Category: Salmon

Salmon Bacon Lettuce Tomato Sandwich

A delicious bacon lettuce tomato sandwich with salmon that is a summer time treat in Alaska. If we cannot find Kaylee’s Alaskan® salmon bacon in Anchorage; we will drive to Soldotna or convice our friends going to Homer to buy us a couple of packages of this yummy treat. If you are a visitor this is a must try treat. It can be ordered online but the shipping charges are pretty over the top.

Ingredients

12 slices Kylee’s Alaskan® salmon bacon

 

4 Torta sliced and toasted

1 large heirloom tomato sliced

8 Little Gem lettuce or Romaine leaves washed and dried

1/2 C mayonaise

Salt and pepper to taste

Directions

Spray large skillet with cooking spray and heat to medium high. Add salmon bacon slices and cook each side for one to one and a half minutes. Remove from heat and set aside. Apply liberal amount of mayonaise to top and bottom of toasted torta. Add a couple Little Gem leaves to each sandwich and top with tomato. Season tomato with salt and pepper. Add three slices of salmon bacon and top with torta. Slice and serve. Delcious with a cup of Pacific® creamy tomato soup.

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Notes

Kylee’s-Alaskan® salmon bacon is a seasonal treat. It can be purchased at Tustumena Smokehouse in Soldotna or via their web site http://www.tustumenasmokehouse.com

Occasionally I found Kylee’s Alaskan® salmon bacon  at New Sagaya grocery store in Midtown Anchorage, Alaska

 

 

 

 

Favorite Bagel with Sockeye Salmon Lox

Ingredients

2 Boiled bagels or 4 slices hearty whole grain seeded bread

6-8 slices Sockeye salmon lox

3/4 C cream cheese

1/3 C capers

2 T red onion thin sliced

Tomato slices(optional)*

Directions

Yields 4 bagels

Cut bagel in half and toast bagel or bread. Generously apply cream cheese to each half. Add onions, lox, capers. Tomato slices if desired.

Notes:

*I usually only use heirloom or fresh from the garden tomato slices when available.

Most bagels are simply bread dough in the shape of a bagel and baked. A true bagel is boiled than baked. If I cannot get a boiled type bagel, I will use a whole grain or artisan bread.

Sockeye salmon or red salmon is an Alaskan salmon. It is salt brined and can be smoked ususally with alder wood. It is a wild caught salmon and not farm raised. Costco is carrying lox. It is either Sockeye(red) or Coho(silver) or Pacific salmon. If I don’t make my own lox; I buy lox from Alaska Sausage and Seafood Company, Anchorage, Alaska.

Cream cheese favorite is Gina Maries. It is cultured milk, cream, and salt, nothing else. Costco sells Sierra Nevada organic cream cheese in a double roll package that is also milk, cream, and sea salt. They are more crumbly than other cream cheeses. They are drier and a little more acidic in taste.

I will add my bagel recipe this week. It is a potato bagel recipe. They are not always pretty but taste great with good mouth texture.

Spinach Smoked Salmon Quiche

Ingredients

1 9 inch deep dish frozen pie crust

10 ounces frozen spinach thawed, chopped, and squeezed dry

5 eggs

1 C milk

1 1/2 C Swiss or Emmentaler cheese grated

1/2 C smoked salmon chopped* 

1/2 C Feta cheese  crumbled 

2 large shallots minced

2 garlic cloves minced

1T butter

2T olive oil

1/4 t  nutmeg

1 t salt 

1 t fresh ground pepper

1 T dill chopped

4 eggs

Directions

Heat oven to to 400º and then 350º Serves  6

Prebake pie crust at 400 º by lining with aluminum foil and fill with beans or beads until golden 10-15 minutes. Remove beans and foil and cook until bottom golden about 5 minutes. Remove from oven and cool.

Spread spinach, Swiss cheese, and smoked salmon on bottom of pie crust.

Melt butter and olive oil in large skillet.Add shallots and garlic. Cook until translucent. 

Add eggs, milk, seasonings in medium bowl  and whisk. Pour over cheese, salmon, and spinach.

Sprinkle Feta over top. Bake for 45-50 minutes at 350º until knife in center comes out clean.

Remove and rest for 5-10 minutes. Cut and serve with green tossed salad.

Note:

* I used Alaska Alder Smoked salmon.

 

 

 

Alaska Smoked Salmon Dip

Ingredients

1 cup of smoked salmon* skin removed and chunked

8 ounces cream cheese softened

6  ounces of sour cream

2 T mayonaise

1 t lemon juice

2 T shallots  fine chop

1 T capers

1/2 t Tabasco®

Fresh ground pepper

Directions

Combine cream cheese, sour cream, mayonaise, lemon juice, and Tabasco®. Add salmon, shallots, and capers  and mix until combined.  Season and serve with baguettes or rosemary crackers.

* I like Sockeye smoked traditional or peppered. 

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.

Ingredients

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

Directions

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.

Serve.

*Vegetable broth can be used as substitute.

Alaska Salmon Halibut Burgers

Ingredients

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.

Directions

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.