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Alaska Salmon Havarti Caesar Salad
Serves: 4
Prep Time: 10
Ingredients:
4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
2 Tablespoons olive, canola, peanut or grapeseed oil Seafood seasoning, to taste
4 Havarti cheese deli slices (approximately 2 oz. each)
2 light Caesar salad kits (7 to 8 oz. each)
Fresh dill, for garnish |
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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 an additional 3 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is nearly opaque throughout. Add Havarti slices to top of salmon portions; cover. Turn heat to low and cook for 1 to 2 minutes until cheese begins to melt. Remove from heat; keep warm.
Prepare Caesar salad according to package directions. Portion salad onto 4 serving plates. Top each salad with salmon fillet; garnish with dill.
Variation: Substitute Pepper Jack cheese for Havarti cheese slices.
Nutrients per serving: 601 calories, 41g total fat, 16g saturated fat, 65% calories from fat, 176mg cholesterol, 43g protein, 7g carbohydrate, 0g fiber, 889mg sodium, 319mg calcium and 1.6g omega-3 fatty acids.
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Bronzed Alaska Salmon in a Butter-Wine Sauce
Serves: 4
Prep Time: 5
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 |
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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, .1g carbohydrate, 0g fiber, 1034mg sodium, 18mg calcium and 1g omega-3 fatty acids.
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Herbed Whole Alaska Salmon on the Grill
Serves: 8
Prep Time: 15
Ingredients:
1 whole Alaska Salmon or salmon roast, fresh, thawed, or frozen
4 sheets heavy duty aluminum foil, sized 6 inches larger than length of salmon
1 large onion, sliced OR 2 leeks, separated into leaves
1 lemon or lime, halved
1 Tablespoon favorite seasoning (Italian, Mexican, Cajun, lemon pepper, etc.)
1-1/2 cups coarsely chopped fresh favorite herbs (basil, cilantro, oregano, dill, savory, rosemary, etc.) |
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Directions:
RINSE any ice glaze from frozen Alaska Salmon under cold water, pat dry with paper towels.
LAY OUT 2 sheets of aluminum foil, double thickness, on a large tray. Spray-coat top layer with nonstick cooking spray.
LAY half of onions or leeks lengthwise across center of foil.
PLACE salmon over onions; squeeze lemon or lime on both sides of fish.
SPRINKLE dry seasoning onto salmon. Place fresh herbs over, under and (if fish is not frozen) into the belly cavity.
LAY OUT remaining 2 sheets of foil, double thickness. Spray-coat top layer, then place coated side facedown onto herbs and salmon. Roll up, crimp and seal all sides to form packet.
COOK FROZEN SALMON over medium-hot grill (450_F), 5 to 6 inches from heat, for 50 to 60 minutes, turning packet over every 15 minutes. Cook just until fish is opaque throughout.
COOK FRESH OR THAWED SALMON over medium grill (400_F), 5 to 6 inches from heat, for 45 to 55 minutes, turning packet over every 15 minutes. Cook just until fish is opaque throughout.
SUGGESTED FLAVOR COMBINATIONS: MEXICAN: lime, cilantro, onion, Mexican seasoning MEDITERRANEAN: lemon, oregano, basil, Italian seasoning CONTINENTAL: lemon, dill, leeks, lemon-pepper seasoning CAJUN: lemon, onion, celery salt, Cajun seasoning
Nutrients per serving: 442 calories, 14g total fat, 3g saturated fat, 29% calories from fat, 261mg cholesterol, 72g protein, 4g carbohydrate, 1g fiber, 332mg sodium, 90mg calcium and 2.3g omega-3 fatty acids.
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Alaska Salmon Tortilla Soup
Serves: 6
Prep Time: 10
Ingredients:
2 Tablespoons vegetable oil
½ cup finely chopped yellow onion
2 teaspoons fresh minced garlic
2 Tablespoons flour
2 cans (14.5 oz. each) chicken, beef or vegetable broth
1 can (10 oz.) diced tomatoes and green chiles
1 can (12 oz.) evaporated skim milk
½ teaspoon dried oregano
1 ½ cups leftover (cooked) Alaska salmon
Salt, to taste
8 oz. Monterey Jack or Mexican-style cheese, grated
1 cup tortilla chips, crumbled |
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Directions:
Heat oil over medium heat, using a large stockpot. Add onions and garlic; stir and cook 3 to 5 minutes, until just starting to brown. Sprinkle in flour; stir and cook 3 minutes. Add broth, tomatoes, canned milk and oregano; bring to a boil. Reduce heat to simmer and cook 10 minutes. Flake salmon in large pieces, removing skin and bones. Add salmon to soup and season to taste with salt; heat through. To serve, place 1/3 cup cheese in bottom of a large soup bowl; add soup. Sprinkle with tortilla chips.
Nutrients per serving: 393 calories, 22g total fat, 9g saturated fat, 50% calories from fat, 75mg cholesterol, 33g protein, 16g carbohydrate, 1g fiber, 980mg sodium, 652mg calcium and 1.3g omega-3 fatty acids.
