LaDonna Rose: Cookbooks from Alaska Thu, 17 Aug 2017 13:00:13 +0000 en-US hourly 1 Apple Spiced Salmon Thu, 17 Aug 2017 13:00:13 +0000 I love this Apple Spiced Salmon recipe because of its unique flavor and ease of preparation.


4 (6-ounce) wild salmon fillets, skin and pin bones removed
salt and freshly ground black pepper
¼ cup apple butter
1 tablespoon lemon juice
½ teaspoon allspice
1 shallot, diced (about ¼ cup)
3 tablespoons slivered almonds


Preheat the oven to 400°F.

In a small bowl, whisk the apple butter, lemon juice and allspice until smooth.

Place the salmon fillets skinned side down on a parchment lined baking sheet. Sprinkle both sides of each fillet with salt and pepper. Brush the apple butter mixture over the fillets and pour remaining glaze over them. Sprinkle with the shallots and almonds. Bake for 15 to 20 minutes or until fish flakes easily when tested with a fork.

Makes 4 servings

Note: Removing skin from a salmon fillet doesn’t have to be a chore, here’s an easy tip for removing the skin without any hassle.

If you are baking the salmon, place a sheet of parchment on a shallow baking pan. Do not use any oil or cooking spray. Season and bake according to taste. This should be about 15 to 20 minutes. Remove salmon from the oven. Slide the spatula between the skin and the salmon fillet. The salmon will easily lift off the parchment and you can move it to the serving plate. (The skin will stick to the parchment.)

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Smoked Salmon with Wild Berries on Grit Cakes Mon, 14 Aug 2017 13:00:14 +0000 This Smoked Salmon with Wild Berries on Grit Cakes recipe makes a terrific, simple yet sophisticated appetizer–perfect for cocktail hour. The berry spread brings out the richness of the smoked salmon, which is complemented by the slight sweetness of the grit cakes. It is one of our go-to appetizers when we want something truly satisfying.


for the grit cakes:
2¼ cups low-sodium organic chicken broth
1 tablespoons butter
½ teaspoon sea salt
¾ cup uncooked coarse-ground
yellow corn grits
3 tablespoons shallot, minced
3 tablespoons fresh basil leaves, chopped
½ cup Parmesan cheese, grated
2 (3-ounce) packages thinly sliced wild smoked salmon

for the garnish:
½ cup mixed berries
fresh basil sprigs

for the mixed berry spread:
½ cup fresh blueberries
½ cup fresh blackberries
½ cup fresh raspberries or salmonberries
⅓ cup granulated sugar
½ teaspoon vanilla extract
½ cup cream cheese, softened
1 teaspoon grated lemon zest


make the grit cakes:
Spray a 9 x 13-inch baking dish with cooking spray. In a medium saucepan over medium-high heat, bring the broth, butter and salt to a boil. Gradually whisk in grits and cook 1 minute. Reduce heat to medium and simmer until grits are thick, whisking frequently, 6 to 8 minutes. Add the shallot, basil and Parmesan and cook for an additional 2 minutes.

Pour cooked grits into the prepared baking dish. Press a piece of plastic wrap directly onto the surface of the grits; refrigerate for two hours or until firm. Unmold chilled grits onto a large cutting board. Cutting the grits into 12 (2¼-inch) cakes.

make the mixed berry spread:
In a small saucepan over medium heat, combine the berries, sugar and vanilla and cook until mixture is thickened, about 8 minutes. Remove from heat and cool slightly. Pour berry mixture into a food processor and blend until liquefied. Strain through a fine-mesh sieve; discard seeds. In a small bowl, using an electric mixer, blend together the strained berry mixture, cream cheese and lemon zest until well combined. Chill until ready to use.

In a large nonstick skillet over medium-high heat, sear each cake 2 minutes per side or until lightly browned and heated through. Remove from heat and cool slightly. Spread an even layer of the mixed berry spread onto each grit cake, then top with a slice of the smoked salmon, trimming salmon if necessary.

Garnish with a dollop of the mixed berry spread, a few berries and a sprig of basil.

Makes 12

Recipe hint
Grits are confusing to both the Southerner and non-Southerner alike, so let me break it down for you. The word “grit” is a shortened way of saying what it really means, “hominy grits.” Grits are derived from hominy. Hominy is dried corn kernels with the hull and germ removed. When this dried hominy is ground, it turns into what we know as grits.

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Linguine with Fresh Herbs, Goat Cheese and Smoked Salmon Thu, 10 Aug 2017 13:00:28 +0000 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.


1 pound linguine pasta
8 ounces goat cheese, crumbled
6 tablespoons butter
3 cloves garlic, minced
3 green onions minced
½ cup white cooking wine
¼ cup flat leaf parsley, chopped
¼ cup fresh dill, chopped
¼ cup fresh basil chopped
2 cups tomatoes, chopped
2 (6-to 7-ounce) cans smoked salmon, drained (or fresh smoked)
salt and freshly ground black pepper


Bring a large pot of water to boil, lightly salt it, add the pasta and cook until al dente. Drain, reserving ¾ cup of the pasta cooking water.

