Alaska Salmon Bake

Prep Time: 10 min

Cook Time: 20 min

Serves: 4

Ingredients

Vegetable oil cooking spray

1-1/2 cups (about 7 oz.) fresh or frozen sweet pepper strips
7 eggs
1/2 cup water
1-1/2 teaspoons Cajun or Creole seasoning
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 cup (4 oz.) shredded Colby-Jack or Mexican cheese blend, divided (3/4 cup & 1/4 cup)

Directions

Preheat oven to 400°F.  Spray coat a 9-inch baking dish.  Microwave peppers on HIGH on microwaveable plate (frozen peppers: 2 to 3 minutes; fresh peppers: 1 to 2 minutes).  Drain and pat dry peppers.  Transfer peppers to baking dish.  Beat together eggs, water and seasoning.  Stir in salmon and 3/4 cup cheese.  Pour egg mixture over peppers.  Top with remaining 1/4 cup cheese.  Bake 18 to 20 minutes, until puffed and golden.
Variation: Omit peppers, substituting 2 cups thawed hash browns.  Bake for 20 minutes.

Nutrients per serving: 324 calories, 20g total fat, 8g saturated fat, 56% of calories from fat, 366mg cholesterol, 31g protein, 4g carbohydrate, 1g fiber, 846mg sodium, 368mg calcium and 1500mg omega-3 fatty acids.

Recipe from AlaskanSeaFood.org

Alaska Salmon Melts

Prep Time: 10 min

Cook Time: 5 min

Serves: 6

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
1/3 cup low-fat mayonnaise
1 Tablespoon fresh chopped parsley or 1 teaspoon dried parsley
1 teaspoon lemon juice
1/2 teaspoon seasoned salt
1/4 teaspoon celery seed
1 cup shredded Cheddar cheese, divided
3 to 4 English muffins, split

Directions

Mix salmon with mayonnaise, parsley, lemon juice, seasoned salt, and celery seed.  Stir in 1/2 cup cheese.
Set oven to broil.  Lightly toast cut side of muffins on baking sheet set 5 inches from heat.  Spoon 1/4 cup salmon mixture (for 8 servings) or 1/3 cup (for 6 servings) onto each toasted muffin half.  Top with remaining cheese.  Broil 3 to 4 minutes until cheese melts and is lightly browned.
Cook’s tip:  Substitute shredded pepper-jack OR Swiss cheese for Cheddar.

Nutrients per serving: 262 calories, 16g total fat, 5g saturated fat, 54% of calories from fat, 48mg cholesterol, 17g protein, 13g carbohydrate, 1g fiber, 643mg sodium, 227mg calcium and 1000mg omega-3 fatty acids.

Recipe from AlaskanSeaFood.org

Hoisin Glazed Wild Alaska Salmon with Ginger Lemongrass Broth

Prep Time: 15 min

Cook Time: 35 min

Serves: 4

Ingredients

For the broth:
2 cans (12 oz. each) chicken stock
1 Tablespoon fish sauce
1 Tablespoon garlic chili paste
1 inch fresh ginger, sliced
1 stalk lemongrass
For the fish:
4 Alaska Salmon fillets (6 oz. each), fresh or thawed
4 Tablespoons hoisin sauce
For the salad:
1 small head of Napa cabbage, shredded
2 carrots, julienned
1 zucchini, julienned
1/2 bunch scallions, rough chopped
1/2 bunch cilantro, rough chopped

Directions

To make the broth, simmer the stock with the fish sauce, garlic sauce, ginger and lemongrass until the flavors infuse, about 20 minutes.  Remove ginger and lemongrass and discard.
Pan-sear the salmon in an ovenproof pan, flesh side down.  When browned, turn the salmon over and brush 1 tablespoon of hoisin sauce on each fillet.  Place the entire pan into an oven preheated to 450°F and cook an additional 7 to 10 minutes.  Cook just until fish is opaque throughout.
When the fish is in the oven, add cabbage mixture into broth and heat until wilted, about 5 minutes.  Serve in bowls, adding the cabbage mixture first, then the fish on top and the broth around the sides.

Recipe by Alaskan Chefs Stefani Marnon and Naomi Everett

Recipe from AlaskanSeaFood.org

Alaska Salmon Pesto Pasta Salad

Prep Time: 10 min

Cook Time: 15 min

Serves: 8

Ingredients

8 ounces dry, small shell pasta
2 to 3 teaspoons garlic, finely minced
1/2 cup prepared basil pesto
1/2 cup high-quality light Italian salad dressing
1 zucchini, cut in 1/2-inch half-moon slices
1 pint cherry tomatoes, halved
1 small red onion, thinly sliced      
3/4 cup frozen peas, defrosted
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
Salt and pepper, to taste

Directions

Cook the pasta according to package directions, drain well. Let cool slightly then toss with the garlic, pesto and dressing. Set aside.
Meanwhile, put the zucchini in a covered microwavable container and cook on high for 2 minutes or until just tender and bright green.
Toss the blanched zucchini, tomatoes, onion and peas into the pasta and stir to combine. Gently fold in drained salmon; season to taste with salt and pepper. Serve immediately or chill before serving.
Cook's tip: This salad is best tossed together right before serving so pesto and flavors stay bright.

