LaDonna Rose: Cookbooks from Alaska Thu, 12 Oct 2017 13:00:40 +0000 en-US hourly 1 Wild Alaska Salmon Kabobs Thu, 12 Oct 2017 13:00:40 +0000 Dazzle your friends at your next barbecue with these flavorful Wild Alaska Salmon Kabobs. A true Alaskan experience!


1 (15-ounce) can tomato sauce
¼ cup sherry vinegar
3 tablespoons honey
1 tablespoon fresh ginger, minced
½ teaspoon ground cumin
pinch cayenne pepper
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh basil, chopped
salt and freshly ground black pepper
3 pounds wild salmon fillets, skin and pin bones removed, cut crosswise into sixteen ½-inch thick slices


In a medium saucepan, combine the tomato sauce, vinegar, honey, ginger, cumin, cayenne, 1 tablespoon of the olive oil and half of the garlic. Bring to a boil. Simmer until thick, about 30 minutes. Transfer sauce to a bowl and let cool. Stir in the basil and season with salt and pepper.

In a shallow bowl, combine the remaining 2 tablespoons olive oil with the remaining garlic and season with salt and pepper. Add the salmon and toss well to coat.

Light a grill. Thread the salmon slices onto bamboo skewers. Grill salmon over medium heat, turning once, until cooked through, about 3-4 minutes.

Serve salmon with tomato sauce.

Serves 6

Note: When making kabobs, you need to soak wooden skewers in warm water for at least 20 minutes to keep them from igniting right there. Metal skewers don’t need to be soaked, of course, but they do get (and stay) very hot. We prefer to use bamboo skewers because they’re inexpensive, they hold up well and are easy to handle right off the grill. Bamboo skewers can go straight into the garbage or right into the fire.

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Raspberry Fool with Cardamom Cookies Mon, 09 Oct 2017 13:10:46 +0000 This Raspberry Fool turns tangy raspberries and luscious whipped cream into a simple yet elegant dessert in a snap. Fold fresh raspberries—either lightly mashed or fully puréed—into a good quality whipped cream for a light, fluffy dessert that will wow your guests (and leave them disbelieving the dessert’s simplicity). The liqueur is optional, but note that orange liqueur adds a lovely sweet citrus note that deepens the rich, berry flavor of this fool.


for the cardamom cookies:
1½ cups (3 sticks) butter, softened
¾ cup granulated sugar
2 teaspoons finely grated orange zest
2½ cups all-purpose flour
1½ teaspoons ground cardamom
½ teaspoon sea salt

for the fool:
2 cups fresh raspberries
½ cup granulated sugar
1 teaspoon orange liqueur, optional
1 cup heavy cream
2 tablespoons confectioner’s sugar
½ teaspoon vanilla extract


make the cookies:
Using a hand or stand mixer, cream the butter and sugar on medium speed until well blended. Add the zest, flour, cardamom and salt. Turn the mixer on low speed and blend until the dough comes together in a ball. Shape the dough into a disk, wrap in plastic and chill for an hour.

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough to a thickness of about ½ inch. Use a 2-inch cookie cutter to cut out circles of dough. Place the cookies on baking sheets with about ½ inch between the cookies. Bake on the center rack of the oven until the cookies are lightly browned, 12-15 minutes. Let the cookies cool before removing from pan. Serve with Raspberry Fool.

make the fool:
Set a medium-mesh sieve over a medium bowl. Use the back of a wooden spoon to push 1 cup of the raspberries through the sieve, smearing the berries back and forth across the mash until only seeds and pulp remain. Scraping any purée from the bottom of the sieve. Stir in the sugar and orange liqueur into the purée.

In a medium metal bowl, combine the cream, confectioners’ sugar and vanilla and beat with an electric hand mixer on high speed until soft peaks form, about 2 minutes.

Pour the raspberry mixture over the cream. Use a butter knife to gently stir the mixture so that thin streaks of raspberry juice runs through the cream. Spoon the mixture into four glasses or small dessert bowls and top with the remaining raspberries.

Makes 4 servings

Variation: Feel free to substitute blackberries, salmonberries, strawberries or blueberries.

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Smoked Salmon Dip Thu, 05 Oct 2017 13:00:00 +0000 This Smoked Salmon Dip also makes a tasty deviled egg filling.


1 (8-ounce) package cream cheese, softened
¾ cup sour cream
1 tablespoon lemon juice
2 cloves garlic, minced
2 tablespoons green onions, minced
1 tablespoon fresh dill, minced
1 teaspoon prepared horseradish
½ teaspoon salt
¼ teaspoon black pepper
1 (6-to 7-ounce) can smoked salmon drained


Beat the cream cheese until smooth. Add the sour cream, lemon juice, garlic, green onions, dill, horseradish, salt and pepper. Mix well.

Gently add the smoked salmon. Chill and serve with crackers.

