Smoked Salmon Pizza Recipe
• 4 ounces Alaska Smokehouse Smoked Salmon
• 1 Pizza Crust (you can make your own or purchase them pre-made at the store)
• 1/4 cup pizza sauce
• 2 cups of shredded sharp cheddar cheese
• 6 slices of tomato
1. Spread pizza sauce over the pizza crust
2. Sprinkle with garlic powder
3. Sprinkle cheese over the entire crust
4. Add tomato slices
5. Top with Alaska Smokehouse Smoked Salmon.
6. Place in oven and toast on medium until cheese melts.
Smoked Salmon Lasagna Recipe
15 oz Ricotta cheese
1 1/2 cup grated Jarsberg cheese
10 oz. frozen, chopped spinach (thawed) and squeezed dry
1 1/4 cup milk, divided
1/4 tsp salt
1/8 tsp nutmeg
1 tbsp butter or margarine
2 cloves minced garlic
2 tbsp all-purpose flour
1 can (6 1/2 oz.) Alaska Smokehouse salmon, drained, skin and bones removed
1/4 cup chopped fresh dill
Juice of lemon
8 oz lasagna noodles, cooked
1/4 cup grated Parmesan cheese
Preheat oven to 350. Combine ricotta, Jarsberg, spinach, 1/4 cup milk, egg, salt and nutmeg.
In pot melt butter over medium heat. Add garlic, cook 2 minutes. Reduce heat to low. Stir in flour; cook 1 minute.
Stir in remaining milk; simmer until thickened. Stir in salmon, dill and lemon juice.
In 2 qt. baking dish layer 1/3 ricotta mixture and 1/3 salmon sauce; repeat. Top with remaining noodles and sauce; sprinkle with Parmesan cheese. Cover; bake 40 minutes. Let stand 10 minutes.
Smoked Salmon Quiche Recipe
• 1 Frozen pie crust, thawed
• 8 oz Alaska Smokehouse Sockeye Smoked Salmon
• 8 Ounces Swiss cheese, shredded
• 1 Cup whipping cream
• 4 Eggs
• 1/4 Teaspoon salt
• 1/4 Teaspoon cayenne pepper
• 1/4 Teaspoon nutmeg
1. Preheat oven to 375 degrees Fahrenheit.
2. Place smoked salmon evenly over bottom of pie crust. Top salmon with Swiss cheese.
3. In a medium bowl, blend whipping cream, eggs, salt, pepper and nutmeg.
4. Pour this mixture over the cheese, making sure to cover all of the cheese.
5. Bake for 40-45 minutes, or until quiche is puffed and lightly browned.
Smoked Salmon Stir-Fry With Peanut Sauce Over Rice
• Vegetable-oil cooking spray
• 6 oz of Alaska Smokehouse Smoked Salmon, sliced
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp minced fresh ginger
• 3 1/2 cups of your favorite vegetables, chopped
• 1 1/2 tbsp peanut butter
• 1 tsp low-sodium soy sauce
• 1 tbsp rice vinegar
• Hot Chile sauce (to taste)
• Coat a nonstick pan with cooking spray;
• sauté smoked salmon over medium-high heat until cooked through. Remove from pan.
• Add oil and sauté garlic and ginger until garlic is golden.
• Add vegetables; cook until tender. Return smoked salmon to pan; stir-fry 3 minutes.
• For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix.
• Divide stir-fry and sauce onto 2 plates.
• Serve each over 3/4 cup brown rice.
Makes 2 servings.
Chive Potato Pancakes with Smoked Salmon
• 2 lb Russet Potatoes; peeled and cubed
• 1 medium Onion; cut into chunks
• 2 tb Matzo Meal; or All-Purpose-Flour
• 2 Eggs; separated
• 4 tb Fresh Chives; chopped
• 2 ts Salt
• 1/2 ts White Pepper
• 2/3 c Corn Oil; for frying
• 6 oz. Alaska Smokehouse Smoked Salmon
• 3 oz. Alaska Smokehouse Salmon Roe Caviar (smoked or natural)
1. Preheat oven to 325F. Place 2 large cookie sheets in oven to heat.
2. Shred potatoes and onion in a food processor. Transfer contents from work bowl to a large bowl. Insert steel blade in processor. Return potato-onion mixture to work bowl and process until finely chopped.
