LaDonna Rose: Cookbooks from Alaska Tue, 29 Jan 2019 19:27:57 +0000 en-US hourly 1 Salmon Dill Croissant Thu, 29 Nov 2018 14:00:10 +0000 These Salmon Dill Croissant sandwiches taste so wonderfully rich, that every time I serve them everyone assumes they’re gourmet. No one needs to know they’re fast and easy to prepare by using canned salmon. This is also tasty on crackers.


1 (8-ounce) package cream cheese, softened
1 (6-to 7-ounce) can salmon, drained
¼ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon onion, finely minced
1 teaspoon prepared horseradish
½ teaspoon dried dill
⅛ teaspoon salt or to taste
¼ teaspoon garlic powder
6 croissants, split
lettuce leaves


In a mixing bowl, beat the cream cheese until smooth. Add the mayonnaise, lemon juice, onion, horseradish, dill, salt and garlic powder. Stir in the salmon.

To serve, spread mixture on each croissant bottom, add lettuce leaves and croissant top.

Makes 6 servings

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Pancetta Wrapped King Salmon Kebabs Mon, 26 Nov 2018 14:00:39 +0000 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?


for the rosemary oil:
¼ cup extra-virgin olive oil plus 1 tablespoon for grill
2 fresh rosemary sprigs
2 cloves garlic, thinly sliced
⅛ teaspoon crushed red pepper flakes

for the salmon:
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1½ pounds king, coho or sockeye salmon, skin and pin bones removed, cut into 1½-inch chunks
4 ounces pancetta, thinly sliced


Heat a grill or stovetop grill pan to medium heat.

make the rosemary oil:
In a small saucepan, heat the olive oil, rosemary and garlic over medium-low heat until the garlic sizzles and begins to brown around the edges, about 3 minutes. Remove the pan from the heat and stir in the red pepper flakes. Divide oil between two small bowls with a rosemary sprig in each and let cool to room temperature.

make the salmon:
In a large bowl, combine remaining tablespoon oil and salmon. Toss to coat. Sprinkle the salmon with salt and a few grinds of black pepper. On a work surface, set out rows of 3 salmon chunks. Unroll pancetta slices into strips. Working with one chunk at a time, wrap strips once or twice around salmon. Skewer each row of salmon with chunks slightly separated.

Brush grill grate with oil. Place kebabs on grate, cook turning once, until fish flakes easily with a fork. Place kebabs on plates and serve with rosemary oil.

serves 4 as a starter

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Fresh Vegetable and Salmon Salad Thu, 22 Nov 2018 14:00:30 +0000 This fresh from the garden salad is one of our favorites! Fresh Vegetable and Salmon Salad is light and very quick to make.


1 pint cherry tomatoes, halved
1 ½ cups whole green beans, cut into 1 inch pieces
1 small zucchini, thinly sliced
3 cups button mushrooms, thinly sliced
salad greens
2 (6-to 7-ounce) cans salmon, drained
fresh parsley to garnish

for the dressing:
¼ cup mayonnaise
¼ cup plain yogurt
2 tablespoons sherry vinegar
salt and freshly ground black pepper


the dressing:
Combine the mayonnaise, yogurt and vinegar. Season to taste with salt and pepper. Set aside.

Put the tomatoes, beans, zucchini and mushrooms into a large bowl. Pour over the dressing.

Arrange salad greens on a serving dish. Add the vegetables and then the salmon. Garnish with parsley and freshly ground pepper.

Makes 4 servings

Mushroom, Salmon and Wild Rice Soup Wed, 21 Nov 2018 14:00:59 +0000 Salmon shines with wild rice, mushrooms and rosemary in this satisfying Mushroom, Salmon and Wild Rice Soup that’s pure Pacific Northwest comfort food. A real treat on a cold and rainy day.


4 slices bacon, cut into ½ inch pieces
1 medium onion, sliced
1 celery stalk, thinly sliced
1 cup assorted mushrooms such as, button, cremini and chanterelle
2 tablespoons all-purpose flour
¼ teaspoon Dijon mustard
¼ teaspoon dried rosemary leaves
1 cup cooked wild rice
4 cups reduced-sodium chicken broth
1 cup half-and-half
1 (14-to 15-ounce) can salmon


In a soup pot over medium heat, sauté the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain. Add the onion, celery and mushrooms and sauté until soft.

Stir in the flour, mustard and rosemary. Stir in wild rice and broth and bring slowly to a boil. Reduce heat to low, cover and simmer 10 minutes.

Add the bacon, half-and-half, salmon and juice. Simmer uncovered, stirring occasionally until hot.

Ladle into warmed soup bowls and serve right away.

