Alaska Salmon and Prawn Biriyani
Recipes 33

Details

Recipe Courtesy ASMI
Serves: 4

Ingredients

15 oz canned Wild Alaskan Salmon (Sockeye or Pink)
6 oz long grain rice
2 tbsp vegetable oil
1 bunch spring onions, chopped
2 garlic cloves, crushed
6 oz frozen mixed vegetables
8 oz large frozen Alaska Prawns
1 tbsp medium curry powder
2 tomatoes, chopped
Salt and freshly ground black pepper

Steps

-Drain the salmon, reserving the liquid. Remove the skin and bones, if desired, then break the salmon into large chunks. Set aside

-Cook the rice in lightly salted boiling water for about 12 minutes, until tender

-Meanwhile, heat the vegetable oil in a large frying pan or wok. Add the spring onions and garlic and cook for 3-4 minutes, until softened

-Drain the cooked rice and add to the frying pan with the frozen mixed vegetables, frozen prawns, curry powder, tomatoes and reserved salmon liquid. Cook, stirring occasionally, for 5-6 minutes. Gently stir through the salmon chunks. Season with salt and pepper, then serve

Cook’s Tip: Garnish with fresh coriander, if you like.

Garlic-Lime Alaska Prawns with Avocado Cream
Recipes 34

Details

Recipe courtesy ASMI
Serves: 8
Prep Time: 30 minutes

Ingredients

1-1/2 Tablespoons kosher salt
1-1/2 Tablespoons sugar
1-1/2 pounds peeled Alaska Spot Prawns (16 to 20 per
pound), tails on
1/4 cup olive oil
1/4 cup chopped fresh cilantro
3 cloves garlic, peeled and minced
2 teaspoons grated lime peel
1/2 teaspoon fresh-ground pepper
Avocado cream (recipe follows)

Steps

1. In a bowl, mix salt and sugar. Rinse prawns and pat dry. Add to salt-sugar mixture and stir gently to coat. Cover and refrigerate for 45 minutes to 1 hour. Rinse prawns well and drain; rinse and dry bowl.

2. In bowl, combine olive oil, cilantro, garlic, lime peel, and pepper. Add prawns and mix to coat. Thread Prawns on metal or soaked wooden skewers, running them through each prawn once near the tail and once near the head end so it looks like the letter C.

3. Lay skewers on a well-oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand just above the grill only 2 to 3 seconds); close lid on gas grill. Cook, turning once, just until prawns are opaque throughout, about 3 to 5 minutes total.

4. Push prawns off skewers and arrange on a platter. Set avocado cream alongside.

Avocado Cream:
Peel 2 ripe avocados (about 1-1/2 pounds total), cut into chunks, and put in the bowl of a food processor. Add 1/2 cup sour cream, 2 tablespoons mayonnaise, 2 tablespoons lime juice, 1 teaspoon ground dried ancho chiles or chili powder, and 1/2 teaspoon salt; whirl until smooth. Taste, and add more lime juice and salt if desired. Scrape into a small bowl. Makes about 1-1/4 cups.

Nutrients per serving:
277 calories, 19g total fat, 4g saturated fat, 61% calories from fat, 10mg cholesterol, 16g protein, 11.5g carbohydrate, 2.5g fiber, 489mg sodium, 67mg calcium, and .1g omega-3 fatty acids.

NOTES: A brief cure in salt and sugar adds flavor to prawns and makes them more tender. You can cure and marinate the prawns up to 1 day ahead; chill airtight.

WINE PICK: Dry Ros&#65513