Alaska Salmon

Whole Roasted Alaska Salmon with Fennel and Lemon

This stunning salmon recipe makes use of fresh herbs and displays the entire fsh as a centerpiece of the table.

Prep Time: 15 Minutes Cook Time: 30-40 Minutes

Total Time: 45-55 Minutes

Servings: 12-24 Yield: 1 Whole Alaska Sockeye Or King Salmon

INGREDIENTS

12 Tbsp. Olive Oil 4 Ea. Fennel Bulbs, Sliced Thin 12 Ea. Lemons, 4 Sliced Thin, 2 For Juice 8 Oz. Fennel Seeds 12 Ea. Cloves Garlic, Rough Chop Whole Alaska Sockeye Salmon (7-8 Lbs.) Or Whole Alaska King Salmon (15-16 Lbs.) 2 Ea. Bunch Parsley 4 Cups White Wine Salt And Pepper, As Needed Edible Flowers And Fresh Herbs For Garnish

INSTRUCTIONS

PREPARE SALMON FOR ROASTING Preheat oven to 450°F. Brush a large sheet plan with 2 Tbsp olive oil. Place 1/2 of the sliced fennel, lemon slices, fennel seeds and chopped garlic on the bottom of each of the roasting pans to form a rack. Sprinkle the inside of the salmon with salt and pepper. Place a bunch of parsley inside the belly and lay onto the pan. Spread remaining mixture evenly on top of fsh. Divide the lemon juice, salt and pepper and remaining olive oil on top of fsh. Add 2 cups of wine to each pan. Wrap head and tail of salmon with aluminum foil to preserve the looks.

ROAST SALMON Place fsh in the oven. Baste the salmon with the liquid in the pan after 10 minutes. After 25 minutes check for doneness by instant read thermometer which should read 135°F in the thickest part of the salmon or tug on the dorsal fn and see if it comes of. Once done, remove and keep warm.

TO SERVE Place the whole fsh on a serving platter, peel of the skin and garnish the platter with fresh bunches of herbs and some edible fowers. Scatter the cooked vegetables around the platter and serve.

Thai-Style Whole Stufed Alaska Salmon with Sesame Snap Peas

Alaska sockeye salmon is stufed with aromatics and wrapped before being grilled or roasted to favorful perfection and served as the star of the table.

Prep Time: 20 minutes Cook Time: 35 minutes

Total Time: 55 minutes 1 Whole Alaska Sockeye Salmon (Dressed), Fresh Or Thawed 2 Tablespoons Olive Oil 2 Teaspoons Sea Salt 1 Teaspoon Fresh Ground Pepper 1 Lime, Sliced 2 Small Stalks Lemon Grass (2 Oz.), Light Part Only, Halved Lengthwise And Bruised (Crushed) 6 To 8 Slices (2 Oz.) Long Thin Slices Of Peeled Fresh Ginger 4 To 5 Sprigs Each Fresh Mint And Cilantro 2 Thai Chiles, Halved Lengthwise

Sesame Snap Peas:

1 Tablespoon Olive Or Canola Oil 1 Pound Snap Peas 1 Red Bell Pepper, Sliced 1 Teaspoon Each Sesame Oil, Soy Sauce, And Sesame Seed 1 Tablespoon Sweet And Sour Sauce

INSTRUCTIONS

PREPARE THE GRILL AND BAKING SHEET Remove Alaska sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to medium-high heat (400F). Cut 2 pieces of aluminum foil large enough to wrap around salmon lengthwise. Stack the foil sheets (shiny side down) on a baking sheet; spray top sheet generously with cooking spray.

PREPARE THE SALMON Rinse salmon under cold water, thoroughly rinsing belly cavity; pat dry with a paper towel. On both sides of the salmon, cut 3-4 slits, crosswise, into the skin of salmon, deep enough to almost reach the bone. Brush salmon with oil; sprinkle salt and pepper inside and outside the entire fsh. Stuf salmon with layers of lime slices, lemon grass, ginger, mint, cilantro and chiles. Wrap salmon in several sheets of heavy-duty aluminum foil, bring foil ends up and crimp to close (leave room for heat circulation inside), forming a sealed packet.

COOK THE SALMON Carefully transfer the foil packet to the center of a preheated grill or oven at 400F. Cook for 25-35 minutes, just until salmon is opaque throughout. Remove from the grill/oven and let rest a few minutes before serving.

