Whether your salmon was grilled, baked, broiled or poached, it makes great leftovers. Buy extra and plan ahead – Friday evening’s dinner becomes a perfect light lunch for the weekend, with little preparation. Salmon Salad Flake leftover cooked salmon into
Bourbon-glazed Salmon
This is a surprisingly rich, luscious preparation that complements the dense flesh of sockeye and coho salmon, both still available this time of the year. Use fresh or thawed fish – fillets work better than cross-cut steaks, as they allow
Brazilian Fish Stew
This is a rich, earthy dish that originates in the Bahia region of Brazil. Any mild white fish can be used: cod is traditional, and has a more distinctive taste due to the natural oils in the fish; halibut is
Homemade Gravlax
Although salmon has been preserved in a variety of ways across cultures – smoking, drying, and curing the most common methods – gravlax’s distinctive flavor owes its origins to Scandinavia. The name comes from the old Swedish gravad, or “buried,”
Southwest Grilled Alaska Salmon with Fruit Salsa
Fruit Salsa Ingredients 1 lb. frozen or refrigerated mango chunks or peaches, diced 4 kiwi fruit, peeled and diced 1/3 cup red onion, finely diced 1/4 cup cilantro, chopped coarse or 1 Tablespoon dried cilantro 1/4 cup fresh lime juice
Grilled Salmon with Herb Sauce
2 8 oz. Alaskan Harvest Silver Salmon fillets Spray on cooking oil Herb Sauce: 1 tablespoon olive oil 1/4 cup dry white wine 1 tablespoon fresh parsley, chopped 1/8 tsp. each salt and pepper 1/4 teaspoon dried basil* 4 drops