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Alaska Salmon Waldorf Salad
Serves: 3
Prep Time: 15
Ingredients:
1/2 cup low-fat mayonnaise or salad dressing
1/4 cup plain non-fat yogurt
1/4 teaspoon lemon pepper seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 ½ cups leftover (cooked) Alaska salmon, flaked with bones and skin removed
2 ribs celery, diced (about 1 cup)
1 large apple, chopped (about 1 cup)
1/2 cup (2 oz.) broken walnuts |
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Directions:
Dressing: In small bowl, blend mayonnaise, yogurt, lemon-pepper, thyme and salt.
Salad: In separate bowl, combine salmon, celery, apples and walnuts. Stir dressing into salad.
Nutrients per serving: 354 calories, 21g total fat, 3g saturated fat, 53% of calories from fat, 65mg cholesterol, 26g protein, 17g carbohydrate, 3g fiber, 927mg sodium, 277mg calcium and 2.8g omega-3 fatty acids.
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Alaska Salmon and Walnut Sandwiches
Serves: 4
Prep Time: 15
Ingredients:
1 ½ cups leftover (cooked) Alaska salmon, flaked with bones and skin removed
1/2 cup chopped walnuts*, toasted
1/3 cup low-fat mayonnaise, divided
1 Tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
8 slices whole wheat bread or 4 croissants
4 lettuce leaves, shredded |
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Directions:
Spread: Gently mix salmon with walnuts, 2 tablespoons mayonnaise, mustard, and Worcestershire sauce.
Sandwich: Spread remaining mayonnaise evenly on one side of 4 bread slices. Top with salmon mixture. Divide lettuce between sandwiches. Top with remaining 4 bread slices and cut as desired to serve.
*Or use chopped almonds or pecans, toasted.
Nutrients per serving: 451 calories, 24g total fat, 4g saturated fat, 48% of calories from fat, 58mg cholesterol, 30g protein, 30g carbohydrate, 5g fiber, 1126mg sodium, 276mg calcium and 2.3g omega-3 fatty acids.
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Creamy Alaska Salmon Pasta
Serves: 5
Prep Time: 25
Ingredients:
1 package (12 oz.) elbow macaroni or small shell pasta
1-1/2 cups fat-free milk
1 package (1.7 oz.) creamy garlic herb sauce mix or lemon dill sauce mix
1 Tablespoon butter
1/4 cup minced onion or 1 shallot, finely chopped
4 oz. sliced mushrooms (or your favorite vegetable)
1 teaspoon lemon juice
¾ cup leftover (cooked) Alaska salmon, flaked with bones and skin removed |
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Directions:
Cook pasta according to package directions; drain. In small bowl, whisk milk with sauce mix; set aside. In a large pan, melt butter over medium heat. Add shallot and mushrooms; cook 3 minutes. Stir in milk mixture. Cook, stirring occasionally, until sauce is thickened, 3 to 5 minutes. Add lemon juice, pasta, and salmon; stir until pasta is heated through.
Nutrients per serving: 257 calories, 8g total fat, 3g saturated fat, 28% of calories from fat, 31mg cholesterol, 16g protein, 30g carbohydrate, 2g fiber, 720mg sodium, 256mg calcium and .8g omega-3 fatty acids.
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Easy Salmon Sandwich Spread
Ingredients:
Leftover (cooked) Alaska salmon, flaked with bones and skin removed
1/2 cups mayonnaise
2 Tablespoons mustard
2 Tablespoons finely chopped onion
3 Tablespoons chopped pickles or green olives
1 teaspoon lemon juice
1/8 teaspoon ground black pepper |
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Directions:
In a small bowl smash leftover salmon with a fork (or smoked salmon or a mixture of each is very nice).
Mix together and add more mayonnaise if needed to spread onto sandwich bread.
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Mexi-Salmon Breakfast Bake
Serves: 5
Prep Time: 30
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 ½ cups leftover (cooked) Alaska salmon, flaked with bones and skin removed
1 cup (4 oz.) shredded Colby-Jack or Mexican cheese blend, divided (3/4 cup & 1/4 cup) |
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Directions:
Preheat oven to 400°F. Spray coat 9-inch baking dish. Microwave peppers on HIGH on microwaveable plate (frozen peppers: 2-3 minutes; fresh peppers: 1-2 minutes). Drain or 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 1.5g omega-3 fatty acids.
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Quick Alaska Salmon Chowder
Serves: 4
Prep Time: 20
Ingredients:
1 ½ cups leftover (cooked) Alaska salmon, flaked with bones and skin removed
1 Tablespoon butter OR margarine
1 small onion, chopped
1 Tablespoon flour
3 cups skim milk
2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O'Brien style)
1 can (8 oz.) drained or 1 cup frozen corn kernels
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon lemon pepper or pepper blend seasoning
2 Tablespoons sherry, if desired
1/4 cup bacon bits, divided |
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Directions:
Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through. Ladle soup into bowls; sprinkle with remaining bacon bits.
Spicy Variations: Add Mexican, Cajun, OR Southwest seasoning to taste.
