LaDonna Rose: Cookbooks from Alaska Thu, 22 Jun 2017 13:00:25 +0000 en-US hourly 1 68514182 Seared Salmon with Wild Blueberry Salsa Thu, 22 Jun 2017 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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Crab Salad on Corn Blini Mon, 19 Jun 2017 13:00:12 +0000 Cornmeal with its pleasant flavor and slightly crunchy texture, makes this little bite lip-smacking-pop-it-in-your-mouth good! I’ll bet you can’t eat just one Crab Salad on Corn Blini!


for the salad:
½ pound (1½ cups) fresh crab meat, picked over
¼ cup red bell pepper, finely chopped
2 tablespoons chives, minced
1½ teaspoons Dijon mustard
3 tablespoons mayonnaise, divided
½ teaspoon sea salt, divided
¼ teaspoon ground black pepper
1 avocado, pit removed
2 tablespoons lime juice
1 small jalapeño, cut in half lengthwise, seeded and thinly sliced, divided

for the corn blini:
1 teaspoon RapidRise yeast
2 tablespoons warm water (120°)
½ cup yellow cornmeal
½ cup all-purpose flour
¼ teaspoon sea salt
½ cup 2% milk
3 tablespoons butter, melted


make the salad:
In a medium bowl, gently toss together the crabmeat, bell pepper, chives, Dijon, 1 tablespoon mayonnaise, ¼ teaspoon salt and pepper until mixture is well combined. Refrigerate.

In the bowl of a food processor, combine the avocado, remaining mayonnaise, lime juice, half the jalapeño slices, remaining salt and pulse until the mixture is smooth.

make the corn blini:
In a small bowl, combine the yeast and water and let stand until foamy, about 5 minutes. In a medium bowl, stir together the cornmeal, flour and salt. Add the milk, butter and yeast mixture, whisk until smooth. Let the mixture sit uncovered, at room temperature for 10 minutes.

Heat a nonstick skillet over medium heat; when hot, spray the pan with nonstick cooking spray. Working in batches of three, spoon 1 tablespoon batter into skillet for each blini and cook 2 to 3 minutes on each side until crisp around the edges and golden brown.

Transfer to a plate and cover with foil to keep the blini warm.

Top each corn blini with crab salad; garnish with avocado purée and remaining jalapeño slices, if desired.

Makes 12-16

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Roasted Red Pepper and Salmon Lasagna Thu, 15 Jun 2017 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 Mon, 12 Jun 2017 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 Thu, 08 Jun 2017 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 Mon, 05 Jun 2017 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 Thu, 01 Jun 2017 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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Mini Salmon Burger BLT with Jalapeño Mayo Mon, 29 May 2017 13:00:26 +0000 I have a thing for salmon burgers-they’re light and flavorful, easy to make and a nice change from your traditional ground beef burgers. They can work wonders to brighten up any mundane day (they sure do for me). These Mini Salmon Burger BLTs with Jalapeño Mayo make great finger food in the summer, by a pool, with a cocktail. There’s just something about mini food items isn’t there?


5 slices quality thick-cut bacon, cut in half

for the salmon patties:
2 cups wild salmon, cooked, chilled, flaked
2 cups Panko bread crumbs, plus ½ to ¾ cup for forming
½ cup green onions, minced
½ cup fresh cilantro, chopped
4 eggs
3 tablespoons lime juice
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons fresh ginger, minced
2 tablespoons jalapeños, canned or fresh, minced
1 tablespoon granulated sugar
1 teaspoon sea salt
¼ cup sesame seeds
extra-virgin olive oil for frying

for the sauce:
2 teaspoons jalapeños, canned
or fresh, minced
½ cup mayonnaise

for the burgers:
10 slider buns or brioche rolls, toasted if desired split
crisp lettuce leaves
thinly sliced tomato
thinly sliced onion


Preheat your oven to 375 degrees. Cook the bacon on a rack-lined baking sheet until crisp, about 15 minutes. Drain on a paper-towel lined plate.

