HALIBUT

Firehouse Halibut Tacos Recipe provided by Anchorage Firehouse #1

Halibut Hors d'oeurves from Alaskan Gourmet Batter

Prosciutto-Wrapped Halibut By James Trombley. 2007 Reader's Recipe Contest Finalist!

Kodiak Style Bacon Wrapped Halibut Cheeks by Dave Roman. 2007 Reader's Recipe Contest Finalist!

7 Herb Crusted Halibut

Halibut with Cucumber Dill Sauce

Jalapeno Olympia

Oriental Halibut Salad  Frieda Byars

Halibut Totem Inn with Bay Shrimp Stuffing Executive Chef Tom Stanfield

Halibut Bagna Couda

Halibut Burgers with Summer Roasted Sauce

A-Ward Charter’s Alaskan Halibut Supreme

Petite Filet with Three Peppercorn Sauce & Alaskan Seafood Strudel with Crayfish Butter Sauce From Millennium Alaskan Hotel, Anchorage Stephen England, Executive Chef and Arnel Sargento, Executive Sous Chef

Halibut & Corn Cakes from Executive Chef Bryan Vietmeier at the Boardwalk Wilderness Lodge, Thorne Bay, Alaska.

Macadamia Nut Crusted Halibut  from the kitchen of Mykel’s Restaurant & Lounge

Caesar Salad with Blackened Halibut  from the kitchen of Chef Angelo at CampoBello Bistro

Quartz Creek Lodge Halibut - quick and delicious.

Halibut Enchiladas As prepared by Emerald Pines Lodge

Halibut Iliamna Halibut Filets with artichokes and crab dressing. Recipe by Land’s End Resort, Homer, AK

Alaska Halibut with fresh tropical fruit salsa Recipe by Executive Chef Matt Little Dog,
Simon & Seaforts Saloon & Grill, Anchorage

Alaskan Halibut Oscar with crab meat and asparagus
Louie’s Restaurant, Uptown Motel, Kenai

Halibut with Mango Chutney
Recipe provided by Homer Floatplane Lodge

Halibut Parmesan with Capers and Lemon Butter Muniere Sauce

We serve this dish at our lodge. It consistently remains one of our most requested recipes and goes well with most pastas.

Recipe contributed by:  Karan Dersham, Owner of Dersham’s Outlook Lodge, Anchor Point, AKoutlook@ptialaska.net
 

Sour Cream Halibut

Delicious, a sure to be family-favorite.

Alaska Style Salmon-Stuffed Halibut with White Wine Sauce from Gwin’s Lodge

SALMON

Fresh Barbeque Salmon with Garlic Dill Butter

King Salmon Steamed in Paper with Arugula Pesto

Smoked Salmon and Artichoke Dip From Kenai River Hideaway B & B

Cajun Salmon with Shrimp Etouffe - from Northwoods Lodge

Grilled Salmon with Pineapple-Cucumber Salsa, Orange-Miso Dressing, and Nori Wrapped Green Beans Recipe by Steven Andersen, Chef de Cuisine, Marx Bros. Cafe

Apple and Walnut Smoked Salmon Spread Melissa Norris

Black Sesame Encrusted Salmon with Peanut SauceExecutive Chef Steve England

Cedar Plank Salmon Millennium Alaskan Hotel, Anchorage

"Sashimi" Grilled Copper River King Salmon, Deconstructed Spring Roll, Wasabi Aioli, Soy-Maple Drizzle from Sacks Cafe, Anchorage

Moroccan Style Wild Alaska Salmon

Smoked Salmon (or Halibut) Dip from Executive Chef Matt, Sportsman’s Cove Lodge Prince of Wales Island, Alaska

Pine Nut and Basil-Crusted Salmon from Executive Chef Denise McCamon of Mykel’s Restaurant & Lounge

Checkerboard of White and Red Salmon from Chef Jack Amon
Marx Bros. Cafe

Prosciutto-Apple Salmon with Honey Mustard Vinaigrette
by Al Levinsohn of Kincaid Grill in Anchorage

Salmon Imperial From SeaGalley

Honey-Lime Salmon Kabobs From the kitchen of “SmokeeJo” Barkoskie

Crispy Salmon From CampoBella

Petite Filet with Three Peppercorn Sauce & Alaskan Seafood Strudel with Crayfish Butter Sauce From Millennium Alaskan Hotel, Anchorage Stephen England, Executive Chef and Arnel Sargento, Executive Sous Chef

Smoked Salmon Pasta Alfredo
from the kitchen of Bear Trail Lodge

Grilled Salmon with Cucumber Sauce
by Cecilia Nibeck
www.alaskacookbook.com

Teriyaki Marinated Salmon with Honey Habanero Glaze
by Karan Dersham
of Dersham’s Outlook Lodge

Blackened Salmon
With Hollandaise Shrimp Creole Sauce
Millennium Alaskan Hotel, Anchorage,
Executive Chef

Baked Salmon in Orange Beurre Blanc
By Chef F. Michael Daly, Northwoods Lodge

Herb Roasted Kenai River Red Salmon with Tarragon Sauce
By Christine Wyne, Kenai River Raven Lodge
Dedicated to all people tied to the great Kenai River.

