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Wild Alaskan Salmon: Chum, Coho and Pink
salmon(also known as Wild Pacific Salmon)

Wild Salmon Lettuce Tacos

From The Healthiest Kid in the Neighborhood: Ten Ways to Get Your Family on the Right Nutritional Track. Learn more at www.askdrsears.com.

5 to 8 servings

This is a fun way to serve salmon. You can use corn tortillas for the shell if the lettuce does not go over well.

  • 1 pound Wild Alaskan salmon fillets (look for Chum or Coho)
  • 5-8 large leaves of Romaine lettuce to use as shells (or other large-leaf green lettuce)
  • 1 tbsp. olive oil
  • 1 avocado, sliced
  • 1 tomato, diced
  • ½ red onion, sliced
  • cilantro
  • full-fat plain yogurt or sour half and half
  • salsa
  • optional: other favorite taco toppings

Slice the salmon fillets into 1-inch strips. Sauté in olive oil in a large skillet until fully cooked (about 5 minutes). Put a couple of slices of salmon into each lettuce leaf (or taco shell) and set out the remaining ingredients in separate bowls on the table. Let everyone prepare their own tacos with their favorite toppings (if age appropriate).


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Wild Salmon Burgers

From The Six O’Clock Scramble cookbook and e-newsletter by Aviva Goldfarb. For more family-friendly recipe’s order Aviva’s cookbook online.

6 servings

Serve these delightfully easy salmon burgers on whole-wheat buns with tartar sauce or a different favorite.

  • 24-28 ounces boneless, skinless canned Wild Alaskan Pink Salmon
  • 1-¼ cups bread crumbs
  • ¼ cup mayonnaise
  • 1 egg, beaten
  • 1 tablespoon Worcestershire sauce
  • 1-tablespoon vegetable oil

In a large bowl, mix together all the ingredients, except the oil. Form the mixture into 6 small patties.

In a large nonstick skillet, heat the oil over medium heat. Sauté the patties for 2 to 3 minutes on each side until they are lightly browned. Remove them from the heat and serve them immediately.

Wild Salmon Salad Sandwiches

From The Six O’Clock Scramble cookbook and e-newsletter by Aviva Goldfarb. For more family-friendly recipe’s order Aviva’s cookbook online.

About 6 servings

A quick and healthy no-cook meal, these sandwiches are also fun to eat on a busy night. We topped them with sliced tomatoes and tortilla chips for extra crunch! Serve them with celery sticks dipped in peanut butter.

  • 1/4 cup reduced fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey2 tablespoons fresh lemon juice (about ½ a lemon)
  • 1 can (15 oz.) wild Alaskan pink salmon, drained (can used “boneless & skinless” or “regular”)
  • 1 cup finely chopped celery (about 2 stalks)
  • 6 hamburger/sandwich buns, whole wheat or white
In the measuring cup used to measure the mayonnaise, combine the mayonnaise, mustard, honey and lemon juice. In a medium bowl, mix the salmon, celery and dressing ingredients. Put a scoop of the salmon salad in each bun and eat them cold.

 

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Broiled Salmon with Dijon-Soy Crust

From The Six O’Clock Scramble cookbook and e-newsletter by Aviva Goldfarb. For more family-friendly recipe’s order Aviva’s cookbook online.

Prep + Cook = 15 minutes; 4 servings

This dish, invented by my mother-in-law, Barbara Goldfarb, is delicious and quick to prepare. For a sweeter taste, use teriyaki sauce instead of the soy sauce. Serve it with brown or white rice and Sesame Stir-Fried Broccoli.

  • 1 1/2 - 2 lbs. wild Alaskan salmon fillet (coho or chum)
  • 1/4 cup grainy Dijon mustard
  • 1 Tbsp. soy or teriyaki sauce

Preheat the broiler and move the shelf so that the heat source is approximately 4 inches away.

Place the salmon skin side down on a baking sheet lined with foil. Brush the top of the fish with the mustard. Sprinkle the soy or teriyaki sauce on top.

Broil the fish for 10-12 minutes, until the topping is browned and the salmon flakes easily and is opaque throughout. Don’t flip the fish during cooking.

Side Dish suggestion: To make Sesame Stir-Fried Broccoli, heat 1 Tbsp. sesame oil in wok or frying pan. Lightly brown 2 tsp. minced garlic (about 4 cloves), add 1 lb. cut broccoli and 1/8 cup water. Cover and cook for 4-5 minutes over medium heat. Add 1 Tbsp. soy sauce, and stir-fry for one more minute. Sprinkle with sesame seeds, if desired.

Tip: For an elegant dish for a large gathering, prepare this dish using a whole side of salmon and serve it on a large board or platter.

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Magic Salmon in a Foil Packet

From The Six O’Clock Scramble cookbook and e-newsletter by Aviva Goldfarb. For more family-friendly recipe’s order Aviva’s cookbook online.

Prep (15 minutes) + Cook (20 minutes); 4 servings

This baked salmon is a hit with grown-ups and kids. The fish and vegetables emerge from the foil magically moist and sweet. If your market carries them, use pre-shredded carrots to save chopping time. Serve it with steamed rice and diced pineapple.

  • 1 1/2 lb. wild Alaskan salmon fillet (coho or chum)
  • 1 cup slivered or shredded carrots (about 2 carrots)
  • 1 cup slivered red bell pepper (about 1 small pepper) or grated zucchini
  • 2 Tbsp. peanut or vegetable oil
  • 2 tsp. minced garlic (about 4 cloves)
  • 1 Tbsp. minced ginger
  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. hoisin sauce

Preheat the oven to 450 degrees. Fold a large sheet of heavy-duty aluminum foil in half to make a double thick square that is about a foot long. Place the foil on a cookie sheet.

