LaDonna Rose: Cookbooks from Alaska

Soy Maple Glaze Grilled Salmon Steaks

by LaDonna Rose on August 27, 2018 in Entrées, Recipes, Salmon Desserts & Friends

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! Continue Reading →

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Teriyaki Salmon with Shiitake Mushrooms and Fresh Chives

by LaDonna Rose on August 23, 2018 in Entrées, Recipes, Salmon Desserts & Friends

This recipe for Teriyaki Salmon with Shiitake Mushrooms and Fresh Chives never fails to be a big hit and it is so easy! Continue Reading →

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Delightful Salmon Breakfast Quiche

by LaDonna Rose on August 9, 2018 in Breakfast, Recipes, Salmon Desserts & Friends

This salmon breakfast quiche could be called a lot of things; breakfast casserole, frittata, crustless quiche, but no matter what you call it, you’ll agree this recipe is a deliciously different brunch or breakfast item. Ole lived on these while crab and black cod fishing off the Oregon coast. Leftovers freeze beautifully. Continue Reading →

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Cream Puffs with Coffee Ice Cream

by LaDonna Rose on August 6, 2018 in Desserts, My Tiny Alaskan Oven, Recipes

Sometimes a recipe is so very exquisite, so very delicious, that you just have to cook it for friends. This Cream Puffs with Coffee Ice Cream is that sort of recipe. Continue Reading →

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Roasted Salmon with Almond and Olive Tepanade

by LaDonna Rose on July 30, 2018 in Salmon Recipes

Olives and salmon are a wonderful match. This simple, fast, bright-tasting topping can be thrown together quickly. Here, the salmon is baked but it could just as easily be pan roasted or grilled. And the topping is good with other fish, such as halibut.

2 Tbl. olive oil
1/2 c. sliced almonds
1/2 c. Panko bread crumbs
1 tsp. thyme leaves, chopped
1 tsp. lemon rind, finely chopped
2 tsp. green or black olives, chopped
4 (6-ounce) salmon fillets, pin bones removed

Preheat oven to 400*. Heat olive oil in a small sauté pan and sauté the sliced almonds until lightly toasted. Remove from heat and stir in bread crumbs, thyme, lemon rind and olives.

Line a baking sheet with parchment paper and place salmon skin-side down in the pan. Lightly press 1/4 of the bread crumb mixture on the top surface of each salmon fillet.

Bake the salmon for 15-20 minutes or until fish flakes easily when tested with a fork.

Enjoy!

Serves 4

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Brownie Cheesecake Torte

by LaDonna Rose on July 26, 2018 in Desserts, Recipes, Salmon Desserts & Friends

This Brownie Cheesecake Torte is dramatic and decadent, a real crowd-pleaser. You may be wondering, why the puréed carrots? Brownies can be a bit dry, the carrots add moisture and extra flavor. Continue Reading →

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Wild Salmon Quiche with Parmesan Crust

by LaDonna Rose on July 19, 2018 in Breakfast, Entrées, Recipes, Salmon Desserts & Friends

This terrific Wild Salmon Quiche with Parmesan Crust recipe goes together in a matter of minutes. If you bake some potatoes at the same time and serve it all with a simple tossed salad, you’ll have a complete meal and not much cleanup afterwards. Continue Reading →

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Salmon Burgers with Grilled Pineapple

by LaDonna Rose on July 16, 2018 in Salmon Recipes

Lately we’ve been working on using up our left over salmon in our freezer to make room for this summers fresh catch. We’ve been preparing a lot of colorful meals that not only play with your taste buds, but also with your eyes. This dish is no different! We had some extra ingredients lying around and decided to whip up salmon burgers to snack on. Well, one thing lead to another and we ended up with this gorgeous plate of salmon, lettuce, tomato and grilled pineapple – all bathed in some soy sauce, brown sugar, lemon juice, sesame oil and ginger. It’s fun to get creative with our ingredients, and this turned out to be a really easy Salmon Burger with Grilled Pineapple to put together.

Just grab a bag of tortilla chips and you’ve got a delicious, fun and healthful treat!

Salmon Burgers with Grilled Pineapple

The Teriyaki Marinade:
1/4 c. soy sauce
2 Tbl. brown sugar
1 Tbl. lemon juice
1/2 tsp. sesame oil
1/4 tsp. ground ginger

The Salmon Burgers:
1 1/4 lbs. wild salmon, skin and pin bones removed
2 Tbl. green onions, chopped
1/2 tsp. minced garlic
1 Tbl. fresh ginger, minced
2 tsp. soy sauce
1 tsp. sesame oil
4 – 8 thick pineapple rings
4 Kaiser or soft hamburger buns, split
lettuce and tomato slices

Combine all marinade ingredients; set aside. In a food processor; process salmon, green onions, garlic, ginger, soy sauce and sesame oil until well combined. Divide into 4 patties; cover and refrigerate 1 hour before grilling. 15 minutes before grilling; combine pineapple and marinade. Using a grill pan or BBQ; grill salmon patties over medium-high heat for 10-15 minutes, turning once. Grill pineapple rings and buns. Serve with reserved marinade, lettuce and tomato.

Serves 4.

Note: be sure to spray or oil the grates really well to help prevent sticking.

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Cranberry-Almond Salmon Sandwich

by LaDonna Rose on July 12, 2018 in Recipes, Salmon Desserts & Friends, Sandwiches

This Cranberry-Almond Salmon Sandwich is fast and easy to make. You will love the sweetness from the cranberries and the crunchiness from the celery, carrots and almonds. Continue Reading →

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