By AlaskaSmokedFish.com
Serves 4
Sauce:
1 ½ pounds salmon, *pre-cooked**
¼ cup butter
1 tablespoon fresh garlic, minced
½ cup sun-dried tomatoes, sliced
½ tablespoon fish or vegetable base
½ cup parmesan cheese
1 tablespoon whipping cream
Pasta:
4 portions angel hair pasta
Sauté garlic in butter over medium heat. Add sun dried tomatoes. Add fish base and keep stirring. Add whipping cream and whisk over medium heat. Do not let boil. Add parmesan cheese. Keep whisking for 5 minutes over low heat.
When done add cooked flaked salmon. Keep on low heat and do not boil, or the cream will separate.
Serve over cooked pasta. Garnish with Parsley.
*Can also substitute sautéed chicken for salmon. Or for variety, stir fry a few fresh veggies and add to cream sauce.
**Pre-cooked salmon can be any leftover salmon that was not used in a previous dish, such as BBQ, poached, canned, baked salmon, etc.
Fresh Salmon Available for Shipping to Your Door! Visit AlaskaSmokedFish.com!
Serves 4 Sauce: 1 ½ pounds salmon, *pre-cooked** ¼ cup butter 1 tablespoon fresh garlic, minced ½ cup sun-dried tomatoes, Continue Reading →
By AlaskaSmokedFish.com
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon cane syrup or molasses (recommended: Steen’s)
1 teaspoon salt
½ teaspoon crushed red pepper flakes
1 cup apple cider vinegar 1 cup ketchup 3 tablespoons packed dark brown sugar 1 tablespoon yellow mustard 1 tablespoon Continue Reading →
By AlaskaSmokedFish.com
2 tablespoons celery seed
1 tablespoon paprika
1 tablespoon ground nutmeg
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion salt
1 tablespoon dried marjoram
1 tablespoon kosher salt
1 ½ tablespoons light brown sugar
1 tablespoon fresh ground black pepper
2 sides of Alaskan salmon, each 3 ½ pounds
Extra virgin olive oil
2 tablespoons celery seed 1 tablespoon paprika 1 tablespoon ground nutmeg 1 tablespoon chili powder 1 tablespoon garlic powder 1 Continue Reading →
By AlaskaSmokedFish.com
2 pounds or 8 snapper fillets, skinned
½ cup butter
½ cup onion, finely chopped
¼ pound mushrooms, chopped
6 or 7 ounce crab, flaked
½ cup bread crumbs
1 tablespoon dried parsley
dash of pepper
2 tablespoons flour
1/3 cup dry white wine
¾ to 1 cup milk
½ teaspoon paprika
Melt ¼ cup butter in saucepan. Add onions and mushrooms; sauté until tender. Reserve liquid from sauté.
Add crab, bread crumbs, parsley and pepper to onions and mushrooms. Spread mixture on the 8 fish fillets and roll up. Secure with a pick if necessary and place seam side down in greased casserole dish.
In a saucepan, melt remaining ¼ cup butter. Blend in flour. Add enough milk to the reserved sauté liquid to make 1 ½ cups and stir it and white wine into roux in saucepan.
Cook and stir until mixture thickens and bubbles. Pour over fillets.
Sprinkle with paprika and bake at 375° for 35 minutes or until fish flakes.
2 pounds or 8 snapper fillets, skinned ½ cup butter ½ cup onion, finely chopped ¼ pound mushrooms, chopped 6 Continue Reading →
By AlaskaSmokedFish.com
2 pounds or 8 cod or snapper fillets, skinned
½ cup butter
½ cup onion, finely chopped
¼ pound mushrooms, chopped
6 or 7 ounce crab, flaked
½ cup bread crumbs
1 tablespoon dried parsley
dash of pepper
2 tablespoons flour
1/3 cup dry white wine
¾ to 1 cup milk
½ teaspoon paprika
Melt ¼ cup butter in saucepan. Add onions and mushrooms; sauté until tender. Reserve liquid from sauté.
Add crab, bread crumbs, parsley and pepper to onions and mushrooms. Spread mixture on the 8 fish fillets and roll up. Secure with a pick if necessary and place seam side down in greased casserole dish.
In a saucepan, melt remaining ¼ cup butter. Blend in flour. Add enough milk to the reserved sauté liquid to make 1 ½ cups and stir it and white wine into roux in saucepan.
Cook and stir until mixture thickens and bubbles. Pour over fillets.
Sprinkle with paprika and bake at 375° for 35 minutes or until fish flakes.
2 pounds or 8 cod or snapper fillets, skinned ½ cup butter ½ cup onion, finely chopped ¼ pound mushrooms, Continue Reading →
By AlaskaSmokedFish.com
Serves 8
24 large mushrooms
1 cup cooked flaked Alaska Dungeness, tanner or king crab meat*
8 ounce package cream cheese, softened
1 teaspoon lemon juice
2 dashes worcestershire sauce
¼ teaspoon sweet basil
¼ teaspoon garlic powder
2 green onions, minced
1/8 teaspoon lemon pepper
½ cup cheddar cheese, grated
2 tablespoon Parmesan cheese, freshly grated
Wash mushrooms; remove stems and set caps aside. Finely chop about ½ of the mushrooms stems. (Use the remainder in another recipe or freeze for later use.)
Mix cream cheese, crap, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper.
Fill mushroom caps with crab mixture and place in a large, lightly greased baking dish.
