Khaz Bay Salmon with Soba Noodles and Ginger Sauce

Dave DeWitt Recipes Leave a Comment

Developed by Tara Zuluaga, the Home Shore’s kayak charter chef, this recipe graces Alaska salmon, soba noodles, and sautéed vegetables with a creamy ginger-garlic sauce. Although this version of the recipe calls for grilled salmon, baking the fish also produces excellent results.

Ingredients

The Marinade:

  • 1/2 cup honey

  • 1/2 cup lime juice

  • 1/2 cup soy sauce

  • 3 teaspoons brown sugar

  • Salmon:

  • 2 pounds skin-on Alaska salmon fillets (chinook, coho, or king), about 1 inch thick

  • Vegetable oil

The Sauce:

  • 3/4 cup dry white wine

  • 1 tablespoon fresh garlic, minced

  • 1 tablespoon fresh ginger, minced

  • 1/2 cup cream

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 cup butter, cut into small pieces

  • 2 tablespoons lime juice

  • Vegetables and Noodles:

  • 1 8-ounce package of chucka soba or yaki soba noodles

  • 2 tablespoons hot sesame oil

  • 1 small onion, thinly sliced

  • 1 1/2 cup thinly sliced mushrooms

  • 1 1/2 cup sugar snap peas

  • 1 tablespoon soy sauce

The Garnish:

  • 1 tablespoon sesame seeds

  • 2 tablespoons thinly sliced green onions

  • 1/2 cup thinly sliced red bell peppers

Instructions

Whisk the marinade ingredients in small (1 quart) mixing bowl until well combined. Place the salmon in a casserole dish, coat it with the marinade, and refrigerate it for one hour.

Meanwhile, begin working on the sauce. In a medium (2- to 3-quart) saucepan, bring the wine to a boil over high heat. Add the ginger and garlic and boil for 1 minute. Reduce the heat medium-low and simmer the mixture until it is reduced by half. Add the cream and continue to simmer the mixture over medium-low heat (do not allow it to boil) until it is again reduced by half. Stir in the salt and pepper. Add the butter gradually, stirring in one piece at a time with a wooden spoon, until it is fully incorporated. Reduce the heat to low until the salmon is ready. Whisk in the lime juice just before serving the sauce.

After the salmon has marinated for one hour, pour off the marinade and set aside. Brush the meat side of the fillet with vegetable oil using a pastry brush, and grill it over hot coals, meat side down, until it is slightly browned about 3 to 4 minutes). Turn the fillet, skin side down, and brush it with the reserved marinade. Grill the fillet over low heat for 5 minutes. Check for doneness by gently breaking open the fillet its thickest part with a fork. If the meat is barely opaque, remove the fillet from the grill. If the fillet is still translucent in the center, grill it for 1 minute and re-check for doneness. Continue this process until the fillet is just opaque at its thickest part.

Meanwhile, soak the chucka soba or yaki soba noodles in a large (3- to 4- quart) saucepan filled with warm (not hot) water for 2 minutes. Drain the noodles and set aside. Preheat a wok or a medium (2- to 3-quart) skillet over medium-high heat. Add 1 tablespoon of the sesame oil to the preheated wok or skillet and wait for 1 minute. Stir in the onion, mushrooms, and snap peas.

Sauté the vegetables over medium-high heat for 2 to 3 minutes, or until they are tender but still crisp. Set the vegetables aside. Add the drained soba noodles to the wok or skillet and coat them with the soy sauce and the remaining sesame oil. Add the vegetables to the wok or skillet and mix them into the noodles until they are well combined. Serve the salmon over the vegetable- noodle mixture and top the combination with warm ginger sauce.

Sprinkle the dish with the garnishes as desired.

 

Apricot-Chili Glaze for Alaska Salmon

Dave DeWitt Leave a Comment

This easy sweet-hot glaze, developed by fisherman James Perez (formerly the Home Shore), demonstrates a perfect marriage between fruit and Alaska salmon. Delicious on any cut of salmon, this glaze (enough for 2 pounds of fish) can be used with either grilled or baked fish.

