SANDRA'S FAMOUS ALASKAN KING CRAB DIP for a crowd

The absolute best recipe, it's addicting and a great method in which to extend your
Wild Alaskan King Crab experience when its richness overcomes you...

Yield: (Appx. 2-1/2 cups)

Prep: 20 mins.

INGREDIENTS

2 cups prepared cooked, Wild Alaskan King Crab (knuckles and legs), shredded and cut into 1/2" pieces

3/4 cup whipped cream cheese

1/3 cup mayonnaise

1-1/2 teaspoon freshly squeezed lemon juice

1 teaspoon worcestershire

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

1 teaspoon old bay seasoning

1/2 teaspoon seasoning salt (I used Johnny's)

1/2 teaspoon ground paprika

1/8 teaspoon ground cayenne

1/8 teaspoon freshly ground black pepper

Garnish options:

--Green onion (green parts only), finely sliced

--Paprika

Serving options:

--crackers

--whole wheat bread slices quartered

--cucumber slices

--celery stocks

--toasted baguette slices

METHOD

Combine all the above ingredients in a medium bowl, using a dinner fork. Cover and refrigerate for a minimum of 4 hours to allow the flavors to meld. Spoon into a decorative serving bowl, surrounding the bowl with a larger platter spread with your favorite snacking options (a few suggestions are listed above), then top dip with fresh, finely sliced green onions and a light sprinkle of paprika. ~ Enjoy!

MAX’S ALASKAN ALDER-CHARCOAL-GRILLED KING SALMON FILLETS

My husband did an incredible job creating this recipe a few
days ago, and since then we've literally made
this 3 more times this week because
it's simply that spectacular...

Servings: (2 or 3)

Prep: 3 Mins.

Marinate: 30 Mins.

Grill: 10 to 20 Mins. 

--(Rule of Thumb: Appx. 10 Mins. per 1” of fillet thickness)

Special equipment:

1 (6”x9”x1-1/2”) disposable baking pan

1 (9” x 1-1/2”) section of alder branch

--(Note: Soak branch in water 2 hours before placing on hot charcoal coals)

INGREDIENTS

Marinade:

Granulated garlic

Sitka Seafood Seasoning (or Old Bay Seasoning)

Freshly ground black pepper

¼ to ½  cup yoshida sauce

--(Depending upon # of fillets, 2 or 3 respectively)

Fish:

2 or 3 Fresh boneless, skin-on king salmon fillets, 1-1/2" to 2" thick

METHOD

--2 hours before grilling, place alder branch in bowl with water and weigh it down to soak. 

--30 minutes before grilling, prepare charcoal in grill so it is ready; ensuring you have ½ the coals on one side of the grill (direct heat) and the other ½ with no coals (indirect heat), while you prep the king salmon fillets.

Meanwhile, sprinkle each fillet with desired amount of granulated garlic, seafood seasoning, and freshly ground pepper. Place fillets "skin side up" in disposable baking pan, and pour ¼ to 1/2 cup yoshida sauce over top. Marinate fillets at room temperature for 30 minutes.

Just prior to grilling, remove alder branch from water and place on top and in the middle of hot charcoal coals in grill. 

Flip fillets over in baking pan so they are "flesh side up."

Marinated king salmon fillets
ready for grill...

Place marinated fillets in baking pan, uncovered, over indirect heat, then place lid on grill.  

Placed over indirect heat on grill,
and ready for basting
after initial 10 minutes of cooking...

After about 10 minutes, baste the fillets in grilling pan with juices in bottom of baking pan.  Replace top on grill, and continue grilling fillets for another 5 to 10 minutes, depending upon thickness (these took about 17 minutes total grilling time).  Remove baking pan from grill, baste with juices, and loosely tent with foil and let stand for juices to redistribute for 5 minutes. 

Remove fillets from baking dish, while leaving skin behind, and place on serving plates.  Baste fillets a final time with juices. Serve prepared king salmon fillets with freshly steamed corn on the cob slathered with hot butter and sprinkled with seafood seasoning, if desired. ~ Enjoy!