3. Set large strainer over medium bowl. Place potato and onion mixture in strainer and press firmly to extract liquids; reserve liquids. Return potato mixture to large bowl. Mix in matzo meal, egg yolks, 2 tb chives, salt and pepper. Pour clear portion off reserved potato liquids, leaving thick paste at bottom of bowl. Add paste to potato batter. Beat egg whites until stiff but not dry; fold into batter.
4. Heat 1/3 cup oil in each of 2 heavy large skillets over medium-high heat. Drop 1 heaping tablespoon potato batter per pancake into hot oil; spread each to 3” diameter. Cook pancakes until bottoms are brown, about 4 minutes. Turn and cook until second sides are brown, about 3 minutes. Transfer pancakes to cookie sheets in oven. Repeat with remaining batter, adding more oil to skillet as necessary.
5. Overlap pancakes on plates.
6. Garnish with smoked salmon and salmon roe caviar.
7. Sprinkle with chives and serve.
Broiled Salmon with Mustard Sauce
• 1 cup sour cream
• Dash pepper
• 1/2 cup finely chopped green onion
• 1 1/2 tablespoon Dijon mustard
• 1 tablespoon chopped parsley
• 1/2 teaspoon salt, thyme
• 4 Salmon steaks cut 1 inch thick
• Salt & pepper
1. Stir together sour cream, green onion, mustard, parsley, salt, thyme, and pepper. Set aside.
2. Sprinkle salmon steaks lightly with salt and pepper.
3. To broil, line a shallow pan with foil, arrange steaks on foil, and broil 6 inches below preheated broiler for 7 minutes.
4. Remove pan from oven and spread on top of each steak generously with cream sauce.
5. Return to broiler and broil about 5 minutes longer or until fish flakes with a fork.
Bacon Smoked Salmon and Dumplings
• 3 slices bacon
• 3 large potatoes, peeled and diced
• 1 onion, diced
• 16 oz. Alaska Smokehouse Smoked Salmon, flaked
• 3 cups chicken broth
• 1 teaspoon poultry seasoning
• salt and pepper to taste
• 1 (15.25 ounce) can whole kernel corn, drained and rinsed
• 3 cups half-and-half
• 1 1/2 cups biscuit mix
• 1 cup milk
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
2. Add potatoes, onion and salmon to bacon drippings and cook for 15 minutes, stirring occasionally.
3. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
4. Pour in half-and-half and bring to a boil; add crumbled bacon.
5. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick).
6. Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.
Almond Smoked Salmon
• 1/2 cup Almonds, slivered
• 1 tb Butter
• 1/4 cup flour
• 1/4 cup Gold raisins
• 1/2 cup Mushrooms, sliced
• 1 cup of Evaported milk
• 1/2 cup of Sherry
• Pinch of Salt
• Pinch of Pepper
• 8 oz. Alaska Smokehouse Smoked Salmon
1. Melt half the butter in a large skillet.
2. Saute’ mushrooms about 2 minutes.
3. Add rest of butter, flour, salt and pepper to taste.
4. Add raisins and sherry.
5. Cook until sherry has been absorbed.
6. Add milk and simmer 10 minutes.
7. Serve topped with almonds over rice or toast.
Apricot Smoked Salmon
• 16 oz. Alaska Smokehouse Smoked Salmon
• 1 package of French onion soup mix
• 2 cups of Apricot nectar
• 1 1/2 lb Apricot halves (canned)
