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Alaska Salmon, Beans & Rice Wrap


Prepare beans and rice according to package directions, omitting butter.

Cook, uncovered, for 15 minutes.

Stir in salmon and processed cheese blend.

Heat through, for 3 to 5 minutes.

Portion ¾ cup salmon mixture near center of a tortilla.

Roll up envelope style, repeat with remaining mixture.

Serve with chunky salsa, if desired.

**Substitute fresh salmon if available.

**1 cup shredded mild cheddar cheese and ½ cup salsa can be substituted.

Serving Size: 5.


Alaska Salmon & Broccoli-Cheese Pasta


In large saucepan, prepare packaged pasta according to low-fat directions, stirring in an additional ½ cup milk.

Microwave broccoli on HIGH for 3 minutes, rotating occasionally and pulling apart to thaw.

During the last 3 minutes of pasta cook time, blend in broccoli, salmon and lemon-pepper seasoning.

**Substitute fresh salmon if available.

Serving Size: 4.


Alaska Salmon With Mango Mustard and Black Beans

Compliments Alaska Seafood Marketing Institute.

Season salmon with salt and pepper to taste.

Grill or bake salmon at 425°F for 10 minutes per inch of thickness or until fish flakes easily with a fork.

Hold warm.

Meanwhile, drain beans, reserving ⅓ cup liquid.

In a small saucepan, combine beans, reserved liquid, bell pepper, onion, cumin, coriander, chili powder, ¼ teaspoon garlic powder and salt to taste.

Cook over low heat for 5 minutes.

Combine mango, cider vinegar, mustard, remaining garlic powder and salt and pepper to taste in a food processor or blender, process until smooth.

Transfer to microwavable dish.

Heat 1 to 2 minutes until warm.

To serve, spoon black beans onto serving platter.

Top with salmon fillet.

Drizzle mango mustard sauce over beans and salmon.

Makes 6 servings.

Note: To Peel a Mango: Stand the mango on end and slice down along the sides of the large flat pit with a boning knife or other long, flexible knife, curving around the pit as you slice.

You will end up with three sections: two larger, rounded sections and a flat center section.

Score the fruit in each rounded section lengthwise into slices, then crosswise into chunks, if desired.

Holding a rounded section by its edges, push at the curved bottom to turn the rind inside out.

The slices or chunks can then be cut away from the rind.

Trim away rind from the flat center section and separate as much fruit as possible from the pit.

Always cut away from yourself and be careful - mango is very slippery.


Alaska Salmon Sandwich Stuffer


In a mixing bowl, combine cucumber, bell pepper, onion and salmon.

In separate bowl, blend yogurt, mayonnaise, lemon juice, dill weed, coriander and parsley.

Stir dressing into salmon.

Portion onto bread.

**Can substitute 2 tablespoons chopped fresh parsley for dried.

Serving Size: 4.


Alaska Salmon Stir-Fry


Break up ramen noodles and cook according to package directions (roughly 2-3 minutes), omitting but reserving seasoning packet.

Drain and keep warm.

In small saucepan, blend cornstarch, seasoning packet from noodles, water, reserved salmon liquid, soy sauce, sesame oil, garlic powder and ginger.

Cook over high heat, stirring frequently, until mixture boils, continue cooking for 1 minute.

Remove from heat, reserve and keep warm.

In large saucepan, heat oil over medium-high heat.

Add frozen stir-fry vegetables and water chestnuts or corn.

Stir-fry 3 minutes.

Add salmon, cover and cook 1 minute.

Add noodles and sauce, stir gently and heat through.

**Substitute fresh salmon if available.

Serving Size: 4.


Alaska Salmon Teriyaki Bowl


Drain salmon and reserve 2 tablespoons salmon liquid.

Break salmon into chunks, set aside.

Prepare rice according to package directions (roughly 5 minutes).

In pan or wok, heat 1 tablespoon oil over medium-high heat.

Add vegetables and stir-fry for 1 minute.

Stir in salmon liquid and teriyaki sauce.

Add sesame oil and ginger, if using.

Add salmon, reduce heat to medium, cover and cook 4 to 5 minutes until vegetables are crisp-tender.

Stir just before serving.

Portion 1 cup rice into each bowl.

Top with salmon-vegetable blend.

