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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! |
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. |
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. |
[Main] [Home] [About
us] [Information] [How
to Contact us] [Corporate Retreats]
[Photo
Gallery] [Recipes] [Classic
Cars] [Gift Shop] [Links]
[2003 Fishing] [2004
Fishing]
Smokin Joe's Lodge
PO Box 11
Soldotna, Alaska 99669-0011
Phone: (907) 262-1575
Fax: (907) 262-1575
E-Mail:smokinjoes@alaska.net
URL:www.smokinjoeslodge.com
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