Makes 4 servings

Baked Pasta with Bechamel Topping Mon, 19 Nov 2018 14:00:53 +0000 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!


for the pasta:
1 pound penne pasta, cook in a large pot of salted water until al dente, drain and put back in the pot

for the meat layer:
2 teaspoons extra-virgin olive oil
1 large onion, diced
6 large garlic cloves, minced
2 pounds ground lamb or lean ground round
1½ cups water
½ cup sherry cooking wine
1 (16-ounce) can tomato sauce
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon ground cayenne

for the parmesan cheese sauce:
½ cup (1 stick) butter
½ cup all-purpose flour
3 cups 2% milk
¾ teaspoon sea salt
¼ teaspoon ground nutmeg
⅛ teaspoon ground cayenne
1 cup parmesan cheese, grated


Preheat your oven to 375 degrees.

make the meat layer:
In a large nonstick saucepan over medium heat, add oil; when hot, add the onion and garlic and sauté until soft. Stir in the ground lamb and cook until crumbly and no longer pink; drain fat and discard. Pour in the water, wine and tomato sauce. Season with cinnamon, nutmeg, salt, pepper and cayenne. Cover and simmer stirring occasionally until thickened, about 15 minutes. Remove from heat.

make the parmesan cheese sauce:
Melt butter in a medium saucepan over medium heat; whisk in flour. Pour in the milk, whisking until smooth. Whisk until the mixture is thick and bubbly and coats the back of a spoon. Stir in salt, nutmeg, cayenne and parmesan cheese.

Add the lamb mixture to the cooked pasta and spread it into a 9 x 13-inch baking dish. Pour the cheese sauce evenly over the top of the pasta, smoothing to level. Sprinkle with nutmeg if desired. Bake until the top is golden brown, about 40 minutes. Remove from oven and let cool 15 minutes before serving.

Make ahead:
This dish becomes even more flavorful each time it’s reheated, making it the perfect make a day ahead of time dish. It can be assembled and placed in freezer. If frozen: Bring dish to room temperature and bake unthawed for 1 1/2 hours.

serves 6 to 8

Sassy Salmon Burgers with Savory Mint Sauce Thu, 15 Nov 2018 14:00:48 +0000 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.


1 small cucumber, peeled and sliced
½ cup sour cream
2 tablespoons fresh mint, coarsely minced
1 clove garlic, minced
1 teaspoon lemon juice
salt and freshly ground pepper
1 pound wild salmon fillet, skin and pin bones removed
1 large raw egg
2 large eggs, hard-boiled and sliced
⅓ cup green onions, finely chopped
3 tablespoons olive oil
4 soft buns, or rolls split and toasted
12 fresh spinach leaves


Sprinkle cucumbers lightly with salt, let stand 10 minutes and then transfer to paper towels to drain. In a small bowl, whisk the sour cream, fresh mint, garlic and lemon juice. Season with salt and pepper. Set aside.

Slice the salmon lengthwise into ¼-inch wide stripes and then cut into ¼-inch wide pieces. In a medium bowl, whisk the raw egg with the green onions and ¼ teaspoon salt. Stir in the salmon.

Heat the olive oil in a large nonstick skillet over medium heat. Add the salmon mixture in 4 mounds; gently press to form four patties. Cook 3 to 4 minutes. Carefully turn patties and cook without turning until done.

Divide the ingredients evenly, top the salmon patty with mint sauce, cucumber, sliced egg, spinach and top half of bun.

Makes 4 servings

Chocolate and Cinnamon Babka Buns Mon, 12 Nov 2018 14:00:58 +0000 I am a huge fan of chocolate babka, which is a sweet, yeast dough rolled and wrapped around a chocolate and cinnamon mixture that when cooked, delightfully melts in your mouth. I first learned about babka from the show Seinfeld and I was intrigued. My second babka experience happened on a trip to New York. Passing by a bakery one day, I was awestruck by the rows and rows of muffins, croissants, danishes and breads, but what stood out above everything else was a chocolate babka bun. I didn’t order one, but looking at it I was hooked into the challenge of making my own. I have made this Chocolate and Cinnamon Babka Buns recipe many times and everyone loves it! It’s a great recipe and it never fails to bring a smile to all who participate in devouring it.


for the dough:
½ cup warm 2% milk (120°F)
¼ teaspoon plus ¼ cup
granulated sugar
1 package RapidRise yeast (2¼ tsp.)
2 cups all-purpose flour, divided, plus additional for dusting
1 large egg
½ teaspoon vanilla extract
½ teaspoon sea salt
5 tablespoons unsalted butter, cut into pieces and soft, plus additional for bowls and muffin tins

for the chocolate filling:
1 cup semi-sweet chocolate, finely chopped
½ cup granulated sugar
1 teaspoon ground cinnamon
3 tablespoons butter, softened

for the egg wash:
1 egg
2 teaspoons heavy cream or milk

for the streusel topping:
2 tablespoons confectioner’s sugar
2 tablespoons all-purpose flour
2 tablespoons butter, softened
2 tablespoons toasted hazelnuts or pecans coarsely chopped


make the dough:
In a bowl of a stand mixer, sprinkle yeast and ¼ teaspoon sugar over milk and let stand until foamy, about 5 minutes. Add ½ cup flour to yeast mixture and beat at medium speed until combined. Add egg, vanilla, salt and remaining ¼ cup sugar, beat until combined. Reduce speed to low, then mix in remaining 1½ cups flour, ½ cup at a time. Add butter and mix until incorporated, about 5 minutes. Dough will be very sticky and stringy. Butter a large bowl and place dough in it. Cover loosely with plastic wrap and let rise for 45 minutes or until doubled.

