Recipes

~ Recipes ~

SALMON GLAZE

Vinegar
Dry mustard
Brown sugar
Crushed garlic
Olive oil
Fresh ground dill
Salmon steaks

Mix ingredients to taste. Brush over salmon steaks and grill 5-8 minutes on each side. Serve with wild rice and a tossed salad and rolls! Yummy!

SALMON MOLD

- Melissa -

 1 (8 oz.) pkg. cream cheese
1 c. shredded Cheddar cheese
1 (7 oz.) can salmon, drained & finely flaked
1/2 tsp. dried dill weed
1/4 c. onion salad dressing

Cream the above with mixer on medium speed. Spray fish mold with Pam and line mold with plastic wrap. Fill and place mold in refrigerator for 24 hours. Unmold and garnish with olive for eye, pimento for mouth and toasted slice almonds for scales. Perfect for a buffet, an appetizer served with Bagel bites, mini bread, sourdough, crackers or a brunch served with mini bagels.

SALMON ROLL

2 cans salmon, drained (14 oz.), flake
Or use left-over baked salmon
1 c. bread crumbs
1 c. sour cream
2 eggs
1/3 c. chopped green onions
3 tbsp. pimento, chopped
1/2 tsp. red pepper
1/4 c. chopped celery
1/8-1/4 tsp. salt
1/3 c. chopped nuts, optional
10 sheets phyllo, thawed
1/2-1 c. butter, melted, clarified

Preheat oven to 400 degrees. Combine flaked salmon, add crumbs, eggs, sour cream, nuts, onions, celery, pimento, pepper and salt. Mix well with fork or spoon.
Butter phyllo as for strudel. Spread with salmon mixture; roll like streusel. Freeze or bake until golden 20-25 minutes. Slice to serve. Will crumble a little when sliced.

Salmon Sandwiches

- Grandma June - 

1~ (7oz.) can salmon, or use leftover baked, de-boned salmon
Mayonnaise,  appx. ½  Cup, or more if desired
¼ C. dill pickle, chopped
2T. Minced yellow or sweet onion, or to taste
Garlic powder and/or dill to taste

Mix above ingredients in mixing bowl.  Spread on your favorite bread, tortilla, toast, or bagel.  Serve with lettuce and enjoy.

Great-Grandma’s Alaskan Sour-Dough Hotcakes

Sourdough ~ The night before you plan to make these:  
Add 2 or 3 cups flour and water into starter and let sit over night.
After taking out a ½ cup to keep your starter going, then….

ADD:   

2 Unbeaten eggs
1 T. Sugar
1 t. Baking soda
1 t. Salt
1 T. oil


Mix and cook about ½ portions of batter onto hot, greased griddle.  Flip when bubbly.
Serve immediately.  These hotcakes will be thinner than normal.  They are nice to stuff with fruit or jam and roll up to eat.

Waffles:

- Great- Grandma Mary Ellen -

2 Eggs
1 t. Salt
1 t. Baking Soda
2T. Sugar
¼ Cup oil

Creamy Clam Chowder

- Melissa -

2 Cups minced clams
¼ Lb. Bacon sliced thin
¼ C. Butter
1 medium onion
4 stalks celery, minced
½ cup flour
4 cups half & half
4 Cups whole milk
2 tsp. salt
1 tsp. chopped parsley
2 tsp. thyme
¼. Tsp. pepper
3 ½ Cups chopped potatoes

~Fry bacon in heavy saucepan~brown, drain grease.  Add butter over medium heat~ add onions~ cook until soft.  Add celery, cook 5 minutes more.  Add flour, stirring until blended.  Remove from heat ~ slowly stir in half & half and milk.  Return pan to medium heat, stirring until it just comes to a boil.  Add salt, parsley, thyme and potatoes.  Cook 20 minutes until potatoes are soft.  Add minced clams ~ cook 10 minutes.  Serve and enjoy!

Alaskan Cranberry Orange Bread

- Grandma June - 

2 Cups Sifted Flour
¾ Cup Sugar
1 ½ tsp. Baking Powder
1 tsp. Salt
½ tsp. Soda

Mix above ingredients

1 Beaten Egg
¾ Cup Orange Juice
2 Tbsp. Veg. Oil
1 ½ Cups Fresh Cranberries
Nuts, if desired

Mix together and add to flour mixture, stirring just until moistened, fold in cranberries & nuts. Place in prepared loaf pan.  Bake at 350 degrees for 50 minutes.  Enjoy!

Barbequed Salmon

4~6, 1# Salmon Steaks
Salt and pepper ½ Cup mayonnaise 1/2 med. onion, sliced 1/2 lemon, sliced 2 or 3 sprigs fresh parsley
Fresh pressed garlic or garlic salt
Fresh or dried dill 

Sprinkle salmon with salt, pepper and garlic. For the next layer, smooth the mayonnaise over tops of salmon steaks. Top salmon with overlapping slices of onion, lemon, dill, & parsley. Wrap in heavy-duty aluminum foil; seal edges with double fold. Place on grill over medium-hot coals. Carefully turn salmon every 10 minutes. Test for doneness after 45 minutes; when salmon flakes easily with a fork in thickest part. This can also be baked in an oven.  Just put the salmon, wrapped in foil on a baking sheet and bake at 350 for appx. 30-45 minutes, depending on the thickness of the steaks. Serve with lemon wedges.  Makes 6-8 servings.

GINGER-GLAZED SALMON STEAK

Ginger Glaze:

2 tablespoons grated fresh ginger
2 tablespoons minced garlic
2 tablespoons minced scallion, white part only
2 tablespoons chopped cilantro
1 tablespoon hot chili paste
1/2 cup rice wine vinegar
1/4 cup Mirin (Japanese rice wine) or dry sherry
2 tablespoons hoisin sauce
1/2 cup chicken stock
1 tablespoon vegetable oil
4 7-ounces salmon steaks
Salt
Fried basil leaves, for garnish
Basil mashed potatoes
1 tsp. sesame oil
asparagus

Preheat oven to 450°F.
Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer for 30 seconds and remove from heat. Cool to room temperature.

Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season salmon with salt. Sear first sides until golden brown. Turn steaks and roast in oven for 3 minutes. Brush with ginger glaze. Roast for 1 minute more or until salmon flakes easily with a fork and is a lighter pink and opaque in color.

Serve with potatoes and asparagus, garnished with basil leaves.

Makes 4 servings.

Mama’s Homemade Tartar Sauce

-Melissa-

2 Cups Mayonnaise
¼ Cup finely chopped dill pickles
1/3 Cup finely chopped onion
1T. freshly squeezed lemon juice
Garlic & Dill to taste

Mama’s Homemade Cocktail/Seafood Sauce

-Melissa - 

1 Cup Ketchup
1tsp. Horseradish Sauce ~ or to taste
1tsp. Freshly squeezed lemon juice ~ or to taste