Salmon with Horseradish Crust & Cucumber Relish
By Chef Patio Nelson, The Glacier Brewhouse

This dish is a delicious tribute to the abundance of fresh salmon, and garden fresh vegetables that we receive in Alaska in the spring and summer.

Phyllo Wrapped Salmon
with Mesclan Greens and Lingonberry Ginger Vinaigrette
By Chef Robert Obermann, The Anchorage Sheraton.
Tart Lingonberries perk up this delicately crusted salmon fillet.
 

Ray’s Silver Salmon

I originally developed this recipe for the fall silver salmon run when I was living in a cabin north of Ketchikan without electricity or a gas stove. A cast iron skillet and lid were heated on a wood stove. Years later, when wintering in Hawaii with my supply of frozen, vacuum-sealed fall silvers, I converted this recipe to a microwave version. Both are offered here.

Recipe contributed by Ray Chaikin, Owner Advanced Charters, Ketchikan, AKRaychaikin@aol.com

Cedar Plank Roasted Salmon  

Recipe donated by:  Simons & Seaforts
420 L Street, Anchorage AK

Birch Filet of Salmon

Recipe donated by: Cameron Birch & Syrup Confections, Inc.951 Hermon Rd. Suite #6 Wasilla, Alaska.  Marlene Cameron, President. Ph.-907-373-6275 Fax-907-373-6274

Darby's Smoked Salmon

When planning to smoke salmon the fish must be cared for properly once caught and out of the water. I like to head and gut the fish, then put it on ice until I get home.  After removing the slime, filet the fish, being careful not to get the slime on the clean filet's. You can then cut the fish according to the thickness of the filet's.  Recipe donated by: Darby Evans, Anchorage, Alaska

Grilled Salmon Filet's

These recipes are best with King, Red, or Silver filet's. Provided by Michelle McGraw, Account Executive, Fish Alaska Magazine

Alaska Style Salmon-Stuffed Halibut with White Wine Sauce from Gwin’s Lodge

SHELLFISH

Low Tide Chowder - from the Whale's Eye Lodge

Baked Scallop Zonkers - by Richard Manning, Executive Chef at the Kodiak Inn Chart Room

Roasted Alaskan Oysters by Mick Hug of Mick's at the Inlet

Clam Roast
By Chef Farrokh Larijani, Orso Ristorante
This is a very simple way to prepare fresh clams, and reflects a style of cooking at Orso. We serve this dish with house made polenta croutons, but garlic bread may be substituted. If you ever go clamming and plan ahead, this is an item that you can fix right on the beach over an open fire. Sit back and relax.

 

Seared Alaskan Jumbo Scallops

With Japanese yam puree, baby bok choy, candied pecans, and pomegranate molasses

Recipe donated by:  Chef de Cuisine Loren Gahala, The Crow’s Nest , Hotel Captain Cook

 

OTHER

Millenium Pacific Seafood Basket - By Chef Keith Culhane of Anchorage's Millenium Hotel

Crustacean Pepper Pot By Tom West. 2007 Recipe Contest Winner!

Alaska Fish Pack Seasoning One Pan Red & White By Linda Lockhart

Wok Fried Red King Crab with Black Bean Sauce By Chef Al Levinsohn

Louie's Seafood Etouffe

Smoked Reindeer Tenderloin
with Blackberry Sage Demi-Glaze and King Crab Legs
from: Simon & Seaforts
Saloon & Grill

Seafood Verde Burritos
Mack’s Sport Shop & Alaskan Gifts

Henry’s Crawfish Pie
Henry’s Great Alaskan Restaurant
This is a huge recipe—enough for all the gang—or the jambalaya can be frozen and reheated in hot water.

Steamed Dungeness Crab with three Dipping Sauces
As prepared by Annie Mae Lodge

Rockfish Veracruz

By Chef Derrick Snyder, The Bear Tooth Grill
Fresh rockfish has lots of flavor and stands up well in this spicy Mexican sauce. Enjoy.

Seafood Chowder

Recipe by Glacier Bear Lodge, Yakutat, Alaska When the whole gang is coming over, here is a great Alaskan recipe to serve. Just add a quick green salad and some great toasted French or Italian bread and you have a superb meal.