Nutrients per serving: 393 calories, 11g total fat, 4g saturated fat, 26% of calories from fat, 74mg cholesterol, 34g protein, 39g carbohydrate, 4g fiber, 1315mg sodium, 505mg calcium and 1.8g omega-3 fatty acids.
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Salmon Patties
Ingredients:
1 ½ cups leftover (cooked) Alaska salmon, flaked with bones and skin removed
One egg
¼ cup finely chopped onion
1 Tablespoon Worcestershire Sauce
¼ teaspoon parsley
¼ teaspoon dill weed
Splash of lemon juice
Approximately ¼ cup fine bread crumbs |
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Directions:
Mix together ingredients and add enough fine bread crumbs to allow you to form the salmon mixture into patties. Fry patties on medium heat with olive oil. Brown both sides and serve with tarter sauce and a lemon wedge.
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Salmon-Veggie Party Dip
Prep Time: 15
Ingredients:
¾ cup leftover (cooked) Alaska salmon, flaked with bones and skin removed
1 package (10 oz.) frozen chopped spinach, thawed, drained, and pressed
3/4 cup light sour cream
1/2 cup low-fat mayonnaise
1/2 cup each chopped parsley and chopped green onion
1 small jalapeño pepper, seeded and minced, if desired
1-1/2 teaspoons seafood seasoning or mesquite chicken seasoning
Juice of 1/2 small lime
Assorted raw vegetables and crackers |
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Directions:
Combine salmon with remaining ingredients, except vegetables and crackers. Chill several hours for flavors to blend. Serve dip with vegetables and crackers.
Makes 40 servings, about 2-1/2 cups.
Nutrients per serving: 26 calories, 2g total fat, .6g saturated fat, 60% of calories from fat, 4mg cholesterol, 2g protein, 1g carbohydrate, .2g fiber, 114mg sodium, 26mg calcium and .1g omega-3 fatty acids.
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ALASKA SMOKED SALMON APPETIZER
Serves: 4
Prep Time: 10
Ingredients:
Spread:
3 oz. softened cream cheese or crème fraiche
2 teaspoons fresh chopped dill, thyme or tarragon
1 teaspoon lime juice
4 bagel halves/rye bread slices or 8 pita chip rounds/crisp rye cracker
4 oz. Alaska Smoked Salmon, sliced or chunked
Garnishes:
1-2 tablespoons of any of the following: capers, minced red onion, jalapeño, finely chopped cucumber, red bell pepper or black olive slices. |
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Directions:
Blend cream cheese, dill and lime juice. Spread cream cheese on bread pieces; top with Alaska Smoked Salmon. Garnish as desired.
Nutrients per serving: 412 calories, 12g total fat, 6g saturated fat, 25% calories from fat, 37mg cholesterol, 17g protein, 62g carbohydrate, 4g fiber, 749mg sodium, 47mg calcium and .4g omega-3 fatty acids.
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ALASKA SMOKED SALMON BENEDICT CARIBE
Serves: 4
Prep Time: 15
Ingredients:
1 package (approximately 1 oz.) Hollandaise sauce mix
1 teaspoon Caribbean Jerk Seasoning
1 Tablespoon vinegar
8 large eggs
4 split English muffins or 8 slices sourdough bread, toasted or grilled
8 oz. Alaska Smoked Salmon, sliced or chunked
2 Tablespoons chopped chives or green onions, for garnish |
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Directions:
Make Hollandaise sauce according to package directions. Stir in jerk seasoning; cover and keep warm.
Fill a large saucepan with about 3 inches of water; bring to a simmer. Pour in vinegar. Carefully break the eggs into the water and cook 2 to 3 minutes, until whites are set but yolk is still soft. Remove eggs and keep warm.
Assemble by topping each bread slice with 1 ounce of Alaska Smoked Salmon, an egg and 2 tablespoons sauce. Garnish with green onions.
Variation: Grilled hash brown patties, polenta, crab cakes or bagels may be substituted for English muffins or bread slices.
Nutrients per serving: 529 calories, 31g total fat, 14g saturated fat, 53% calories from fat, 485mg cholesterol, 29g protein, 32g carbohydrate, 2g fiber, 1133mg sodium, 217mg calcium and .3g omega-3 fatty acids.
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Smoked Salmon Quiche
Ingredients:
2/3 c. chopped onion
3 mushrooms, chopped
1/3 cup chopped bell pepper
1 clove garlic, minced
Fry these in 1 tablespoon olive oil for 5 minutes
and set aside.
In a medium bowl mix:
5 eggs ( or 4 eggs and 1 cup plain yogurt)
1/3 cup milk (omit if using yogurt)
½ cup grated cheddar cheese
1 cup broken up smoked salmon (remove bones)
1 teaspoon parsley
Freshly ground black pepper to taste (unless using peppered smoked salmon)
Add fried vegetables to egg mixture |
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Directions:
Bake the lone pie crust at 350 degrees for about 5 minutes. Remove from oven and cool slightly before filling. On top of filled crust sprinkle ½ cup grated cheddar cheese and a generous amount of ground Paprika. Bake for 30 minutes or until knife or toothpick comes out clean. Cool slightly before cutting.
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