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Storing Tips:
Do not allow frozen salmon to thaw until you are ready to use it. Refreezing salmon will severely alter its quality. Wrap salmon in moisture-proof paper or enclose in an airtight container. Do not store salmon wrapped only in waxed paper or plastic wrap. For best quality, frozen Alaska salmon may be stored up to 4 months in a home freezer at 0°F or lower.
Thawing Tips:
It's best to thaw salmon overnight in the refrigerator. Place the wrapped package on a plate or shallow pan to catch any liquid that drips out. Allow 8-10 hours (extremely large cuts may take a bit longer). Do not try to speed up the process of thawing salmon. Never allow salmon to thaw at room temperature or place it in warm water to thaw. Flavor and texture are both lost this way.
"Curtesy of the Alaska Seafood Marketing Institute"
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Tesa's Superbowl Salmon Dip
2 packages of Fred's Original Smoked Salmon
8oz block of Cream Cheese
2 sleeves of Ritz crackers
Shred Smoked Salmon into pieces removing all small bones. Cut up 8oz block of cream cheese into chunks with salmon. Take fork and mash salmon and cream cheese together until it is smooth and mixed well. Shape into a ball and surround it with Ritz crackers.
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BBQ Salmon Steaks
8 sheets (12x18" each) Aluminum Foil
8 Alaska Salmon Steaks (6 to 8 oz. each), thawed
2 tsp. Lemon Pepper Seasoning
3-4 tb. BBQ Sauce
Preheat Grill to Medium Heat. Lay down foil and spread 2 tb. of BBQ sauce (the size of the steak) in center of foil. Sprinkle 1 tsp. Lemon Pepper seasoning on BBQ Sauce. Place salmon in center. Spread 2 tb. of BBQ sauce on top of salmon steak and then again sprinkle with 1 tsp. Lemon Pepper seasoning. Wrap foil loosely around the salmon steak. Repeat process with remaining steaks. Place steaks on grill and cook on Medium Heat for 20-25 minutes. Then remove foil and serve. Salmon is done when the skin and spine can easily be removed.
Makes 8 servings.
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Salmon and Cream Cheese Ball
1 ˝ lb. salmon roast or 1 lb. canned salmon
1 tsp. liquid smoke
1 Tbsp. horseradish
1 Tbsp. lemon juice
8 oz. cream cheese
2 Tbsp mayonnaise
2 Tbsp parsley flakes
Steam Salmon approximately 45 minutes; cool, skin and debone. Mix with other ingredients.
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Irene's Fish Fry Batter
1 cup flour
1 cup cornmeal
1 tablespoon garlic powder
1-2 tablespoon onion powder
1 teaspoon each salt and pepper
2 teaspoon paprika
1 tablespoon dill
1-2 tablespoon dried lemon peel
1 thawed salmon fillet, cut into chunks
Hot oil to fry in
Mix all dry ingredients in a freezer Ziploc bag, throw in 5-6 chunks of fish at a time and shake. Fry the batter-coated fish chunks for 3-4 minutes. Serve with tartar sauce.
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Bronzed Wild Alaska Salmon with Butter Wine Glaze
2 Frozen Alaska Salmon Fillets - rinse and pat dry
2 tablespoons olive oil
1 tablespoon Cajun's Choice Creole or Blackened Seasoning
1 cup Robert Mondavi Private Selection's 2001 Chardonnay or 2001 Pinot Noir
1 tablespoon butter
Heat a large non-stock skillet over med-high heat for one minute. Brush the oil on both sides of the frozen Alaska salmon fillets, as well as the bottom of the hot pan. Place the frozen salmon fillets in the hot skillet, and season the tops with the Cajun's Choice seasoning. Turn the heat down to LOW, cover pan tightly, and turn every minute until center is almost done. Turn off the heat, add the wine and butter. Use your tongs to swirl the salmon around the pan to coat, turning salmon one more time. Place on serving plate and let rest for a couple of minutes before serving.
Makes 2 servings.
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"Some recipes curtesy of the Alaska Seafood Marketing Institute"
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