CURRY GRILLED ALASKA SALMON

Recipe by Alaska Fisherman Dennis Shervey
Point Baker, Alaska

  • 4 sheets (12 x 18 inches each) Reynolds Wrap® heavy duty aluminum foil

  • 1 tsp. curry powder

  • 1/2 tsp. lemon pepper

  • 1/4 tsp. salt

  • 1/4 tsp. garlic powder

  • 1 small onion

  • 1/2 cup seeded and diced Roma tomato*

  • 4 (4 to 6 oz. each) Alaska salmon steaks or fillets

Center an Alaska salmon steak/fillet on each of the foil sheets. In small bowl, combine curry powder, lemon pepper, salt and garlic powder. Sprinkle mixture evenly over salmon steaks/fillets. Slice onion into 8 rings and arrange two rings over each steak/fillet. Spoon tomatoes over onion rings. Wrap and seal foil to form four packets. Cook, on medium hot grill, about 6 to 12 minutes per inch of thickness; do not overcook.

Makes 4 servings.

*Dried thyme leaves may be substituted for tomatoes.

ALASKA HALIBUT WITH A GREEN CHILI BLANKET

Recipe by Alaska Fisherman Toni Bocci
Cordova, Alaska

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

  • 1/2 cup mayonnaise or low fat plain yogurt

  • 1/2 cup (4 oz.) canned green chili salsa

  • 1 tbsp. fresh lime juice

  • 1 tbsp. chopped fresh cilantro or chives

  • 4 (4 to 6 oz. each) Alaska halibut steaks

Combine mayonnaise, green chili salsa and lime juice, set aside. Place Alaska halibut steaks on foil sheet on medium hot grill. Cook for 5 minutes, then turn steaks over. Liberally brush or spoon mayonnaise mixture on cooked side. Sprinkle with cilantro. Continue cooking 5 to 10 minutes more, until fish flakes easily when tested with a fork. Do not overcook.

Makes 4 servings.

Also great with Alaska cod!

MARINATED MEDITERRANEAN STEAKS

Recipe by Alaska Fisherman Thea Thomas
Cordova, Alaska

  • 6 oz. frozen limeade, thawed

  • 3/4 cup olive oil

  • 3/4 cup soy sauce

  • 2 tbsp. minced fresh garlic

  • 2 tbsp. chopped fresh rosemary

  • 6 (4 to 6 oz. each) Alaska salmonhalibut or cod steaks/fillets*

Combine limeade, olive oil, soy sauce, garlic and rosemary in a shallow baking dish. Place seafood in dish. Turn fish over several times to coat; refrigerate 30 to 45 minutes. Remove seafood from marinade. Cook seafood on oiled, medium hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook.

Makes 6 servings.

*If using Alaska halibut or cod, substitute 1 tsp. each of dried oregano and ground coriander for rosemary. Proceed as directed.

TERIYAKI GRILLED SALMON

Recipe by Alaska Fisherman Albert J. Hofstad
Petersburg, Alaska

  • 1/4 cup brown sugar, not packed

  • 3 tbsp. oil

  • 3 tbsp. soy sauce

  • 1-1/2 tbsp. minced fresh garlic

  • 1-1/2 tbsp. minced fresh ginger

  • 4 (4 to 6 oz. each) Alaska salmon steaks or fillets

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

In a shallow baking dish, combine brown sugar, oil, soy sauce, garlic and ginger. Place Alaska salmon steaks/fillets in a baking dish. Turn fish over several times to coat; refrigerate 30 to 45 minutes. Remove salmon from marinade. Cook on foil sheet on medium hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook.

Makes 4 servings.

GRILLED CRAB WITH BLENDER BERNAISE SAUCE

Recipe by Alaska Fisherman Steve Williams
King Salmon, Alaska

  • 1/4 cup white wine vinegar

  • 1-1/2 tsp. minced onions or chives

  • 1 tsp. tarragon leaves, crushed

  • 3 egg yolks

  • 1 tsp. Dijon-style mustard

  • 1/4 tsp. salt

  • 1/4 tsp. pepper

  • 1-1/2 sticks (3/4 cup) butter

  • 1/4 cup chopped ripe olives

  • 2 lbs. Alaska king, dungeness or snow crab legs

In small, microwaveable bowl, combine vinegar, onion and tarragon. Microwave on high about 2 minutes or until vinegar is reduced to 2 tbsp.; set aside. Place egg yoks, mustard, salt and pepper in blender; blend on low 3 seconds. Put butter in microwaveable cup, cover, and microwave on high until melted, about 2 minutes. With blender on low, gradually pour hot butter into yolks in a steady stream; turn off blender. Add vinegar mixture, olives and blend just until combined. Keep warm. Cook Alaska crab on hot grill about 5 minutes. Serve with Bernaise sauce.

Makes 4 servings.

Also great with Alaska halibut!

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