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Alaska Fish & Wildlife News
September 2006

Honeymoon Salmon
Salmon Recipe

By Elaina Spraker
photo

The recipe came to our attention at Alaska Wildlife News when Elaina Spraker was selected as a finalist in the Second Annual “Fish Alaska Reader Recipe Contest.” Spraker was one of four who participated in a cook off at the Kincaid Grill in Anchorage. A shrimp salad took the competition, and the other finalists prepared recipes for salmon and for halibut.

“The cook-off was a great experience. I'm not quite sure I like cooking in a competition. I'd much rather pop a bottle of wine and cook for friends,” Spraker said. “I will sleep well at night knowing that Larry Czonka, who was a judge, licked his plate clean.”

Spraker wrote: My husband and I traveled to the Virgin Islands and then onto Jackson Hole Wyoming on our honeymoon. We ate at several excellent restaurants, part of the recipe was inspired by an ocean side restaurant in St.Croix the other part of the recipe was inspired by a restaurant in Jackson Hole. When I added fresh Alaskan salmon, the dish became a hit.


Salmon Marinade
2 wild Alaskan King salmon fillets, 4 to 6 ounces each, fresh or thawed. Marinade together 1 cup of Yoshida’s gourmet sauce, 1 tablespoon of sesame oil, 2 fresh cloves of garlic, chopped, salt and pepper to taste.

Cream jalapeño Sauce
¼ of fresh cilantro
2 tbs of butter
1 can of light coconut milk
¼ cup of heavy cream
1 8 oz container of whipped cream cheese
1 clove of garlic minced
1 teaspoon of nutmeg and ginger
2 tablespoon of jalapeño jelly
salt to taste

Fruit Salsa
¼ cup fresh finely chopped cilantro
2 green onion finely chopped
¼ cup of rice wine vinegar
1 cup of mango or papaya
2 teaspoon of sugar
1 finely chopped yellow or orange bell pepper
1 finely chopped red bell pepper
Combine ingredients, refrigerate. Salsa best made 24 hours ahead of time.
Place salmon fillets in marinade 2-24 hours. Refrigerate.

Blend ingredients of jalapeno sauce in food processor except butter and garlic. In large saucepan, on medium heat, place butter and garlic, pour in ingredients from food processor (coconut milk, heavy cream, jalapeno jelly, cilantro, ginger and nutmeg.) Simmer for about 10 minutes.

On the outdoor grill or stove grill at medium heat, place salmon fillets, cooking each side no more than 6 minutes (depending on thickness of filet) and carefully placing on grill for criss-cross grill markings on the fish. Remove and place a piece of grilled salmon filet on each serving plate, top with cream jalapeno sauce and then with fruit salsa.

Serves 4-6 ENJOY!!

Serve with Rice or Orzo.

*** you may substitute jalapeno jelly by blending 2 heaping tablespoons of jalapeno’s and 1 heaping tablespoon of sugar. Use a food processor to blend.


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