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Ingredients:

1 1/2 Cups Wild Alaska Sockeye Salmon , cooked and flaked

1 Tbsp. onion,minced

1/2 Tbsp. green pepper,diced

1/2 Tbsp. red pepper, diced

2 Tbsp. celery, chopped

3/4 Tsp. salt

1/4 Cup potato chips, crushed

1/4 Cup Mayonnaise

6 Medium tomatoes

Combine all ingredients except the tomatoes. Chill for 45 minutes or longer in refrigerator. Cut and remove centers from the tomatoes and fill remaining tomato shells with mixture. Serve chilled on leaf lettuce for garnish.

Makes 6 servings.



Wild Alaskan Salmon Melt Sandwich

Ingredients:

8oz. Wild Alaska Salmon , cooked

2 Tbsp. of finely chopped onions

2 Tbsp. of dill relish

½ Cup of Mayonaise

Rye bread, buttered

Sliced Swiss Cheese

Combine all ingredients except the buttered bread, in a mixing bowl. Preheat griddle or frying pan. Place one slice of bread on the griddle, butter side down, and spread on enough Wild Alaska Salmon mixture to cover. Place a slice of swiss cheese on top of the Wild Alaska Salmon mixture and top with another slice of bread, buttered side up. Brown the sandwich on both sides.



Wild Alaskan Salmon Fettucine Alfredo

Ingredients:

8oz. Wild Alaska Salmon , cooked

3 Tablespoons fettuccine noodles

1½ Tablespoons olive oil

1½ teaspoons minced onion

1 teaspoon minced garlic

½ teaspoon flour

1/4-1/3 cup milk

1 10 oz. pkg. frozen peas, thawed

1 cup grated Parmesan cheese

chopped fresh parsley

chopped fresh basil (or 1 teaspoon dried)

pinch ground nutmeg

In large pot of boiling water, cook fettuccine until tender but firm (10 to 12 minutes for dry pasta; 1 to 3 minutes for fresh). Meanwhile, in large saucepan heat olive oil over medium heat; add onion and garlic and cook until onion is tender. Stir in flour and cook a few seconds. Whisk in milk and bring to simmer, stirring constantly. Season with nutmeg and pepper. Drain cooked fettuccine and add to sauce, stirring gently. Fold in Wild Alaska Salmon, broken into chunks, peas and Parmesan cheese. Top with chopped herbs and serve immediately.



Wild Alaskan King Salmon Potato Balls

Ingredients:

1/2 lb. cooked Wild Alaska King (Chinook) Salmon

1 Cup mashed potatoes

1 Egg

1/4 Cup shredded cheddar cheese

1 Tbsp. onion, minced

1 Tbsp. chopped parsley

1/2 Cup flour

Salt & pepper to taste

Vegetable oil

Flake the cooked King (Chinook) Wild Alaska Salmon into a bowl. Mix Wild Alaska Salmon, potatoes, egg, onion, parsley, salt and pepper together. Form mixture into small balls and fold in flour. Deep fry balls in vegetable oil for 2-3 minutes (at 375 degrees) or until golden brown. Serve hot.

Makes 4 servings.



Deep-Fried Wild Alaskan King Salmon Chunks

Ingredients:

1-1/2 lb's Wild Alaska King (Chinook) Salmon

1/2 Cup flour

2 Medium eggs

1 1/3 Cups bread crumbs

vegetable oil

Salt & Pepper to taste

Chunk Wild Alaska King (Chinook) Salmon into 14-16 pieces. Rinse Salmon in cold water and pat dry with paper towels. In a bowl mix together flour, salt and pepper. Dredge each King Salmon chunk in flour to coat evenly. Dip floured pieces in egg and then roll in bread crumbs coating them evenly. Deep fry Alaska Salmon chunks in hot vegetable oil (375 degrees) for 3-5 minutes or until coating is golden brown. Drain on paper towels.

Makes 4-6 servings.



Beer Battered Wild Alaskan Salmon

Ingredients:

1-2 lbs of Wild Alaska Salmon

Buttermilk pancake mix

1 beer

Let the beer go flat in a bowl in the refrigerator. Skin the Wild Alaska Salmon and cut the fillet into 1” cubes. Follow the instructions on the pancake mix less about 1/4 Cup of mix and substitute the flat beer for water. The mixture should be slightly thinner than you would make for pancakes. Preheat a deep pan on the stovetop (or use a deep fat fryer)with enough oil to completely immerse the pieces. You can tell when the oil is hot enough when it just starts starts to smoke. Dip the Wild Alaska Salmon in the beer batter and carefully place the pieces into the hot oil. Cook until golden brown. Remove from the oil and drain on a wire screen.



Wild Alaskan Salmon Wrap

Ingredients:

1 Wild Alaska Salmon fillet ; skinned and cut into about 5" squares

Filo dough

Lemon

Shallots very thinly sliced

Salt and pepper

Herbes de Provance ( a good spice mixture especially for fish)

Mild Feta cheese

Melted butter with some lemon juice added

Fresh chopped parsley

Thaw the filo dough for about 2 hours and gently unroll. Preheat oven to 350 degrees. Cut the dough in half and VERY GENTLY remove 5 sheets and lay on a piece of parchment paper. The filo is fragile so you have to work quickly before if becomes dry. Cover the remainder of the dough with a damp towel to keep it moist while you're working. Place a piece of Wild Alaska Salmon at the corner leaving enough space around the edges to make a seal with the crust. Pepper and salt to taste. Sprinkle some Herbes de Provance over the Salmon. Layer shallots, sliced lemon, and crumbled Feta cheese on the Wild Alaska Salmon. Wet the edges of the dough with your finger and gently fold the dough over from the corner to form a triangular pastry. Being careful not to puncture the pocket, press the tines of a fork along the edge of the dough to form a seal. Carefully remove the pocket with a spatula and place on a cookie sheet lined with parchment paper. Cut two or three small slits in the top of the pocket. Carefully brush some butter mixture over the completed pocket. Bake until the dough is a rich brown color, basting occasionally with the butter mixture. When satisfied, gently flake the Wild Alaska Salmon with a fork to check if done.



Cold Poached Salmon

Ingredients:

2 cups water

1 cup dry white wine

1 teaspoon salt

1/4 teaspoon dried thyme leaves

1/4 teaspoon dried tarragon leaves

5 peppercorns

4 parsley sprigs

1 small onion, sliced

1 stalk celery (with leaves), chopped

1 bay leaf

4 Wild Alaska Salmon fillets, 1-inch thick (2 pounds)

Green Sauce (recipe below)

Heat water, wine, salt, thyme, tarragon, peppercorns, parsley, onion, celery & bay leaf to boiling in 12-inch skillet; reduce heat. Cover and simmer 5 minutes. Place salmon steaks in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat. SImmer uncovered until fish flakes easily with a fork, 12-15 minutes.
Carefully remove fish with slotted spatula; drain on wire rack. Carefully remove skin; cut fish lengthwise into halves. Cover and refrigerate until cold, at least 4 hours. Serve fish with Green sauce.

Makes 4 servings

Green Sauce Ingredients:

1 cup parsley sprigs

1 & 1/2 cups creamed cottage cheese (large curd)

1 tablespoon lemon juice

1 tablespoon milk

1/2 teaspoon dried basil leaves

1/2 teaspoon salt

1/8 teaspoon pepper

4 to 6 drops red pepper sauce

Place all ingredients in blender container. Cover; blend on high speed, stopping blender occassionally to scrape sides, until smooth, about 3 minutes.



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