Log on each week for the recipe featured on Alaska's Fishing Paradise, prepared by Chef Andrew Schulz
Episode 1
Asian Grilled Salmon
Start with one whole Salmon. Cut filets into portions. Place filets in a large bowl and cover with Teriyaki sauce.
Teriyaki Sauce:
4-6 TBL Minced Garlic (depending on taste)
2 TBL Clover Honey
1 TBL crushed red pepper
1 C Brown Sugar
1/4 C Olive oil
Pour enough Kikkomans Soy sauce in bowl to cover fish
Mix with hands into salmon filets and marinate for 45 minutes
Place filets skin side down on hot barbeque grill
Cook 3 1/2 minutes per side (for one inch thick filets)
Flip remove skin and cook another 3 1/2 minutes
While cooking you can make additional finishing sauce using the same recipe and drizzle on top of finishing side.
Episode 2
Crab Cakes
Combine in large mixing bowl:
1 Pound Crab meat
4 TBL Olive oil
1/2 C Seasoned bread crumbs
Salt, pepper & Garlic to taste
2 Tsp Dried Mustard
4 TBL mayonaise
1 TBL Old Bay Seasoning
2 beaten eggs
Once mixture is mixed and moist, make into inch sized balls and press into patty.
Heat oil or butter and then add pattys. Cook 2 to 3 minutes per side until golden brown. Do not crowd the pan.
Episode 3
Killisnoo Candy Bars
(boiled crab)
Place enough water in pot to cover the amount of crab you are cooking; add Old Bay Seasoning to taste. You can also add beer of your choice if you would like.
Bring to a boil: Lay bottom of cleaned crab to bottom of the pot to protect the meat. Arrange loosely. Cook approximately 7 minutes in water. Watch for a little pink color. If crab turns bright red it is overcooked.
This is what we at Whalers Cove Lodge call a Killisnoo candy bar..enjoy with melted butter if desired.
Episode 4
Salmon Almondine
For 3 to 5 ounce fillet of salmon
Preheat oven to 350 degrees
Prepare almond butter:
Melt 5 TBL butter with 5 TBL slivered or minced almonds over medium to low heat for 3 to 4 minutes.
Prepare Salt Garlic Mix:
In a small bowl mix 1 TBL Salt, 1 TBL Garlic and 1 TBL pepper.
Lightly cover fillet in extra virgin olive oil (this will act as a bonding agent), then sprinkle salt/garlic mix over fillet.
Cover and press a handfull of slivered or minced almonds onto one side of salmon ( if skin is on, place almonds on the meat side).
In seperate pan heat 3 TBL butter and 3 TBL extra virgin olive oil . Place fillet meat (almond) side down in pan and cook for 3 to 4 minutes. Flip so almond side is up and cook another 3 minutes. Then place in preheated 350 degree oven for another 4 - 5 minutes (depending on size of fillet). Take out of oven and drizzle almond butter over the top. ENJOY your salmon Whalers Cove Style..
Episode 5
Sweet & Spicy Smoked Salmon
Brine:
In large container combine:
4 Cups course salt
4 Cups brown sugar
4 TBL Red Chili Flakes ( or to taste for however spicy you like it)
2 TBL Black Pepper
4-5 cups Teriyaki sauce
3/4 to 1 cup Clover Honey
Cut one salmon fillet into 3 equal pieces. Starting with the tail end start cutting into equal size strips (for best results cut at 45 degree angle).
Add salmon strips to brine, cover and refrigerate for 12 - 14 hours.
When you remove fish from brine it will be very rigid. Place on Pam coated rack , skin side down. Place in smoker for approximately 5 hours. (cooking time will depend on your smoker).
Episode 6
Civichi
1/2 pound fresh halibut
2 or 3 fresh lemons
4 fresh lime
1/2 cup Salsa
2 TBL minced garlic
Slice halibut into thin slices.
Squeeze lemon juice into bowl. Add halibut, your favorite salsa and minced garlic. Stir. Cut limes into wedges and squeeze juice into mixture. Add a few lime wedges to bowl. Refrigerate for 45 minutes until halibut turns white. Serve with crackers. Makes 3 to 4 servings.
Episode 7
Garlic Sauted Salmon
Cut one Salmon Fillet into 3 even sized pieces.
In a large saute pan melt 1 cup butter and 3 TBL Extra Virgin Olive Oil. Once mixture is melted add 1 Med sized white onion cut into slices and 1 fnely minced shallot and 1TB minced garlic. Let cook for 2 minutes and then add 1/4 cup Alaskan Amber to carmelize onions and garlic mix. (approximately 2 - 3 minutes).
Place 2/3 of butter mixture in a bowl , reserving 1/3 in the saute pan. Place Salmon (skin side down) in hot saute pan ( with butter mixture). Be sure not to crowd the pan. Cook 3-4 minutes. Flip salmon and cook 2 minutes, then drizzle 1/3 of butter/garlic/onion mixture along with 1/4 c more of the Alaskan Amber over top of salmon. Cook 3 -4 minutes to finish. Place salmon on plate and top with remaining 1/3 of butter mixture.
Episode 8
Bacon & Onion Baked Halibut
Heat oven to 350
Cut 8 ounces halibut into 2 ounce pieces
Julienne 2 Cups white onion
Parcook 2-3 cups bacon (6 inch slices)
In bottome of baking dish layer 1/2 of the onions and top with 1/2 of bacon. Add halibut
Make Aioli:
4 cups mayonaise
3 TBL extra virgin olive oil
4 TBL minced garlic
1 tsp pepper
1 tsp salt
1 tsp garlic
Coat halibut filets with the Aioli, top with remaining onions and bacon
Bake for 15 minutes and serve
Episode 9
Halibut & Clam Chowder
In 4-5 quart pan, mix 3 TBL extra virgin olive oil, 3TBL minced garlic, 1 Cup chopped white onion
Heat and stir for 1-2 minutes to carmalize onion
Add 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic, 4 TBL white wine,
Stir ingredients and add: 2 cup diced carrot, 2 cup diced celery and 1 cup white onion. Stir 1 or 2 minutes and add another 1/4 Cup White wine, 1 Cup Chicken Stock & 1 large can clams in the juice.
Simmer 15 - 20 minutes until vegetables are soft.
While this is cooking make Blonde Rue:
Melt 8-10 TBL butter add approximately 2-3 cups flour, stirring constantly until creamy and thickened . Be sure not to heat too quickly or it will burn. Do not add to soup yet.
Slowly add 4 cups cream to soup mix . Add 6-8 ounces chopped halibut. Stir and slowly incorporate blonde rue to soup, by 3 tablespoons at a time until thick. Simmer 10 minutes while stirring and then turn off heat and let simmer for another 10 minutes (covered).
Episode 10
Beer Battered Alaskan Halibut
In a large bowl combine :
3 Cups Krusteaz Tempura Mix
3 TBL Lawreys Seasoning Salt
2 TBL Garlic
2 TBL Pepper
Add 1 bottle Alaskan Amber Beer, Mix well. Batter will be light with a few lumps.
Cut 8-10 ounces of halibut into 1-2 ounce pieces, drudge pieces in flour
Heat oil in large saute pan (about 2 fingers deep) to approximately 350 degrees. Or you can use a deep fryer.
Set fish in batter, batter well on each side and then tap excess batter off on side of bowl. Carefully set halibut in hot oil, (be sure to loosen from bottom of pan or fryer) If using saute pan cook 3 -4 minutes, flip and cook another 3-4 minutes. Remove from heat and serve. This is what we call "Alaskan Gold"!