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Recipes From the Chef |
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The right equipment makes all the difference in cooking, just as it does in fishing. Get what you need to make your favorite recipes below, and save up to 70% + free shipping at CHEFS Catalog.
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Spicy Herb-Grilled Salmon Steaks |
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1/2 cup basil leaves |
Directions: |
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Combine the first 8 ingredients in blender or food processor, and process until smooth. Set aside. Sprinkle salmon steaks with salt and black pepper. Place the fish on a grill rack coated with cooking spray, and grill for 5 minutes on each side or until fish flakes easily when tested with a fork. Spoon sauce over fish, and garnish with chopped basil and the lime wedges. |
Salmon Burgers with Creamy Dill Sauce |
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Burgers:
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska smoked salmon |
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Creamy Dill Sauce:
1/3 C light or reduced fat sour cream |
Directions: |
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Drain salmon thoroughly, squeezing out excess moisture. In bowl, flake salmon with fork. Add egg, onion, barbecue sauce and bread crumbs. Blend thoroughly until mixture is almost smooth. Divide and form mixture into 4 patties. Preheat broiler/oven or grill to medium-high heat. Place patties on spray-coated broiling pan or well-oiled perforated grill rack. Set 4 to 5 inches from heat. Cook 4 to 5 minutes per side. Add lettuce, tomato, and cheese if desired. For Dill Sauce, cream three items together, refrigerate one hour or more. Spoon or squeeze mixture using pastry bag onto burgers. Serve on hearty hamburger buns or foccacia. |
Spring Greens with Salmon and Apricot-Ginger Vinaigrette |
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Apricot-Ginger Vinaigrette
1/4 cup all-fruit apricot spread |
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Salad
4 cups mixed salad greens (spring mix preferred), torn into bite-size pieces |
| Directions: |
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In a food processor or blender, process the vinaigrette ingredients until smooth. Put the salad ingredients except the salmon on a serving platter. Pour the dressing over the salad. Toss gently. Crumble the salmon on top. Serve immediately for peak flavors and texture. |
Alaska King Crab and Feta Bake |
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Ingredients:
2 and 1/4 pounds Alaska King Crab legs, thawed or frozen |
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Directions:
Rinse frozen Alaska King Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Place crab legs in refrigerator to thaw overnight. Using kitchen shears, cut the shells open and remove crab meat from shells. Chop or shred meat. Heat oven to 425 degrees F. Blend crab meat, tomato sauce, half of the feta cheese, and all but 1 teaspoon oregano. Portion 2/3 cup crab sauce mixture into each of six (8 oz.) ramekins or custard cups. Top each ramekin with 1 tablespoon feta cheese; sprinkle remaining teaspoon oregano over feta cups. Transfer cups to baking sheet and cook for 10 to 15 minutes or until mixture is bubbly. While crab is baking, grill or pan-fry flat breads over medium heat. Blend olive oil and garlic, and brush on grilled flat breads; cut into 8 wedges. Let guests spoon or dip crab bake onto flat bread wedges. |
Smoked Canned Salmon Mousse with Dill Sauce |
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Ingredients: Salmon Mousse Butter or mayonnaise for greasing mold Dill Sauce |
| Directions: |
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Grease a 6-cup fish mold, non-stick Bundt pan, or individual quiche molds with butter or mayonnaise. Soften the gelatin in ¼ cup cold water. Add ½ cup boiling water and stir well, until the gelatin has dissolved and let mixture cool. Add the mayonnaise, lemon juice, lime juice, onion, hot sauce, paprika, and salt and mix well. Fold in the salmon and capers. Add the whipped cream and continue folding until everything is well combined. Pour the mixture into the prepared mold. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight. Unmold on plate covered with butter lettuce and lemon slices and decorate with parsley. Place a cup of Dill Sauce on the side with a spoon or if you are using individual molds place a dollop of Dill Sauce on top of each mousse. To make the dill sauce: Combine all the ingredients in a medium bowl. Cover with plastic wrap and chill for at least 1 hour. This Dill Sauce is also terrific with poached or grilled salmon! |