My small 1/2-serving portion,
prior to slathering the corn
with butter and seafood seasoning! ~
(Check out that glaze on the king salmon,
and the alder-smoked flavor is pure perfection)...

~~~~~~~~~~~~~~~~~~~~~

I was lucky enough to reel in this beautiful 

20-lb. king salmon on May 9, 2013, 

while fishing Juneau's Annual Spring King Salmon Derby

that lasts the month of May here in Southeast Alaska...

MAX’S PAN-SEARED WHITE KING SALMON with REMOULADE SAUCE

My husband Max recently
went fishing in Yakutat, Alaska with
my brother who luckily caught
this delightful white king salmon...

Serving: (2 to 4)

Prep: 5 Mins. |

Pan-Sear: 13 to 15 Mins.

INGREDIENTS

Remoulade Sauce:

1/3 cup ketchup 

--(Max only uses Heinz)

1/3 cup mayonnaise

½ teaspoon freshly lemon juice

Pinch of Sitka Seafood Seasoning 

--(or Old Bay Seasoning)

Salmon Fillets:

4 (8 oz.) boneless skin-on white (or red) king salmon fillets, 1-1/2” thick

2 tablespoons extra virgin olive oil

1 teaspoon unsalted butter

¼ teaspoon garlic powder

Sea salt and ground pepper, to taste

Sitka Seafood Seasoning
(found  here on Amazon)

--1/2 fresh lemon, cut into 4 wedges for serving

METHOD

Prepare remoulade sauce by whisking all ingredients in a small bowl, and place in refrigerator for flavors to meld.

Meanwhile, heat olive oil and butter in a large nonstick skillet over medium-high heat. Sprinkle salmon fillets equally with garlic powder, sea salt, and ground pepper. Place salmon fillets in hot skillet presentation side down (flesh side), and sear, uncovered, for about 4 to 5 minutes without disturbing, until golden brown. Reduce heat to low, turn fillets over (skin-side down), cover, and cook for 7 to 10 minutes, just until fillets are cooked through and flake easily with a fork.

Serve salmon fillets with fresh lemon wedges and remoulade sauce alongside. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~~

Tip: Cooking time varies depending upon thickness of salmon fillets. The ‘general rule of thumb’ is 10 minutes total per 1" thickness of fillet.

Brother Kevin skippering
brother Larry's boat,
while recently fishing in Yakutat, Alaska
with husband Max...

Kevin hauled in a nice wild Alaska
white king salmon prepared
in Max's recipe above...

SANDRA’S SPICE-RUBBED ROASTED KING SALMON FILLETS

The delightful spice rub adds an 

exciting, earthy, and exotic flare 

to these king salmon fillets...

Servings: (2)

Prep: 5 Mins.

Roast: 15 to 20 Mins.

INGREDIENTS

½ teaspoon ground cumin

¼ teaspoon ground coriander

½ teaspoon smoked paprika

¼ teaspoon old bay seasoning

½ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon light olive oil

1 cup sweet onion, julienned --(I used 1/2 of a large Vidalia)

2 (6 oz.) boneless, skin-on king salmon fillets, 1-1/2” thick

Garnish:

1 green onion, finely chopped (green part only)

2 wedges of fresh lime

METHOD:

Preheat oven to 400 degrees.

To prepare king salmon, combine first 6 ingredients; rub spice mixture evenly over fillets.

In a glass 8”x8” baking dish, toss the onions with the 1 tablespoon of olive oil, and spread evenly over bottom of dish.  Place the spice-rubbed fillets on top of onions.  Lightly spray all over the fillets with olive oil spray.  

Bake for 15 to 20 minutes, just until fish flakes easily when tested with a fork.  (If you’re using thinner/thicker king salmon fillets, reduce/increase roasting time accordingly).  Let fillets rest for 3 minutes for juices to redistribute.

To serve, sprinkle top of fillets with chopped green onion, and wedges of lime to squeeze over king salmon just prior to eating, including adding the roasted onions alongside ~ Enjoy!

Tip:  I served the king salmon fillets with steamed rice and glazed baby carrots.

SANDRA’S TRIED N’ TRUE ALASKA KING SALMON-BAKE-STYLE FILLETS

A simple and fabulous

way to get that local

Alaska Salmon-Bake-Style

essence at home...

Servings: (4)

Prep: 5 Mins.

Grill: 15 to 20 Mins.

INGREDIENTS

4 (8 oz.) boneless, skin-on, 2” thick salmon fillets

Kosher salt and freshly ground pepper

6 tablespoons dark brown sugar

4 tablespoons butter

2 tablespoons lemon juice

Side options:

--Prepared steamed rice

--Prepared garden salad

METHOD

Prepare grill by placing charcoal in a pile on one side of grill (direct heat), and the opposite side without charcoal (in-direct heat).

Meanwhile, melt the butter in a skillet over medium heat, add lemon juice and brown sugar, and cook just until melted while whisking. Brush the sauce over the salmon fillets.

Place salmon fillets presentation-side down on grill over (direct heat), cover, and grill for 7 to 10 minutes.  Flip the fillets over to the (in-direct heat) side of grill and baste with sauce, cover, and continue grilling for another 7 to 10 minutes; time will vary depending upon thickness of fillets.

Serve grilled salmon fillets with sides of steamed rice and a nice garden salad. ~ Enjoy!