**Substitute fresh salmon if available.

Serving Size: 3.


Alaska Salmon Waldorf Salad


In small bowl, blend mayonnaise, yogurt, lemon-pepper, thyme and salt.

In separate bowl, combine salmon, celery, apples and walnuts.

Stir dressing into salmon.

**Substitute fresh salmon if available.

Serving Size: 4.


Baked Alaska Salmon Alfredo

Compliments Alaska Seafood Marketing Institute.


Heat oven to 400°F.

Place salmon in non-stick or lightly greased baking pan.

Squeeze lemon juice over salmon.

Bake 10 to 12 minutes or until salmon flakes easily when tested with a fork.

Meanwhile, make white sauce according to package directions (2-3 minutes), using skim milk as liquid and reducing the butter by 1 tablespoon.

When sauce is thickened, stir in Parmesan cheese and pepper seasoning.

Combine hot, cooked pasta(8-13 minutes) with pesto sauce.

Toss to coat, serve alongside salmon.

Microwave or steam broccoli until just tender (4-7 minutes).

Sprinkle with sesame oil, toss to blend.

Serve immediately with salmon.

Makes 4 servings.


Baked Salmon


Preheat oven to 350°F.

Wash salmon, pat dry and sprinkle the cavity with lemon pepper.

Season to taste with salt.

Place lemons and onion inside cavity.

Place salmon on a large sheet of aluminum foil and drizzle with melted butter, seal the foil.

Bake 1 ½ hours, or until salmon flakes easily.

Serve hot.

Makes 18 servings.


Baked Salmon with Mexican Seasonings


Preheat oven to 400°F.

In a small bowl combine cilantro, lemon juice, jalapeño, garlic and cumin, set aside.

Brush salmon with olive oil and season with salt and pepper.

Place on a heavy-duty aluminum foil sheet.

Spread cilantro mixture on salmon, then top with tomatoes.

Fold edges of foil over so that they meet each other, then seal tightly.

Place salmon on a baking sheet.

Bake until fish flakes easily with a fork, about 20 minutes.

Unwrap carefully and place on a platter with baking juices.

Serve warm.

Makes 4 servings.

**Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers.

It's a good idea to use rubber gloves when handling fresh chiles (Disposable surgical gloves, available at most drugstores, work best for this).

If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes.

After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.


Baked Potatoes Stuffed with Smoked Salmon Souffle


Wash the potatoes thoroughly, shaking off most of the water.

Prick them all over with a fork and sprinkle with sea salt flakes (This is optional but creates a wonderful tasting crispy crust)

Bake in a preheated oven at 400°F (205°C) for about 1 hour or until cooked through.

Reduce the oven temperature to 350°F (175°C).

In a bowl, combine the salmon, chives, capers and sun-dried tomatoes and reserve.

While the potatoes are still hot, cut off a ½-inch slice lengthwise and discard or reserve for another purpose.

Using a spoon, scoop out the flesh, leaving a ¼-inch shell.

Push the scooped out flesh through a potato ricer, food mill or sieve into a large bowl.

Place potato shells on a cookie sheet.

Add the butter to the potato flesh and mix well to incorporate.

Heat the milk to just below boiling point, then beat into the potato mixture.

Beat the egg yolks and add to the potato, mixing well.

Stir in the reserved salmon mixture and season to taste with salt and pepper.

Beat egg whites until stiff but not dry.

Fold in a third of the beaten egg whites to loosen the mixture, then gently fold in the rest.

Spoon the mixture back into the shells, heaping the tops.

Bake on cookie sheet in preheated oven for 15 to 20 minutes until slightly risen and lightly browned on top.

Serves 4.


Best Bagel Alaska Salmon Spread


Beat cream cheese, lemon juice, milk, green onions, hickory smoke and one seasoning with mixer until light and fluffy.

Beat in salmon.

Chill several hours for flavors to blend.

Spread on toasted bagels, bagel chips, French bread slices, crackers, pumpernickel or rye bread.

**Substitute fresh salmon if available.

**2 tablespoons fresh chopped dill weed, 1 jalapeño pepper, seeded and minced, 1 teaspoon crushed red pepper flakes, 1½ teaspoons garlic herb seasoning, 1 teaspoon blackened or Cajun seasonings or 1 teaspoon "no-salt" seasoning

Makes 4 cups.