Spiced Oven-Roasted Salmon Steaks or Fillet |
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Ingredients
4 Wild Alaska Salmon steaks 1-inch thick or 1 two pound Wild Alaska King Salmon fillet |
| Directions: |
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Combine cumin, coriander, fennel and peppercorns in a non-stick pan and toast over medium heat until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with olive oil, season with salt, then liberally grind or lightly press toasted seeds on both sides of steaks. Preheat oven to 375 degrees. Place heavy foil on a cookie sheet and oil slightly. Place salmon on foil and place pan on the middle oven rack. Roast in oven for 10 minutes per inch thickness of salmon or until it begins to flake when tested with a sharp knife. Using wide spatulas, lift the salmon from the foil onto a warmed serving platter. If using a fillet, cut into portions. Plate to serve or keep on the serving platter and garnish with lemons and parsley. Optional: Add a teaspoon of butter to the top of each steak or fillet. |
Grilled Halibut with Lavender and Cilantro Garlic Butter |
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Ingredients
4 (6 ounce) fillets halibut |
| Directions: |
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Preheat grill for high heat. Squeeze juice from lime wedges over fish fillets, then season with salt and pepper. Grill fish fillets for 5 minutes on each side until browned and fish can be flaked with a fork. Remove to a warm serving plate. Butter Sauce: Heat oil in skillet over medium heat. Add garlic; cook and stir just until fragrant, about 2 minutes. Stir in butter, remaining lime juice, lavender and cilantro. Serve fish with butter sauce. |
Alaskan Salmon & Halibut Ceviche with Lime Mango Sauce |
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Ingredients
Ceviche Ingredients:
Lime Mango Sauce Ingredients:
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| Directions: |
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In a bowl, combine all the ingredients for ceviche. Cover and place in refrigerator. Gently stir ceviche every 2 hours. After first 2 hours, remove hot peppers. Let set for about 8 hours before serving. Meanwhile, mix all ingredients for lime mango sauce in a blender. Blend for 1 minute. Pour in bowl, cover and chill in refrigerator. Top the ceviche with the lime mango sauce right before serving with tortilla chips. |
Smoky Grilled Alaskan Crab Legs |
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Ingredients
3 lbs Alaska King or Dungeness crab legs |
| Directions: |
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Soak wood chips (alder, cedar, apple, etc.) for 30 minutes, drain and add to coals of grill. Preheat grill to medium-high heat (450°F). Mix lemon juice, liquid smoke, herbs and seasonings into olive oil. Rinse crab legs under cold running water, pat dry and lay them on a large sheet of 15 inch heavy duty foil. Brush crab legs with seasoned olive oil. Lay second sheet of heavy duty foil over crab legs. Thoroughly crimp edges of both sheets together to seal foil, leaving room for heat circulation inside. Slide on to grill and cook for 3-4 minutes (fresh or thawed crab legs) or 8-10 minutes (frozen crab legs) until internal temperature reaches 145°F. Serve immediately.
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Grilled Salmon with Tomato and Basil |
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Ingredients
1 whole wild Alaskan salmon fillet with skin on, about 1½ lbs |
| Directions: |
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Preheat grill to medium. Mash chopped garlic and kosher salt together on a cutting board using the flat of a chef’s knife or a spoon until the combination forms a thick paste. Transfer garlic paste to a small bowl, add olive oil, and mix. Coat a suitable length of aluminum foil with cooking spray. Place the salmon fillet skin side down on the foil, then spread the garlic paste on top of the salmon. Sprinkle with the 1/3 cup of sliced basil, lay sliced tomatoes on top (for an extra touch, overlap them to look like fish scales), and add salt and pepper to taste. Place salmon and foil on the grill and cook until the fish flakes easily, about 10-12 minutes. Use two large spatulas to transfer the salmon from the foil to a serving platter, and garnish with the remaining 1/4 cup of sliced basil. Makes 4 servings at approximately 250 calories each.
