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Tag: salmon recipe

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Matanuska Valley Roasted Root Vegetables with a Roasted Garlic Aioli by The Lakefront Anchorage, Chef Roberto Sidro Copper River Salmon Preheat oven to 400 degrees. Rinse salmon fillet in cool water and pat dry with paper towel. Place on foil-lined pan. Bake the salmon for 15- to 30 minutes, or until flesh flakes easily with […]

Recipe by Chef Keller Prepared at King Salmon Lodge Ingredients For the salmon: Four (6- to 8-ounce) center-cut salmon fillets Kosher salt and freshly-ground black pepper 1 tablespoon olive oil J

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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. smoked paprika (or regular paprika) 1 ½ cups granulated sugar 4 strips cooked bacon, minced into small pieces ½  tsp. black pepper […]

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 pesto 1/2

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 Lem

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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 tbsp coarse ground black pepper 1 fl oz clarified butter 2 tbsp chopped shallots 1 tbsp capers ¼ cup white wine (Chardonnay) […]
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by Golden International Asian Cuisine Japanese Sunomono (Cup) Ingredients: Fresh salmon, sliced   Steamed shrimp  Snow crabmeat  Sliced English cucumber and carrot Dressing:  Chopped English cucumber 1-2 tsp Ume plum vinegar 1-2 tsp Yuzi dressing 3 tsp rice vinegar Make a round ball with sliced salmon and steamed shrimp covered with snow crabmeat; put them […]

Grilled Salmon Marinated in Lemon and Rosemary with a Roasted Fennel and Orange Salad By Chef Shane Moore of the Spenard Roadhouse, Anchorage Salmon Marinade 3 6-oz sockeye salmon fillets, skin remove

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With A Pistou Hollandaise Sauce Topped With A Grilled Corn, Sun-Dried Tomato, Tequila, and Lime Salsa Served With Herb Rice Pilaf And A Sautéed Vegetable Medley By Chef Kelly Dinkins of Millennium Hotel Grilled Corn, Sun-Dried Tomato, Tequila, Lime Salsa 2 ears fresh corn on the cob, husks and silks removed Non-stick cooking spray 1/4 […]
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