Fish Tales: Alaska Fishermen Dish Up the Secrets of Great Salmon BBQ

Fish Tales: Alaska Fishermen Dish Up the Secrets of Great Salmon BBQ

Fiery Foods Manager Seafood Leave a Comment

  Recipes: Butterflied Alaska Salmon withCopper River Barbecue Sauce Alice Bay Barbecued Salmon Apricot-Chili Glaze for Alaska Salmon Khaz Bay Salmon with SobaNoodles and Ginger Sauce Spicy Salmon Caesar Zesty Smoked Salmon Dip with Pepperoncini Madras Mango Chutney By Elizabeth Short Commercial fishermen are famous for sentences that begin with, “I remember the time when….” In Alaska, the yarns that …

Jalapeño “Guts”

Dave DeWitt Chile Gardening Leave a Comment

Hi Dave, I just discovered your interesting website this evening.  I have a question re: jalapeño peppers.  Is there anything at all that can be done with the seeds and the insides that you scrap out before using them?  I know someone who made a bazillion stuffed jalapeño appetizers last weekend and she saved the “guts” in hopes of being …

Spicy Salmon Caesar

Dave DeWitt Leave a Comment

This recipe combines crisp romaine lettuce with a spicy Caesar dressing, Parmesan cheese, and bite-sized chunks of grilled salmon. A great way to use up barbecue leftovers! Homemade croutons are a nice touch, but if you’re short on time, you may substitute storebought.

Note: this recipe contains a small amount of raw egg.


For the Croutons:

  • 2 tablespoons butter

  • 2 tablespoons extra virgin olive oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 cups French bread, cubed

For the Dressing:

  • 2 tablespoons lemon juice

  • 1 teaspoon Worcestershire sauce

  • 1 egg yolk (optional)

  • 4 cloves garlic, crushed

  • 2 teaspoons anchovy paste or 4 anchovy fillets, minced fine

  • 2 teaspoons hot sauce

  • 1 teaspoon capers

  • 1/2 cup extra virgin olive oil

For the Salad:

  • 1 head romaine lettuce, washed and torn into medium-sized pieces

  • Croutons (see above)

  • 1/2 cup grated Parmesan cheese

  • Dressing (see above)

  • 12 ounces grilled or blacked salmon, cut into bite-sized pieces

  • Lemon wedges

  • Freshly ground black pepper (if desired)


To prepare the croutons, preheat the oven to 350 degrees F. In a medium (2-to 4-quart) skillet, heat the butter, olive oil, salt, and pepper. Toss this mixture with the bread cubes in a mixing bowl. Place the bread cubes on a baking tray and bake them until they are golden brown (about 12 to 15 minutes), tossing the croutons with a metal spatula occasionally.

To prepare the dressing, combine the first 7 ingredients (lemon juice through capers) in a blender or food processor. Process the mixture until it is completely smooth. Add the olive oil in small increments to ensure the oil becomes fully incorporated into the dressing.

To assemble the salad, place the romaine, croutons, and Parmesan cheese in a large salad bowl. Drizzle in half of the dressing and mix well. Add enough of the remaining dressing to fully coat the lettuce. Gently stir in the salmon. Serve with lemon wedges, freshly ground black pepper, and extra Parmesan cheese.