Salmon with Red Curry Recipe by Chef Quintin Mapes Mykel’s Restaurant Soldotna, Alaska Ingredients 4 to 6 salmon fillets, 6 to 8 oz each Salt and pepper to taste 1 tbsp peanut oil Sauce 1 can of coc
Linguine with Clam Sauce Linguine with Clam Sauce Recipe by Melissa Norris Makes 4 servings Last summer we had a great time running across to the west side of Cook Inlet to dig razor clams with Ernie
Spring Dill Soup with Seared Halibut and Crisped Prosciutto Recipe by Chef Laura Cole 229 Parks Restaurant & Tavern Laura Cole, 229 Parks Restaurant & Tavern’s Executive Director and Own
Recipe by Chefs Thomas W. Chapman & Daniel Shier 49th State Brewing Company Ingredients Four 6-ounce halibut fillets 2 cups all-purpose flour (salt and pepper to taste) 2 cups Asiago cheese 2 cups
Recipe by Chef Rob Kinneen Fork Catering, Anchorage This pho is based on an indigenous Alaskan fish-head soup. Traditionally the heads were cooked down long enough to leach calcium, supplementing an o
A personal recipe from James McConnell General Manger, Slippery Salmon Bar & Grill Preparation time: 2 hours Cooking time: 1½ hours Serves: 8 to 10 generously Filling Ingredients 1½ pounds diced
by Jim McConnell, Slippery Salmon Bar & Grill Ingredients Serves 1-2 people 5” by 14” thin-crust flatbread Approximately 1 cup of crab artichoke dip, spread evenly on the flatbread (See previo
by Jim McConnell, Slippery Salmon Bar & Grill Ingredients Serves 5 1/2 lb king crab meant, coarsely chopped (Equivalent to one medium – large king crab leg) 1/4 lb lump crab meet, coarsely c
Recipe by Executive Chef Brie Lauren, Bridge Seafood Crudo Ingredients: 10 oz spooned raw salmon meat from ribs and spine of carcass (you can include minced salmon belly too) 1 ea
by Drew Johnson, Kincaid Grill Ingredients 2 tbsp olive oil 4 pieces Alaska fresh-frozen sockeye salmon fillet 1 lb Brussels sprouts 1 tbsp butter Salt and pepper to taste Cranberry-Onion Jam (see bel