Ingredients

  • 1/4 cup plus 2 teaspoons chili powder

  • 1/4 cup apricot preserves, melted

Instructions

Rub your salmon of choice with 1/4 cup of chili powder, massaging the spice into the meat. Using a pastry brush, coat the salmon with the warm apricot preserves. Sprinkle the remaining chili powder evenly over the glaze. Grill or bake the salmon according to your preference.

Alice Bay Barbecued Salmon

Dave DeWitt Leave a Comment

Originally published in the Alice Bay Cookbook by Julie Wilkinson Rousseau, this recipe is a favorite with Alaska fishermen. It offers a simple and delicious way to serve salmon at a backyard barbecue.

Ingredients

For the Sauce:

  • 1 cup butter

  • 3 large cloves garlic, minced

  • 4 tablespoons soy sauce

  • 2 tablespoons Dijon-style mustard

  • 1/4 cup ketchup

  • A dash of Worcestershire sauce

 For the Fish:

  • Vegetable oil

  • 4 pounds of Alaska salmon fillets at least 3/4 inch thick

  • Garnish:

  • Lemon wedges

Instructions

For the Sauce:

Place the sauce ingredients in a small (1- to 2-quart) saucepan and cook the mixture over medium-low heat until the butter is melted, stirring occasionally. Set the mixture aside.

 

For the Fish:

Heat your grill to medium-low. Oil the grill with vegetable oil and center the fish over the coals, skin side down. Baste the salmon generously with the barbecue sauce. Grill the fillets, turning once, until it flakes easily when tested in the thickest portion with a fork. For a fish 1 inch thick, allow about 10 minutes total cooking time. When the fish tests done, transfer it to warm serving platter. Garnish the fillets with lemon wedges and serve them with warm barbecue sauce on the side.

Butterflied Alaska Salmon with Copper River Barbecue Sa

Dave DeWitt Leave a Comment

Created by Bruce Hiebert, owner of eastern Washington’s Patit Creek Restaurant, this mild, celery-based sauce fits Alaska salmon perfectly. It is famous in Cordova, Alaska where it was used by the Copper River

Fishermen’s Co-op at its annual barbecue. A long simmer time gives the sauce its melting flavor and smooth consistency, so start it about two hours before you are ready to grill.

Ingredients

For the Sauce:

  • 1 1/2 cups onion, finely chopped

  • 1 3/4 cups celery, finely chopped

  • 1/2 cup canola oil

  • 3/4 cup brown sugar

  • 2 1/2 cups ketchup

  • 1/4 cup vinegar

  • 2 1/2 tablespoons prepared yellow mustard

  • 1 1/2 tablespoons Worcestershire sauce

  • 2 teaspoons salt

  • Tabasco or other hot sauce to taste (optional)

For the Salmon:

  • 4 pounds Alaska salmon (king, sockeye, or coho) fillets, butterflied 1-inch thick

  • Canola oil for grill

 

 

Instructions

In a medium (2- to 3-quart) skillet, sauté the onions and celery in the oil until they are translucent. Stir in the remaining ingredients and bring the sauce to a boil. Lower the heat and simmer gently, uncovered, for up to two hours.

Heat your grill to medium-low, leaving the lid open, and brush the butterflied salmon with canola oil. Place the salmon on the grill and close the lid. Grill the salmon for 5 minutes. Gently flip the salmon with a spatula and baste it generously with the barbecue sauce before closing the grill’s lid. Grill the salmon for 4 minutes, then check for doneness with a fork. If the fish is no longer translucent in the center, remove it from the heat and transfer the cuts to a serving platter. If the fish requires more grilling time, close the grill’s lid and re-check the salmon every 2 minutes until it is done. Serve the cuts with warm barbecue sauce on the side.

biscochito

Biscochitos (Anise-Flavored Cookies)

Mark Masker Cooking with Chiles at the Holidays Leave a Comment

Although history doesn’t reveal the origin of these cookies, it’s believed that they were created by the descendants of the early Spanish settlers in New Mexico. Traditionally they are served at the holiday season and can be found gracing tables after the lighting of the luminaries on Christmas Eve. They are so popular that they have been declared the Official State Cookie. New Mexico is probably the only state that has one! These flaky cookies with a hint of anise must be prepared with lard for the traditional taste, although shortening can be substituted.