In a large serving bowl, add the crumbled goat cheese.

In a medium saucepan, melt the butter over medium heat. Add the garlic and green onions, sauté 1 minute. Stir in the wine and cook, about 2 minutes. Add the parsley, dill and basil. Stir in the reserved pasta cooking water.

Add the pasta to the goat cheese. Pour the herb sauce on top, season with salt and pepper and toss. Add the tomatoes and toss gently.

Flake the smoked salmon on top, gently toss in and serve right away.

Makes 4 servings

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Crab Stuffed Mushrooms Mon, 07 Aug 2017 13:00:55 +0000 Crab stuffed mushrooms only look difficult to make. A large tray with an army of mini-sized appetizers, each little soldier with a browned bubbling cheese crust only suggests that you’ve slaved over them for days. Really, the most work you’ve done is chop up some vegetables and spoon filling into some mushroom caps, my favorite kind of appetizer!


3 slices good-quality bacon, diced
24 medium sized mushroom caps, hollowed
2 cups fresh Dungeness crab meat (about 2 crab, cooked and cleaned)
⅓ cup cream cheese, softened
¼ cup heavy cream
3 garlic cloves, minced
1 shallot, minced
1½ cups baby spinach, chopped
4 tablespoons Parmesan cheese, grated
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
⅛ teaspoon hot chili sauce
sea salt and freshly ground black pepper to taste

½ cup fresh bread crumbs, crust removed and cut into ¼-inch cubes
2 tablespoons extra-virgin olive oil
3 tablespoons Parmesan cheese, finely grated
sea salt and freshly ground black pepper to taste


Preheat your oven to 425 degrees.

In a skillet, cook the bacon over medium-high heat until crisp. Remove to a paper-towel lined plate.

Place mushroom caps, hollow side up, on a rimmed baking sheet that has been lined with parchment paper.

In a medium bowl, combine cream cheese and heavy cream. Add garlic, shallots, spinach, 4 tablespoons Parmesan cheese, lemon juice, Worcestershire and chili sauce. Season with salt and pepper. Gently stir in diced bacon and crab.

In a small bowl, toss bread crumbs with the olive oil, 3 tablespoons Parmesan cheese, salt and pepper to taste.

Stuff mushrooms by dividing crab filling evenly into each cap. Top with the crumbs, pressing lightly. Bake 8 to 10 minutes until heated through and topping is
golden. Serve immediately.

Makes 24

Feel free to substitute medium size shrimp in place of the crab.

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Brown Sugar-Glazed Salmon Thu, 03 Aug 2017 13:00:54 +0000 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.


½ cup butter
½ cup brown sugar
salt and freshly ground black pepper
4 (7-ounce) wild salmon fillets, skin and pin bones removed
½ cup chopped pecans, optional


Preheat the oven to 400˚F.

In a small saucepan; melt the butter and brown sugar. Whisk until combined. Set aside to cool.

Place the fillets skinned side down on a parchment-lined baking sheet. Season with salt and pepper. Brush the butter mixture over the fillets and pour remaining glaze over them. Top with pecans. Bake for 15 to 20 minutes or until fish flakes easily when tested with a fork.

Transfer to warm dinner plates and serve right away.

Makes 4 servings

Freshness Criteria: A whole salmon should look bright, firm and glossy, as though it has just jumped from the water. It should be well cleaned and smell good. Gently press on it with your finger, it should feel firm and the flesh should spring back.

Remember to treat fish as any other meat, following food safety instructions. This means wash your hands, utensils and surfaces with warm soapy water after contact with raw fish.

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Roasted Shrimp with Rosemary and Thyme Mon, 31 Jul 2017 13:00:52 +0000 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.


½ cup extra-virgin olive oil
3 large fresh rosemary sprigs, halved
4 fresh thyme sprigs
freshly ground black pepper
1½ pounds medium shrimp, peeled, leaving tails intact
½ teaspoon sea salt


Preheat your oven to 400 degrees.

Pour the oil into a 9 x 13-inch rimmed baking dish. Add the rosemary, thyme and 1 teaspoon pepper and bake until the mixture is fragrant, about 10 minutes.

Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm about 10 minutes.

Add a sprinkling of salt, toss well and serve.

Serves 4 as a starter or 2 as a main course

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Sesame Roasted Salmon with Sweet & Spicy Rhubarb Sauce Thu, 27 Jul 2017 13:00:55 +0000 Fresh from the garden, succulent rhubarb gives a lovely tang to this Sesame Roasted Salmon with Sweet & Spicy Rhubarb Sauce.


for the salmon:
4 (6-ounce) wild salmon fillets, skin on and pin bones removed
2 tablespoons soy sauce
2 tablespoons sesame seeds
1 green onion, finely sliced

for the rhubarb sauce:
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ginger, minced
1 cup rhubarb, thinly sliced tossed with 1 teaspoon sugar
3 green onions, cut into 1- inch pieces
½ red bell pepper, cut into strips
1 teaspoon jalapeños, fresh or canned
2 tablespoons Sweet Chili Sauce
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar


Preheat the oven to 400˚F.

