LaDonna Rose: Cookbooks from Alaska Mon, 24 Sep 2018 13:00:10 +0000 en-US hourly 1 Oven Roasted Fish Tacos with Mango-Avocado Salsa Mon, 24 Sep 2018 13:00:10 +0000 These delicious and easy Oven Roasted Fish Tacos with Mango-Avocado Salsa are a big part of our summer rotation! You’ll love how quickly they go together.


for the mango-avocado salsa:
1 ripe mango, peeled and diced
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, minced
2 teaspoons jalapeño seeded, minced
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground cumin
juice of one lime
1 ripe avocado, pitted, peeled, thinly sliced
3 tablespoons fresh cilantro, chopped

for the creamy jalapeno sauce:
¼ cup sour cream
¼ cup mayonnaise
2 teaspoons sugar
2 teaspoons jalapeño seeded, minced
1 teaspoon lime juice

4 (4-ounce) wild salmon fillets, skin and pin bones removed. Sliced into strips
¼ cup lime juice
¼ cup all purpose flour
⅓ cup yellow cornmeal
1 teaspoon chili powder
½ teaspoon salt
⅛ teaspoon cayenne
8 (7-inch) corn tortillas
3 cups cabbage, shredded


the mango-avocado salsa:
Combine the mango, tomatoes, cucumber, onion, jalapeño, sugar, salt, cumin and lime juice in a large bowl. Let stand 10-15 minutes to blend flavors. Before serving, gently stir in avocado and cilantro.

the creamy jalapeno sauce:
Stir all ingredients together in a small bowl and adjust seasonings to taste. Let stand a few minutes to allow flavors to blend. Keep chilled until ready to serve.

Preheat the oven to 425°F. With racks on the top and bottom levels.
Marinate the salmon fillets in lime juice for 5 minutes. Place 2 baking sheets in oven, one on each rack and preheat 5 minutes.

Combine flour, cornmeal and seasonings in a shallow dish. Coat fillets on both sides. Carefully remove the top pan from the oven and spray with nonstick spray. Place fillets on pan and bake for 5 minutes. Spray both sides of tortillas with nonstick spray. Oven-toast tortillas on the second baking sheet after turning the fillets over. Toast tortillas 2 to 3 minutes. Remove fillets and tortillas from the oven.

To make tacos, fill tortillas with shredded cabbage, fish and mango salsa. Drizzle with jalapeño mayonnaise. Serve right away.

Makes 4 servings

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Soy-Glazed Black Cod with Orange Zest Thu, 20 Sep 2018 13:00:45 +0000 In the deep blue depths of Alaska’s pristine waters lies what some would consider the best tasting fish in the world–Black Cod. This incredibly flavorful fish is also referred to as Sablefish or Butterfish. It is widely known as an excellent fish for gourmet entrées and well received when smoked. Its name, Butterfish, is thought to be derived from the fact that it has a soft, buttery, delicate texture. Prepared correctly, it will literally melt in your mouth. This Soy-Glazed Black Cod with Orange Zest is by far the best recipe I have for Black Cod and will definitely be a keeper for you!


8 green onions, chopped and divided
½ cup low-sodium soy sauce
6 tablespoons granulated sugar
¼ cup rice wine or white wine
1 tablespoon grated orange zest
4 (6-ounce) black cod fillets


Combine half of the green onions, soy sauce, sugar, rice wine and orange zest in a zip-top-bag. Add the fish and marinate 45 minutes to one hour in the refrigerator, turning occasionally.

Preheat your oven to 400 degrees. Place remaining green onions in a shallow baking dish, lay the fillets over the top. Toss marinade. Bake for 15 minutes or until fish flakes easily when tested with a fork.

Serves 4

Serve with Jasmine rice and and Lemon Broccolini.

Checking for doneness
To check whether your fish is cooked: Insert a fork into the thickest part of the steak or fillet and gently pull the meat apart. If the inner flesh is still translucent and dense (not flaky), the fish still requires a few more minutes of cooking time. When done, the inner flesh will be opaque and will flake easily. And remember, fish continues to cook after it’s been removed from the heat.

Lemon Broccolini


2 teaspoons extra-virgin olive oil
2 (6-ounce) bunches Broccolini
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon grated lemon zest


Heat oil in a large skillet. Add Broccolini, salt and pepper; sauté 5 minutes or until crisp-tender. Remove from heat, stir in lemon zest.

