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Seafood Recipes
Below is a small selection of seafood recipies. Check back often, as we are always adding more!
| Best Bagel Alaska Salmon Spread
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Prep Time: 15
Ingredients:
2 packages (8 oz. each) light cream cheese
3 Tablespoons lemon juice
2 teaspoons low-fat milk
1/4 cup sliced green onions
1/4 to 1/2 teaspoon natural hickory liquid smoke
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack
Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
Depending on your taste preferences, stir in only one of the following seasonings:
2 Tablespoons fresh chopped dill
1 fresh minced jalapeño pepper
1 teaspoon crushed red pepper flakes
1-1/2 teaspoons garlic herb seasoning
1 teaspoon blackened or Cajun seasonings
1 teaspoon "no-salt" seasoning
Directions:
Beat cream cheese, lemon juice, milk, green onions, hickory smoke and only one seasoning with mixer until light and fluffy. Beat in salmon. Chill several hours for flavors to blend. Spread on toasted bagels, bagel chips, French bread slices, crackers, pumpernickel or rye bread.
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| Halibut Parmesan
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2 1/2 lbs. halibut fillets
3 tbsp each flour and yellow cornmeal
1/2 tsp. each garlic salt and dry mustard
1/4 tsp. each dry rosemary leaves and pepper
3 tbsp. melted butter
3 tbsp. milk paprika
1/4 to 1/3 cup grated parmesan cheese lemon wedges
Directions:
Mix flour, cornmeal, garlic salt, mustard, rosemary and pepper.
Dip fish in milk, drain briefly, then roll in coating mixture to cover evenly. Arrange fish in baking dish and cover with melted butter. Sprinkle fish lightly with paprika and half of the grated parmesan cheese. Bake at 350 degrees until fish flakes easily.
Halfway through baking time, turn fish over; sprinkle lightly with paprika and the remaining parmesan cheese. Garnish with a lemon wedge. Serves four.
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| Grilled Salmon Steaks
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First you need some salmon steaks from any kind of salmon.
Gut and head the salmon, then with a sharp heavy knife cur steaks about 3/4 to 1 inch thick. Lay the salmon steaks out in a high sided baking dish. Cover the salmon steaks with Yoshida's gourmet sauce or some other teryaki based marinade, sesame seeds, and some chopped green onions and let it marinate for a few hours in the refer. Fire up the grill, preferably a weber type and grill/hot smoke those salmon steaks till done. A perfect meal for the fish camp!!!
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| Dungeness Crab and Wild Mushroom Chowder
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Serves: 8
Prep Time: 1 hour
Ingredients:
1 pound Yukon Gold or other thin-skinned potatoes, peeled and cut into 1/2-inch dice
1 pound mixed fresh wild mushrooms such as chanterelles, oysters, and/or shiitakes
1 Tablespoon butter
4 ounces bacon (about 4 slices), chopped
1 large onion, peeled and chopped
4 cloves garlic, peeled and chopped
1/3 cup all-purpose flour
4 cups chicken broth
1-1/2 cups whipping cream
1/4 cup dry sherry
1 Tablespoon Worcestershire
1 teaspoon minced fresh thyme leaves
1 pound shelled cooked Alaska Dungeness crab
Salt
Fresh-ground pepper
Directions:
1. In a 3- to 4-quart pan, combine potatoes with cold water to cover. Bring to a boil over high heat, then cover pan, reduce heat, and simmer until potatoes are tender when pierced, 8 to 10 minutes. Drain.
2. Meanwhile, rinse mushrooms briefly and drain. Trim off and discard any tough stem ends; if using shiitakes, discard whole stems. Cut mushrooms into large bite-size pieces. In a heavy 5- to 6-quart pan over medium-high heat, melt butter. Add mushrooms and stir often until liquid is evaporated and mushrooms are just beginning to brown, about 10 minutes. Pour into a bowl.
3. Add bacon to same pan over medium-high heat and stir often until beginning to brown, 4 to 5 minutes. Add onion and garlic and stir often until onion is limp, 4 to 5 minutes. Sprinkle flour over onion mixture and stir often until just beginning to brown, 2 to 3 minutes.
4. Whisk chicken broth and cream into pan and continue whisking until mixture boils and thickens, 6 to 8 minutes. Stir in sherry, Worcestershire, and thyme, and simmer, stirring occasionally, for about 5 minutes.
5. Gently stir in potatoes, mushrooms, and crab. Add salt and pepper to taste and cook until heated through.
NOTES: You can substitute common button mushrooms for the wild ones. To add wild flavor, cover 2 packages mixed dried wild mushrooms (about 3/4 oz. total) with 1 cup boiling water and let soak until soft, about 20 minutes. Lift mushrooms out gently, squeeze dry, and cut into bite-size pieces; add with button mushrooms in step 2. Substitute the mushroom-soaking liquid for one cup of the chicken broth in step 4, pouring it in carefully, leaving the sediment behind.
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| Smoked Salmon
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First you will need a brine or cure. The amounts we use here should be sufficient for about 3 salmon that have been filleted.
4 cups brown sugar
2 cups pure salt
6 tblspoons pepper
2 tblspoons cayenne
4 tbls garlic powder
Directions:
Cut fillets into pieces. One fillet could be cut in half or thirds. Find a large roasting pan and lay out a layer of the fillets skin side down. Cover the fillets with the brine you made, about a 1/8 to 1/4 inch layer. Add the next layer of fish and do the same. Cover the dish with foil and place in a cool spot or the refrigerator. Let stand overnight. Next, remove the fish fom the baking dish and rinse thoroghly with fresh cold water. Allow the salmon to air dry on a dry rack until a glace forms and the fillet looks dry. At this time you are ready to smoke your creation. Using exotic woods can add to the flavor of your smoked salmon , but it is recommended that you smoke your fillets throughly and that some time during the smoking process your smoker should be at 175 degrees for at least a 1/2 hour. From that point the dryness of your creation is a matter of taste. The commercial smokers in most fishing stores are fine for this process, either the electric or gas fired type. A Weber type grill works fine also providing you watch the heat and keep it low.
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| Succulent Dilled Alaska Halibut
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Serves: 4
Prep Time: 5
Ingredients:
1/2 cup onion, chopped
1/4 cup butter, melted
2 Tablespoons fresh lemon juice
2 Tablespoons dry white wine
1 Tablespoon fresh parsley or 1 teaspoon dried parsley
1 teaspoon horseradish
1-1/2 teaspoons fresh dill weed or _ teaspoon dried dill weed
1/8 teaspoon natural hickory liquid smoke
1 Alaska Halibut fillet (1 to 2 lbs.) or 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or
frozen
1 sheet (12"x18") aluminum foil
Directions:
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, wine, 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.
Also great with Alaska Salmon!
Recipe By:
Gary and Pam Emery
Longview, WA
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