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Seared Scallops and Risotto might sound intimidating but with some time and practice this dish will become a crowd favorite!

Ingredients

  • Scallops
  • 1 ½ cup arborio rice
  • 4 cups seafood or chicken stock
  • ½ cups dry vermouth
  • 1 medium shallot
  • ½ cup onion
  • 3 cloves garlic
  • ½ cup of celery
  • 4 tablespoons of butter
  • 2 tablespoons of vegetable oil
  • 2/3 cup of grated parmesan cheese
  • Parsley
  • Oregano
  • Thyme
  • Salt
  • Pepper
    1. Heat olive oil and some of the butter in a tall sided sauté pan.
    2. Once warm, add the shallot, onion, and celery.
    3. Once they are all translucent add the rice and fully coat the rice in the butter mixture. Do not let the mixture turn brown.
    4. Add the wine and cook until the liquid is fully absorbed. Ladle in a little bit of stock while stirring.
    5. Once the liquid is fully absorbed, slowly keep adding more stock until all the stock is fully absorbed by the rice. This process should take 20-30 minutes and keep going until the grains are tender but firm to the bite.
    6. Turn the heat down and add the rest of the butter, parmesan, and fresh herbs. Add salt and pepper to taste.
    7. Pat scallops dry and add salt and pepper. Get a pan very hot and sear on both sides for about 2-3 minutes per side.
    8. Plate the risotto and with scallops and fresh herbs on top.

A warm dish to serve any size group. Experiment with different seasonings and ingredients to create a different experience each time you make this meal.

Ingredients

  • 2 cloves of garlic
  • 2 tablespoons fresh ginger
  • 1 small onion
  • ¼ cup vegetable oil
  • 1 cup of seafood stock or water
  • 1 Tablespoon of curry powder*
  • 2 small red chilies
  • 1 large carrots
  • 1 bell peppers
  • 1 can of diced tomatoes
  • 1-pound Wild Alaskan Pacific Cod or other Wild Alaskan Seafood
  • 1 lime juiced
  • 1 can of coconut milk
  • Salt
  • Pepper
  • Fresh basil
  1. Dice the garlic, fresh ginger, and garlic then place into a Dutch oven to sauté in the vegetable oil until tender.
  2. Add the seafood stock, can of tomatoes, and curry seasoning to the Dutch oven and simmer
  3. Add the chopped carrots and bell peppers and stir. Place large chunks of the Wild Alaskan Pacific Cod into the Dutch oven and 2 whole chili peppers. (the peppers can be left out or more added depending on your spice level)
  4. Once the fish is almost cooked add the can of coconut milk and lime juice. Season with salt and pepper to taste. Add more curry seasoning if needed
  5. Serve over rice with fresh basil leaves and a squeeze of fresh lime.

*You can make your own curry seasoning based off the recipe below. Experiment with different flavors and quantities to get a seasoning mix you enjoy

    • 2 Tbsp ground coriander
    • 2 Tbsp ground cumin
    • 1 1/2 Tbsp ground turmeric
    • 2 tsp ground ginger
    • 1 tsp dry mustard
    • 1/2 tsp ground black pepper
    • 1 tsp ground cinnamon
    • 1/2 tsp ground cardamom
    • 1/2 tsp cayenne pepper or ground chilies

This recipe can be done with any type of raw fish or scallops. Rockfish and halibut are the team favorites to be used for ceviche.  It is light and refreshing and can be served with tortilla chips or on top of a tostada. 

Ingredients

  • 1 lb halibut burger or diced Rockfish
  • 3+ cups Lime juice
  • 1 Large Red Onion
  • 3 Medium Tomatoes
  • 2 Medium Habaneros
  • 1 bunch of Cilantro
  • 1 Avocado
  • 1 tablespoon Olive oil
  • ¼ cup Orange juice
  • Salt to taste
  1. In a medium bowl add the halibut burger, diced onion, and enough lime juice to cover all the fish. You want enough lime juice to allow the fish to float in the liquid. Fresh lime juice is the best.
  2. Cover and let sit in the refrigerator for about 4 hours or until the fish flakes apart like “traditional cooked” fish.
  3. Dice up the tomatoes, habanero and cilantro and place into a separate bowl with the olive oil.
  4. Once the fish is “cooked” drain it from the lime juice and add the fish to the bowl with the tomatoes and other ingredients.
  5. Add the orange juice and avocado bits.
  6. Season with salt and lime to your liking
  7. Serve cold

We came up with this frittata recipe during a sailing trip from Sitka to Juneau for the kickoff of the spring Folk Fest. This recipe was originally created with Dungeness crab but any crab or even smoked salmon can be used. After an intense weather filled evening the night before we decided to pull into Taku harbor just before Juneau to get out of the waves and drop some crab rings. Everything in the fridge had been thrown around and the cracked eggs had to be used before they went bad. As we prepared the frittata the crew pulling the crab rings would pull up and hand us fresh crab through the galley window. This recipe can be adapted to whatever size cast iron you have and is good with a wide range of different ingredients

You will need a well seasoned cast iron pan (12″) and preheat your oven to the high broil setting.