~~~~~~~~~~~~~~~

Tip:  This also works well baked in a 400 degree oven for the same about of time, although no flipping is required, just place the fillets in the sprayed baking pan skin-side down.

SANDRA’S BAKED HONEY-DIJON CRUSTED WILD ALASKA KING SALMON with RICE CARBONARA

Fresh king salmon makes
this a five-star meal that turned out
fabulously moist and delicious,
and the rice carbonara
makes for a perfect accompaniment...

Servings: (4)

Prep:  5 Mins.

Bake 20 to 25 Minutes.

INGREDIENTS

Crusted Salmon:

1 lb. (2” thick) skin-on king salmon fillets

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 tablespoon grainy dijon mustard

1 tablespoon honey

1 tablespoon mayonnaise

½ tablespoon olive oil

¾ cup Italian herb seasoned breadcrumbs

Rice Carbonara:

½ tablespoon olive oil

½ tablespoon butter

¼ cup diced onion

¼ cup diced bell pepper

½ teaspoon granulated garlic

Kosher salt and freshly ground pepper, to taste

2 cups pre-cooked rice

2 tablespoons chopped fresh parsley

1 egg, lightly beaten

Garnish:

--A few sprigs of fresh parsley

METHOD

Preheat the oven to 350 degrees.  Line a baking sheet with foil, and spray with olive oil, and set aside.

Sprinkle fillets equally with kosher salt and freshly ground pepper.  Whisk together dijon, honey, mayonnaise, and olive oil in a small bowl.  Place the fillets on the prepared baking sheet skin side down (the skin will remove easily once the fish is baked).  Brush the sauce mixture all over the top and sides of fillets. Pat breadcrumbs evenly all skinless sides of fish, and spray tops with olive oil.  Place fillets in oven and bake for 20 to 25 minutes, until fish flakes easily with a fork.

Meanwhile, prepare the rice carbonara while the fillets are baking by heating a nonstick skillet to medium heat.  Melt the butter with the olive oil, and add the onion, bell pepper, granulated garlic, kosher salt, and pepper.  Cook until the onions are translucent for about 3 to 5 minutes.  Add the rice and parsley; mixing to combine and cook for 3 minutes.  Add the beaten egg while stirring for 2 to 3 minutes, until cooked and incorporated throughout.

To serve, place the fillets on a serving platter alongside the rice carbonara, and garnish with sprigs of fresh parsley. ~ Enjoy!

~~~~~~~~~~~~~~~~~~

Tip:  Thicker or thinner fillets will take more or less time to bake, although the "rule of thumb" is to bake the fillets about 10 to 12 minutes per inch of thickness.

SANDRA’S WILD ALASKA KING SALMON SMOKY KIELBASA STEW

A delightful salmon stew,
and the kielbasa adds
a bit of smoky flavor making this
absolutely scrumptious...

Servings: (4 to 6) 

Prep: 5 Mins. |

Cook 40 Mins.

INGREDIENTS

½ lb. (1/2 ring) smoked kielbasa, sliced

½ yellow onion, chopped

1 stock of celery, sliced

4 unpeeled red potatoes, scrubbed and chopped into ½” cubes

3 cloves of garlic, finely minced

1 (14 oz. can) Italian stewed tomatoes, undrained, with tomatoes broken apart

½ cup tomato sauce

3 cups low-sodium chicken broth

1 teaspoon worcestershire sauce

2 tablespoons cooking sherry

2 teaspoons freshly squeezed lemon juice

2 whole bay leaves

1 teaspoon Martie’s Magic Organic Italian Seasoning

1 lb. boneless wild Alaska king salmon fillet, skinned and cut into 1” cubes

--Parsley sprigs for garnish

METHOD

Martie's Magic
Italian Seasoning
(Organic)

In a heavy-bottom saucepan, sear the kielbasa over medium-high heat, just until golden brown.  Add the onion, celery, potatoes, and garlic and saute for 5 minutes.  Add all the remaining ingredients, except the salmon.  Bring to boil, cover, reduce heat to medium, and let simmer for 20 minutes, until potatoes are tender.  Add the salmon, folding gently to combine (so as not to break apart salmon pieces), cover, and continue to simmer for 5 minutes, just until salmon flakes easily with a fork.  Toss bay leaves.  Serve in bowls garnished with parsley sprigs, along with a salad and your favorite choice of warm crusty bread. – Enjoy!

~~~~~~~~~~~~~~~

Tip:  It’s important to cut your potatoes into smaller ½” cubes and the salmon into 1” cubes so they both properly cook timing-wise per this recipe.

