PAN-SEARED ALASKA SALMON WITH ORANGE VINAIGRETTE

  • 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

Sauce
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.

Pan-Seared Salmon
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.

 
 

POACHED ALASKA SALMON WITH SUN-DRIED TOMATO AND GINGER SAUCE

  • 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 greeonion and serve. Makes 4 servings.

 

BLACKENED ALASKA SALMON PO BOY SANDWICH

  • 4 Alaska salmon steaks or fillets (4-6 oz. each), boneless and skinless

  • 4 6-inch French rolls, lightly toasted, remove some of inside breading

  • 1 cup shredded cabbage (mix of green and red, if possible)

  • 8 slices tomato

  • 4 tbsp. low fat mayonnaise

  • 1/4 cup plus 1-2 tsp. prepared Cajun spice

  • oil

  • salt and pepper, to taste

Heat a heavy skillet over high heat for 15-20 minutes. Mix mayonnaise with 1-2 tsp. of Cajun spice. Taste, add salt, pepper or more Cajun spice as necessary; hold aside. Lightly oil both sides of the Alaska salmon steaks/fillets and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes). Place salmon in the hot skillet to blacken; cook 2-3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan. Spread 1 tbsp. of the mayonnaise mixture onto each French roll. Top each with a blackened salmon steak/fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve. Makes 4 servings.

 

CHAMPAGNE POACHED ALASKA SALMON

  • 4 Alaska salmon steaks or fillets (6-8 oz. each), skin and bones removed

  • 2 cups champagne

  • 1/4 cup fresh lime juice

  • 4 slices red onion

  • 1 tbsp. capers, optional

  • 4 sprigs fresh tarragon

  • 1/2 cup honey Dijon mustard

  • 1-1/2 tsp. fresh taragon, chopped

  • salt and pepper, to taste

Mix together mustard and chopped tarragon, hold aside. Season Alaska salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1 layer. Add the champagne, lime juice and just enough water to cover the fish. Remove the fish and bring the liquid to a boil. Return the salmon steaks/fillets to the pan. Top each with an onion slice, capers and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer fro 6-10 minutes (depending on the thickness of the salmon). Remove salmon steaks/fillets from the liquid and place on 4 warm serving plates. Top each piece of fish with 1 oz. of the mustard mixture and serve. Makes 4 servings.

LEMON GARLIC ALASKA SALMON

  • 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

  • lemon wedges

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 servings.

*If desired, olive oil may be substituted for butter.

 
 

PAN POACHED ALASKA SALMON PICCATA

  • ½ cup water

  • 2 tsp. lemon juice

  • 1/8 tsp. chicken broth granules

  • 2 (4 to 6 oz. each) Alaska salmon steaks or fillets, thawed if necessary

  • 1 tbsp. butter

  • 1 tbsp. capers

  • black pepper, to taste

  • chopped parsley, for garnish

  • cooked noodles, optional

Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon steaks or fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm. Boil remaining liquid in pan until it reduces to approximately ¼ cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley. Server on a bed of cooked noodles, if desired. Makes 2 servings. Note: Recipe may be easily doubled.

 

CITRUS BROILED ALASKA SALMON

  • 2 oranges

  • 4 (4 to 6 oz. each) Alaska salmon fillets or steaks, thawed if necessary

  • salt

  • 1 tsp. red wine vinegar

  • ¼ cup sliced green onions

  • 1 tsp. cracked black pepper

Slice peel and pith from oranges; slice crosswise into ¼-inch rounds. Season salmon fillets or steaks with salt. Broil fillets or steaks, 4-6 inches from heat, allowing 10 minutes per inch of thickness, measured at thickest part. Remove fillets or steaks just before they are cooked through. Sprinkle with vinegar. Arrange orange rounds on top, and sprinkle with green onions and cracked pepper. Broil 1 minute longer. Makes 4 servings.

 

FIRECRACKER GRILLED ALASKA SALMON

  • 4 (4 to 6 oz. each) Alaska salmon steaks or fillets, thawed if necessary

  • ¼ cup peanut oil

  • 2 tbsp. soy sauce

  • 2 tbsp. balsamic vinegar

  • 2 tbsp. chopped green onions

  • 1 1/2 tsp. brown sugar

  • 1 clove garlic, minced

  • ¾ tsp. grated ginger

  • ½ tsp. red chili flakes (or more to taste)

  • ½ tsp. sesame oil

  • 1/8 salt

Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking. Makes 4 servings.

 

ALASKA SALMON BAKE WITH PECAN CRUNCH COATING

  • 2 tbsp. Dijon-style mustard

  • 2 tbsp. melted butter

  • 4 tsp. honey

  • ¼ cup fresh bread crumbs

  • ¼ cup finely chopped pecans or walnuts

  • 2 tsp. chopped parsley

  • 4 (4 to 6 oz. each) Alaska salmon fillets or steaks, thawed if necessary

  • salt & black pepper

  • lemon wedges

Mix together mustard, butter and honey in a small bowl; set aside. Mix together breadcrumbs, pecans and parsley in a small bowl; set aside. Season each salmon fillet or steak with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each fillet or steak with mustard-honey mixture. Pat top of each fillet or steak with breadcrumb mixture. Bake at 400 degrees Fahrenheit for 10 minutes per inch of thickness, measure at thickest part, or until salmon just flakes when tested with a fork. Serve with lemon wedges. Makes 4 servings.

