Recipes

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.

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.

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.

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.

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.

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

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

-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.

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.

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