MAX’S SCRUMPTIOUS WILD ALASKA KING SALMON SANDWICHES

What a fabulous flavor the
hot and sweet pickles add
to this salmon spread,
we use them in most all  of our sandwiches,
burgers, or individually on the
side with many other dishes...

Serves: (4 to 6)
Prep: 15 Mins.

Posted: by Max via Sandra

INGREDIENTS

3 cups pre-grilled salmon, flaked (no skin or bones)

2 ribs celery, finely chopped
3 scallions (green onions), finely sliced white and green parts
½ cup mayonnaise (more or less to reach desired consistency)
1 teaspoon French’s mustard

Max's Secret Ingredient

¼ teaspoon freshly ground pepper
1 teaspoon garlic powder 8 hot and sweet pickle slices, finely chopped
--and 2 red chili pickled peppers (from same jar), finely chopped
-----(recommended brand: Private Selection Snackers @ Fred Meyer)
1 iceberg lettuce leaves, torn into pieces
8 to 12 slices whole wheat bread

METHOD

Max's Salmon Spread

In a medium bowl, add all the ingredients, and fold to combine.  Place salmon spread onto half of the bread slices, top with lettuce leaves.  Cut sandwiches diagonally in half, and serve. – Enjoy!

Fresh Tomato Basil Soup

~~~~~~~~~~~~~~~~~~~~~~

Tip:  Our favorite is to serve these Salmon Sandwiches with Tomato Basil Soup (click on link below photograph).  Afterwards, we eat fresh wedges of organic oranges, which finishes the meal off quite nicely.

SANDRA’S FRESH N’ SMOKED WILD KING SALMON JALAPENO DIP

It is so hard to wait for the 
flavors to meld ~ Although it's a must!

Yields: (Appx. 3 cups)
Prep: 15 Mins.
+ chill, and then return to room temp. time

Posted by Sandra 

INGREDIENTS:

2 cups quality white wine

1 bay leaf
1 teaspoon old bay seasoning
1 teaspoon sea salt
6 whole black peppercorns
2 fillets of fresh wild king salmon, skinned and boned, cut into 1-inch cubes
2 fillets wild smoked king salmon, minced
4 tablespoons sour cream
4 tablespoons red onion, finely chopped
4 tablespoons freshly squeezed lemon juice
1 jalapeno, seeded and ribs removed, and finely chopped
2 teaspoons dried parsley
Sea salt and freshly ground pepper, to taste

Baked wheat thin crackers (or your preferred brand)

METHOD

Add the white wine, bay leaf, old bay seasoning, sea salt, and peppercorns in a non-reactive saucepan and bring to a simmer. Add the salmon cubes and cook for 30 seconds. Remove with a slotted spoon, to drain on a paper towel-lined plate, then place poached salmon in a medium-sized mixing bowl. Mash the salmon cubes with a fork to sufficiently break them up. Add the smoked salmon, sour cream, minced onions, and lemon juice, and mix well. Add the minced jalapeno, parsley, and salt and pepper, to taste.  Chill for 1 hour in refrigerator for flavors to meld.

Return to room temperature, about 30 minutes, before serving. To serve, spread on baked wheat thin crackers. – Enjoy!

SANDRA'S ALASKA GRILLED SALMON STEAKS with a CREAMY LIME MARINADE

A perfect way to barbecue fresh salmon
on a summer day...

Servings: (4)

Prep: 5 Mins. |
Marinade 15 Mins. |
Grill: 10 mins.


Posted by: Sandra

INGREDIENTS:

1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon honey
1/2 cup low-fat plain yogurt
1 tablespoon fresh ginger, minced
1 clove garlic, minced
1 green onion, sliced
½ teaspoon dry rosemary
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (1”) thick salmon steaks (if thicker, allow more cooking time)
1 lime, cut into wedges

METHOD:

Whisk together oil, lime juice, honey, yogurt, ginger, garlic, green onion, rosemary, salt and pepper in a shallow non-reactive dish. Add fish steaks and turn to coat with marinade. Cover and marinate for at least 15 minutes, but no longer than 30 minutes, (turning once after 7 minutes).

Preheat indoor grill to medium-high heat, or an outdoor grill. Oil a folded paper towel, hold it with tongs and rub it over the rack, or grill pan.

Coarsely grind pepper onto steaks. Place the steaks onto hot oiled grill rack, turning once at 5 minutes; continue cooking until the fish is opaque, and flakes easily with a fork, about 10 minutes total (discarding marinade). Serve immediately with lime wedges. - Enjoy all!

MAX’S PAN-SEARED WILD ALASKA KING SALMON

Featured in the photograph: 
One Red and one White 
Wild Alaska King Salmon fillet...

Serving: (2 to 4)
Prep: 5 Mins. |
Pan-Sear: 13 to 15 Mins.

Posted by Sandra

INGREDIENTS

***Remoulade Sauce:
1/3 cup ketchup (Max only uses Heinz)
1/3 cup mayonnaise
¼ teaspoon garlic powder
Ground pepper, to taste
½ teaspoon freshly lemon juice

***Salmon Fillets:
4 (8 oz.) boned, skin-on king salmon fillets, 1-1/2” thick (red and/or white)
olive oil
¼ teaspoon garlic powder
sea salt and ground pepper, to taste
--1/2 fresh lemon, cut into 4 wedges for serving

***Max’s Dinner included:
--2 cups of steamed rice, prepared according to package directions
--Ginger/soy sauce (Max’s favorite is the House of Tsang)
--2 ripe roma tomatoes, sliced
--Fresh sprigs of parsley for garnish

METHOD

Make ahead: First, the steamed rice. Also, separately prepare the remoulade sauce by whisking all ingredients in a small decorative bowl, and place in refrigerator for flavors to meld.

Meanwhile, when the steamed rice is about halfway done, heat the olive oil in a large nonstick skillet over medium-high heat. Brush the entire flesh side of salmon fillets with olive oil, and equally season them with garlic powder, sea salt; plus, rather generously with ground pepper. Place the salmon fillets into hot skillet presentation side down (flesh side), and sear, uncovered, for about 4 to 5 minutes without disturbing, until golden brown. Reduce heat to low, turn salmon fillets over so they are skin-side down, cover, and cook for 7 to 10 minutes, just until fillets are cooked through and flake easily with a fork.

To serve, place a salmon fillet on each of the four serving plates, and squeeze a wedge of fresh lemon over each of them. Place a mound of steamed rice on each plate, along with slices of fresh plum tomato, and a sprig of parsley for garnish. Place the ginger/soy sauce on the table for individuals to season their rice, as desired. Don’t forget the remoulade sauce to serve as an accompaniment for the salmon fillets. – Enjoy!