 

CAJUN-STYLE ALASKA SALMON

  • 1/3 cup butter

  • 2 tbsp. Cajun Blackened seasoning mix

  • 1 tbsp. minced garlic

  • ½ cup vermouth

  • ¼ cup finely chopped pecans or walnuts

  • 4 (4 to 6 oz. each) Alaska salmon fillets or steaks, thawed if necessary

  • lemon wedges

Melt butter in large skillet over medium –high heat. Stir in Cajun seasoning and garlic. Cook for 2 minutes, stirring constantly. Add vermouth. Cook for 3 minutes, stirring constantly. Add Alaska Salmon fillets or steaks. Cook for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Squeeze lemon over salmon and serve immediately. Makes 4 servings.

 

FIRECRACKER GRILLED ALASKA SALMON

  • 4 (4 to 6 oz. each) Alaska salmon steaks or fillets, thawed if necessary

  • ¼ cup peanut oil

  • 2 tbsp. soy sauce

  • 2 tbsp. balsamic vinegar

  • 2 tbsp. chopped green onions

  • 1 1/2 tsp. brown sugar

  • 1 clove garlic, minced

  • ¾ tsp. grated ginger

  • ½ tsp. red chili flakes (or more to taste)

  • ½ tsp. sesame oil

  • 1/8 salt

Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking. Makes 4 servings.

 

ALASKA SALMON WITH RAINBOW PEPPERS
The Reynolds Kitchens

  • 4 sheets (12 x 12-inches each) Reynolds Wrap® heavy-duty aluminum foil

  • 4 (6 to 8 oz. each) Alaska salmon steaks or fillets, thawed if necessary

  • 2 red bell peppers, seeded and cut in strips

  • 2 yellow bell peppers, seeded & cut in strips

  • 2 green bell peppers, seeded & cut in strips

  • ¼ cup butter or margarine, softened

  • 1-1/2 tsp. dried basil leaves

Center Alaska Salmon steaks/fillets on foil sheets. Arrange pepper strips in a rainbow pattern around each steak/fillet. Combine butter and basil/ spread over salmon. Shape foil sheet around fish to make a fish boat. Cook covered, 15 to 18 minutes on medium-hot grill or until fish flakes easily when tested with a fork. Makes 4 servings.

 

GINGER SESAME ALASKA SALMON
The Reynolds Kitchens

  • 1 sheet (12 x 18-inches) Reynolds Wrap® heavy-duty aluminum foil

  • 4 thin onion slices, separated into rings

  • 2 medium carrots, shredded or cut into julienne strips

  • 1 (1 to 1-1/2 lb.) Alaska salmon fillet, thawed if necessary

  • 2 tsp. fresh ginger, grated

  • 2 tbsp. seasoned rice vinegar

  • 2 tsp. sesame oil

  • salt & pepper, to taste

  • fresh spinach leaves

Center onion and carrot on foil sheet. Top with Alaska Salmon fillet. In small bowl, combine ginger, rice vinegar and sesame oil. Pour over salmon. Season with salt & pepper. Wrap and seal foil to form a packet. Cook covered, 20 to 25 minutes on medium-hot grill or until fish flakes easily with a fork. Serve salmon topped with onion and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired. Makes 4 servings.

Baking instructions: Preheat oven to 450°F bake for 16 to 20 minutes on a cookie sheet.

 

ALASKA SALMON a la RAINIER

  • 6 (4-6 oz. each) Alaska salmon fillets, thawed if necessary

  • 1 can (16 oz.) whole berry cranberry sauce

  • 1/2 cup cranberry juice cocktail

  • 1/4 cup soy sauce

  • 1/4 cup dry vermouth

  • 1 tbsp. minced garlic

  • 1 tbsp. brown sugar

  • 1-1/2 tsp. grated fresh ginger root

  • 1 tsp. Asian sesame oil

  • vegetable oil, as needed

Place salmon in a large, non-reactive pan or dish. Combine remaining ingredients except vegetable oil. Pour marinade over salmon, turning to coat both sides. Cover and marinate in the refrigerator, 1 hour. To cook, remove salmon from marinade, reserving marinade. Pat salmon dry with a paper towel. Heat small amount of oil in large skillet over medium-high heat. Cook salmon, working in batches if necessary, for 10 minutes per inch of thickness, measured at thickest part, or until salmon juice flakes when tested with a fork. Remove salmon from pan and keep warm. Discard oil from pan. Add reserved marinade. Cook, stirring occasionally, until sauce is thickened, 8-10 minutes. Serve salmon fillets with approximately 1/4 cup sauce per serving. Makes 6 servings.