One serving equals 2 tablespoons.

Serving Size: 32


Cilantro-topped Salmon with Avocado Wild Rice


Combine water, butter and contents of rice and seasoning packets in saucepan.

Bring to a boil.

Cover tightly and simmer until all water is absorbed, about 25 minutes.

While rice is simmering, combine mayonnaise, cilantro and mustard, mix well.

Cover and refrigerate.

Place salmon in single layer in large skillet.

Sprinkle with salt, top with onion.

Pour wine over all.

** Add enough water to just cover salmon.

Add peppercorns.

Heat over high heat just until mixture simmers.

Cover and reduce heat.

Continue to simmer about 10 minutes per inch of thickness measured at its thickest part or until salmon flakes when tested with a fork.

Carefully remove salmon to serving platter with slotted spatula.

Discard poaching liquid, onion and peppercorns.

Top salmon with cilantro mayonnaise.

Peel, seed and dice avocado.

Stir avocado and red pepper into rice, serve alongside salmon.

Serving Size: 6.


Citrus Broiled Salmon With Savory Herbed Rice and Greens


Preheat broiler.

Cut salmon fillets into 4 equal portions, season to taste with salt.

Peel and remove pith from oranges, slice crosswise into ¼-inch rounds.

Broil fillets, 4 to 6 inches from heat, allowing 10 minutes per inch of thickness, measured at the thickest part.

Remove fillets just before they are cooked through.

Sprinkle with vinegar.

Arrange orange rounds on top and sprinkle with green onions and cracked pepper.

Broil 1 minute longer.

Meanwhile, prepare herbed rice according to package directions, replacing ¼ cup of water with the wine.

Serve with mixed greens sprinkled with seasoned rice vinegar, if desired.

Serving Size: 4.


Creamy Best Bean and Salmon Soup


Drain salmon, reserving liquid.

Remove skin and bones, chunk salmon.

In stockpot or large saucepan, bring chicken broth to a boil, stir in green beans and lima beans.

Cook 2 minutes over high heat.

Stir in reserved salmon liquid, evaporated milk, corn, black-eye peas and seasonings.

Continue cooking over low heat 5 minutes.

Stir in salmon, heat through.

Serving Size: 8.


Fettuccine with Smoked Salmon


Cook fettuccine according to package directions(8-13 minutes), cover and keep warm.

In a saucepan sauté shallots in butter over low-medium heat, stirring often, until soft and fragrant (5 to 7 minutes).

Stir in sour cream, red onion, chopped dill (reserve sprigs for garnish), capers, lemon juice, lemon peel, pepper, heat thoroughly.

Season with salt.

Toss reserved fettuccine with sauce.

Transfer to a large nerving platter or individual bowls.

Arrange smoked salmon strips on top, garnish with lemon wedges and dill sprigs.

Serve hot.

Serving Size: 4.


Fiery Peach-Glazed Salmon


Preheat broiler or grill to medium-high heat.

Place salmon on a non-stick or vegetable cooking spray-coated baking or broiler sheet.

In a small bowl, blend jam, soy sauce, cayenne pepper and ginger.

Brush glaze on salmon.

Place sliced vegetables on baking sheet, brushing lightly with oil and season with salt and pepper.

Grill or broil 5 to 7 inches from heat, turning vegetables once, about 10 to 12 minutes or until salmon flakes with a fork.

**Zucchini, leeks or squash may be substituted for peppers.

Serving Size: 4.


Fresh Salmon au Poivre


Rinse salmon fillets in very cold water, drain and pat dry.

Sprinkle cracked pepper on both sides of fish pressing pepper lightly into the flesh.

Heat a large cast iron or other heavy skillet over medium-high heat.

Melt butter, immediately add peppered salmon.

Cook fish until edges of each fillet look just opaque, 3 to 5 minutes.

Turn fillets, sprinkle with lime juice and salt.

Continue cooking until fish is cooked to taste, another 3 to 5 minutes.

Garnish with lime wedges, serve immediately.


Salmon fillets can also be cooked directly on the grill or in a grill-proof pan or skillet.

Serving Size: 4.


Ginger Mushroom Salmon


Cut salmon into 4 serving pieces.

Heat 1 tbsp butter and 1 tbsp olive oil in a frypan, saute the mushrooms and green onions for about 2 minutes, stirring well.