~~~~~~~~~~~~~~~~~~~~~

Tip: Cooking times may vary, depending upon thickness of salmon fillets. The ‘general rule of thumb’ is 10 minutes total per 1" thickness of fillet.

SANDRA’S WILD ALASKA SMOKED SALMON-CRIMINI FETTUCCINI ALFREDO

This particular recipe photo 
was requested to be added to 
 Foodielicious on Flicker
@ http://www.flickr.com/photos/
46684675@N05/5320442551/
in/pool-foodielicious; and later
@ http://freeimagefinder.com/
detail/5320442551.html

Serves: (4)
Prep: 5 Mins. |
Cook: 10 to 12 Mins.

Posted by Sandra

INGREDIENTS

2 tablespoons unsalted butter
2 tablespoons light olive oil
¼ onion, minced
4 crimini mushrooms, sliced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups heavy cream
2 cups milk
2 cups prepared, skinless and boneless Alaska smoked salmon strips, broken into chunks
(or kippered salmon fillets)
Sea salt and freshly ground pepper, to taste
½ cup parmesan cheese, grated (divided)
½ lb. prepared fettuccini

--Garnish with 1 tablespoon fresh parsley, chopped; including a few whole sprigs

METHOD

Begin preparing fettuccini according to package directions, which takes about 10 mins.

Meanwhile, melt butter with olive oil in a large non-stick skillet over medium heat. Add onions, and crimini mushrooms, and sauté until onions are translucent. Add the garlic and sauté for 30 seconds. Reduce heat under skillet to medium-low. Add flour slowly while whisking until incorporated; cooking for about 1-2 minutes for flour flavor to cook out. Slowly add cream, and milk while whisking a few minutes, until a thickened sauce forms. Add smoked salmon, and gently stir with a wooden spoon (so salmon pieces do not break up), just to heat through. (Please do not boil or cream might curdle.) Gradually sprinkle 1/3 cup of parmesan cheese over salmon-crimini sauce, and gently stir, just until cheese has melted. Taste for seasonings, adding sea salt and ground pepper, to taste (be careful, as the both the salmon and cheese tend to have a faily high salt content). Remove skillet from heat.