make the filling:
Place chocolate, ½ cup sugar, cinnamon and 3 tablespoons softened butter in a bowl and stir to combine. Set aside. Generously butter jumbo muffin pan.

make the egg wash:
Whisk together egg and cream until smooth.

make the buns: Once the dough has doubled, turn it out onto a well floured surface. Roll dough out into an 18″ x 12″ rectangle with short side nearest you. Sprinkle filling over the dough. Brush some of the egg wash along the shortest edge furthest from you. Starting with the edge nearest you, tightly roll the dough back over the filling, roll the dough into a snug log, pinching firmly along egg washed seam to seal.

make the streusel topping:
Mix all topping ingredients together with a fork.

With a sharp knife gently cut off 2-inch segments and place each in the prepared muffin cup. Brush the tops with egg wash and sprinkle topping evenly over the top. Loosely cover pan with buttered plastic wrap and let rise until doubled. Preheat your oven to 350 degrees with rack in the middle. Bake for 20 to 30 minutes. If you have an instant read thermometer, you can check if they are done when it reads 185-190° in the center of each bun. Transfer buns to a rack until cool. Remove from pans and serve.

makes 6 babka buns

These can also be made in regular muffin tins, giving you 12. The cooking time will need to be cut back to 15 to 20 minutes.

Grilled Lamb Chops with Blueberry-Rosemary Sauce Thu, 08 Nov 2018 14:00:03 +0000 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.


for the sauce:
1 tablespoon extra-virgin olive oil
½ cup onion, chopped
2 cloves garlic, minced
1 cup blueberries
¼ cup ketchup
3 tablespoons sherry vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons fresh rosemary, minced
1 teaspoon hot chili sauce
¼ teaspoon sea salt


for the lamb:
8 lamb rib or loin chops, trimmed, seasoned with sea salt and freshly ground black pepper

make the sauce:
In a small saucepan heat olive oil over medium heat. Add onion and garlic; cook and stir for 2 minutes until soft. Stir in remaining sauce ingredients. Bring to a boil; reduce heat and simmer uncovered, about 10 minutes or until desired consistency.

make the lamb:
Preheat grill or grill pan over medium-high heat; when hot, reduce to medium and coat with nonstick spray.

Brush lamb chops with sauce on one side and then grill in batches of 4 chops, glazed side down, 8 to 10 minutes per side for medium-rare. Glaze again, flip and grill the other side. Let chops rest 5 minutes before serving.

Serve with Blueberry-Rosemary sauce.

makes 8

Sesame Salmon Salad with Sugar Snap Peas Mon, 05 Nov 2018 14:00:45 +0000 This Sesame Salmon Salad with Sugar Snap Peas makes a great summer meal. Cool and refreshing. Add a loaf of your favorite bread and enjoy!


¼ cup rice vinegar
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 ½ teaspoons sugar
1 ½ teaspoons fresh ginger, minced
2 (6-to 7-ounce) cans salmon, drained
1 cup sugar snap peas, sliced
2 green onions, sliced
6 cups romaine lettuce, thinly sliced
4 radishes, thinly sliced
¼ cup fresh cilantro leaves
1 tablespoon sesame seeds


In a small bowl, whisk the vinegar, olive oil, soy sauce, sesame oil, sugar and ginger. Season to taste with salt and pepper.

In a medium bowl, combine 3 tablespoons of the dressing with the salmon, snap peas and green onions.

To serve, divide lettuce among 4 plates. Mound a ½ cup of the salmon mixture in the center of each plate and garnish with the radishes, cilantro and sesame seeds.

Drizzle with the remaining dressing, about 2 tablespoons per salad and season with freshly ground pepper.

Makes 4 servings

Croissant French Toast Thu, 01 Nov 2018 13:14:34 +0000 On family special occasion days, birthday,s anniversaries, graduations start the celebration with breakfast. This stunningly rich chocolate filled Croissant French Toast is over the top scrumptious. The chocolate you’ll need is available in the candy section of your market.


8 small croissants
1 (3-ounce) bar semi-sweet or dark chocolate
4 large eggs
¾ cup 2% milk
1 tablespoon granulated sugar
2 teaspoons vanilla extract
⅛ teaspoon ground nutmeg
¼ cup melted butter
¼ cup confectioners’ sugar, sifted
fresh fruit
maple syrup


With a serrated knife cut the croissants in half lengthwise. Cut a pocket horizontally in each slice of croissant. Cut the candy bar into 6 rectangles. Fill each croissant with a piece of chocolate. In a shallow dish or pie plate, whisk together the eggs, milk, sugar, vanilla and nutmeg. Dip the croissant halves, one at a time, into the egg mixture, turning to coat both sides and being careful not to squeeze out the chocolate filling. Place in a casserole dish for about 15 minutes.

On a griddle or in a large skillet over medium heat, melt 1 tablespoon butter. Cook the slices until golden brown on both sides; serve warm. Garnish with confectioner’s sugar, fresh fruit and maple syrup, if desired.

serves 4