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Tag: salmon recipes

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Sriracha-Maple Glazed Grilled Copper River Red Salmon with Green Apple “Kohl Slaw” by Chef Drew Johnson Kincaid Grill serves 4 Maple-Sriracha Glazed Grilled Alaskan Red Salmon 1 cup grade-A maple syrup 1 tbsp. Sriracha hot sauce 1 tbsp. apple cider vinegar Four 6-oz. portions Alaska red salmon fillets Salt and pepper to taste Non-stick spray For the […]

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 a

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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 Juice of two lemons Cook the salmon: Season both sides of the salmon fillets with salt and pepper. In a large sauté pan over moderate heat, […]

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

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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 Sauce Fresh peas, blanched Roasted corn, cut off cobs Fireweed honey Spaetzle 1/4 cup flour 1 egg 2 tsp milk 1/4 lemon […]

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 co

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This flavorful dip is great served with slices of sourdough baguette, crostini or crackers. Ingredients: 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 8 to 10 oz. skinless, boneless salmon (canned or pouched), drained and chunked 1 package (8 ounces) cream cheese 1 cup mayonnaise (Note: Do not use reduced-fat or fat-free mayonnaise […]

by Golden International Asian Cuisine Japanese Sunomono (Cup) Ingredients: Fresh salmon, sliced   Steamed shrimp  Snow crabmeat  Sliced English cucumber and carrot Dressing:  Chopp

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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By Simon and Seafort’s Ingredients Fresh Salmon Steak 1-8 oz. Fresh Dry Rub Seasoning 1 1/2 tsp. Vegetable Mix 9 oz. Seasoning Salt 1/2 tsp. Lemon (1/6th Squeeze) 1 each Lemon Slice1 each Olive Oil 1 Tbsp. Fresh Vegetable Mix Red Potatoes-blanched and cut in half.3 Red Bell Peppers-crushed and cut 1/2 Mushrooms-steamed and halved […]
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