Place the fish in the center of the foil. Top it with the slivered carrots and peppers (or zucchini).

In a small saucepan, heat the oil over medium heat and add the garlic and ginger. Sauté it until it is fragrant, about 1 minute. Add the soy sauce, vinegar, and hoisin sauce, and simmer it for about 2 minutes. Remove it from the heat.

Pour the sauce carefully over the fish and vegetables. Wrap the foil into an airtight packet around the fish, vegetables and sauce, folding and sealing the edges.

Bake it for 20 minutes. Remove the fish from the oven and open it immediately (and carefully) so the fish stops cooking. Serve it hot.

Tip: Hoisin sauce is a sweet Asian marinade made from fermented soy beans, sugar, chilies and spices. It’s a wonderful flavor enhancer for Asian dishes.

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Penne with Wild Alaskan Salmon and Peas

6-8 servings

  • 1 tsp. salt
  • 4 cups penne pasta
  • 2 cups frozen peas
  • 3 tbsp. butter (preferably unsalted)
  • 3 tbsp. all-purpose flour
  • 1½ to 2 cups warm milk (whole or 2 percent)
  • ¼ cup shredded mozzarella
  • 1½ to 2 cups crumbled wild salmon, slightly cooked (or try canned pink salmon)
  • Freshly grated Parmesan cheese

Preheat the oven to 350 degrees. Bring a large saucepan three-quarters full of water to a boil, and add salt and penne. Stir well and cook for 9-10 minutes or according to the instructions on the package (Do not cook until soft, as it will cook further in the oven). In the final 3 minutes
of cooking, add the frozen peas. Drain and transfer to a large, deep bowl.

Meanwhile, in a saucepan, melt butter over low heat. With a wire whisk, briskly stir in the flour until mixed (about 1 minute). Gradually pour in the warm milk, stirring until smooth. Stir in the cheese and add additional milk if necessary. Toss the pasta and peas with the cheese sauce. Gently fold in the salmon. Spread the mixture into a lightly greased baking dish and sprinkle with Parmesan cheese. Cover and bake for 20 minutes. Allow to cool for 5 minutes, then serve.

Healthy Honey Coconut Salmon

Adapted from allrecipes.com

Serves 4

  • 1 1/2 cups butter
  • 3/4 cup honey
  • 1/4 cup brown sugar
  • 3/4 cup flaked coconut
  • 4 (4 ounce) wild Alaskan salmon fillets
  1. Melt the butter in a saucepan over medium heat, and mix in the honey, brown, sugar, and coconut. Bring to a boil, and remove from heat. Cool slightly, and transfer to a large bowl. Place the salmon in the bowl, and turn to coat. Cover and marinate at least 30 minutes in the refrigerator.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish, and pour some of the marinade over the top, being sure to get some of the coconut on the top.
  4. Bake 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for five minutes, and spoon over salmon.

Wild Alaskan Fish and Chips

Fish and Chips have long been a staple of British culture. Enjoy this recipe with wild Alaskan salmon adapted from asianrecipe.blogspot.com.

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  • 2 medium onions, diced
  • 2 stalks celery, diced
  • 1⁄2 cup butter or margarine
  • 1 pint oysters, chopped–not drained
  • 1 small package herbed stuffing mix
  • 1 cup turkey or chicken broth
  • 1/2 cup water
  • Salt and pepper to taste
  1. Heat oil in deep fryer or large, deep pan.
  2. Deep or shallow fry the potatoes until golden brown.
  3. Drain on paper towels.
  4. Place potatoes in a single layer on cookie sheet and keep warm in oven.
  5. Prepare fish to fry by cutting fish fillets into bite-size pieces and pat them dry with paper towel.
  6. In small bowl, mix in baking soda with vinegar.
  7. In a larger bowl, add the flour.
  8. Slowly add in the water to the flour, whisking as you go.
  9. Add in baking soda mix and whisk till there are no lumps.
  10. Dip fish into batter, allow excess to drip off.
  11. Fry about four to five pieces at a time (don't use the basket), turning fish once till golden brown.
  12. Drain on paper towels.
  13. You can broil the fish and chips in oven for a bit to make them warm and crispy.
  14. Just before serving, sprinkle with sea salt or kosher salt

 

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Wild Alaskan Smoked Salmon Sushi Roll

salmon sustainable sushiRecipe adapted from allrecipes.com
Photo from allrecipes.com

 

2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado, peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

  1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry, as vinegar will be added later.
  2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2-inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
  4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Baked Wild Alaskan Salmon Cakes

salmon cakesAdapted from eatingwell.com
Photo from images.jupiterimages.com

    3 teaspoons extra virgin olive oil
    1 small onion, finely chopped
    1 stalk celery, finely diced
    2 tablespoons chopped fresh parsley
    15 ounces canned wild Alaskan salmon, drained, or 1 1/2 cups cooked wild Alaskan salmon
    1 large egg, lightly beaten
    1 1/2 teaspoons Dijon mustard
    1 3/4 cups breadcrumbs
    1/2 teaspoon freshly ground pepper
    1 lemon, cut into wedges

  1. Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.
  2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
  3. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
  4. Place salmon in a medium bowl. Flake apart with a fork to remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
  5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes.
  6. Serve salmon cakes with lemon wedges.