Remove, sprinkle with salt and pepper and keep warm in a dish.

Add the remaining butter and oil to the frypan and saute the salmon pieces for about 4 minutes per side.

Remove and keep warm in another dish.

Add garlic and ginger to frypan, adding extra butter and oil if necessary and cook for 1 minute.

Return the mushroom and onion mixture to the pan, stir in the lemon juice and soy sauce.

Heat thoroughly.

Spoon the mixture over the salmon pieces and serve immediately.

Serves 4.


Grilled Alaska Salmon with Basil and Hollandaise


Heat grill.

Prepare hollandaise sauce according to package directions.

Keep warm over pan of hot water.

Combine olive oil, rosemary, lemon peel and seasoning salt in small bowl.

Rub mixture onto both sides of salmon steaks or fillets.

Lightly oil grill rack.

Place salmon on medium-hot grill 5 to 6 inches from heat and cook 5 minutes.

Turn carefully and continue to grill 5 to 6 minutes more or until fish flakes easily when tested with fork.

Remove salmon to individual serving plates, spoon Hollandaise sauce over top and sprinkle with fresh basil.

Garnish with fresh lemon wedges.

Serving Size: 4.


Grilled Salmon in Barbecue Sauce


For the marinade: Heat oil in a saucepan over medium heat, add onions and garlic and sauté until tender, about 3 minutes.

Add ketchup, dark rum, Worcestershire sauce, cider vinegar, chili powder, paprika, cumin, coriander, cayenne pepper, salt and black pepper.

Bring to a boil, reduce heat and simmer for 5 minutes.

Cool to room temperature.

Brush salmon with ¼ of the barbecue sauce, reserving the rest for dipping.

Marinate fish in the refrigerator for 2 hours.

Preheat grill.

Place salmon skin-side down on lightly oiled grill.

Cover and cook for approximately 12 minutes per inch of thickness.

Close vents during the last 4 minutes for a more pronounced smoke flavor.

Fish is done when it flakes easily with a fork.

Serve warm with reserved barbecue sauce on the side.

Serving Size: 4.


Grilled Salmon With Two-Tomato Ginger Relish


Preheat grill.

Place salmon in a glass dish.

Brush with 1 tablespoon olive oil on both sides.

Season with half the pepper, set aside.

In a medium bowl, combine plum and yellow tomatoes with basil, red wine vinegar, ginger, lime juice, soy sauce and remaining 2 tablespoons olive oil and ½ teaspoon pepper (Note: relish can be made 1 hour ahead).

Place salmon on lightly oiled grill 4 to 5 inches from coals.

Grill, brushing with oil and turning once, just until fish flakes when tested with a fork.

Estimate approximately 10 minutes of cooking time per inch of thickness.

To serve, divide tomato relish on plates and top with grilled fish.

Serving Size: 4.


Herbed Baked Salmon


Rinse fish and remove any bones with tweezers.

Combine oil and lemon juice in 9x13-inch glass dish and add salmon, turning to coat.

Marinate in the refrigerator for 2 to 4 hours, turning several times.

Preheat oven to 400°F.

Lightly oil a baking sheet and set aside.

In a food processor, process bread with basil, parsley, oregano, salt and pepper for about 30 seconds to make fine mixture.

Transfer to a sheet of wax paper.

Remove each fillet from the marinade, allowing excess to drain back into dish.

Don't pat fish dry.

Roll in crumbs to coat evenly, pressing crumbs on to fish with fingertips.

Place fish on baking sheet, leaving a couple of inches between fillets.

Stir marinade and drizzle about a tablespoon over each fillet.

Discard any leftover marinade.

Bake for 10 to 20 minutes, depending on thickness of fish.

To test for doneness, squeeze sides of fillets gently, they should feel springy, not firm or mushy.

Makes 6 servings.


Honey-Dijon Salmon


PREHEAT oven to 450°F or grill to medium-high.

Blend honey, mustard, butter, Worcestershire sauce, cornstarch and pepper, set aside.

CENTER one-fourth of asparagus on each sheet of Heavy Duty Aluminum Foil.

Top with salmon steaks/ fillets, drizzle with honey-mustard sauce.

Sprinkle with walnuts.

BRING up foil sides.