1. Gently break the salmon fillet into smaller flakes.
2. Dust the smoked salmon in flour.
3. Fry the smoked salmon lightly until starting to brown in a deep frying pan.
4. Set aside smoked salmon.
5. Add soup powder, nectar and apricots to frying pan.
6. Mix everything well and bring to a boil.
7. Add smoked salmon back to pan and simmer for 1 hour.
Auntie’s Smoked Salmon Casserole
• 8 oz. Alaskan Smokehouse Smoked Salmon, flaked
• 8 ounces of Macaroni, uncooked
• 4 Eggs, hardboiled, chopped
• 2 cups of milk
• 1/2 lb Velveeta cheese
• 1 can Cream of mushroom soup
• 1 can Cream of chicken soup
1. Mix all the ingredients together and refrigerate overnight, be sure to cover.
2. Take out 1 hour before cooking.
3. Bake 1 hour at 350 degrees.
Amaretto Smoked Salmon Fillets
• 3 tbs Flour
• 1 1/2 ts Salt
• 1 1/2 ts Ground Pepper
• 2 ts Paprika
• 1 tb Vegetable Oil
• 3 tb Butter
• 1 1/2 tb Dijon Mustard
• 1 can 6 1/4 oz Frozen Orange Juice
• 1 cup Amaretto
• 4 oz. – 8 oz. Alaska Smokehouse Smoked Salmon fillets
1. Mix the can of frozen orange juice with a half can of water.
2. Preheat oven to 350 degrees.
3. Combine flour, salt, pepper, paprika and garlic salt.
4. Coat your smoked salmon fillets with this mixture.
5. Heat oil and butter in skillet and sauté smoked salmon until brown.
6. Remove and put in casserole.
7. To skillet, add mustard, orange juice and Amaretto.
8. Increase heat and boil, stirring constantly, until thick.
9. Once sauce is thickened, remove casserole from oven.
10. Plate fillets separately and top with sauce.
Smoked Salmon Pot Pie
• 1 can of Cream of broccoli soup
• 1 cup of Milk
• 1/4t Dried thyme
• 1/4t Pepper
• 1 cup of Cooked cut-up vegetables
• 1 cup of flaked Alaska Smokehouse Smoked Salmon
• 1 can of refrigerated flaky biscuits
• In a 3 qt baking dish, combine the soup, milk, thyme, and pepper. Stir in the vegetables and smoked salmon.
• Bake at 400 degrees for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.
• Remove dish from oven; stir. Arrange biscuit pieces over hot smoked salmon mixture.
• Bake 15 minutes or until golden brown.
Wild Alaskan Smoked Salmon Chili
• 1/2 lb dry white beans
• 4 cups vegetable broth
• 1/8 cup olive oil
• 1 cup diced onions
• 1 cup diced celery
• 1/4 cup each red, yellow, orange bell peppers
• 3 tbsp chopped garlic
• 1 cup white wine
• 28-oz can diced tomatoes
• 1 tbsp Tabasco sauce
• 4 tbsp tomato paste
• 1 tsp dried oregano
• 2 tsp chili powder
• 1 tsp cumin
• 2 tbsp freshly chopped basil
• 2 tbsp freshly chopped parsley
• 2 tsp dried thyme
• 16 oz. Alaska Smokehouse Smoked Salmon, diced into 1-inch pieces
1. Soak the white beans in water overnight. Drain, then cook the beans in 2 cups of the vegetable broth (enough to cover) until tender, about 25 minutes. If you start running out of liquid, add water.
2. Saute the onions, celery, and peppers in the olive oil to soften. Add the garlic and cool for 1 minute. Add the wine and reduce for 1 to 2 minutes. Add the tomatoes and bring to a simmer.
3. Drain the cooked beans and add to the pot along with the Tabasco, tomato paste, the remaining 2 cups vegetable broth, and herbs and spices. Simmer for 10-12 minutes.
4. Add the salmon and simmer for another 3-4 minutes until just cooked through. Stir carefully to incorporate the seafood without breaking it up too much. Serves 6.
Smoked Salmon Spring Rolls with Mandarin Dipping Sauce
by Frances Benthin
1 package (8 oz.) cream cheese, softened
2/3 cup hoisin sauce
1 tablespoon minced, fresh ginger root
1 tablespoon minced garlic
1 jalapeño pepper with seeds, minced
1/2 cup chopped fresh cilantro
1 cup chopped scallions
16 ounces (1 pound) Alaska Smokehouse Smoked Salmon
16 spring roll wrappers
16 fresh asparagus tips, blanched for 1 minute in boiling water
1 egg beaten with 1/4 cup water for egg wash
Vegetable oil for frying
Using a medium size bowl, mix cream cheese and hoisin sauce until well blended. Stir in the ginger root, garlic, pepper, cilantro and scallions. Crumble the salmon and mix into the cheese mixture. Place the egg roll wrappers on a flat surface and divide the salmon mixture onto the wrappers, spreading evenly. Cut the asparagus tips 1-inch shorter than the egg rolls. Lay one tip on the bottom half of each egg roll, on top of the salmon mixture. Brush the edges of the egg roll with egg wash then fold the egg roll over the asparagus, fold over the sides and continue to roll egg roll up. Place seam side down on a flat surface while oil is heating.
