Alaska's Homestead Trophy Lodge's
Favorite Seafood Dining
Here are a few favorite recipes that have been tested and sampled by some very sophisticated palates of Anglers that have visited our Homestead. The very most important thing in preparing Fresh Fish is to never overcook it.
Childs Play Salmon Gizmo
2 Cans or 1 pint jar of Salmon
4 TBSP. melted butter
2 TBSP. flour
1/2 tsp. salt
dash of pepper
milk
1/4 pound grated cheddar cheese
2 Cups cooked rice
1 Cup cooked peas
1/2 Cup dry bread crumbs
Drain salmon and flake, reserve liquid. Add milk to liquid to make 1 3/4 cup. In frying pan blend flour and seasonings
with 2 TBSP. butter. Gradually add salmon liquid. Cook until thick and smooth, stirring constantly. Stir in cheese,
heat until melted. Combine salmon with rice, peas and sauce. Place in greased casserole. Combine 2 Tbsp. butter
and bread crumbs, sprinkle on casserole. Bake at 375 degrees for 30 minutes.
Alaska Salmon Nuggets
2 Cans or 1pint jar of salmon
1/2 Cup mashed potatoes
1 TBSP. melted butter
1/4 tsp salt
1 tsp worcestershire sauce
1/4 pound sharp cheddar
1 tsp. grated onion
bread crumbs
dash of pepper
1 egg, well beaten
Drain and flake salmon. Combine all ingredients except cheese and crumbs and egg. Mix thoroughly.
Shape into balls the size of a walnut. Cut cheese into 3/8" cubes. Insert a cheese cube into the center
of each ball. Dip balls into egg and roll in bread crumbs. Fry in deep fat at 375 degrees for 3-4 minutes
or until golden brown. Garnish and serve hot, plain or with sauce.
Nutty Salmon Log
1 can salmon
1/4 tsp liquid smoke
3/4 cup chopped nuts
8 oz. package cream cheese
1 tsp worcestershire sauce
1 tsp horseradish
2 tsp grated onion
1 tsp lemon juice
Drain salmon and remove any fat. Then mix all the ingredients except for the chopped nuts and roll
into a log or a ball. Roll in the chopped nuts and garnish. Serve with crackers.
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
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.
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.
Mexican Halibut
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.
Parchment Paper Halibut
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.
Smoked Salmon Spread
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.
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.
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.
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
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.
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.
http://www.kasilofseafoods.com/Recipes.htm