Place the fillets on a parchment-lined baking sheet. Brush with the soy sauce and sprinkle with the sesame seeds. Roast for 15-20 minutes or until fish flakes easily when tested with a fork.

the rhubarb sauce:
Heat the oil in a large skillet over medium heat. Add the garlic and ginger, cook for 30 seconds. Add the rhubarb, green onions, bell pepper and jalapeños. Sauté 1 minute, reduce heat to low and add the Sweet Chili Sauce, rice vinegar, soy sauce and brown sugar. Cook to heat through.

To serve, transfer salmon to warm dinner plates, spoon rhubarb sauce over, garnish with green onion and serve right away.

Makes 4 servings

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Grilled Cheese with Bacon, Avocado and Tomato Mon, 24 Jul 2017 13:00:22 +0000 You will be amazed by how delicious this Grilled Cheese with Bacon, Avocado and Tomato sandwich is. It is better than a BLT‒we predict it will be the best sandwich you’ve ever tasted!


8 slices good-quality bacon, “cooked”
1 avocado, pit removed
2½ teaspoons lemon juice
½ teaspoon ground cumin
¼ teaspoon sea salt
2 tablespoons cilantro, chopped
8 slices good-quality bread
6 ounces Monterey Jack cheese, sliced
1 large tomato, thinly sliced
2 tablespoons butter, softened


In a small bowl use a fork to mash together avocado, lemon juice, cumin and salt until smooth. Stir in cilantro and set aside.

Top four of the bread slices with the cheese. Spread with the avocado mixture, tomato slices and 2 bacon slices. Place remaining bread slices on top of the bacon. Spread top of the bread slices lightly with half the butter.

Heat a grill pan or 12-inch skillet over medium-high heat. Carefully add sandwiches, buttered sides down. Carefully spread tops with remaining butter. Cook for 4-6 minutes or until golden, turning once.

Makes 4 sandwiches

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Blueberry Griddle Cakes Thu, 20 Jul 2017 13:00:19 +0000 Every year Alaskans gather the tiny blueberries, so full of sweet good flavor, often searching out the wild bushes early in the day and tossing a handful into the batter for morning Blueberry Griddle Cakes.


1¼ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon sea salt
1¼ cups 2% milk
1 large egg
1 tablespoon extra-virgin olive oil
¾ cup blueberries
blueberry syrup or other syrup


In a large bowl, stir together flour, sugar, baking powder and salt.

In a small bowl, combine milk, egg and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened, (batter should be slightly lumpy). Gently fold in the blueberries or sprinkle them onto each pancake as you make them.

Lightly oil a griddle or large skillet; heat over medium heat. For each pancake, spoon a ⅓ cup batter onto the griddle. Cook until several bubbles burst on top and the bottom is golden. Turn over and cook the other side about 2 to 3 minutes, until it is browned.

Serve warm with syrup.

Serves 4

Replace the blueberries with one of the following dried fruit options: chopped dried apples, raisins, dates, cranberries, cherries or mixed fruit.

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Fettuccini with Smoked Salmon, Cremini Mushrooms and Chives Mon, 17 Jul 2017 13:00:49 +0000 This Fettuccini with Smoked Salmon, Cremini Mushrooms and Chives is one mouth-watering pasta your family will love! Serve with Garlic bread.


1 pound fettuccine, cook al dente, drain and set aside
½ cup butter plus 1 tablespoon
4 cloves garlic, minced
1 cup cremini mushrooms, sliced
4 cups heavy whipping cream
1 (6-to 7-ounce) can smoked salmon,
drained or fresh smoked salmon
¼ cup fresh chives, minced
salt and freshly ground black pepper
1 tablespoon fresh flat-leaf parsley, minced
¼ cup fresh Parmesan cheese, grated


In a small saucepan, melt 1 tablespoon butter over medium heat. Add the garlic and mushrooms and sauté until soft. Set aside.

Combine the cream and ½-cup butter in a medium saucepan. Cook and stir over medium heat until thick and glossy.

Add salmon, chives, garlic, and mushrooms. Season to taste with salt and pepper. Stir gently for about 1 minute.

Transfer fettuccine to a warm serving platter. Pour sauce over and toss just to blend.

Garnish with parsley and Parmesan cheese and serve.

Makes 4 servings

Turn a baguette into a real treat with good extra-virgin olive oil and a fresh garlic rub down!

Cut baguette diagonally to create long slices. Brush each piece liberally with extra virgin olive oil, coating both sides. Toast in a pan as you would cook French toast, carefully browning both sides. Rub one side of toasted bread with a fresh whole clove of garlic. Serve immediately.

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