Alaska Salmon, Caper & Asparagus Pasta

In the sping and summer when salmon are running, one way to enjoy fresh salmon is a simple pasta dish with salmon, asparagus, and cappers.  This is a neasy recipe for a large crowd.


2 pounds Sockeye (red) salmon, pin bones removed

1 tablespoon brown sugar

1/2 teaspoon salmon rub

1/4 teaspoon lemon pepper seasoning

1 pound fettuccine

2 bottles clam juice *

1 shallot diced

6 cloves garlic minced

2 pounds asparagus broken into roughly 2 inch pieces

6 tablespoons capers

3 tablespoons fresh chopped marjoram

2 carrots ribbon sliced

1/2 cup shredded parmesan cheese

Salt and pepper


Heat oven to 400 degrees F.

Place salmon on foil lined cookie sheet. Dry the filet and remove pin bones.  We use Wustoff fish bone pliers or Global fish bone tweezers.

Sprinkle filets with brown sugar, salmon rub, and lemon pepper. Bake in oven 4 minutes per half inch thickness. Do not over bake the salmon. Remove and let rest for 5 minutes. Break into large pieces; do not flake into small pieces.

Bring to boil 6 quarts of salted water. Add fettuccine and cook to al dente–about 8 to 9 minutes. Drain and add to pasta sauce. (Al dente pasta is firm and has a slight chew.  Do not overcook the pasta since it will cook a little more when mixed at the end.)

Heat olive oil in large skillet (13 or 14 inch) over medium high heat. Add garlic and shallot and then cook for 1 to 2 minutes.

Add asparagus and 1 bottle of clam juice and cook for about 4 minutes until the asparagus is bright green. The total cooking time depends on the asparagus thickness.

Combine pasta, salmon, capers, second bottle of clam juice, marjoram, salt, and pepper. Toss all ingredients. Add carrot ribbons and Parmesan. Gently toss again to finish.


*Vegetable broth can be used as substitute.

Alaska Salmon Halibut Burgers


1 pound Sockeye(red)salmon, skin and pin bones removed

1/2 pound  halibut skin removed

4 tablespoons Dijon mustard

2 tablespoons mayonaise

2 tablespoons lemon juice

1/2 teaspoon lemon zest

1/8 teaspoon cayenne pepper

1 shallot chopped

1 1/4 cup panko

Salt and pepper

1/4 cup olive oil or grape seed oil.


Cut 2/3 of salmon and halibut into 1/4 inch pieces into larger bowl and set aside, Cut the rest of the fish into chunks and transfer to food processor with mustard, mayonnaise, lemon juice, and cayenne pepper. Pulse to a paste.

Add the paste mixture to diced fish, shallot, 1/4 cup of panko, pinch of salt and pepper. Mix until combined. Divide fish mixture into 4 mounds on plastic wrap. Form into 4 inch burgers. Cover with plastic wrap and refrigerate 30 to 45 minutes, Place remaining panko on plate. Coat both sides of burgers with panko and place on wire rack. Heat  oil on medium high heat in large nonstick skillet. Add patties and cook until brown or about 3 to 4 minutes. Do not over crowd the skillet; if necessary cook the burgers in batches. Turn the burgers and cook other side until golden brown  or 3 to 4  minutes, Removes from pan to wire rack to drain. Season lightly and serve on a good bun* with a lemon caper mayonnaise or Dijon mayonnaise with lettuce and a tomato slice.

*Pretzel buns or Brioche are favorites.

Kale Cannellini Bean Soup


2 T of olive oil

8 cloves garlic chopped

1 T Cento tomato paste

2  t dried oregano

1/4 t of red pepper flakes

3 T red wine vinegar

2 cans cannellini beans drained and washed

4 cup of vegetable broth

1 bunch of kale with large ribs removed and rough chop

Salt and black pepper


Heat olive oil In large fry pan. Add garlic and finely crumbled oregano. Cook  2 minutes. Add pepper flakes, tomato paste, and red wine vinegar and cook  2 minutes. Add cannellini  beans and vegetable broth and gently bring to simmer. Season with salt and pepper. Add kale and simmer covered for 1 hour.

Serve with toasted rosemary bread.


RNB’s Banana Bread


Our friends favorite treat when he visits. Moist with an intense banana flavor


3 large ripe bananas

1/3 cup sour cream

1/2 cup granulated sugar

1/2 cup  dark brown sugar

2 large eggs

8 tablespoons melted butter(1 stick)

2 cups  all purpose flour

1 1/2 teaspoons  baking soda

1/2 teaspoon aluminum free baking powder

1 teaspoon salt


Preheat oven at 350º F. Butter and lightly flour 9x5x3 inch loaf pan.

Mix flour, baking soda, baking powder, and salt in bowl and set aside. Melt the butter and set aside.

In a KitchenAid stand mixer with paddle attachment chop bananas into bowl and mix for 2 minutes. (RNB likes a smooth textured bread) Add sour cream and mix until incorporated. Add sugar and mix. Add eggs one at a time and mix until incorporated.  Pour in melted butter and mix for 2 minutes. Add 1/2 flour mixture and mix until incorporated. Add remaining flour mixture mix. Using rubber spatula wipe down bowl and mix for 30 seconds. Transfer mixture into loaf pan.  Bake for 1 hour and 5 minutes or until toothpick  inserted into center of bread comes out clean. Turn bread onto wire rack to cool.