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Caramelized Chicken with Apples Thu, 13 Sep 2018 13:00:32 +0000 This is such a fabulous way to cook chicken and so simple. Caramelized Chicken with Apples is quick enough for a midweek meal and fancy enough to serve to special company.


4 chicken breasts, skinless and boneless
⅓ cup all-purpose flour
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ cup butter
3 apples, peeled, cored and cut into ½-inch slices
1 tablespoon lemon juice
3 tablespoons maple syrup or pancake syrup


Place chicken between two pieces of plastic wrap; with flat side of meat mallet, pound to flatten chicken to ½-inch thick.

Place flour on a small plate, add salt and pepper. Dip chicken in flour, shaking off excess. Melt butter in a large nonstick skillet over medium heat. Add chicken; cook 5 to 6 minutes or until no longer pink, turning once. Place on platter; cover loosely with foil.

Add the apples to the same skillet, cook 2 to 3 minutes without stirring or until lightly caramelized. Stir apples, cook 1 more minute. Stir in the lemon juice. Add the maple syrup, stirring to combine. Serve sauce and apples over chicken.

Serves 4

Roasted Cauliflower


1 medium head cauliflower
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt


Preheat your oven to 400 degrees.

Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer on a large rimmed baking sheet and roast, stirring and turning occasionally, until tender and golden brown, 25-30 minutes.

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Candied Smoked Salmon Mon, 10 Sep 2018 13:00:53 +0000 20120626-185433.jpg

Candied Smoked Salmon is unbelievable.

Twenty years ago, a friend built a smoke house on the dock we all tie up to at the fishing grounds. It was the first time I had smoked fish right out of a smokehouse. It was amazing! The texture, the flavor, you can’t eat just eat one piece. He would always give us a generous bag full. I had so much of it and didn’t want any of it to go to waste, I began creating recipes using smoked salmon. One day while enjoying it on the dock, I asked for the recipe and the rest is history! I love this smoked salmon recipe and it pleases me to share it with you.

Candied Smoked Salmon

3 lbs. salmon fillets
1 lb. course salt
1 lb. brown sugar
3 Tbl. crushed red pepper
1 cup maple syrup

Cut the salmon into thick strips 1 inch x 1 inch x 4 inches long.

In a large bowl; stir together the salt, brown sugar, and crushed red pepper.

Place the salmon strips in a layer in the bottom of a large lidded container. Leave a little space between the strips of salmon to allow the salmon to loose it’s moisture.

Sprinkle a bit of the salt, sugar mixture on the salmon.

Repeat until all the salmon is covered.

Put the container in a cool place for 1 hour to allow time for the salt, sugar mixture to pull the moisture out of the salmon.

When you’re ready to smoke the salmon, quickly rinse off all the salt and sugar, and pat the salmon dry before putting into the smoker.

Paint a thin coating of the Maple syrup onto the salmon and place in your smoker.

Add your Alder chips to your smoking pan. (Alder gives a delicate smoke flavor). Set the temperature and time according to your instruction manual. Depending on the weather, we generally smoke ours for 5-8 hours.

Apply the Maple Syrup 3 – 4 times during the smoking process.

Smoke the salmon to taste.

When the salmon is done, allow it to cool before eating. ( If you can wait ).
Keep refrigerated.

This is my favorite recipe for Candied Smoked Salmon. Enjoy.

Four rules for smoking success

1 -Start raw. Many of the flavor compounds in smoke are fat and water soluble, which means that what you are cooking will absorb smoky flavors best when raw. As the surface cooks and dries out, the smoke will not penetrate as well.

2 -Don’t overdo it. The biggest mistake rookies make is adding too much wood to the point the food taste bitter. The first time you make a recipe try one or two handfuls of chips you can always go up next time.

3 -White smoke is good; black smoke is bad. Clean streams of whitish smoke can layer your food with the intoxicating scents of smoldered wood. But if your fire lacks enough ventilation (or your food is directly over the fire and it’s juices are burning), a blackish smoke will result that will taint your food.

4 -Peek and brush on the maple syrup quickly. Every time you open your smoker, you loose heat and smoke-two of the most important elements for smoking success. Open the lid only when you need to.

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Seared Salmon with Wild Blueberry Salsa Thu, 06 Sep 2018 13:00:25 +0000 This special recipe for Seared Salmon with Wild Blueberry Salsa celebrates all the sensual flavors and freshness of summer. The blueberry salsa provides beautiful sweet and sour tones to this dish. Be sure to use fresh blueberries for the best flavor and texture. You can, however, use frozen.