Fill a deep fat fryer or heavy large pot 1/3 full of oil and heat to 350 degrees. Add half of the rolls and fry for about 5 minutes or until golden brown. Remove with a slotted spoon and fry remaining rolls. Drain on paper towels and serve with dipping sauce. May be served whole or cut in half. Serves 8.
MANDARIN DIPPING SAUCE:
1/4 cup Thai fish sauce (nam pla)
1/2 cup lemon juice
1 cup chopped scallions
1 mandarin orange, peeled and chopped
2 teaspoons minced ginger root
1 tablespoon wasabi powder
2 tablespoons brown sugar
1 tablespoon toasted sesame seeds
2 tablespoons sesame oil
Put all ingredients into a jar with a lid and shake until well blended.
Mini Salmon Burgers on Blini
For salmon burgers:
• 1-1/2 pounds skinless canned or fresh salmon
• 8 oz. Alaska Smokehouse Smoked Salmon
• 4 tablespoons snipped chives
• 1 tablespoon lemon juice
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• Pinch salt
• Non-stick cooking spray for spraying patties
• Dill mustard
• 2 cups all-purpose flour
• 3 tablespoons buckwheat flour
• 1 package active dry yeast
• 1-1/2 tablespoons sugar
• 2-1/2 cups warm milk (105°F/41°C to 115°F/46°C)
• 3 eggs, separated
• 3 tablespoons melted butter
• 3 tablespoons sour cream
• 1/2 tablespoon salt
• Vegetable oil for brushing griddle
For salmon burgers:
1. Cut the fresh and smoked salmon into very small pieces.
2. Pulse the pieces of smoked salmon in a blender or food processor in batches, about 10 to 15 seconds each, until blended.
3. Combine ground salmon, chives, lemon juice, olive oil, pepper, and salt; mix lightly.
4. Line a tray with waxed paper and spray lightly with cooking spray.
5. Shape salmon mixture into 32 two-inch diameter patties and place on waxed paper.
6. Spray tops of burgers with cooking spray. Cover with waxed paper and place in refrigerator for 5 minutes.
7. Use a spatula to transfer and arrange patties carefully on cooking grate. Grill 4 to 5 minutes for medium (160°F/60°C), turning once two-thirds through grilling time.
1. In a large bowl combine flours, yeast, and sugar.
2. Add milk and beat until batter is smooth.
3. Cover and let rise in a warm place about 1 hour or until double in size.
4. Add egg yolks, butter, sour cream, and salt; mix thoroughly. In a small bowl beat egg whites until medium peaks form; fold into batter.
5. Heat lightly oiled griddle over medium-high heat. Spoon 1 tablespoon batter onto hot griddle, making several blini at a time.
6. Cook until tops are bubbly and bubbles burst; turn and cook second side until golden. Keep warm.
7. To assemble, top each blini with a smoked salmon burger and a dollop of dill mustard. Serves 16.
Note: For a quick additional appetizer, you can top any extra blini with sour cream and caviar or sour cream and fruit preserves.
Stampede Trail Stuffed Bell Peppers
1 pkg Stampede Trail Bell Pepper and Rice Soup
15 oz Tomato Sauce
8 oz Chicken, diced
5-8 Bell Peppers, whole
Place 8 cups water into your soup pot, add complete soup package except for rice. Bring to boil, add 15 ounce can tomato sauce, and 8 ounces cooked chicken, return to boil, add rice. Reduce to simmer about 30 minutes until rice is done.
Prepare the bell peppers by slicing the thick end (top) off the bell peppers and clean the seeds out of the peppers.
Once the soup has cooled, spoon the thickened soup into the bell peppers.
Place on cookie sheet and cook at 350 degrees for 45 minues.
Top with sour cream, jalepenos, or cheese.