recipes
Mixed Grill Skewers
by Executive Chef Brie Hockersmith, Bridge Seafood 2 skewers per person. Serves 4. 20 oz. of salmon 20 oz. of rockfish 20 oz. of reindeer sausage links 8 long bamboo Read More...
Seven Glaciers Seafood Salad
By Executive Chef Roberto Sidro, Flying Machine Restaurant Ingredients 1/2 lb. Bering Sea Red King Crab 1/4 lb. Southeast Alaskan Spotted Shrimp 1/4 lb. Kodiak Sea Scallops (Small) 1 cup Diced Celery 1/2 Read More...
Seared King Salmon with Chimichurri and Tomato-Bacon Jam
By Executive Chef Drew Johnson, Kincaid Grill Tomato-Bacon Jam: Two 28-ounce canned whole peeled tomatoes (liquid drained, tomatoes halved and seeds removed) cut into a small dice 2 tbsp. lemon juice 1 tsp. Read More...
Ginger Shrimp, Fried Rice and Vegetables
by Fish Alaska magazine Publisher Melissa Norris Sautéed Vegetables 1 cup baby bok choy, chopped 1 cup Alaska carrots, chopped 1 cup broccoli, chopped ¼ cup red cabbage, sliced ½ red onion, sliced Read More...
Redoubt Rumbler
A throwback from Fish Alaska’s Reader Recipe Contest 2009. by Teri Robl Makes 6 Seafood Martini Cocktails Lemon Crème Fraiche The day before you plan to prepare your cocktails, make the crème Read More...
Alaska Salmon Pesto Pasta Salad
By Alaska Seafood Marketing Institute Serves 8 Prep Time 10 minutes Cook Time 15 minutes Ingredients: 8 ounces dry, small shell pasta 2 to 3 tsps garlic, finely minced 1/2 cup prepared basil Read More...
Chipotle Halibut Salad
By Fish Alaska Publisher Melissa Norris Ingredients: 3/4 lb. halibut 3 tbsp chipotle mayonnaise 2 tbsp mayonnaise ¼ cup green onion Sea salt and fresh ground pepper to taste Chipotle Mayonnaise Blend one Read More...
Club Paris’ Crevette Saute
By Executive Chef Steve Baldwin, Club Paris Ingredients: 6 jumbo prawns 2 tbsp extra virgin olive oil 1/4 cup butter 1/4 cup margarine 1/2 tsp garlic powder 1/4 cup triple sec orange liqueur Read More...
Fireweed Honey Glazed Salmon
With Preserved Lemon Spaetzle, Roasted Sweet Corn, & Fresh Peas By Executive Chef Aaron Apling-Gilman Serves Four Ingredients: Four portions of Fresh Alaskan salmon (6-8 oz portions) Preserved Lemon Spaetzle Pea Purée Corn Read More...
5 Ways to Use Leftover Salmon
I love wild Alaska salmon, especially king salmon, but as leftovers it usually doesn’t do it for me…that is until I tried it in the following ways, which make extras usable instead of Read More...
Salmon Piccata
By Executive Chef Elijah Kitka, Slippery Salmon Bar & Grill Single Serving Ingredients: 6 oz red salmon fillet, pin bones out and skin removed ½ cup all-purpose flour 2 tbsp Kosher salt 1 Read More...
Seafood Cioppino
Seafood Cioppino By Executive Chef Drew Johnson Serves 4 Step One: 4 tbsp olive oil 1/2 cup diced green bell pepper 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced onion Read More...
Pan-Seared Salmon with Onion Tomato Marmalade
By Chef Drew Johnson, Kincaid Grill Caramelized Onion and Tomato Marmalade 1 ½ onions diced small 8 roma tomatoes diced small, seeds removed 1 cup sherry vinegar 1 ½ cups brown sugar Read More...
Millennium Seafood Tacos
Battered sablefish with king crab, spotted shrimp, fresh pico de gallo and cilantro dressing Ingredients: (2) 6 oz. butterflied sablefish fillets battered and deep fried (see recipe) 6 oz. king crab, shredded 6 Read More...
Southwest Halibut, Tequila Cream & Fresh Orange Salsa
by Mykel's Restaurant and Lounge Southwest Spice Blend Cumin Chili Powder Coriander Granulated Garlic Onion Powder White Pepper Salt Measure equal parts and blend well. Tequila Cream 8 oz heavy cream 2 tbsp Read More...