4 (6-ounce) wild salmon fillets, skin and pin bones removed
olive oil for grilling
salt and freshly ground black pepper

for the blueberry salsa:
1 cup fresh wild blueberries
½ cup crushed canned pineapple, drained
½ cup red bell pepper, minced
¼ cup pine nuts
¼ cup red onion, minced
¼ cup fresh cilantro, chopped
¼ cup white raisins
1 clove garlic, minced
1 tablespoon lime juice
¼ teaspoon lime zest
1 teaspoon jalapeños, minced
salt to taste


the salsa:
Combine salsa ingredients in a medium bowl. Salt to taste. Cover and
refrigerate one hour.

the salmon:
Preheat a stove-top grill pan to medium-high heat and lightly oil the grates. Season the fillets with salt and pepper. Grill the fillets skinned side up and cook 3 to 5 minutes. Turn fillets over and grill until fish is just cooked through, about 3 or 4 minutes more.

To serve, place the salmon on a warmed plate and spoon blueberry salsa on top.

Serves 4

In Alaska, berry picking is akin to beachcombing. It is very addictive. If you’ve ever had a blueberry pie made with fresh succulent blueberries, then you know what I mean. Blueberries and many other berries are all over Alaska. Berry picking brings out Alaskans in droves to their favorite spots. In Alaska there are plenty of blueberries to go around and you can pick all you want. Remember, bears also love blueberries and they have the right-of way. Sing, make noise or wear bells so they hear you coming!

Smoked salmon comes in two distinct varieties: Hot smoked and lox. The main difference is in the brining process and the temperature during the smoking process. Hot smoked salmon is fully cooked to 145 degrees, whereas cold smoked salmon is smoked at 80 degrees and is in fact cured, and still raw, so needs to be vacuum packed or frozen very quickly after preparation.

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Roasted Red Pepper and Salmon Lasagna Mon, 03 Sep 2018 13:00:23 +0000 A delicate harmony of color distinguishes this attractive roasted red pepper and salmon lasagna cold salad. This is a nice light meal for a hot summer day.


5 large red bell peppers
12 to 14 lasagna noodles
2 (14-to 15-ounce) cans salmon, drained
½ cup fresh dill, chopped
2 tablespoons lemon juice
¼ cup plus 5 tablespoons olive oil
salt and freshly ground black pepper
4 cloves garlic
1 tablespoon sherry vinegar
4 cups watercress, rinsed
½ cup fresh chives, chopped


Place bell peppers on a baking sheet under a preheated broiler and broil, turning every 5 minutes until blackened on all sides. Transfer to a bowl and cover. Let sweat for about 10 minutes. Peel, stem and seed the peppers.

Bring a large pot of water to a boil, lightly salt it, add the pasta and cook until al dente. Drain and rinse with cold water. Place in a single layer on a parchment lined baking sheet to prevent sticking.

In a medium bowl, combine the salmon, dill, lemon juice and ¼-cup olive oil, season with salt and pepper.

Using a blender, puree the roasted red peppers, garlic, vinegar and ½ teaspoon salt. Pour in remaining 5 tablespoons olive oil, blending until thick.

Place a layer of lasagna noodles in the bottom of a 9 by 13-inch baking dish. Top with one-third of the salmon mixture, one-third of the watercress and one-quarter of the bell pepper sauce. Repeat 2 more times, using remaining salmon mixture, watercress and topping with the remaining noodles.

To serve, divide the lasagna into portions. Top with remaining red pepper sauce and the chives.

Makes 6 servings

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Roasted Garlic, Potato and Smoked Salmon Soup Thu, 30 Aug 2018 13:00:51 +0000 This mouth-watering Roasted Garlic, Potato and Smoked Salmon soup will make you crave more!


1 whole head garlic
2 tablespoons olive oil
¼ cup onion, diced
1 carrot, finely chopped
4 cups low sodium chicken broth
4 large new potatoes, cut into ½ inch cubes
½ teaspoon dried rosemary
¼ teaspoon ground thyme
1 cup heavy cream
½ cup smoked salmon, canned or fresh, cut into bite-size pieces
salt and freshly ground pepper to taste
1 green onion, thinly sliced


Preheat the oven to 375°F.

Cut off the top of the head of garlic to expose the cloves. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in oven until the cloves are tender and nicely browned, about 20 minutes.