MEANWHILE, COOK THE SNAP PEAS Heat oil in a pan. Stir in snap peas and bell pepper slices; sauté 3-5 minutes, just until peppers soften. Mix together with sesame oil, soy sauce, sesame seeds, and sweet-sour sauce. Serve vegetables with salmon.

Tamarind Lemongrass Cured Alaska Salmon

Created by Chef Melissa King Chef and entrepreneur Melissa King draws from classic Asian ingredients to add favor and depth to this traditional and simple cured lox recipe.

Prep Time: 15 Minutes Cook Time: Cure overnight Total Time: 48 hours

Servings: 4 to 6 Yield: 1 fllet 1 Fillet (Side) Wild Alaska King Or Sockeye Salmon (About 3 To 4lbs) Skin On, Scales And Pin Bones Removed 1 Cup Kosher Salt 1 Cup Granulated Palm Sugar Or Light Brown Sugar 2 Stalks Lemongrass, Fragrant Root Parts Only, Finely Chopped 5 Thai Chilis, Finely Chopped Grated Zest From 3 Limes Grated Zest From 2 Oranges 1 Ounce Unfavored Vodka 4 Ounces Jarred Tamarind Purée

INSTRUCTIONS

PREP THE SALMON Pat the salmon dry on both sides. Place the salmon fesh side up on top of a double layer of plastic wrap. Make the salt cure mixture In a medium bowl, combine kosher salt, sugar, lemongrass, chilis, and zest together and mix well. Rub the salmon with the mixture until completely covered and packed on the fllet. In a small bowl, stir the vodka together with the tamarind paste. It should be a pourable consistency similar to thin, runny honey. Add a tiny bit more vodka if necessary. Drizzle the vodka/tamarind mixture evenly onto the salmon with the salt and sugar mixture until all of it is absorbed into the salt.

CURE THE SALMON Wrap and cover the salmon in the double layer of plastic wrap. Place onto a sheet tray and weigh the fsh down with fat, heavy items on top (e.g., baking dish with food cans). Allow to sit in the refrigerator for 8 hours or overnight. Baste with the juices every 12 hours or so and return to the refrigerator. The fesh will become translucent, slightly frm and ready to serve by the second day.

SLICE AND SERVE Remove salmon from wrappings. Wipe of any remaining salt cure mixture and discard. Pat the salmon really well, until dry . Slice thinly at an angle to serve, leaving the skin behind. Serving Suggestions: Serve with a dollop of crème fraîche, Alaska salmon roe, crispy shallots, and cilantro.

INGREDIENTS

1 Pound Cod

1 Bunch Asparagus, Peeled, Blanched 2 C English Peas, Blanched

Anchovy Butter Sauce Olive Oil, As Needed 4 Garlic Cloves, Minced ¼ Cup Anchovy Filets, Chopped ¼ Cup Butter, Cold ⅓ Cup Parsley, Chopped 1 Lemon

Mustard Or Broccoli Blossoms, As Needed

Alaska Cod with Asparagus & English Peas

Created by Chef Brooke Williamson This dish packs a punch with freshly seared Alaska cod in a bath of anchovy butter topped with fresh asparagus and English peas.

Prep Time: 10 minutes Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 5

INSTRUCTIONS

PREPARE THE COD Portion the cod into 5 smaller, equal sized portions. Pat dry with a paper towel and season both sides with salt. Place a large sauté pan over medium high heat and coat the bottom generously with neutral oil. When the oil starts to smoke, carefully add each portion of cod to the pan. Cook for 3-4 minutes on each side, or until golden brown.

MAKE THE SAUCE Place a sauté pan over medium high heat and coat the bottom with olive oil. Add minced garlic and sauté until barely golden brown, then add chopped anchovy, using the back of a spoon to help break up the pieces. Cook for 1-2 minutes before adding cold butter. Turn of heat and add Italian parsley and whisk to create an emulsifed sauce. Add lemon juice to taste.

SERVE Add blanched peas and asparagus to the Anchovy Butter Sauce and stir to coat. Place the cooked cod in the bottom of a shallow bowl and spoon over the peas, asparagus and more of the sauce. Garnish with mustard blossoms and enjoy!