Double fold top and ends to seal packet, leaving room for heat circulation inside.

Repeat to make four packets.

BAKE 17 to 23 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill.

Makes 4 servings.


Klondike Pecan Alaska Salmon Bake


Heat oven to 400°F.

Blend mustard, butter and honey in a small bowl, set aside.

Mix bread crumbs, pecans and parsley in another small bowl, set aside.

Season salmon to taste with salt and pepper.

Place on a nonstick or vegetable spray-coated baking dish.

Brush salmon with mustard-honey mixture.

Pat bread crumbs onto top surface of salmon.

Bake for 10 minutes per inch of thickness or until salmon flakes easily with a fork.

Makes 4 servings.


Lemon & Ginger Grilled Alaska Salmon Strips


Mix canola oil, lemon juice, green onion, soy sauce, honey and ginger together in large shallow glass dish.

Add Alaska salmon strips and coat well.

Refrigerate 2 to 6 hours, turning several times.

Heat grill.

Remove salmon strips from marinade, discard marinade.

Place salmon, skin side up, on medium-hot grill for 3 minutes.

Turn carefully and continue to cook, skin side down, for an additional 3 to 4 minutes or until fish flakes easily when tested with a fork.

Remove strips from grill by running a spatula between the skin and the salmon.

Garnish with chopped green onion, lemon peel and lemon slices.

Serving Size: 4.


Linguine Salmon and Broccoli Toss


HEAT oil in a large skillet.

Add garlic, cook for 1 minute.

Add broccoli and broth, cook for 5 to 6 minutes or until broccoli is tender.

Add salmon, heat through.

TOSS pasta with salmon and broccoli mixture.

Serve in deep bowls, top with crushed croutons and cheese.

Serving Size: 4.


Marinated Fresh Salmon & Scallops with Kiwifruit


1 Recipe Vinaigrette, ingredients follow

Combine the first five vinaigrette ingredients.

Add the shallots, parsley, dill, garlic, red pepper, salt and pepper to taste.

Marinate for a few minutes.

Place half the marinade on a platter.

Place the kiwifruit on a plate.

Place the salmon on top of the kiwifruit and the scallops on top of the salmon.

Pour the rest of the marinade over the scallops.

Cover with foil and refrigerate the dish for at least one hour before serving.

To serve, place the salmon in the center of each serving dish.

Surround the salmon with the sliced kiwifruit and the scallops.

Garnish the salmon with the red peppers.

Pour some marinade on top of each dish.

Serve immediately.

Serving Size: 4.


Mexi-Salmon Breakfast Bake


Preheat oven to 400°F.

Spray a 9-inch baking dish with vegetable cooking spray.

Microwave peppers on HIGH on microwave-safe plate (frozen peppers, 2 to 3 minutes, fresh peppers: 1 to 2 minutes).

Drain or pat dry peppers.

Transfer peppers to baking dish.

Beat together eggs, water and seasoning.

Stir in salmon and ¾ cup cheese.

Pour egg mixture over peppers.

Top with remaining ¼ cup cheese.

Bake 18 to 20 minutes, until puffed and golden.

Hash Brown Variation: Omit peppers, substituting 2 cups thawed hash browns.

Proceed with recipe as directed, baking for 20 minutes.

Serving Size: 6.


Open-Faced Salmon Tea Sandwiches


Combine sour cream, cream cheese, dill weed and lemon juice in small bowl, mix well.

Spread sour cream mixture evenly onto bread slices.

Top each with 2 slices cucumber and 1 piece salmon.

Garnish with lemon peel and fresh dill.

Serving Size: 12.


Pistachio Smoked Salmon Spread


Beat cream cheese with electric mixer until fluffy.

Add smoked salmon, pistachios and lemon juice, mix well.

Makes about 1-⅓ cups.

Serving Size: 6.


Poached Salmon with Alfredo Sauce


BOIL water and wine in a large skillet, add salmon.

Reduce heat to low, cover.

Cook for 8 to 10 minutes or until thickest part of salmon flakes easily when tested with a fork.

PREPARE pasta according to package directions(9-13 minutes).

Toss pasta with carrot and parsley, divide among plates.

Top with salmon.

Spoon sauce over each serving, garnish with dill.

Season with salt and ground black pepper.

Serving Size: 2.


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