  • 8-10 eggs
  • 1 medium onion
  • 1 cup asparagus
  • 2 medium tomatoes
  • 3/4 cup mushrooms
  • 3 cloves garlic
  • 1 1/2 cup of cooked and picked crab meat
  • 1/4 cup parsley
  • 1/2 cup feta
  • 4 tablespoons Old Bay seasoning
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup crème fraiche or sour cream
  • 1/4 cup micro greens
  • 1/2 lemon for juice
  1. Get a cast iron ripping hot and set your oven to the broil setting. Make sure the top rack is as close to the top of the oven it can get while still being able to fit the cast iron.
  2. In a bowl whisk the eggs, half of the Old Bay, precooked crab, feta, and parsley together. Set aside.
  3. Cut the asparagus, tomato, onion, mushroom to bite size pieces and mince the garlic. Add all of that to a bowl and coat in olive oil with the rest of the Old Bay.
  4. In the hot cast iron pour the contents of the vegetable bowl into the pan. Once you get a little bit of color on the asparagus and the onion is starting to get opaque pull from the heat and pour on to a baking sheet that is covered in paper towels. Allow the excess liquid to get absorbed by the paper towel and quickly pat the veggies down. You do not want excess liquid from the mixture going into the frittata or it will not properly hold its structure.
  5. While the veggies are resting, use a dry paper towel and clean your cast iron pan and put it back on to high heat.
  6. Once the veggies have drained off some liquid and cooled a little bit add to the egg mixture.
  7. Add the butter to the hot cast iron pan and once the butter starts to foam add the combined egg/veggie mixture to the pan.
  8. DO NOT STIR. You want the veggies suspended in the eggs.
  9. Cook on the stove-top for about 5-7 minutes. Once you see the sides of the mixture start to pull away from the pan put the pan uncovered into the broiler for about 7-10 minutes
  10. To check if it is done remove the pan and give it a little jiggle or poke the middle with a toothpick. If liquid comes out or does not look like the consistency of set Jell-O return to the oven. The high heat of the broiler will cook the eggs off well before you burn the top.
  11. Once it is set remove from the oven.
  12. With a baking sheet or plate that is slightly larger than the cast iron cover the cast iron and carefully flip the cast iron over. The frittata will easily slide out of the cast iron and come out onto the plate. This can be done by yourself but is much easier with an extra set of hand
  13. Squirt a little bit of fresh lemon juice over the frittata and cut into pie size pieces. Add a dollop of crème fraiche or sour cream to each piece with a light dusting of Old Bay and twirl of micro greens.
  14. Can be served hot or cold.

 

Fish is a very versatile protein.  This salmon cake recipe alludes to the Thai cuisine with the garlic-ginger-soy sauce-peanut combo.  Thai cuisine is really flavorful and that is why we latched on the idea of creating a Thai inspired salmon cake.  Of course Thai food utilized a lot of seafood so our product do well for this region.  We hope you like this one as much as we do.  Of course we utilize sriracha sauce and you can control the amount of spiciness with this ingredient.  If you want something with more kick, just add a little bit more.  If you have a sensitive palate for the spicy, feel free to reduce the amount.

 

 

 

This is what you need for this one:

3 TBS peanut butter
2 tsp Sriracha
2 TBS honey
3 TBS soy sauce
2 TBS fresh ginger minced
2 cloves garlic minced
1/4 cup mayonnaise
1/2 cup panko bread crumbs
1 tsp fresh lime juice
1/4 cup cilantro minced
2 stalks green onion (green portion especially)
1 lb salmon burger, thawed and excess water drained

 

Mix together the first six ingredients in a small saucepan over medium heat until well blended and it is about to boil.  Pull off the heat and let cool.  There will be left over with this sauce and that is intentional to have for dipping sauce or mixint with mayo if you put these cakes on a bun and make a sandwich.

 

Add the mayo, bread crumbs, lime juice, cilantro, green onion, and 1/4 cup of the cooled sauce you just made.  Hold off on the salmon for now.

 

Mix it together very well and it should look like this.

 

Mix in the salmon burger meat and it look like this.

 

Form into patties and it should make 6-8.  Place the patties on a lined or grease cookie sheet and broil on the top rack of your oven for 5 minutes.  If they are a smaller patty or meatball, you only need to cook for 2-3 minutes.  That is it you are done.

 

They come out of the oven looking like this.

 

You can slather the patties with the remaining peanut sauce.  If not, you can mix it with a little may and use it for a sandwich.

 

But the cake can be eaten on its own as well.

 

The combination of the ginger, garlic, and soy sauce make this great but the touch of the peanut flavor make it irresistible.

