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Show a j' r-- jf SAUTEED ALASKA SALMON WITH CRACKED PEPPER AND ALASKA HORSERADISH CRUST GRATLN 3 Tbsp. prepared horseradish 4 tsp. cracked pepper 4 (4-- 6 oz. ea.) Alaska salmon steaks, 13 thawed if necessary 2 Tbsp. butter Additional butter, melted 13 cup milk 14 cup butter, Lemon wedges (if (if SALMON cup instant potato flakes cups water s divided 12 tsp. salt desired) desired) 1 (14-3- oz.) can Alaska salmon, 4 drained a small bowl, mix together horseradish and pepper. Spread In mixture evenly onto both sides of steaks. Melt butter over medium-higheat in 1 (10 oz.) package frozen mixed vegetables, thawed non-stic- k skillet. Add salmon. 1 desired. water, milk, 2 Tbsp. butter and salt. Stir in the salmon, vegetables, lemon juice and Makes 4 servings. horseradish on flesh side only. 2 cloves garlic, minced 2 (14-1oz. ea leans 2 2 (8 oz. ea.) cans tomato sauce bottles clam juice 2 tsp. dried Italian herbs 2 (8 oz. ea remaining 2 Tbsp. butter on stovetop or in microwave. Mix with bread crumbs and 2 bay leaves ' 4 lbs. Alaska crab, thawed cayenne pepper. Sprinkle evenly over the top of the gratin. Bake at 375F about 20 mins., until casserole is hot throughout and top is golden brown. Makes 4 servings. Testing For Doneness diced tomatoes thyme. Spoon this mixture into a greased 2 quart baking dish; set aside. Melt 1 -- 1 Alaska salmon fillet portions may be substituted for steaks. Simply spread olive oil large onion, chopped green bell pepper, diced Prepare mashed potatoes according to package directions with salmon steaks halfway through cooking to brown on both sides. To serve, drizzle if 14 cup cup plain bread crumbs 14 tsp. cayenne pepper Saute for 10 mins, per inch of thickness, measuring steaks at thickest part. Flip with additional butter and lemon juice, ALASKA CRAB PROVENCAL tsp. dried thyme leaves h large PAN POACHED 3 Tbsp. lemon juice ) Heat if Once you apply the 10 minute per inch rule, the best safety check is to necessary a large, heavy saucepan over medium heat; add the oil in WITH LEMON, CAPER AND GARLIC SAUCE minutes before you think it is done, Separate the Hakes with a thin peek onion and saute, stirring 5 mins. Add bell peppers and garlic; saute, stirring, 3 mins. Stir BAKED ALASKA HALIBUT remaining ingredients except crab. to a boil, reduce heat, cover and simBring mer 20 mins. Season to taste with salt and in 1-- 2 knife and evaluate the pepper. Add crab; cover and simmer about 8 mins, until crab is heated through. Use any mixture of Dungeness legs or clusters, king crab split legs or snow crab clusters or if necessary 6 Tbsp. butter 13 cup capers, rinsed and drained 2 cloves garlic, minced Snipped chives fish should still he barely translucent when removed split legs. oz. ea.) Alaska halibut steaks, thawed tsp. grated lemon peel translucent to opaque as it cooks, The center of the Makes 4 servings (4-- 6 2 Tbsp. lemon juice color at the center, Seafood turns from Remove and discard the bay leaves. Serve in deep soup plates 4 from the heat, It will continue to cook slightly when O Place halibut in baking pan; season lightly with salt and pepper. Melt butter on stovetop or in microwave. Stir in capers, garlic, lemon juice and peel Pour butter mixture over halibut. Cover pan with aluminum foil and bake at 450 F for 10 mins, per inch of thickness, measuring fish at thickest part. Sprinkle with chives before serving removed from the heat. Makes 4 servings. CHOOSE QUALITY SEAFOOD Fish In A Flash You may not think of seafood as one of the quickest and easiest foods to prepare -but it is! In most cases, seafood takes less than 10 minutes to cook. Theres just one simple rule to remember cook fish for 10 minutes per inch of - thickness, measuring at the thickest part. Its that simple and that quick. With a few additional tips, youll always be able to produce delicious, perfectly cooked seafood in a flash. Learning to choose the highest quality seafood is the first and most important step in frozen within hours of being caught is often better quality than the basics seafood that has never been frozen but that has taken many of cooking seafood. Most people dont realize that Alaska produces over 50 of all the seafood caught in the U.S. The icy waters, far removed from the encroachment of industry, produce seafood that is unparalleled in flavor and texture. Alaska offers 5 species of and pink) halibut, cod, Alaska pollock, 3 species of crab (king, snow and Dungeness), as well as many other popular vaneties. Seafood should have a moist and shiny appearance and smell ocean-fresDont be afraid to ask your fishmonger to let you smell your fish before he wraps Count on purchasing approximately 4-- 6 ounces of fish steaks or fillets and 14-- 6 ounces of crab in the shell, per person. 1 STATE-OF-THE-A- OFTEN MEANS FROZEN days past, frozen fish was an instant indicator of questionable quality. Not so any longer! Seafood that is processed and blast In they blend easily with the other Sauteing or pan frying is done in a skillet over medium-higheat. A h moderate amount of butter or oil days to get from the fishing grounds to your store. ingredients in a recipe, contributing important nutrients such as purchase frozen seafood, look for solidly frozen packages with no ice crystals or discoloration. Then take care to thaw it slowly in the refrigerator, using a shallow pan to catch the drip loss. Never thaw seafood at room temperature or in warm water. calcium and Omega-- amount of butter or oil needed by k skillet Fish should using a If you purchase previously frozen seafood that has been cooked fish that might be called for to make a mousse or dip? thawed at your store, judge it for quality as you would 'fresh seafood, with your eyes and nose. The answer is yes! Have the confidence to be flexible with your - it. The skin and tiny bones are rendered so soft during processing, necessary to keep the fish from sticking but you an cut down on the To salmon (king or Chinook, silver or coho, red sockeye, chum or silver-brig- ON THE STOVE " 3 fatty acids. non-stic- ITS OK TO SUBSTITUTE If you see a recipe for salmon steaks but your store only has fillets, its fine to switch product forms or even substitute species. Can you use canned salmon for recipes, and you will instantly expand your seafood repertoire. PRODUCT FORMS Fish is available whole, in and fillets. Steaks are slices, usually A fillet is 12 cross-sectio- steaks n to thick. the boneless meat removed lengthwise from each side of the fish. Alaska crab comes fully cleaned and cooked; you need only reheat before serving And dont overlook canned salmon! Its convenient and nutritious. is YOURE READY TO COOK Its less intimidating to think about cooking in two general categories on the stove or in the oven. - Stovetop cooking includes sauteing and pan poaching, while the oven is used for broiling and baking. Apply the 10 minute per inch rule to all cooking methods for finfish. Alaska crab comes fully cooked and needs only be cooked long enough to heat through. be flipped about halfway through cooking to brown evenly on both sides Dont crowd the pan. If necessary, cook the fish in two batches Pan poaching cooks seafood in a moderate amount of liquid. Bring the ingredients for the poaching sauce to a simmer before adding the seafood. Cover while cooking and you dont need to turn the seafood while it cooks Once it is cooked through, you can remove the fish, then boil the poaching liquid uncovered to make a thick and flavorful sauce. LNTHE OVEN baking the oven should be preheated to 450F. The high hat sears the outside of the fish, sealFor ing in the moisture. There is no need to turn seafood while baking To broil, position the cooking rack 4 inches from the preheated heat source. Thicker pieces of fish be turned halfway through if they brown quickly. should |