| FRESH SALMON RECIPES
ALASKA BARBECUED SALMON
1 (5 to 8lb) whole dressed Alaska salmon
Salt and pepper
2 tablespoons butter or margarine, softened
1/2 medium onion, sliced
1/2 lemon, sliced
2 or 3 sprigs fresh
parsley
Olive Oil
Lemon wedges
Wash salmon and pat dry. Sprinkle inside of salmon with salt and pepper; dot with butter. Arrange overlapping slices of onion, lemon and parsley in cavity. Brush salmon with oil. Wrap in heavy-duty aluminum foil; seal edges with double fold. Place on a grill over medium hot coals. Carefully turn salmon every 10 minutes. Test for doneness after 45 minutes by inserting meat thermometer in thickest part. Cook to internal temperature of 160 degrees F. or until salmon flakes when tested with fork at thickest part. To serve, transfer salmon to serving platter and turn back foil. Cut between bone and meat with a wide spatula; lift off each serving. Serve with lemon wedges. Makes 8 to 12 servings.
MICROWAVE SALMON STEAK
Place 1 (about 6oz.) Alaska salmon steak seasoned to taste, thawed if necessary, in microwave-safe baking dish. Cover dish tightly with plastic wrap. Microwave at MEDIUM 1 1/2 to 2 minutes or more if needed; rotate dish one-quarter turn halfway through cooking time. Drain excess juices. Cover tightly with plastic wrap; let stand 5 minutes. Salmon should flake when tested with a fork. Makes 1 serving.
BAKED SALMON
Thaw Alaska salmon roast if necessary; stuff if desired. Place in a well-greased or foil-lined baking pan. Brush fish with melted butter or virgin olive oil inside and out. Season to taste. Bake at 450 degrees F., allowing 10 minutes baking per inch of thickness measured at its thickest part. Salmon should flake when tested with a fork at thickest part. If stuffing salmon measure thickness after stuffing. Do not turn fish during baking. Onions, garlic, pepper, chives, soy, salt, dill, and rosemary are popular seasonings to use with salmon.
SAUTÉED SALMON STEAKS
1 tablespoon virgin olive oil
2 (6 to 8 oz each) Alaska salmon steaks
3 tablespoons butter or margarine, melted
1 tablespoon soy sauce
Dash of garlic powder
4 slices fresh lemon
Heat oil in medium skillet; add salmon steaks. Combine butter, soy sauce and garlic powder; baste salmon steaks. Cook about 5 minutes or until browned on one side. Turn, baste, place lemon slices on steaks and cook until salmon flakes when tested with a fork. Makes 2 servings.
BROILED SALMON WITH HERBED LEMON BUTTER
8 (about 4 to 6 oz. each) Alaska salmon fillets
1/4 cup butter, melted
2 tablespoons lemon juice
2 tablespoons chopped parsley
1/4 teaspoon dill weed, rosemary or marjoram, crushed
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
Line broiler pan with foil and place salmon fillets on the well-greased rack. Combine remaining ingredients; baste salmon with mixture. Broil 4 inches from heat allowing 10 minutes cooking time per inch of thickness measured at its thickest part or until salmon flakes when tested with a fork at thickest part. Do not turn salmon. Baste several times turning broiling. Makes 8 servings.
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CANNED SALMON RECIPES
ALASKA-STYLE SALMON FETTUCCINE
2 cans (7 1/2oz. each) Deep Creek Fresh Alaska Salmon
6 Tablespoons butter
3 Tablespoons flour
4 cups hot milk
3 Tablespoons Sherry
1/2 cup grated Parmesan cheese
1/3 cup sliced green onions
1 1/2 teaspoons Dijon-style mustard
1 1/2 teaspoons dill weed
Black pepper, to taste
1 lb. fettuccine noodles
1 Tablespoon chopped parsley
Drain and flake salmon. Set aside. Melt butter in large saucepan over medium heat. Remove from heat and whisk in flour. Cook, stirring constantly, for 2-3 minutes. Whisk in milk and Sherry; cook, stirring frequently, for 15 minutes. Stir in flaked salmon and remaining ingredients except fettuccine and parsley; cook 2-3 more minutes, until heated through. Meanwhile, cook pasta according to package directions; drain and toss with sauce. Sprinkle with parsley to serve. Makes 4 servings.