Nutrients per serving: 310 calories, 16g total fat, 3g saturated fat, 46% calories from fat, 30mg cholesterol, 17g protein, 26g carbohydrate, 3g fiber, 485mg sodium, 214mg calcium and 1300mg omega-3 fatty acids.

Recipe from AlaskanSeaFood.org

Bronzed Alaska Salmon in a Butter-Wine Sauce

Prep Time: 5 min

Cook Time: 15 min

Serves: 4

Ingredients

4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
2 Tablespoons of your favorite seafood seasoning
1/4 cup white wine or chicken broth
1 Tablespoon butter

Directions

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.  Heat a heavy nonstick skillet over medium-high heat.  Brush both sides of salmon with oil.  Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.
Turn salmon over and sprinkle with seafood seasoning.  Cover pan tightly and reduce heat to medium.  Cook for 2 minutes; add the wine and butter to pan.  Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout and sauce is reduced.  Drizzle sauce over salmon when serving.

Nutrients per serving: 235 calories, 11.5g total fat, 3g saturated fat, 46% calories from fat, 113mg cholesterol, 29g protein, 0.5g carbohydrate, 0g fiber, 1034mg sodium, 18mg calcium and 1000mg omega-3 fatty acids.

Recipe from AlaskanSeaFood.org

Hot Artichoke, Alaska Salmon and Parmesan Dip

Prep Time: 15 min

Cook Time: 15 min

Ingredients

This flavorful dip is great served with slices of sourdough baguette, crostini or crackers.
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 for this recipe.)
3/4 cup very thinly sliced white onion
1/2 cup minced green onions
1/2 cup minced celery
1/2 to 1 teaspoon hot pepper sauce
2 teaspoons minced garlic
1 Tablespoon fresh lemon juice
1 can or jar (13.5 ounces to 14.75 ounces) artichoke hearts (not marinated), drained well and coarsely chopped
3 cups (8 ounces) shredded, high-quality Parmesan cheese
Garnish: Minced fresh parsley or thinly sliced green onions

Directions

In a medium bowl cream the cream cheese until soft, then beat in the mayonnaise until just blended. Do not over-mix. Fold in salmon and remaining ingredients, except garnish, until well combined.
Place dip in an 8-inch square baking dish or ovenproof serving dish. Smooth out but do not compact dip. (Dip can be covered and refrigerated for up to 3 days at this point.)
When ready to serve dip, place in a preheated 425°F oven. Bake for 12 to 15 minutes or until dip just starts to bubble around the edges, is heated through and the cheese is melted. If desired, sprinkle with parsley or green onions. Serve immediately.

Nutrients per serving (without bread/crackers): 279 calories, 23g total fat, 8g saturated fat, 73% calories from fat, 52mg cholesterol, 14g protein, 5g carbohydrate, 2g fiber, 745mg sodium, 300mg calcium and 500mg omega-3 fatty acids.

Recipe from AlaskanSeaFood.org

Alaska Salmon Ciabatta Sandwiches

Prep Time: 10 min

Cook Time: 15 min

Serves: 4

Ingredients

1/2 cup low-fat mayonnaise
1 Tablespoon fresh lime juice
1/2 teaspoon celery salt
4 ciabatta or hard sandwich rolls
4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
Salt and pepper, to taste
1 cup chopped green onions
4 leaves butter or curly leaf lettuce

Directions

In small bowl, blend mayonnaise, lime juice, and celery salt; set aside.  Slice sandwich rolls in half; toast or grill and keep warm.
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.  Heat a heavy nonstick skillet over medium-high heat.  Brush both sides of salmon with oil.  Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.
Turn salmon over and season with salt and pepper.  Add green onions to bottom of pan.  Cover pan tightly and reduce heat to medium.  Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.
Blend cooked onions into mayonnaise mixture; thinly spread mayonnaise onto each cut side of roll.  To serve, place a salmon fillet onto each roll bottom.  Top salmon with dollop of mayonnaise; add a lettuce leaf and roll top.

Nutrients per serving: 521 calories, 23g total fat, 5g saturated fat, 40% calories from fat, 115mg cholesterol, 37g protein, 41g carbohydrate, 3g fiber, 846mg sodium, 115mg calcium and 1000mg omega-3 fatty acids.

Recipe from AlaskanSeaFood.org