Remove roasted garlic from the oven, carefully open the foil and allow to cool slightly. When garlic is cool enough to handle, cut the head in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.

While garlic is roasting, heat remaining 1-tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring until soft, about 5 minutes. Pour the chicken broth into the saucepan and add the potatoes, rosemary and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.

Remove about ½ of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup in small batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Stir in the reserved potato cubes, heavy cream and smoked salmon into the pureed soup and bring to a simmer. Serve hot, with a sprinkle of green onion.

Makes 4 servings

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Soy Maple Glaze Grilled Salmon Steaks Mon, 27 Aug 2018 13:00:46 +0000 Every summer I come up with one new preparation for salmon that is simple and incredibly versatile. This go-to recipe for Soy Maple Glaze Grilled Salmon Steaks will amaze you and your guests will praise you!


¼ cup soy sauce
3 tablespoons maple syrup
3 tablespoons sesame oil
4 (6-ounce) wild salmon steaks
2 inch piece of fresh ginger, peeled and thinly sliced
2 cloves garlic, minced
2 green onions, thinly sliced


In a large shallow dish, whisk the soy sauce with the maple syrup and sesame oil. Add the salmon steaks and turn to coat. Press ginger and garlic onto both sides of steaks. Cover and refrigerate for 1 hour, turning the salmon a few times.

Preheat a grill or stove-top grill pan to medium-high heat and lightly oil the grates. Remove the salmon from the marinade. Pour the marinade into a small saucepan and boil over high heat until syrupy, about 3 minutes. Strain the glaze into a small bowl.

For good marks, place the salmon steaks at a 45° angle to grates. Cook the steaks 3 minutes. Carefully give them a quarter-turn (45°) and grill 2 minutes.
Turn steaks over and grill until just cooked through, about 3 or 4 minutes more.

To serve, transfer to warmed plates and spoon glaze on top. Sprinkle with green onions and serve.

Makes 4 servings

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Teriyaki Salmon with Shiitake Mushrooms and Fresh Chives Thu, 23 Aug 2018 13:00:39 +0000 This recipe for Teriyaki Salmon with Shiitake Mushrooms and Fresh Chives never fails to be a big hit and it is so easy!


¼ cup soy sauce
2 ½ tablespoons brown sugar
2 teaspoons sesame oil
4 teaspoons olive oil
2 cups shiitake mushrooms, thickly sliced
4 (6-ounce) wild salmon fillets, skin and pin bones removed
1 tablespoon fresh chives, chopped


Preheat the oven to 400˚F.

In a small bowl, whisk the soy sauce, brown sugar and sesame oil. Set aside.

In a large ovenproof skillet, heat 2 teaspoons of the olive oil. Add the mushrooms and cook over medium heat until browned. Add all but 1 tablespoon of the soy sauce mixture and cook, stirring until the skillet is dry and the mushrooms are glazed, about 3 minutes. Transfer the mushrooms to a plate.

Add the remaining 2 teaspoons olive oil to the skillet. Add the salmon fillets skinned side up and cook over medium heat, turning once, until lightly browned. Remove skillet from the heat; pour the reserved 1 tablespoon of the soy mixture over the fillets to coat. Bake the salmon until the top is golden, lightly glazed and just cooked through, 2-3 minutes.

To serve, transfer salmon to warm dinner plates and top with the mushrooms and chives.

Makes 4 servings

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Sweet-and-Spicy Bacon Mon, 20 Aug 2018 13:00:51 +0000 It’s hard to imagine making bacon even better, but we’ve done it. As the slices sizzle in the oven, brown sugar and a hint of cayenne and rosemary create an addictive sweet-hot glaze on this Sweet-and-Spicy Bacon.


4 tablespoons light brown sugar
¼ teaspoon ground cayenne
2 teaspoons fresh rosemary, chopped
¼ teaspoon ground black pepper
1 lb. quality thick-cut bacon (about 16 slices)


Preheat your oven to 350 degrees. Line two rimmed baking sheets with parchment paper; place a wire rack on top of each sheet. Arrange bacon slices in a single layer on the two racks. Evenly sprinkle with brown sugar, cayenne, rosemary and black pepper. Bake until bacon is crisp and browned, rotating sheets halfway through, 30 to 35 minutes. Pat dry with paper towels.

Serves 8

Use regular package bacon, with shorter cooking times.

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