KIDS FAVORITE SALMON SALAD SANDWICH
1 can (7 1/2 oz.) Deep Creek Fresh Alaska Salmon
1/4 cup mayonnaise
1/2 teaspoon dill weed
6 slices whole wheat bread
Tomato slices
Lettuce leaves
Drain salmon. Blend in mayonnaise and dill weed until well combined. Spread on 3 slices bread. Top with tomatoes, lettuce and remaining bread slices. Cut each sandwich in half and either wrap in plastic or serve immediately. Makes 3 servings.
GRILLED SALMON BURGERS
2 cans (7 1/2 oz. each) Deep Creek Fresh Alaska Salmon
2 Tablespoons lemon juice
1 1/2 teaspoons Dijon-style mustard
3/4 cup dry bread crumbs
1/2 cup sliced green onions
3 egg whites
Drain and flake salmon. Combine lemon juice and mustard. Blend flaked salmon with bread crumbs, green onions and lemon juice mustard mixture. Mix in egg whites until well blended . Form mixture into 4 patties and grill on a lightly oiled grill or sauté in skillet until golden brown on both sides. Serve each burger on a bun with lettuce, tomato slices and condiments as desired. Makes 4 servings.
SALMON PASTA SALAD
2 cans (7 1/2 oz.) Deep Creek Fresh Alaska Salmon
8 oz. fusilli or macaroni, cooked, drained and cooled
1 pint cherry tomatoes, cut in halves
2 cups sliced cucumber
1 cup mozzarella cheese, cut into thin strips
1/2 cup chopped parsley
1/4 cup grated Parmesan cheese
Lemon Dressing: 3/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon dill weed
1/2 teaspoon grated lemon peel
Whisk all ingredients until well combined.
Drain and flake salmon. Toss flaked salmon with remaining ingredients except Lemon Dressing in large serving bowl. Toss with Lemon Dressing and serve. Makes 8 servings.
SMOKY SALMON SPREAD
2 cans (7 1/2 oz. each) Deep Creek Smoked Alaska Salmon
2 packages (8 oz. each) cream cheese
3 Tablespoons lemon juice
3 Tablespoons heavy cream
1 1/2 teaspoons dill weed
1/4 cup thinly sliced green onions
Crackers or French bread rounds
Drain salmon. Beat cream cheese with lemon juice, cream and dill weed in a mixer until light and fluffy. Beat in salmon and green onions until thoroughly combined. Chill several hours before serving to allow flavors to blend. To serve, spread on crackers or French bread rounds. Makes 25 servings, about 3 1/2 cups.
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HALIBUT RECIPES
DEEP CREEK GOLDEN CRISPY HALIBUT
2 lbs. halibut fillets
Panko (available at Deep Creek)
Seasoning salt or salt and pepper
Vegetable oil covering bottom of skillet
2 Tablespoons of butter melted in skillet with oil
2 eggs
1/4 cup of milk
Cut fillets into 1/2 thick portion size strips. Beat eggs together with milk. One at a time dip halibut portions in milk mixture then roll in panko. Fry in oil and margarine until golden on each side. Serve with tartar sauce.
DEEP CREEK POOR MANS LOBSTER
1 to 2 lbs. Alaskan halibut
salt/pepper and garlic salt
1 cup sugar
Melted butter and lemon juice
Boil 1 quart of water with seasonings to taste and sugar. When water boils add halibut. When fish floats to the surface it is done. To eat the halibut, dip in melted butter and lemon juice.