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Spring Salmon Cakes with Lemon Dill Yogurt Sauce |
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Ingredients
Salmon Cakes Sauce |
| Directions: |
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Combine all sauce ingredients and allow to rest while salmon cakes are cooking. In a large bowl, combine all salmon cake ingredients except oil and mix well. Form into four patties. Add olive oil to a large skillet and heat over medium flame. Once pan is hot, sauté patties 3-4 minutes on each side until light golden brown. Plate each salmon patty and top with the lemon dill yogurt sauce. Makes four servings, at 397 calories per serving.
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Balsamic Black Garlic Halibut Steaks |
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Ingredients
2 Halibut Steaks (6 oz. each) |
| Directions: |
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Heat olive oil in a large skillet over medium-high heat. Add in black garlic. In a bowl, combine Balsamic vinegar, orange zest, freshly squeezed orange juice, sea salt and white pepper. Marinate both sides of the halibut steaks in the Balsamic mixture. Place steaks in the heated skillet and cook for 10 minutes (5 minutes for each side) or until fish flakes with a fork. Serve warm topped with chopped cilantro and lemon wedges.
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Old Fashioned Smoked Salmon Soup |
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Ingredients
2 Tblsp. Butter |
| Directions: |
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Melt butter in a medium to large saucepan on stove top set to medium-high heat. Add carrot, celery and onion, then saute until tender (about 5 minutes). Add the Smoked King Salmon to the pan and mix thoroughly. Stir in the chicken broth, half & half, salt and pepper. Bring to a near boil, then keep it simmering. Slowly pour in the corn starch / water mixture, stirring, until soup thickens. Simmer for another 5 minutes. Serve warm with crackers or fresh bread.
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Light-Style Alaska Salmon Croquettes(courtesy of Alaska Seafood Marketing Institute) |
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Ingredients
2 6.5 Oz. Cans Alaska Salmon |
| Directions: |
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In a medium bowl, combine salmon, 1/4 cup mayonnaise, bread crumbs, green onions, egg white, lemon juice and seasoning. Mix well. Shape into four 1/2 inch thick patties. Melt butter in a large non-stick skillet over medium heat until hot. Add salmon croquettes; cook 3-4 minutes per side or until golden brown. Meanwhile, combine remaining 2 Tbsp. mayonnaise and mustard. Serve sauce and lemon wedges with croquettes.
Baked Version: Place patties on spray-coated baking sheet. Bake at 425° for 15 minutes, turning after 8 minutes.
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Grilled Salmon with Teriyaki Marinade(from the kitchen of Colleen Cockrell) |
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Ingredients
1 lb Salmon fillet with skin on |
| Directions: |
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Mix all ingredients except salmon together, then pour in a flat glass dish. Add salmon and marinate for 30 minutes. Remove salmon from marinade and place flesh side down on charcoal grill for 3 minutes to mark. Turn to other side and grill approximately 4-5 more minutes until internal temperature reaches 145 degrees. Baste with marinade just prior to removing from grill. Place fish on platter, then garnish with fresh parsley and lemon wedges.
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Grilled Coho Alaska Salmon |
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Ingredients
1 Coho fillet with skin on |
| Directions: |
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Heat BBQ Grill to medium high. Place Salmon fillet, skin down, on top of foil. Turn up edges of foil. Salt and Pepper top of fish. Sprinkle brown sugar evenly over the Salmon. Place butter on top of sugar. Pick up foil with Salmon and put on the middle of BBQ grill. Put Vermouth around fillet. Lastly, squeeze lemon over Coho Salmon. Close lid and grill until Salmon flakes. I generally use a total cooking time of 10 minutes per 1 inch thickness of your fillet. Serve immediately.
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Baked Snapper with Tapinade |
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Ingredients:
6 – 5oz. Snapper fillets skinned and boned |
| Directions:Preheat oven to 350. Heat skillet over medium heat. Dredge Snapper in flour, then dip in eggs. Pour oil in skillet. Place Snapper fillets in hot skillet and turn after 1 minute. Cook 1 more minute and place on baking sheet. Combine all tapinade ingredients in a food processor and pulse for 1 minute until items are chopped and well mixed together. Top snapper with tapinade and finish cooking in oven for 6-8 minutes. Serve immediately. |