Drain fettuccini (while reserving a ladle full of pasta water), toss drained pasta lightly with a drizzle of olive oil, and pour hot pasta onto a large platter. Check consistency of sauce, adding pasta water to thin, if needed (test the consistency by dipping the backside of the wooden spoon into sauce, and running your finger through it and it should hold its shape, you do not want it too thick).  Spoon salmon-crimini sauce over top of pasta and lightly toss, and sprinkle with remaining parmesan cheese. Garnish with chopped parsley, and a few whole parsley sprigs placed in the center of entree. – Enjoy!


~~~~~~~~~~~~~~~~~~~~~


Tip: I like to serve this with glasses of quality white wine, and individual garden salads drizzled with vinaigrette.

SANDRA'S CHARCOAL GRILLED CEDAR PLANK WHITE KING SALMON – JAMAICAN STYLE

The flavor achieved by grilling fresh Alaska King Salmon
on cedar planks is second
to none...

Serves: (4)

Pre-Soak Plank: Min. 4 Hrs.
Prep: 5 Mins. |
Marinade: 30 Mins.
Grill: 20 to 25 Mins.

Non-treated Cedar Plank:
Weigh down and soak cedar plank totally immersed in water for a minimum of 4 hrs.

**Marinade:
2 teaspoons jerk seasoning
1 teaspoon fresh ginger, grated
1 tablespoon fresh lime juice
1 tablespoon honey
2 tablespoons olive oil
Kosher salt and ground pepper, to taste

***Alaska King Salmon
4 6oz. - 2” thick, boneless, skin-on white king salmon fillets (or red king salmon, or halibut)

--Prepared steamed rice
--Prepared coleslaw
--Garnish with fresh cilantro leaves

METHOD

Begin by soaking the cedar plank fully immersed in water, as directed above, for 4 hrs. by weighing it down (I use a heavy-bottom stainless steel saucepan with a large-full can of goods inside of it).

Simply
irresistible...

A half hour before grilling, begin by whisking the marinade ingredients in small bowl, and brush liberally on flesh-side of king salmon fillets. Place seasoned king salmon into a shallow non-reactive (glass) dish, skin-side down, cover with plastic wrap, and place in refrigerator to marinade for 30 minutes.

Prepare charcoal for grilling by making one half of bottom “in-direct heat” (no charcoal), and the other “direct heat” (a pile of charcoal), and place a spray bottle with pure water close by to douse possible flare-ups on edges of cedar plank.

Place cedar plank onto “direct” side of grill to preheat and slightly sear for 3 to 5 minutes, with lid closed.

Open grill, and move cedar plank to the “indirect” side, and brush top of plank just where you’ll be placing the king salmon fillets (please do not brush edges to avoid unnecessary flare-ups). Place the king salmon fillets onto the cedar plank skin-side down, close lid, and grill for 20 to 25 minutes, just until salmon is cooked through and flakes easily with a fork. Check periodically for possible flare-ups, and spray the edges of plank with water, if present, (not the fish please ;).

Place a baking sheet lined with foil close by, and when king salmon fillets are done, use care while removing the extremely hot plank to the baking sheet (I do so using two large spatulas). Lightly tent salmon with foil and let stand 5 minutes for juices to redistribute. Serve cedar plank white king salmon with fresh cilantro leaves, steamed rice, and coleslaw. – Enjoy!

~~~~~~~~~~~~~~~
Tips: A slightly longer cooking time is necessary because the plank absorbs more heat, versus placing the king salmon fillets directly on the grill. 

Also, please use your cedar plank for grilling only once, then toss it!

(I purchased my cedar planks at Fred Meyer in the cookware section, which came 2/pkg.)

MAX’S KING SALMON CREOLE

Max has perfected this dish over the years, 

which he often makes for his crew aboard our 

F/V Chelsey using Alaska Wild White 

or Red King Salmon, Shrimp/Prawns, 

Scallops, or Halibut (or any combination thereof), 

and the spice level and flavors turn out just right 

- every time...(This is one of my Mom’s favorite 

dishes that he makes for her 

during hunting trips to Yakutat, Alaska)...

Servings: (4)
Prep: 5 Mins. |
Cook: 30 Mins.

Posted courtesy of Max via Sandra

INGREDIENTS

1/3 medium red onion, diced
1 stalk of celery, diced
½ red bell pepper, diced
2 garlic cloves, minced
4 tablespoons unsalted butter
1 (15 oz. can) Italian seasoned stewed tomatoes with juices, broken up (Max does so using a potato masher in a small ceramic bowl)
2 (15 oz. cans) low-sodium beef broth
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
--(or more if you like it spicier as we do)
1/2 tablespoon creole seasoning
2 bay leaves
1 lb. raw, boneless, skinless king salmon fillets, cut into ¾” chunks (2 fillets)

--2 cups steamed rice (i.e., 1 cup raw, and cooked according to pkg. directions)

Garnish: with freshly chopped parsley

METHOD

Begin making rice according to package directions.

In a large dutch oven, melt the butter over medium-high heat. Add the onion, celery, bell pepper and saute until the onions are translucent. Add the garlic and continue to saute for 30 seconds longer. Stir in the stewed tomatoes, beef broth, spices, and then bring to boil, and then reduce to a simmer, uncovered, for 20 minutes. Check the consistency, and add more beef broth, if needed. Stir in king salmon chunks, and continue cooking just a couple of minutes, just until they turn opaque pink and are cooked through (do not overcook or salmon will become dry and tough).