POACHED ALASKA SALMON WITH CUCUMBER SAUCE
3 cups water
1/2 cup white wine
1 bay leaf
Dash thyme, crushed
1 1/2 lbs Alaska halibut steaks
Creamy Cucumber Dill Sauce
Combine 1 cup sour cream, 3/4 cup finely chopped cucumber, 1 tablespoon dill weed. Season to taste. Cover and refrigerate at least 1 hour to blend flavors.
Combine water, wine, bay leaf and thyme; bring to a boil. Add halibut. Reduce heat; cover and simmer 10 minutes per inch of thickness, measured at thickest part or until halibut flakes when tested with a fork. Gently remove halibut and drain. Serve hot or chilled with Creamy Cucumber Dill Sauce. Makes 4 to 6 servings.
ORIENTAL ALASKA HALIBUT SAUTÉ
1 lb. Alaska halibut, thawed if necessary
3 tablespoons oil, divided
1 cup each sliced carrots, green bell peppers and broccoli florets
3 Tablespoons each teriyaki sauce and water
2 teaspoons cornstarch
Grated peel and juice of 1/2 fresh lemon
1 teaspoon grated fresh ginger root
1 clove garlic, minced
Cut halibut in to 1 inch cubes. Sauté in 2 tablespoons of oil until barely cooked; remove halibut from skillet. Sauté vegetables in remaining oil until tender-crisp. Return halibut to skillet. Combine remaining ingredients and mix well. Add to fish mixture. Cook and stir until sauce is thickened and fish and vegetables are glazed. Makes 4 servings.
BROILED ALASKA HALIBUT SKEWERS WITH PESTO SAUCE
2 lb. Alaska halibut
1 each red and green bell pepper
1/2 lb. mushrooms
Pesto Basting Sauce
Combine 1/2 cup olive oil, 1/2 cup parsley leaves, 1/4 cup lemon juice, 2 cloves garlic and 1 teaspoon dried basil in food processor with metal blade in place; process until parsley and garlic are finely chopped. Makes about 1 cup.
Cut halibut into 1-inch cubes. Cut bell peppers into chunks. Arrange halibut cubes, bell pepper chunks and mushrooms on metal skewers. Brush with Pesto Basting Sauce. Broil 8-10 minutes, basting occasionally with sauce and turning skewers for even cooking. Serve with additional Pesto Sauce. Makes 6-8 servings.
PARMESAN ALASKA HALIBUT
1/3 cup grated Parmesan cheese
3 Tablespoons flour
4 (4-6 oz. each) Alaska halibut steaks
3 Tablespoons olive oil
2 Tablespoons parsley, chopped
Lemon wedges, for garnish
Combine cheese and flour. Dip the halibut in cheese mixture to coat evenly. Sauté fish in olive oil, 10 minutes per inch of thickness, measured at thickest part, until fish flakes when tested with a fork. Remove halibut from frying pan and place on a platter. Sprinkle with parsley and garnish with lemon wedges. Makes 4 servings.
BROILED ALASKA HALIBUT STEAKS
4 (4-6 oz. each) Alaska halibut steaks
2 Tablespoons melted butter or olive oil
2 Tablespoons lemon juice
Fresh dill or parsley sprigs
Lemon wedges
Place halibut steaks on lightly greased broiler pan. Brush with melted butter or olive oil. Drizzle with lemon juice. Boil fish 4-6 inches from heat source, allowing 10 minutes per inch of thickness, measured at thickest part, or until halibut flakes when tested with a fork. Garnish steaks with dill or parsley sprigs and additional lemon wedges, if desired. Makes 4 servings.
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For more recipes we have the following cook books available. For the cost of the book they can easily be included with the fish when we ship out overnight.
ALASKA HALIBUT RECIPES
ALASKA SHRIMP AND CRAB RECIPES
HOMER HALIBUT
JUST FOR THE HALIBUT
SIMPLY SALMON
TOTALLY CRAB COOKBOOK
TOTALLY SHRIMP COOKBOOK
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