Jason’s Halibut Olympia|
1 lb. Halibut (skinless / boneless)
1/2 C. Mayonnaise
6 - 8 slivers of butter
1 C. Parmesan cheese
1/2 C. chopped Onions
Pre-heat oven to 400 F.
In shallow dish, place butter slices in bottom of pan with chopped onions. Place halibut on top. Coat Halibut with Mayonnaise and cover with parmesan cheese. Cover with foil.
Bake for 30 minutes or until halibut has no milky white appearance. Remove foil and broil for 5 minutes or until top is lightly browned.
Governor Barnoff’s Alaskan Pinwheels
8 oz sliced Alaskan lox
4 oz cream cheese
2 Tablespoons lemon juice
1 Tablespoon chopped dill
Mix cream cheese, lemon juice and dill. Spread each slice of lox with mixture. Roll up like a jelly roll and cut into ½” pieces. Ready to eat.
Alaskan Smoked Salmon Dip
1 lb. hot smoked salmon
16 oz. sour cream
1/8 C. grated sweet onion
optional chopped green onion
Mix sour cream and onion in bowl on low setting. (May mix cream cheese and sour cream (8 oz of each)). Remove skin and back fat (gray fat material under skin), break salmon into small pieces (remove pin bones).
Add salmon into bowl slowly while continuing to mix on low until salmon is evenly mixed. Add chopped green onion for appearance.
Serve with your favorite crackers, chips, and friends.
Smoked Salmon Pasta
Cook pasta in boiling water until barely tender, drain. Meanwhile, melt butter on low. Stir in sour cream, garlic, egg, and ¼ C. Parmesan cheese. Fold in tomatoes, smoked salmon pieces and chives. Heat thoroughly about 2 minutes and season with salt and pepper.
Fold sauce into pasta. Place on serving platter and garnish with remaining Parmesan cheese parsley and Alaskabits.
1 can (14oz) salmon or 2 cups flaked salmon
1 pkg, (8oz) cream cheese
4 T. salsa
2 T. parsley
1 t. cilantro
1/4 t. ground cumin
8 - 8” flour tortillas
Mix all ingredients. Spread on tortilla, roll and then cut.
Salmon fillets or fillet portions (4 - 6 servings)
2 T. Butter
2 T. Lemon Juice
1/2 C. Brown Sugar
In a pan cover fish with peanut oil (skin side down.) Marinate at least one hour. Mix and heat butter, lemon juice and brown sugar for basting.
Grill fish meat side down 1-2 minutes. Then turn to skin side down, baste, and continue grilling until fish flakes and is consistent in color. (Approx. 10 minutes per 1” of thickness.) Brush again with basting sauce. Slip a spatula between the skin and meat lifting only the meat to serve.
2 T. (1/4 stick) butter
1/2 C. finely chopped onion
6 eggs, beaten to blend
2 green onions, sliced
2 oz cream cheese, cut into small pieces
2 oz smoked salmon, chopped
1/3 C. (about 1 1/2 ounces) grated mozzarella
1 oz caviar
Preheat broiler. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add onion and saute until translucent, about 4 minutes. Transfer onion to small bowl. Melt remaining 1 tablespoon butter in same skillet. Add eggs to skillet and season with salt and pepper. Cook until edges of omelet are set, about 1 minute. Lift edges of omelet and tilt skillet, allowing uncooked eggs to flow under cooked edges. Continue cooking until eggs are almost set, about 2 minutes. Sprinkle sauteed onion, green onions, cream cheese, smoked salmon and mozzarella over omelet. Broil until mozzarella melts, about 3 minutes. Cut omelet into wedges and top with caviar.