Recipes
So, you brought a bunch of fish home from Alaska and now you ask yourself “What do I do with it?” These recipes are here to encourage you to try a few of our favorites and most of all not to let any of your Alaskan catch go to waste!!
SMOKED SALMON
If you didn’t get to smoke your catch while you were in Alaska, don’t despair! It can always be done once you arrive at home. Just defrost your fillets, brine them and put them in your smoker.
Smoked Salmon Brine
2 cups sugar
1 cup salt
1/2 cup brown sugar
Mix together thoroughly. Sprinkle dry brine onto serving size pieces of salmon (skin side down). Layer and sprinkle until all fish is covered with brine. Refrigerate over night. Place onto smoker racks. Allow to drip-dry for about an hour. Smoke until desired doness. Enjoy!
Smoked Salmon Dip
1 or 2 pkg. smoked fish ( about 1/2 lb.)
1 pkg. cream cheese
3/4 c. sour cream
Place all ingredients in mixer and mix until well blended. ( I usually break the salmon apart by hand, removing the skin and most bones)
There are lots of possibilities to this dip! You can add many things to enhance the flavor. I like to add green onions or chives. Some people add horseradish, be creative and change this recipe to your liking! (Be sure to email me with your awesome ideas!) Enjoy!
Salmon Corn Chowder
4 slices bacon
1 med onion, finely minced
1/4 c. flour
4 c. fresh sweet corn ( 2 c. of the corn should be mashed- using a blender, puree the corn–if you can’t find fresh corn, thawed, frozen corn will work)
3 c. chicken broth (low-sodium)
1 tsp. fresh thyme, finely chopped
1 tsp. flat leaf parsley, finely chopped
2 c. Yukon gold potatoes, peeled and diced
1 c. heavy cream
1 c. milk
Kosher salt
white pepper
crushed red pepper
2 c. grated cheddar cheese (optional, for cheesy corn chowder)
2 c. cooked, crumbled salmon
In a heavy cast iron or soup pot, fry the bacon until crisp. Remove the bacon bits with a slotted spoon. Drain on paper towels and reserve. In the pot, use bacon renderings to saute minced onions, until lightly browned. Stir in thyme and parsley. Sprinkle the flour over the onion mixture and cook a few minutes to form a lightly browned roux. Slowly add the broth to the roux and continue stirring to incorporate the broth into the roux, breaking up any flour clumps to make a smooth sauce. After all broth is added, bring the pot to a boil, then reduce to a simmer for 20 minutes. Return heat to med/ high. Add the 2 c. pureed corn kernels and the 2 c. whole corn to the broth. Add the diced potatoes to the broth. Bring to a boil and reduce heat to a simmer. (At this point, you can add up to 1 tsp of the crushed red peppers if you want a spicy chowder)
Cook chowder for 30 more minutes at a low simmer. After 30 minutes, check to see if your potatoes are fork-tender. When potatoes are tender, add the cream, milk and salmon. Stir constantly over low heat until chowder is steaming hot. Remove from heat and add salt and pepper to taste. Serve sprinkled with reserved bacon and some fresh parsley. For cheesy corn chowder, add 2 c. grated cheddar cheese when you add the cream and milk.
Serves 8-10
Seafood Fettuccine
1/2 c. butter
1 garlic clove, minced
8 oz. cooked shrimp, crab, halibut, rock fish, etc. ( I lightly saute it, cooking it as little as possible to maintain tenderness. Also, I usually just use what I have on hand . . . not all of these)
3/4 c. whipping cream
1/2 c. freshly grated Parmesan cheese
1/2 tsp. pepper
12 oz. fettuccine, cooked, drained
1 Tbs. fresh chopped parsley
Melt butter in heavy skillet over medium heat. Add garlic and saute. Stir in cooked seafood, Parmesan, pepper and salt. Stir until well blended. Pour over cooked pasta and toss. Sprinkle with parsley.
Fish Tacos
(Our family favorite)
2 lbs. white fish- halibut, ling cod, rock fish of any kind will work!
