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recipes

Crab Artichoke Flatbread with Smoked Salmon

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 previous recipe) 4 Read More...

Crab Artichoke Flatbread with Smoked Salmon2019-02-08T11:35:18-09:00

King Crab Grilled Cheese Sandwich

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 Read More...

King Crab Grilled Cheese Sandwich2019-02-08T11:32:46-09:00

Crab Artichoke Dip

by Jim McConnell, Slippery Salmon Bar & Grill Ingredients Serves 5 1/2 pound chopped king or lumb crab meat (Equivalent to one medium - large king crab leg) 1 cup drained artichokes. If Read More...

Crab Artichoke Dip2019-02-08T11:32:47-09:00

Salmon Spoon-Meat Crudo Tacos

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 each juice Read More...

Salmon Spoon-Meat Crudo Tacos2019-02-08T11:15:45-09:00

Smoked Salmon Pinwheel

By Executive Chef Bobby Sidro The Lakefront Anchorage Ingredients 1 lb salmon (cut into strips) 1 oz white wine 2 oz heavy cream ¼ tsp dill Salt and pepper to taste Corn starch Read More...

Smoked Salmon Pinwheel2019-02-08T11:15:48-09:00

Alaska Halibut Enchiladas Salsa Verde

Prep Time: 20 minutes Cook Time: 20 minutes Serves 4 (2 enchiladas each) Ingredients 1/2 teaspoon each: garlic salt, lemon-pepper seasoning and chipotle chili powder 1 teaspoon ground cumin 1 lb. 4 oz. Read More...

Alaska Halibut Enchiladas Salsa Verde2019-02-08T11:24:27-09:00

Garlic Butter Spot Prawns with Basil and Tomato

Recipe by Chef Stefani Marnon, Chef Stef’s, Juneau This really simple and quick recipe, which showcases aromatic basil, flavorful tomatoes and garlic is great on its own, but paired with spot prawns, it Read More...

Garlic Butter Spot Prawns with Basil and Tomato2019-02-08T11:32:49-09:00

Porcini-Dusted Miso Cod over Summer Vegetable Succotash

Recipe by Chef Travis Haugen, Southside Bistro, Anchorage Makes 4 Servings Time: 30 minutes 6 tablespoons unsalted butter, softened 3 tablespoons white miso paste 4 slices bacon, diced ½ cup button mushrooms, sliced 1 Read More...

Porcini-Dusted Miso Cod over Summer Vegetable Succotash2019-02-08T11:26:33-09:00

Togarashi Black Cod with Kale Kimchi and Black Garlic Aioli

Recipe by Kevin Lane, The Cookery, Seward Makes 4 servings Time: 45 minutes (plus fermenting time) Prepare kimchi at least five days before serving, if possible. Recipe makes more than you will need, Read More...

Togarashi Black Cod with Kale Kimchi and Black Garlic Aioli2019-02-08T11:26:34-09:00

Alaskan Amber Salmon Marinade

Recipe by Alaskan Brewing Company Is there anything more delicious than an Alaska sockeye salmon fillet grilled over the coals of your gravel-bar campfire just minutes after pulling the fish from the water?  Read More...

Alaskan Amber Salmon Marinade2019-02-08T11:15:54-09:00

Grilled King Salmon with Balsamic Onion Jam

Recipe by Chef Drew Johnson, Kincaid Grill  Grilled Alaskan King Salmon Serves 4 4-6 oz. portions Alaska red salmon fillets Salt and pepper to taste 2 tbsp olive oil For the salmon: Preheat Read More...

Grilled King Salmon with Balsamic Onion Jam2019-02-08T11:15:56-09:00

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