Cajun Style Wild Alaskan Salmon
1/3 cup butter
2 tbsp. Cajun Blackened seasoning mix
1 tbsp. minced garlic
1/2 cup vermouth
1/4 cup finely chopped pecans or walnuts,/li>
4 (4 to 6 oz. each) Wild Alaska Salmon fillets or steaks, thawed if necessary
Melt butter in large skillet over medium�high heat. Stir in Cajun seasoning and garlic. Cook for 2 minutes, stirring constantly. Add vermouth. Cook for 3 minutes, stirring constantly. Add Alaska Wild Salmon fillets or steaks. Cook for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Squeeze lemon over Wild Alaska Salmon and serve immediately.
Makes 4 servings.
Pan-Fried Salmon with Mango-Cucumber Salsa
6 tablespoons fresh lime juice
2 tablespoons honey
4 cups 1/4-inch cubes whole or sliced mangoes
3 cups 1/4-inch unpeeled hothouse (English) cucumber cubes
1 & 1/3 cups minced red onion
2 tablespoons minced and seeded green jalapeno pepper
1 teaspoon ground cumin
1/2 teaspoon salt, plus more to taste
Pinch cayenne, plus more to taste (optional)
8 (4-ounce) Wild Alaska Salmon fillets, skin and bones removed
Olive oil spray
Black pepper (optional)
To prepare the salsa, whisk lime juice and honey in a medium resealable container until well combined. Add mango, cucumber, onion and jalapeno, and stir until well blended. Seal the container and refrigerate for at least 1 hour to let the flavors meld. Season with salt to taste. Serve cold or at room temperature.
To prepare the salmon, mix cumin, 1/2 teaspoon salt and pinch of cayenne in a small bowl. Lightly mist both sides of salmon fillets with olive oil spray. Sprinkle the spice mixture evenly over both sides.
Place a small nonstick skillet over medium-high heat. Cook the fillets until the outsides are just lightly browned, 1 to 2 minutes per side. Then lower the heat to medium and cook until the salmon is a pale pink throughout, 2 to 3 minutes per side.
Season with more salt, cayenne and black pepper to taste, if desired. Transfer each fillet to a plate. Top each with equal portions of the salsa.
Makes 8 servings
Zesty Wild Pacific Salmon Steaks
4 Wild Alaska Salmon steaks, about 1� thick
2 cloves garlic, crushed
2 Tablespoons olive oil
1/3 cup chopped fresh parsley or dill
1 teaspoon capers
1 teaspoon lemon zest
� cup lemon juice
pinch cayenne for each steak
Sprinkle Wild Alaska Salmon steaks with cayenne. Saut� 1 clove of garlic in oil at medium heat until golden and remove from oil. increase heat to medium-high and saut� your Wild Salmon steaks 4 minutes on each side. Add remaining clove garlic, parsley, capers, lemon zest and lemon juice. Cook 1 to 2 minutes longer. Serve drizzled with pan juices for a spectacularly good zip to a simple pan-fried Wild Alaska Salmon.
Blackened Wild Alaskan Salmon
1 whole side of Wild Alaska Salmon , filleted
1 Cube of butter
Cajun or blackening seasoning
Black cast iron skillet
Skin the Wild Alaska Salmon fillet if not already done, and cut the fillet into 3� wide pieces. Melt the butter and spread onto the Salmon with a brush. Sprinkle the blackening seasoning on both sides of the Wild Alaska Salmon. If you want it very spicy, put enough on so you can�t see the flesh anymore. Cooking should be done outdoors on a grill unless you have very good ventilation. Preheat the skillet on high until it is white hot. Place the Wild Alaska Salmon in the skillet and cook on one side until the spices turn black. Gently flip the Wild Alaska Salmon over and repeat on the other side. Check to see if it is done by breaking a piece open. It should be just slightly raw in the middle. It will finish cooking by the time it is served.
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