You could wrap just about anything in bacon and I would devour it. But bacon wrapped salmon? Could it possibly get more mouth watering than these Pancetta Wrapped King Salmon Kebabs? Continue Reading →
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Baked Pasta with Bechamel Topping
This recipe is from My Tiny Alaskan Oven
This Baked Pasta with Bechamel Topping is a very common casserole found in the Greek cuisine and there are just as many versions of this recipe as there are casseroles in the U.S. Ground round can be substituted for the ground lamb if you choose. This is so simple and is my go-to recipe when company is coming! Continue Reading →
Sassy Salmon Burgers with Savory Mint Sauce
This recipe is from Salmon, Desserts & Friends
There is nothing ho-hum about this light refreshing twist on the old salmon burger. These Sassy Salmon Burgers with Savory Mint Sauce are sensational. Continue Reading →
Grilled Lamb Chops with Blueberry-Rosemary Sauce
This recipe is from My Tiny Alaskan Oven
If elegant is what you’re after, these Grilled Lamb Chops with Blueberry-Rosemary Sauce are the way to go. They make any dinner an occasion. Lamb chops are a sure sign of a fancy affair. But that doesn’t mean they’re hard to prepare or should be saved for special occasions. Actually, lamb chops can’t be beat in the summer as they cook quickly and are perfect for grilling. If you’ve never purchased lamb chops before, it can get confusing. So here’s what you need to know. There are two types of lamb chops available–rib and loin chops. If you’re looking for the show-stopper with the long bone, buy rib chops. The loin chop is a tiny t-bone steak containing meat from both the tenderloin and the short loin. Be sure to let the lamb rest after it’s grilled. If it’s sliced too soon, the juices will be lost, causing the meat to become dry. Continue Reading →
Crab Imperial with Red Pepper
This recipe is from My Tiny Alaskan Oven
Being an Alaskan fisherman I have had my share of Crab Imperial. I have also experimented with making them. I love this recipe for Crab Imperial with Red Pepper because you can taste the crab. Ole calls this dish crab pudding and requests it all the time. It’s creamy, decadent and will be enjoyed by the entire family. Continue Reading →
Linguine with Fresh Herbs, Goat Cheese and Smoked Salmon
This recipe is from Salmon, Desserts & Friends
This Linguine with Fresh Herbs, Goat Cheese and Smoked Salmon is one of the quickest pasta recipes you’ll ever make–and one you’ll want to make again and again. Continue Reading →
Brown Sugar-Glazed Salmon
This recipe is from Salmon, Desserts & Friends
Brown Sugar-Glazed Salmon is one of my favorite ways to prepare salmon. It’s quick and easy! I like to serve it with rice and broccoli. Continue Reading →
Roasted Shrimp with Rosemary and Thyme
This recipe is from My Tiny Alaskan Oven
This Roasted Shrimp with Rosemary and Thyme is the perfect recipe for shrimp. Roasting them with fresh rosemary and thyme adds so much flavor. I am positive you will love this recipe and will never serve shrimp other than this way again. Continue Reading →
Sesame Roasted Salmon with Sweet & Spicy Rhubarb Sauce
This recipe is from Salmon, Desserts & Friends
Fresh from the garden, succulent rhubarb gives a lovely tang to this Sesame Roasted Salmon with Sweet & Spicy Rhubarb Sauce. Continue Reading →
Fettuccini with Smoked Salmon, Cremini Mushrooms and Chives
This recipe is from Salmon, Desserts & Friends
This Fettuccini with Smoked Salmon, Cremini Mushrooms and Chives is one mouth-watering pasta your family will love! Serve with Garlic bread. Continue Reading →
About LaDonna
I’m LaDonna Rose Gundersen, Alaskan fisherwoman, cookbook author and lover of salmon. The recipes and tales I share are inspired by life aboard the LaDonna Rose – the fishing boat my husband Ole and I operate together out of Ketchikan, Alaska. Read more...
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