Alaskan Salmon Recipes

The many health benefits of eating salmon have been widely reported. Unfortunately, not all salmon is created equal. In stark contrast to farm raised fish, wild salmon feed on algae which scientists claim changes the nutritional quality of the fish. That key difference appears to yield some amazing health benefits. Similarly, color, taste and texture are all effected by the food source of the salmon.

Medical studies have demonstrated conclusively that wild salmon is very high in Omega 3-fatty acids. According to researchers, wild Alaskan salmon may actually prevent heart disease, reduce stress and boost the body's immune function. Other recent studies have linked the consumption of wild salmon to a reduction in some of the cognitive-related symptoms associated with Alzheimers.

Wild Alaskan salmon has a superior taste and texture to its farm-raised cousins. Salmon lends itself well to various methods of cooking including baking, pan-searing and poaching. You will also find high-grade salmon served raw in sushi or often smoked, in chowders, sandwiches or blended in a cream cheese spread.

Following, are five original recipes which tend to accent and bring out the best flavors that wild Alaskan salmon has to offer. The addition of bold, fresh flavors like tropical fruits, spicy mustard and wasabi creme fraiche are a welcome change from the more traditional offerings of dill or holandaise sauce. Any of the salmon dishes below will pair well with side dishes such as wild rice, saffron rice or garlic mashed potatoes.

Pan Seared Salmon with Tropical Salsa

For the salsa:

1/3 cup fresh pineapple, finely diced
1/3 cup fresh papaya, finely diced
1 large, fresh mango, finely diced
2 TBS red onion, finely diced
2 TBS scallion, finely chopped
1 TBS fresh squeezed lime juice
1/4 teaspoon freshly minced ginger
Pinch crushed red pepper flakes
Fresh ground black pepper, to taste

For the salmon:

4 portions of wild Alaskan salmon filet, skin removed, 5-6 ounces each
2 TBS Vegetable oil
2 teaspoons unsalted butter
Sea salt and fresh cracked black pepper, to taste

Directions:

In a small bowl, combine the fruit, onion, scallion, lime juice, ginger and red pepper flakes. Stir gently and set aside. Immediately before serving, taste and adjust with salt and pepper to taste.

In a heavy bottomed frying pan, heat the oil over medium high heat until shimmering. Sprinkle both sides of salmon filets with salt and pepper.

Carefully set each filet in the hot oil, flesh side down, being carefull to allow room for all four filets. Do not attempt to move filets once they make contact with the pan.

After a few minutes of cooking, the fish will release from the pan and a spatula will slide easily underneath. Flip each filet and cook other side for 2-3 minutes or until filet releases. Remove fish to individual serving dishes, topping each filet with the tropical salsa.

Tea Poached Salmon

For the salmon:

4 portions fresh wild Alaskan salmon filets, 5 ounces each
4 tea bags, green tea

Directions:

In a deep saute pan, add just enough water to barely cover fillets. Bring water to a boil then add the tea bags. Reduce heat to low and allow tea to steep for 4-5 minutes.

Remove the tea bags and discard. Increase heat to medium, do not allow to boil. Carefully place the salmon, skin side up in the pan, allowing for space between each filet.

Simmer gently for 12 minutes. Carefully turn the salmon over and continue poaching for an additional 4-5 minutes. Transfer fillets to serving dish or individual plates.

Macadamia Crusted Salmon

4 pieces wild Alaskan salmon filet, 4-5 ounces each
1/3 cup unsalted macadamia nuts, finely chopped
1/3 cup panko Japanese bread crumbs
1/4 cup grated parmesan cheese
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/2 lemon, thinly sliced
1 tablespoon rice wine vinegar
1 teaspoon chopped fresh dill
Dill sprigs for garnish

Combine macadamia nuts, panko bread crumbs and parmesan cheese in a shallow dish. Rinse the salmon, shaking off the excess water. Press each filet in the macadamia-panko mixture, coating all surfaces well.

Melt butter in a large skillet over medium-low heat. Add garlic, lemon juice, vinegar and dill.

Place filets flesh side down in the skillet, covering pan loosely. Cook approximately 8 minutes per side, depending on thickness, or until coating is golden brown.

Cut each lemon slice almost all the way through, leaving just the peel attached at one point. Twist open, garnishing each filet with a lemon slice and sprig of dill.

Cajun Salmon

For the salmon:

4 portions of wild Alaskan salmon filet, skin removed, 5-6 ounces each
2 TBS Vegetable oil
2 teaspoons unsalted butter
1 teaspoon Cajun-style seasoning Sea salt to taste

Directions:

In a heavy bottomed frying pan, heat the oil over medium high heat until shimmering. Lightly coat both sides of the salmon filets with sea salt and Cajun seasoning. Carefully set each filet in the hot oil, flesh side down, being carefull of hot oil and allowing room for all four filets.

Allow the filets to sear in the pan. Do not attempt to move filets once they make contact with the pan. After a few minutes of cooking, the fish will release from the pan and a spatula will slide easily underneath. Flip each filet and cook other side for 2-3 minutes or until filet releases. During the last minute of cooking, top each filet with 1/2 teaspoon butter and allow to melt.

Remove fish to individual serving dishes.

Oven Roasted Mustard Salmon with Wasabi Creme Fraiche

Ingredients: 4 wild Atlantic salmon filets, skin on, 6 ounces each
2 tablespoons stone-ground or Dijon mustard
1 cup dry white wine
Sea salt and black pepper, to taste
2/3 cup Creme Fraiche or sour cream
1 tablespoon Wasabi powder, Japanese horseradish
1 tablespoon fresh flat-leaf parsley, chopped

Directions:

In a small bowl, reconstitute Wasabi powder according to directions. Gently fold the Wasabi into the creme fraiche and combine well. Refrigerate.

Preheat oven to 400 F. Season filets with salt and pepper, to taste. Generously coat the flesh side of each filet witht the mustard and pat 1/4 cup of the herb mixture on top of mustard, on each filet.

Place coated filets in a well-greased, oven-safe baking dish. Bake for 4 minutes then carefully add wine to hot pan. Continue baking for an additional 6-8 minutes.

Tranfer filets to individual serving dishes, topping each with 1-2 tablespoons Wasabi creme fraiche and garnishing with chopped parsley.