Top with grated cheddar and Parmesan cheeses. (Recipe may be prepared to this point, refrigerated, and covered overnight.)
Bake at 450° for 15 to 20 minutes and serve warm.
Any leftover crab mixture may be thinned with sour cream and served as a dip or spread for crackers, chips or vegetables.
*Shrimp could be substituted for crab.
Serves 8 24 large mushrooms 1 cup cooked flaked Alaska Dungeness, tanner or king crab meat* 8 ounce package cream Continue Reading →
By AlaskaSmokedFish.com
6 slices bacon, diced
½ pound butter
2 tablespoons dijon mustard
1 ½ teaspoons chili powder
¼ teaspoon basil
¼ teaspoon thyme
1 teaspoon pepper, coarse ground
½ teaspoon oregano
1 clove garlic, crushed
2 tablespoons Rex “Crab, Shrimp and Crawfish” Boil, (or other brand)
½ teaspoon Tabasco sauce
2 pounds shrimp
Preheat oven to 375°.
In a small frying pan, fry diced bacon until clear. Drain off excess bacon grease. Add butter and rest of ingredients except shrimp. Simmer on low heat for 5 minutes.
Place shrimp in an open baking dish, and pour sauce over the top. Stir and fold sauce into shrimp to coat all of the shrimp well. Bake in an uncovered baking dish for 20 minutes, stirring twice during the baking process to keep shrimp well coated with sauce.
Do not overcook shrimp.
Serve hot-over rice! You may peel the shrimp before eating but not before cooking. If the shrimp are really small you can eat them whole, except the tail fin.
Note: Have plenty of napkins as this dish can be messy to eat. But it is a very excellent dish!
6 slices bacon, diced ½ pound butter 2 tablespoons dijon mustard 1 ½ teaspoons chili powder ¼ teaspoon basil ¼ Continue Reading →
By AlaskaSmokedFish.com
6 ounces fettucine noodles
1 cup garden fresh or frozen peas
¼ cup unsalted butter
½ cup parmesan cheese, grated
½ cup heavy cream or whipping cream
1 tablespoon parsley flakes
8 ounces smoked fish
Cook fettucine in 3 quarts of boiling water. Drain.
Meanwhile, boil peas in ½ cup water for 2 minutes. Drain.
Make alfredo sauce by melting unsalted butter in a saucepan. Stir in parmesan cheese, cream and parsley flakes. Heat just to boiling.
Break smoked fish into bite-size pieces and place in a steamer over hot water for about 2 minutes, just long enough to heat thoroughly.
Place hot noodles on a heated platter. Add peas, sauce and steamed smoked fish. Toss quickly and serve immediately.
Note: Though we generally cook the peas, it is equally tasty to add garden fresh peas uncooked.
6 ounces fettucine noodles 1 cup garden fresh or frozen peas ¼ cup unsalted butter ½ cup parmesan cheese, grated Continue Reading →
By AlaskaSmokedFish.com
2 sticks butter
2 large white onions (Walla Walla onions work great!)
2 ½ to 3 cups celery, finely chopped
2 cups carrots, diced
4 cups red or white potatoes, cubed
2 tablespoons rosemary, ground, dried
2 tablespoons pepper, freshly ground
1 ½ tablespoons Lawry’s seasoning salt*
1 gallon whole milk**
2 to 3 pounds halibut,***cut into small cubes
3 ½ tablespoons cornstarch
Melt butter in a 10 to 12 quart pot. Sauté vegetables in butter until tender. Stir frequently. Add seasonings. Add milk. Heat slowly. DO NOT BOIL. Stir constantly to avoid scorching.
Fold in halibut gently. Slowly bring back to serving temperature. Thicken with cornstarch mixed with ½ cup cold milk.
*A dash of paprika will give chowder a nice color equal to that of the Lawry’s seasoning – Which is salt (use a good French grey sea salt) with sugar and paprika added.
**Can use 1%, 2%, whole, half and half or canned milk. For added richness even sour cream can be used. Adjust cornstarch accordingly. Most time we use whole milk with some half and half.
***Good also using cod in addition to halibut.
2 sticks butter 2 large white onions (Walla Walla onions work great!) 2 ½ to 3 cups celery, finely chopped Continue Reading →
By AlaskaSmokedFish.com
6 Tablespoons butter, separated
½ cup olive oil, separated
4 to 5 stalks to celery, cut into ¼ inch pieces
3 to 4 garlic cloves, finely chopped
1 medium onion, chopped into ¼ inch pieces
1 ½ pounds salmon, cut into ½ inch squares
fish seasoning*
2 ½ cups half and half
1 cup water
salt and pepper to taste
½ to ¾ cup instant mashed potato flakes
Melt 1 tablespoon butter and add 2 tablespoons olive oil. In a nonstick pan, sauté celery first for a few minutes, then add garlic and onions and sauté until onions are transparent.
Pour celery mixture into a bowl.
Melt remaining butter and add remaining olive oil. Rub salmon with fish seasoning and fry in the butter mixture until the salmon is just done, and beginning to brown. Add the celery mixture and stir, without breaking the fish pieces.
Over medium heat, add half and half, water, and salt and pepper to taste. Keeping the soup just under boiling, add instant potato flakes a little at a time until you get the consistency you prefer.
Serve chowder immediately, and enjoy!
*Recommended seasoning is McCormick’s Sweet Basil and Lemon.
6 Tablespoons butter, separated ½ cup olive oil, separated 4 to 5 stalks to celery, cut into ¼ inch pieces Continue Reading →