2 cup shredded cabbage
lime juice
4 avocados
tortillas
beer batter ( I use store package)
Sauce:
1 c. mayonnaise
1/4 c. milk
4 Tbs. lemon juice
1 tsp. garlic salt
Mix sauce and refrigerate. ( I usually double the sauce)
Cut fish into individual serving pieces, dip into deep-fry beer batter, and deep fry just until done (golden brown). Keep warm in oven until all fish is fried. Serve on warm tortillas with cabbage, avocados, lime juice, and a generous scoop of the sauce. Soo good and fun to make!
Halibut Alyeska
This is the quickest, most simple recipe with a delicious flavor!
2 lbs. halibut (or any other white fish, rockfish, ling cod or yellow eye)
1 c. Mayonnaise
1 c. sour cream
1/4 c. diced onions
1/2 tsp. dill weed
1/2 tsp. thyme
1 c. grated cheddar cheese
Preheat oven to 350 degrees. Cut fish into serving size pieces about 1/2 in. thick. Spray 9×13 pan with non-stick spray. Mix mayonnaise, sour cream and onions and spread over fish pieces. Sprinkle with dill weed and thyme. Bake about 15 minutes, sprinkle with grated cheese. Bake another 5 minutes. To check fish for doneness poke with a fork to see if it flakes.
The best hint for cooking fish is not to overcook it!! Cook just until done (fish will flake) not a minute past, for the perfect texture.
Alaska Halibut Lasagna
6 Tbs. butter or margarine, divided
1-1/2 lbs. halibut steaks, cut into 1 inch cubes
2 garlic cloves, minced
3/4 tsp. dried thyme
1/3 C. all-purpose flour
1/2 tsp. salt
1-1/2 C. chicken broth
1 C. whipping cream
8 oz. lasagna noodles, cooked and drained
2 C. shredded Swiss cheese
Minced fresh parsley, optional
In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to skillet. Stir in four and salt until smooth, cook and stir until golden brown. Gradually add broth and cream. Bring to a boil, cook and stir 2 minutes until thickened. In a greased 13x9x2 in. baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired.
** Ling Cod and Yellow eye rockfish also work well with this recipe.
Soy Ginger Glazed Salmon
1 C. soy sauce
3/4 C. brown sugar
2 tsp. fresh chopped ginger (or 1tsp. dried)
2 Tbs. Mirin wine or sherry (Mirin is found in the Asian section of the grocery store)
Preheat oven to 350
To make the soy ginger glaze, bring all ingredients, except the salmon, to a boil in a saucepan. Stir just until sugar has dissolved, then reserve to cool.
Season the salmon filets with salt and pepper. Drizzle generously with soy ginger glaze 15 minutes before baking.
Bake the salmon for 15 to 20 minutes
Serve over rice
Halibut with Mango Salsa
2 ripe mango
1/4 c. chopped red bell pepper
1/4 c. chopped onion
1/4 c. chopped tomato
2 tsp. lime juice
salt and pepper to taste
2 tsp. basil
1 Tbls. chopped cilantro
ground chili pepper to taste ( however spicy you like)
2 lbs. halibut or rockfish
olive oil
Preheat oven to 400 degrees.
Place halibut in a baking dish and spread with enough olive oil to cover fish. (This helps seal in the moisture) Add salt and pepper to taste. Cover with foil and bake for 15- 20 minutes, depending on thickness of fish.
Combine all ingredients above to make salsa and set aside.
Remove fish from oven when cooked. On stove, heat a skillet until hot. Sear each side of fish in the skillet and place salsa in skillet just until heated. (It works best to heat one serving at a time and put directly on the dinner plate)
** This is a big hit with anyone we serve it to!!
Peanut Butter Pie
1 Graham cracker crust
Filling:
1 pkg. 8oz cream cheese
1 c. creamy peanut butter
3/4 c sugar
1 Tbs. vanilla
1-1/2 c cool whip
Mix cream cheese, peanut butter, sugar and vanilla until well blended. Gently fold in Cool whip until well incorporated. Pour into cracker crust, freeze. Serve with drizzled chocolate on top! Enjoy.