Makes 2 ½ cups

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Grilled Salmon Caesar Salad with Parmesan Croutons Mon, 02 Oct 2017 13:00:43 +0000 Whatever its true origins, we’re just happy we don’t have to go to a restaurant to satisfy our craving for the crunchy, cheesy goodness of a Grilled Salmon Caesar salad!


for the croutons:
3 ½-inch thick slices French bread, crust removed and cut into ¾-inch cubes
1 tablespoon extra-virgin olive oil
2 tablespoons butter, melted
3 tablespoons Parmesan cheese, grated
2 large garlic cloves, minced

for the Caesar dressing:
2 large garlic cloves
3 anchovy fillets
½ teaspoon lemon juice
½ teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
2 teaspoons mayonnaise
⅛ teaspoon sea salt, or as needed
¼ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil

for the salad
1 large head romaine lettuce, washed, dried and torn into pieces
½ cup Parmesan cheese, grated
freshly ground black pepper

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


make the croutons:
Preheat your oven to 350 degrees. In a large bowl; combine the olive oil and butter. Stir in Parmesan cheese and garlic. Add bread cubes and toss until coated. Spread the bread in a single layer on a shallow rimmed baking sheet and sprinkle with a little salt. Bake about 15 minutes or until croutons are golden, stirring once. Set aside.

make the dressing:
In a blender, combine the garlic, anchovies, lemon juice, mustard, Worcestershire sauce, mayonnaise, salt and pepper. Mix until well combined. Add oil and blend until smooth.

make the salad:
In a large salad bowl, combine lettuce and croutons. Pour dressing over lettuce mixture; toss lightly to coat. Add ¼ cup of the Parmesan and toss well.

make the salmon:
Preheat a grill or 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 minutes more.

Divide Caesar dressing among four plates and top with a salmon fillet. Garnish with Parmesan and serve.

Serves 4

Use 2 cups purchased croutons. Substitute grilled halibut for the salmon.

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Smoked Salmon Club Sandwich Thu, 28 Sep 2017 13:00:54 +0000 This Smoked Salmon Club Sandwich is a scrumptious sandwich your taste buds will fall in love with. Surprise your family with this yummy sandwich for your next picnic!


8 thick slices of bacon
½ cup sour cream
¼ cup blue cheese crumbles
1 clove garlic, minced
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, finely chopped
1 green onion, finely chopped
1 pound smoked salmon (about 2 cups)
salt and freshly ground black pepper
12 slices sandwich bread, toasted
8 lettuce leaves, bibb or green leaf
4 thick tomato slices


Fry bacon until crisp, drain on paper towels. While bacon is cooking, in a small bowl combine the sour cream, blue cheese crumbles, garlic, mustard, parsley and green onion.

Layer each of the 4 toast slices with ½ cup smoked salmon, another slice of toast, a mound of the blue cheese spread, 2 criss-crossed slices of bacon, 2 lettuce leaves, 1 tomato slice, a dash of salt and pepper and a third slice of toast. Cut sandwiches into quarters. Enjoy!

Makes 4 sandwiches

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Honey-Garlic Shrimp Mon, 25 Sep 2017 13:00:40 +0000 Nothing beats the clock like stir fry cooking. If you plan on serving this Honey-Garlic Shrimp with rice, start the rice first. While it’s cooking, cut up the vegetables and make the stir fry.


1/4 cup low-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
1 tablespoon peanut or olive oil
2 cups carrot, julienned
2 cups zucchini, julienned
1 pound “uncooked” medium shrimp, peeled, leaving tails intact


In a small bowl, stir together soy sauce, honey and garlic.

In a wok or large skillet, heat oil over medium-high heat until hot. Add carrots and zucchini. Cook 2 minutes, stirring constantly or until vegetables are slightly tender; remove vegetables from wok. Add shrimp.

Cook and stir 2 minutes or until shrimp just begin to turn pink. Return vegetables to wok, stir in soy sauce mixture. Cook, stirring occasionally, 2 minutes or until shrimp turn pink and liquid has thickened slightly. Serve with hot cooked jasmine rice, if desired.

Serves 4

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Lemon Salmon Burger with Creamy Basil Sauce Thu, 21 Sep 2017 13:00:52 +0000 A quick and tasty way to serve up canned salmon. Enjoy this Lemon Salmon Burger with Creamy Basil Sauce with or without the bun and with a salad.


1 (14-to 15-ounce) can salmon, drained
2 eggs
¼ cup fresh parsley, chopped
2 tablespoons onion, finely chopped
2 cloves garlic, minced
¼ cup panko bread crumbs
2 tablespoons lemon juice
2 teaspoons fresh basil, chopped
½ teaspoon dried oregano
⅛ teaspoon salt
pinch red pepper flakes
1 tablespoon olive oil
4 soft hamburger buns
4 crisp lettuce leaves
4 large tomato slices

for creamy basil sauce:
2 tablespoons mayonnaise
2 teaspoons lemon juice
1 teaspoon fresh basil, minced


In a medium bowl, combine the salmon, eggs, parsley, onion, garlic, bread crumbs, lemon juice, basil, oregano, salt and red pepper flakes. Form into four patties.

Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties and cook for about 4 minutes per side or until nicely browned.

the creamy basil sauce:
In a small bowl, combine the mayonnaise, lemon juice and 1 teaspoon basil.

To serve, set the salmon burger on the bottom bun, a dollop of the basil mayonnaise, 1 lettuce leaf, 1 tomato slice and the top bun.
Serve right away.

Makes 4 servings

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Apple Puffed Pancake Mon, 18 Sep 2017 13:00:37 +0000 This impressive golden puff of a pancake is baked in a cast iron skillet in a very hot oven. It will fall a little as you carry it, still in the skillet, from oven to table and it should be eaten right away. While this Apple Puffed Pancake only needs a generous dusting of confectioner’s sugar, it is also very good with maple syrup.


¼ cup (½ stick) butter
8 eggs
1½ cups 2% milk
1 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon vanilla extract
½ teaspoon sea salt
¼ teaspoon ground cinnamon
2 apples, peeled, cored and thinly sliced
2 to 3 tablespoons light brown sugar
maple syrup


Preheat your oven to 425 degrees.

Add the butter to a 10-inch cast iron or oven proof skillet and melt in the oven for about 5 minutes. In a large bowl, whisk together the eggs, milk, flour, sugar, vanilla, salt and cinnamon. Batter will be slightly lumpy. Add the apple slices to the skillet and return to oven until the butter sizzles. Pour batter over the apples and sprinkle with the brown sugar. Bake the pancake 15 to 20 minutes or until puffed and browned. Serve immediately with maple syrup.

Serves 4

Substitute sliced pears.
Bake in a 9 x13-inch baking dish.
Dust with confectioners’ sugar.

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Avocado, Arugula and Smoked Salmon Salad Thu, 14 Sep 2017 13:00:04 +0000 This Avocado, Arugula and Smoked Salmon Salad is a really easy to make cool summer treat. I make it when I’m in a hurry and need to put together lunch quickly.


1 (5-ounce) package arugula, thoroughly washed
6 radishes, thinly sliced
1 (6-to 7-ounce) can smoked salmon, drained
1 avocado, sliced
¼ cup Parmesan cheese, freshly grated
freshly ground black pepper

for the dressing:
¼ cup olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
¾ teaspoon sugar
⅛ teaspoon salt
⅛ teaspoon freshly ground black


the dressing:
In a small bowl, whisk together the olive oil, lemon juice, mustard, sugar, salt and the freshly ground pepper. Set aside.

In a large bowl, gently toss together the arugula, radishes and half the olive oil mixture.

Arrange on a serving platter with salmon and avocado. Serve right away with remaining olive oil mixture, Parmesan cheese and freshly ground pepper.

Makes 4 servings

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Rhubarb Crumble Mon, 11 Sep 2017 13:00:42 +0000 This Rhubarb Crumble is quick and easier to make than pie. It’s versatile, too, because you can add strawberries in the spring or apples in the fall. I usually pop it into the oven shortly before we sit down to eat so it’s still warm for dessert!


for the topping:
1 cup all-purpose flour
1 cup lightly packed light brown sugar
½ cup old-fashioned oats
½ teaspoon ground cinnamon
sea salt
½ cup (1 stick) cold butter, cut into small pieces

for the filling:
7 cups fresh rhubarb (about 2 lb.)
⅓ inch-thick sliced
1 cup lightly packed light brown sugar
¼ cup cornstarch
1 tablespoon lemon juice
2 teaspoons grated lemon zest
sea salt


Preheat your oven to 350 degrees. Evenly coat an 8 x 8-inch baking dish with nonstick cooking spray.

make the topping:
In a food processor, combine the flour, brown sugar, oats, cinnamon and ¼ teaspoon salt and pulse several times to combine. Add the cold butter and pulse until the mixture has the texture of course meal and clumps together when squeezed lightly, about 1 minute.

make the filling:
Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest and ¼ teaspoon salt in a large bowl and stir with a spatula until evenly mixed. Transfer the rhubarb mixture to the baking dish and sprinkle the topping evenly over the fruit; the pan will be very full, but the crumble will settle as it bakes.

Bake until the topping is lightly browned, the rhubarb is tender (probe in the center with a skewer to check) and the juices are thick and bubbly around the edges, 45-60 minutes. Transfer to a rack to cool and to allow the juices to thicken, at least 15 minutes.

Serves 4

Recipe hint
If using frozen rhubarb, I would just make sure the rhubarb was well defrosted and drained first.

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