SPICY BLACK BEAN-ROASTED GARLIC MARINADE FOR SALMON

  • 1/2 cup garlic black bean paste (available in Asian specialty markets)

  • 1 head roasted garlic

  • juice of 1 lime

  • 1/4 cup fresh cilantro, minced

Combine all ingredients. Marinade 1-inch cubes of fish for 1 hour or longer. Grill on the barbecue or saute in pan or wok. Skewer on bamboo or rosemary skewers. Makes 1 cup marinade.

 
 

KLONDIKE PECAN ALASKA SALMON BAKE

  • 2 tbsp. Dijon-style mustard

  • 2 tbsp. butter, melted

  • 1 tbsp. honey

  • ¼ cup fresh bread crumbs

  • ¼ cup finely chopped pecans or walnuts

  • 2 tsp. chopped parsley

  • 4 (6 oz. each) Alaska salmon fillets or steaks, thawed if necessary

Heat oven to 400 degrees Fahrenheit. Blend mustard, butter and honey in small bowl; set aside. Mix breadcrumbs, pecans and parsley in another small bowl; set aside. Season Alaska Salmon fillets/steaks with salt and pepper. Place on non-stick or spray-coated baking sheet or broiler pan. Brush salmon with mustard-honey mixture. Pat bread crumb mixture onto top surface of salmon. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon flakes easily when tested with a fork.

Makes 4 servings. 25-Minute meal!

Side Dishes include:

Italian Green Beans: Prepare 10 oz. package frozen cut green beans according to directions. Drain and toss with 2 tablespoons Italian salad dressing.

Cinnamon-Applesauce: Blend 2 cups chunky applesauce with ½ teaspoon cinnamon and 1/8 teaspoon ground cloves. Cover and microwave on HIGH for 1-2 minutes.

 

TANANA VALLEY ALASKA SALMON

  • 1 lime

  • 4 (6 oz. each) Alaska salmon fillets or steaks, thawed if necessary

  • 1 ¼ tsp. ground cumin

  • 1 tsp. chili powder

  • ½ tsp. sea salt or ¾ tsp. iodized salt

  • ½ tsp. coarse ground black pepper

  • ¼ tsp. ground cinnamon

Cut lime in half and squeeze juice over Alaska Salmon fillets/steaks. Blend cumin, chili powder, salt, black pepper and cinnamon in a small bowl; sprinkle over salmon. Broil salmon about 4-5 inches from heat for 10 minutes or until salmon flakes easily when tested with a fork.

Makes 4 servings. 20-Minute meal!

Side Dishes include:

Broccoli-Carrot Blend: Prepare 1 lb. Frozen broccoli-carrot mixture according to package directions. Sprinkle with seasoned salt to taste.

Steamed Rice: Prepare 1 cup instant white rice in a steamer or sauce pot according to package directions. Sprinkle with 2 teaspoons chives or green onions before serving.

 

PAN-POACHED ALASKA SALMON WITH SPRING VEGETABLES

  • 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

Sauté 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, simmer 2 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.

 

LEMON DILL ALASKA SALMON

  • 4 sheets (12x18" each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil

  • 4 (4 to 6 oz. each) Alaska salmon steaks or fillets, thawed if necessary

  • 4 medium carrots, diagonally sliced

  • 1 each zucchini and yellow squash, thinly sliced

  • ¼ cup margarine or butter, melted

  • ¼ cup fresh lemon juice

  • 2 tsp. dried dill weed

  • 1 tsp. lemon pepper

Preheat oven to 450°F or preheat grill to medium-high. Spray foil with nonstick cooking spray. Center on Alaska Salmon steak/fillet on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Arrange carrot slices around salmon. Top with squash slices. Combine remaining ingredients; spoon over salmon and vegetables. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. Bake 17 to 20 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill. Makes 4 servings.

 

ORIENTAL ALASKA SALMON

  • 4 sheets (12x18" each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil

  • 4 (4 to 6 oz. each) Alaska salmon steaks or fillets, thawed if necessary

  • 1 package (16 oz.) frozen stir fry vegetables with broccoli, carrots & water chestnuts

  • ½ cup Oriental salad dressing

Preheat oven to 450°F or preheat grill to medium-high.

Center on Alaska Salmon steak/fillet on each sheet or Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with vegetables. Spoon salad dressing over salmon and vegetables. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. Bake 16 to 20 minutes on a cookie sheet in oven OR GRILL 12 to 15 minutes in covered grill. Makes 4 servings.

 

MARINATED ALASKA SALMON SALAD

  • ¼ cup white wine vinegar

  • 4 tsp. sugar

  • 1 tbsp. olive oil

  • ½ tsp. salt

  • ¼ tsp. dill weed

  • ½ bay leaf

  • 5 peppercorns

  • 1 lb. Alaska salmon , thawed if necessary, boned, skinned and cut into 1" chunks

  • ½ cup thinly sliced onion

  • ½ lemon, thinly sliced

  • Lettuce

  • 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. Microcook, 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.

Coal Point Seafood
1-800-325-3877
In Alaska 907-235-3877 · Fax 907-235-9773
Email: fish@alaska.net
4306 Homer Spit · Homer · Alaska · 99603