To serve, place steamed rice equally among four pasta-type bowls, and ladle the King Salmon Creole over the top (or around rice as I did in the photo above), and garnish with freshly parsley. – Enjoy!

~~~~~~~~~~~~~~~~~~

Tip: When storing left-overs in refrigerator, Max does so in separate bowls (rice in one, and King Salmon Creole in another) to prevent rice from losing its integrity.

SANDRA'S HALIBUT and KING SALMON PINWHEELS with MANGO SALSA PUREE

These are absolutely divine ~
and in hindsight the only thing 
I'd do differently is to place 
the sauce beneath the pinwheels
 to provide a better view 
of the handiwork...


[Featured, I found on 2-24-12 at: 
http://www.fast-and-easy-recipes.com/mexican-salmon-recipe/]

Servings: (4 to 6)
Prep: 15 Mins. |
Cook: 6 Mins.

Posted: by Sandra

INGREDIENTS

***Halibut and Salmon Pinwheels
2 (6 oz.) skinless and boneless king salmon fillets
2 (6 oz.) skinless and boneless halibut fillets
2 tablespoons extra light olive oil
4 tablespoons sesame seeds, toasted
4 tablespoons almond seeds, toasted, and finely chopped

kosher salt and ground pepper, to taste

--Toothpicks

--Cooking spray

***Mango Puree (Yields 2-1/2 cups)

1 mango, peeled, deseeded, and chopped

¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped

Butterflied
(not cut through in center)

1 jalapeno, de-seeded, de-ribbed, and chopped

1 tablespoon fresh cilantro, chopped

A halibut and salmon pinwheel

1 tablespoon lime juice

1 tablespoon rice wine vinegar

1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil

Grilling pinwheels

--Prepared steamed jasmine rice
--Grape tomatoes

METHOD

Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds longer, and set aside.

Cut each of the halibut and salmon fillets across into 1” thick strips. Starting at the thinnest end about 1/3 the way back, and fillet in half just before end and open to form long 6” to 7” long by 1” wide strips. Place the salmon inside the halibut strips and roll up to form a pinwheel, and secure by inserting a toothpick from the side through the center of each.

Heat a stovetop grill pan (or skillet) to medium-high heat, and spray with oil. Pat dry each of the pinwheels, and spray with oil, and then coat with toasted seed and nut mixture, pressing securely so they adhere. Place in hot grill pan, and cook on each side for 3 to 4 minutes, for a total of 6 to 8 minutes (please do not over cook or fish will be dry).

To serve, drizzle a bit of Mango Salsa Puree onto serving platter, remove toothpics from pinwheels and place over sauce.  Serve remaining Mango Salsa Puree in a small dish along side. I serve this with steamed jasmine rice, and fresh grape tomatoes. – Enjoy!

SANDRA'S INSIDE-OUT SALMON STEAKS (Instructions and Recipe)

My husband cleaning my two, 20-lb.
Wild Alaska King Salmon
I caught in May 2011...

Servings: (2)
Prep: 10 Mins. |
Roast: 10 to 15 Mins.
--(for 1" thick steaks)

Posted: by Sandra at

INGREDIENTS

2 Inside-Out Salmon Steaks (* See instructions below)
2 tablespoons butter, melted
2 tablespoons lemon juice,
+ 2 wedges for serving
1 green onion, sliced

Inside-Out Steaks of
Wild Alaska King Salmon...

1 tablespoon fresh parsley, chopped
1/4 teaspoon garlic powder
¼ teaspoon kosher salt
1/8 teaspoon lemon-pepper

METHOD

Preheat oven to 400 degrees.

Place Inside-Out Salmon Steaks in a lightly greased 9” square baking dish. Top with melted butter and lemon juice. Combine green onion, parsley, garlic powder, kosher salt, and lemon pepper; sprinkle over Inside-out Salmon Steaks on both sides. Bake, uncovered, for 10-15 minutes, until fish flakes easily with a fork – Serve, and squeeze a fresh lemon wedge over top of each – Enjoy!

~~~~~~~~~~~~~~~~~


Tip: These are also spectacular when grilled because they cook evenly and better than the traditionally cut fillets - just ensure you turn them half way through the grilling process ;-)

* HOW TO MAKE INSIDE-OUT SALMON STEAKS (See photo)


1 whole, boneless salmon fillet, with skin on and still intact along back (see 1st photo).


With salmon closed, slice off a strip 1-inch wide x 5 to 7 inches long (“cross-wise” across entire fillet).