 

 

recipe card

Thai Peanut Salmon Cakes

3 TBS peanut butter
2 tsp Sriracha
2 TBS honey
3 TBS soy sauce
2 TBS fresh ginger minced
2 cloves garlic minced
1/4 cup mayonnaise
1/2 cup panko bread crumbs
1 tsp fresh lime juice
1/4 cup cilantro minced
2 stalks green onion (green portion especially)
1 lb salmon burger, thawed and excess water drained

Mix together the first ingredients in a small saucepan over medium heat.  Blend well until right before it begins to boil then remove from heat.  Let cool.  Combine the rest of the ingredients except for the salmon meat with 1/4 cup of cooled peanut sauce in a bowl and mix well.  Add salmon meat and mix until combined.  Form into 6-8 patties and place on a greased or lined cookie sheet.  Set your oven to broil and place patties on the top rack in the oven.  Broil for 5 minutes and it is done.  If you make patties half the size or into meatballs it will only take 2-3 minutes.

Do you agree that Greek food is pretty flavorful?  We think so, too.  That is why this salmon cake was developed, to capture all those flavors in a little cake.  This cake isn’t heavy and contains a lot of vegetables so it stays really moist.

 

 

You can use these and make a sandwich and add tzatziki sauce…. (you can find a tzatziki recipe here)

 

Or you can serve it on its own as the main event and accompany it with a salad, vegetables, or even with rice.

 

Here is what you need to get started:

1/4 cup chopped red onions
1/2 cup chopped mushrooms
1/3 cup chopped artichoke hearts
3/4 cup feta cheese
1/4 cup panko bread crumbs
1/4 cup mayonnaise
1/4 cup chopped Kalamata olives
2-3 cloves minced garlic
1/2 tsp dried oregano
1 lb salmon burger meat, thawed and excess water drained

Here is everything seen below.

 

Put all the ingredients in a bowl except for the salmon burger meat.

 

Mix really well.

 

Add the salmon burger and it should look something like this.

 

Form them into patties.  It will probably make about eight 3-ounce patties. Place them on a lined or greased cookie sheet.  Set your oven on high broil.  Broil on the top rack of your oven for 5 minutes and they will be done.  If you made smaller cakes or meatballs it will take about 2-3 minutes to cook.  It is pretty fast.

 

These patties will sure to delight your taste buds.  Serve it with tzatziki sauce and you hit a home run.

 

Here we served it on a bun with the tzatziki sauce and made a cucumber and red onion slaw to give it a little crunch.

 

This for sure will be a crowd pleaser and will impress your friends and family.

 

Bon Appétit!

 

 

Recipe Card:

 

Greek / Mediterranean Salmon Cakes

1/4 cup chopped red onions
1/2 cup chopped mushrooms
1/3 cup chopped artichoke hearts
3/4 cup feta cheese
1/4 cup panko bread crumbs
1/4 cup mayonnaise
1/4 cup chopped Kalamata olives
2-3 cloves minced garlic
1/2 tsp dried oregano
1 lb salmon burger meat, thawed and excess water drained

 

Mix together all the ingredients except for the Salmon.  This will help avoid over-mixing the salmon burger meat. Blend in the salmon burger (be sure that the excess water has been drained) until just combined.  Form into cakes or balls.  Makes at least 8 cakes.  Bake under the broil setting on the top rack of the oven for 4-5 minutes.  You can also pan fry as well as grill over a BBQ.

 

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We at Alaska Home Pack are hoping for the world to see how versatile burger meat can be.

 

Enter in these Mexican style salmon cakes.  These are really great on their own, as well as in between two piece of bread, or chunked up in a taco.

 

 

First you will need the following:

1/4 cup mayonnaise
3/4 cup shredded Parmesan cheese
1/2 cup cilantro minced
1 tsp chili powder
1/4 tsp smoked paprika
1/2 tsp creole seasoning
1/2 tsp ground cumin
1 clove garlic minced
1/2 tsp garlic powder
1 1/2 TBS fresh lime juice
1/2 cup chopped green chiles
zest of 1 medium lime
1 lb  salmon burger thawed and excess water drained

 

You want to mix together all of these ingredients except for the salmon.

 

Mix in the ground salmon until well blended.

 

No you can form them into patties or in to balls.  Here, we formed them into patties and made about 8 total.

 

You want to set the oven to high broil and these will cook really quick.   Place pan on the highest rack in oven and it will only take 5 minutes.

 

These will do wonderfully for your next meal.

 

Recipe Card:

Mexican Style Salmon Cakes

(makes 8 3-oz cakes)

1/4 cup mayonnaise
3/4 cup shredded Parmesan cheese
1/2 cup cilantro minced
1 tsp chili powder
1/4 tsp smoked paprika
1/2 tsp creole seasoning
1/2 tsp ground cumin
1 clove garlic minced
1/2 tsp garlic powder
1 1/2 TBS fresh lime juice
1/2 cup chopped green chiles
zest of 1 medium lime
1 lb  salmon burger thawed and excess water drained

Mix together all the ingredients except for the Salmon.  This will help avoid over-mixing the salmon burger meat. Blend in the salmon burger (be sure that the excess water has been drained) until just compbined.  Form into cakes or balls.  Makes at least 8 cakes.  Bake under the broil setting on the top rack of the oven for 4-5 minutes.  You can also pan fry as well as grill over a BBQ.

 

 

 

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