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There are many fine chefs
with wonderful and delicious sounding recipes using Alaska salmon
and halibut. Here are a few samples of recipes that have been tested
and sampled by some very
sophisticated palates. The very most important thing in preparing fresh
fish is to never overcook it.
Enjoy!
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BAKED SALMON
1 whole sockeye or silver
salmon skinned; 1 1/2 cups melted butter; 3/4 cup seasoned bread
crumbs; 1/4 cup old bay seasoning; 1/2 bunch chopped parsley; 1 lemon
juiced; sea salt; and 2 sliced lemons. Lay salmon on
large sheet of foil placed on a cookie sheet. Melt butter and add bread
crumbs, old bay seasoning, chopped parsley and lemon juice. Mix Well.
Salt the salmon inside and outside. Spread some of the mixture
inside of the cavity of the fish. Spread remaining mixture on top of
the fish. Cover with another sheet of foil and seal edges. Bake at 350
degrees for one hour then check to see if it is done.
Don't overcook. Garnish with lemons slices and
parsley.
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GRILLED
SALMON OR HALIBUT STEAKS
8 Small
or 4 large steaks; 1/2 cup olive oil; 1/3 cup soy sauce; 1/4 cup
fresh lemon juice; 1 teaspoon grated lemon peel; 1 minced clove
garlic; Cilantro or Parsley for garnish. Pierce fish on both sides
and put in shallow baking dish. In bowl mix oil, soy sauce, lemon
juice and peel and garlic. Pour over fish and let set in
refrigerator several hours or overnight turning occasionally.
Drain and reserve marinate. Grill on foil over hot coals about
8-10 minutes while brushing with the saved marinate. When fish flakes
it is done, do not over cook.
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3/4 cup
chopped onion; 2 minced garlic cloves; 1 1/2 cup of water; 1 cup
salsa; 1 cup white rice; enough halibut fillets to feed guests; 2
tablespoons fresh chopped cilantro; 1/2 cup fresh chopped
tomatoes; 1/2 cup grated cheddar cheese; 1/2 cup sour cream; 2-3
tablespoons chopped green onion; chopped black olives; 1 tablespoon
olive oil. Sauté onion and garlic in oil, then add water and salsa and
bring to boil. Add rice, cover and simmer until rice is
tender ( about 10-12 min) but don't over cook. Put rice in
bottom of baking dish and arrange halibut fillets on top then
sprinkle with cilantro. Bake at 400 degrees until halibut flakes then
remove from oven. Spread the remaining ingredients on top of
halibut and serve.
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Halibut
fillets for enough to serve guests; sliced fresh mushrooms; minced
fresh garlic; thinly sliced onion; salt and pepper to taste. Place
halibut on Parchment Paper and season, place mushrooms, garlic and
onion on halibut. Seal Parchment and Bake at 400 degrees for 8 to 10
minutes.
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1 large
can or two small cans of smoked silver or sockeye salmon (if you
are not using smoked then add 3-4 drops of liquid smoke); 2 packages of
8 ounce cream cheese; 3 tablespoons lemon juice; 2 teaspoons
dill weed; 1/4 cup sliced green onions; 1 tablespoon horseradish;
1/2 teaspoon Worcestershire sauce. Drain salmon. Beat cream cheese with
lemon juice and dill weed. Beat with mixer until nice and
fluffy. Beat in salmon and green onion until thoroughly combined.
Chill for several hours to allow flavors to blend. Serve with crackers
or French bread.
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AVOCADO BUTTER
FOR GRILLED SALMON OR HALIBUT
1/2 cup
soft butter; 1/2 cup ripe smashed avocado; 5 tablespoons fresh
lemon juice; 2 tablespoons minced fresh parsley; 2 cloves minced
garlic; salt to taste. Beat butter until creamy, add avocado,
lemon juice, parsley, garlic and salt. Cover and refrigerate.
Makes 1 cup.
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SALMON QUICHE
4 eggs; 2 cups evaporated milk; 2 teaspoons dill weed; 2 tablespoons
onion; 1 pound can salmon flaked or use leftover cooked salmon; 1/2 cup
grated Swiss cheese; salt and pepper to taste. Beat eggs with milk. Add
all other ingredients except cheese. Put cheese in bottom of pie dish
then pour egg mixture on top. Bake at 425 degrees for 15 minutes, then
325 degrees for about 40 minutes.
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HALIBUT CHOWDER
6 slices diced bacon; 1 chopped onion; 4 large diced potatoes; 1 pound
of cubed halibut; 2-3 stalks of diced celery; 1 teaspoon of thyme; 2
teaspoons Worcestershire sauce; 2 cups water; 2 cups milk; 2 cups
cream; 1/2 cube of butter and salt and pepper to taste. Sauté bacon
until crisp and remove from pan. Drain bacon grease saving 2
tablespoons to brown the onion and celery in. Stir in halibut,
potatoes, water and seasonings. Simmer until potatoes are done. Add
bacon, butter, milk and cream heat until ingredients are hot. Add
instant mashed potatoes to thicken broth is desired. Garnish with diced
cilantro. You could use salmon instead of halibut if desired.
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SMOKED SALMON CHEESECAKE
1/2 cup bread crumbs; 1 1/4 cup grated parmesan cheese; 3 tablespoons
unsalted butter, melted; 5 ounces finely diced smoked salmon; 2 pounds
soft cream cheese; 4 eggs; 3/4 cup chopped chives or parsley; 2
teaspoons grated lemon zest; 1/2 teaspoon salt; 1 cup sour cream and
fresh ground pepper to taste. Heat oven to 350 degrees. Spray a 9 inch
spring form pan with cooking spray. Put the bread crumbs and 1/4 cup of
parmesan cheese in pan and mix. Add melted butter and mix. Press
mixture into bottom of spring form pan. With an electric mixer beat
cream cheese until smooth. Beat in remaining parmesan cheese. Add the
eggs one at a time mixing well after each addition. Add 1/2 cup of the
chives or parsley, lemon zest, salt, and pepper to taste mixing well.
Fold in the sour cream. Remove 2 cups of the cheesecake batter and add
the smoked salmon and blend well. Pour the remaining batter into the
spring form pan and level with spatula. Spoon the reserved batter with
the salmon in it over the top of the other batter and level with
spatula. Place on middle rack in oven and bake for 50 minutes. Turn off
oven and cheesecake in oven for 30 minutes. Remove and garnish with
remaining 1/4 cup of chives or parsley and fresh mint leaves. This can
be served either warm or cold.
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SALT CRUST FOR SALMON
OR HALIBUT
2 Pounds kosher salt; 1 cup water; 2 pounds of fish preferably a whole
fish; 1 lemon and extra virgin olive oil. Heat oven to 450 degrees.
Stir salt and water until combined well. Spread 1/2 of salt mixture on
cookie sheet which should be a little larger than the fish. Then place
the fish on top of the salt mixture. Cut lemon in slices and place 1/2
of it in the cavity of the fish. Pat remaining salt over the top of
fish to completely cover. Bake 30 minutes. Rap on all edges of salt to
loosen, then remove the crust. Brush with olive oil and squeeze lemon
juice on fish, garnish with lemon slices.
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[Main] [Home] [About
us] [Information] [How
to Contact us] [Corporate Retreats]
[Photo
Gallery] [Recipes]
[Classic Cars] [Gift Shop] [Links]
[2008 Fishing] [2009 Fishing]
Smokin Joe's Lodge
PO Box 11
Soldotna, Alaska 99669-0011
Phone: (907) 262-1575
E-Mail:smokinjoes@alaska.net
URL:www.smokinjoeslodge.com
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