Rose Fisheries, Sitka Alaska - Providing Wild Alaska Salmon and Gourmet Natural Seafood

Our Favorite Marinade

Ingredients

Directions

¼ cup tamari soy sauce
¼ cup water
1 T sweetener (optional)
1 tbsp toasted sesame oil
1 tbsp crushed garlic
1 tsp grated fresh ginger root
wild salmon steaks or fillets

Combine marinade ingredients well. Toss wild salmon steaks or fillets in marinade. Let marinate for one half hour.

Grill or barbecue salmon on a hot oiled grill for about 4 minutes on each side for a one inch thick fillet or steak. Salmon is done when flesh just turns opaque, and is no longer translucent. Try not to overcook.

Miso Poached Salmon

6 small wild salmon steaks
¾ cup yellow miso paste
4 cups chicken stock
½ cup mirin or sake (if sake, add 1 tbsp sweetener)
3 tbsp tamari soy sauce
18 pearl onions, blanched and peeled

Rinse salmon pieces and pat dry. Place miso paste in bowl and slowly add 1 cup stock, stirring until smooth. Combine miso mixture with remaining stock, mirin and tamari in large shallow pan and bring to boil over medium heat. Add onions and cook until tender, stirring occasionally. Add salmon in single layer and poach, covered, for about 10 minutes.

Serve salmon and onions drizzled with poaching liquid.

Sesame Crusted Salmon Vinaigrette
Provided by Jack Amon, Marx Bros. Café, Anchorage, Alaska

4 8 oz. Salmon fillets
1.4 cup white sesame seeds
1.4 cup black sesame seeds
¼ cup vegetable oil
4 heads baby bok choy
6 oz. Ogo seaweed
3 scallions, sliced
Miso vinaigrette:
2 tbsp white miso
1 cup peanut oil
¼ cup sesame oil
2 tbsp lemon juice
1 tbsp Thai sweet chili sauce
2 tbsp rice wine vinegar
1 tsp finely chopped garlic
1 tsp finely chopped shallots
2 tbsp soy sauce to taste
1 tbsp dry sherry or mirin
1 tsp sugar

Steam baby bok choy and ogo seaweed. Save for garnish.
Preheat the oven to 400 degrees F. In a bowl combine the two colors of sesame seeds. Coat one side of the salmon fillets with seeds. Heat the oil in a heavy skillet and add the salmon fillets. Sear the salmon on both sides over high heat for about 3 to 4 minutes. Transfer pan to the preheated oven and cook for about 10 minutes or until salmon is just done.

Meanwhile prepare the miso vinaigrette: In a food processor, combine the ginger, garlic, shallots, rice vinegar, chili sauce, soy sauce, sherry and sugar. Process until smooth. With the motor running , gradually add the peanut oil and sesame oil. Blend until incorporated.

Drizzle vinaigrette over salmon, top with scallions and garnish plate with bok choy and ogo.

Spirited Alaska Grilled Salmon

4 wild Alaska salmon fillets or steaks
½ cup chopped cilantro
½ cup tequila
¼ cup fresh lime juice
¼ cup olive oil
2 tsp minced garlic
2 tsp black pepper
1 tsp salt

Blend together all ingredients except salmon in a flat dish. Add salmon; turn to coat. Cover and chill for one hour, turning salmon after 30 minutes. Grill on hot oiled grill, turning once, about 4 minutes on each side per inch of thickness. Do not overcook.

Halibut with Asian Peanut and Herb Topping

3 tbsp peanut butter
2 cloves garlic, chopped
2 tsp chopped fresh ginger
1 small fresh hot chili, stemmed and seeded
3 tbsp fresh cilantro, chopped
2 tbsp fresh basil leaves, chopped
3 tbsp rice vinegar
½ cup canola oil
salt and pepper, to taste
4 halibut fillets, about 6 oz. each
1 T oil
cilantro leaves, chopped peanuts, and thinly sliced fresh red bell pepper, for garnish

Prepare topping: Process peanut butter, garlic, ginger, chili, cilantro and basil, vinegar, and oil in a food processor until finely blended. Put mixture in a bowl and season to taste with salt and pepper.

Rinse the halibut fillets and pat dry with a paper towel. Season both sides with salt and pepper. Heat the oil over medium-high heat until hot but not smoking. Cook the halibut about 3 minutes on each side, or until just opaque. Try not to overcook.

Place halibut on each dinner plate. Spread topping on fish, then garnish with the cilantro leaves, chopped peanuts, and sliced red peppers.