CURRY GRILLED ALASKA SALMON
Recipe by Alaska Fisherman Dennis Shervey
Point Baker, Alaska
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4 sheets (12 x 18 inches each) Reynolds Wrap® heavy duty aluminum foil
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1 tsp. curry powder
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1/2 tsp. lemon pepper
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1/4 tsp. salt
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1/4 tsp. garlic powder
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1 small onion
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1/2 cup seeded and diced Roma tomato*
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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
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1 sheet (12 x 18 inch) Reynolds Wrap® heavy duty aluminum foil
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1/2 cup mayonnaise or low fat plain yogurt
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1/2 cup (4 oz.) canned green chili salsa
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1 tbsp. fresh lime juice
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1 tbsp. chopped fresh cilantro or chives
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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
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6 oz. frozen limeade, thawed
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3/4 cup olive oil
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3/4 cup soy sauce
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2 tbsp. minced fresh garlic
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2 tbsp. chopped fresh rosemary
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6 (4 to 6 oz. each) Alaska salmon, halibut 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
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1/4 cup brown sugar, not packed
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3 tbsp. oil
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3 tbsp. soy sauce
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1-1/2 tbsp. minced fresh garlic
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1-1/2 tbsp. minced fresh ginger
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4 (4 to 6 oz. each) Alaska salmon steaks or fillets
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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
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1/4 cup white wine vinegar
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1-1/2 tsp. minced onions or chives
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1 tsp. tarragon leaves, crushed
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3 egg yolks
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1 tsp. Dijon-style mustard
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1/4 tsp. salt
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1/4 tsp. pepper
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1-1/2 sticks (3/4 cup) butter
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1/4 cup chopped ripe olives
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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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