make the patties: In a large bowl, combine salmon, 2 cups bread crumbs, onions and cilantro. Whisk together eggs, lime juice, soy sauce, vinegar, ginger, jalapeño, sugar and salt. Combine with salmon mixture. Form mixture into ten patties; (⅓-cup each) packing each firmly. Press them into the remaining bread crumbs and sesame seeds. Place in freezer until just firm, about 20 minutes.

make the sauce:
In a small bowl, stir together jalapeños and mayonnaise.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add salmon patties two at a time; cook until browned on both sides, turning carefully. Transfer the cakes to a plate.

Place the burgers on the roll bottoms and top with the bacon, lettuce, tomato and onion. Spread the roll tops with the sauce and place on the burgers.

Makes 10 patties

Make larger cakes using a ½ cup measuring cup (makes six) and use regular sized buns.

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Smoked Salmon & Watercress Roulade Thu, 25 May 2017 13:00:15 +0000 Salmon may seem an odd breakfast choice, but try it! Packed with Omega-3 fatty acids (brain booster!), salmon is rich in antioxidants and selenium. The protein will keep you full and energized for hours.


Smoked Salmon & Watercress Roulade

You will need
1/3 cup freshly grated Parmesan cheese
1 1/2 cups watercress, roughly chopped, plus a few extra
leaves to garnish
3 green onions, sliced
6 eggs
1/2 tsp. salt
1/4 tsp. black pepper
3/4 cup shredded Swiss or Gruyere cheese
8 oz. cream cheese, divided use, at room temperature
2 tsp. dill weed
1 (7-ounce) can smoked salmon, drained

Preheat oven to 375 degrees.

Line a large rimmed baking sheet with parchment paper and lightly spray with non stick cooking spray.

Sprinkle grated Parmesan cheese onto the parchment paper.

With an electric mixer; beat 4 ounces of the softened cream cheese until smooth. Beat in the eggs. Stir in the chopped watercress, sliced green onions, the Swiss or Gruyere cheese, salt and pepper. Stir well.

Spoon mixture into the prepared pan and ease into the corners. Bake for 10 to 12 minutes until it is well risen, golden and the top feels spongy.

Remove roulade from oven. Let cool in pan for at least 30 minutes.

When cool, flip roulade over and onto a long piece of plastic wrap. Remove parchment paper. Spread remaining softened cream cheese over entire roulade. Crumble smoked salmon over the cream cheese. Sprinkle on the dill. Carefully roll up the roulade, starting from the shortest side nearest you. Wrap in plastic wrap. Place in the refrigerator for at least 30 minutes.

To serve, place roulade on a serving platter, then cut into thick slices and serve garnished with a few watercress leaves, if desired.

Serves 4-6


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Spicy Wild Salmon Sandwich Mon, 22 May 2017 13:00:15 +0000 To keep sandwiches from becoming dreaded deck food throughout the long summer salmon season, I came up with this flavorful spicy wild salmon sandwich from my husband’s love of his salmon hot and sweet.


2 tablespoons brown sugar
1 ½ teaspoons chili powder
1 teaspoon ground cumin
4 (5-ounce) wild salmon fillets, skin and pin bones removed
1 tablespoon olive oil
2 teaspoons jalapeños, canned or
fresh, chopped
½ cup mayonnaise
4 Kaiser rolls or French bread, split and toasted
crisp lettuce leaves
sliced tomatoes


In a small bowl, stir together jalapeños and mayonnaise. Spread on cut sides of rolls.

On a plate, stir the brown sugar, chili powder and cumin. Press tops of salmon fillets into spice mixture.

Heat a large skillet over medium-high heat until hot. Add oil, heat until hot. Add salmon, spice side down, cook 2-3 minutes or until browned. Turn salmon and cook another 3-4 minutes or until salmon begins to flake. Place salmon on bottom half of roll, top with lettuce and sliced tomatoes. Cover with top half.

Makes 4 servings

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