With your knife, score the center of the flesh, being careful not to cut through the skin.


Fold in half “backwards” so the skin creates a hinge and sticks to itself, creating an "Inside-Out Salmon Steak" (see 2nd photo).


Roast, saute, or grill as you normally do with salmon steak – feel free to try the above recipe – They're delish.

SANDRA'S KING SALMON VEGGIE KABOBS

A super healthy and quick main dish 
or appetizer
that you'll more than likely be 
preparing over and over again...

Servings: 6

Prep: 10 Mins. |
Poach: 6 to 8 Mins.

Posted: by Sandra at

INGREDIENTS

3 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon kosher salt
1/2 teaspoon ground pepper salt
1 red bell pepper, cut into 1” pieces
1 red onion, quartered and cut 1” pieces
1 lb. salmon fillets, skin and bones removed, and cut into 1-1/2” cubes
½ teaspoon paprika
12 (10”) wooden or metal skewers

METHOD

Preheat oven to 275, and place a foil-lined baking sheet in oven to warm.

Fill a large 12” skillet with 1” of water, and place a steamer basket inside skillet. Cover skillet with lid and bring to boil over high heat.

In a small bowl, whisk the lemon juice, olive oil, garlic, parsley, kosher salt, and ground pepper. Thread the red bell pepper, salmon, onion alternately onto wooden skewers, and brush kabobs liberally all over with lemon juice mixture, and the lightly sprinkle them with paprika.

Reduce the heat under skillet to a simmer, and carefully place skewers in streamer basket, cover and steam for 6 to 8 to minutes, until salmon flakes easily with a fork and vegetables are crisp-tender. Remove skewers to the warm baking sheet in oven to keep warm while you finish cooking remaining batches – Enjoy.


~~~~~~~~~~~~~~~~~~


Tips:


I like to serve the poached King Salmon Veggie Kabobs over fluffy brown rice sprinkled with ginger soy sauce.


Any left-overs are wonderful when placed at room temperature over a bed of salad greens drizzled with vinaigrette as well.


I also love to serve these at room temperature as an appetizer = Yummy!

SANDRA'S CHECKERBOARD RED KING SALMON and HALIBUT over GARLIC FETTUCCINI

An eye-pleasing and tasty
creation that turned
out to be heavenly
in its deliciousness...

Servings: (4 to 6)

Prep: 15 Mins. |
Bake: 15 to 20 Mins.

Posted by Sandra

INGREDIENTS

***Fish
1 lb. skinless and boneless red king salmon fillet
1 lb. skinless and boneless halibut fillet
1 cup low-sodium chicken stock
1 tablespoons cold butter, cut into small cubes
Kosher salt and ground pepper, to taste

***Pasta
½ lb. roasted garlic fettuccini (prepared according to pkg.), reserving 1/3 cup of pasta water for sauce

***Béchamel Basil Sauce
2 tablespoons butter
¼ cup onion, finely minced
2 garlic cloves, minced
A tiny pinch of freshly grated nutmeg
1-1/2 cups half-and-half
1 teaspoon dried sweet basil
1/8 teaspoon cayenne
1 bay leaf
1 whole clove
Kosher salt and ground pepper to taste
1/3 cup reserved pasta water (See above)

METHOD

Preheat oven to 350 degrees. Spray a 9”x9x2” square baking dish, and set aside.

Slice the fillets evenly into 2” cubes, and arrange in a checkerboard fashion in square baking dish, (alternating salmon and halibut cubes next to each other – see photo), and sprinkle with kosher salt and ground pepper to taste. Pour 1 cup of chicken broth over fish cubes, and dot tops of fish with butter pieces. Cover baking dish, and bake in oven for 15 to 20 minutes, just until fish flakes.

Begin making the pasta according to directions.

Meanwhile, start the béchamel basil sauce by placing a medium saucepan over medium-heat. Add 2 tablespoon of butter to melt, add the onions and cook until translucent. Add the garlic and saute for 30 seconds longer. Add 2 tablespoon of flour and whisk for 1 minute more (to cook out flour flavor). While whisking, add the basil, cayenne, bay leaf, whole clove, nutmeg, half-and-half, and 1/3 cup of pasta water and continue whisking until sauce comes to a boil. Remove from heat, and discard bay leaf and whole clove.

Drain the roasted garlic fettuccini in a colander, and place in serving dish, pour the béchamel basil sauce over the top. Remove the fish from the oven and lay it out on top of pasta in a checkerboard fashion (again, refer to photo). – Enjoy!


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[Credit:  I was inspired by a suggestion made by a friend named Casey Mapes in Yakutat, Alaska - Thank you buddy!]