Recipes

Arctic Alaskan Smoked Salmon Spread

 INGREDIENTS:

1 8oz. Cream Cheese, softened 
1 6.5oz. can Arctic Alaskan Smoked Salmon: Pepper Garlic Keta or Cajun Keta Salmon - drained, skin removed
1 tsp. Dried Chives
 Parsley Flakes - optional
 Chopped nuts - optional
 

DIRECTIONS:

Flake Smoked Salmon into cream cheese, add chives. Blend well. Form into ball or log. Roll in parsley flakes or chopped nuts. Chill 2 to 4 hours. Serve on crackers.

 We've heard from our customers that this simple recipe has become a staple ( and for some a tradition)  for everything from corporate holiday parties to football fans jumping up & down on the couch. You can get as fancy  or as simple as you'd like for serving ~ either form a cheese log or ball, or serve from a bowl with crackers.


 

Cajun Smoked Salmon Burritos

INGREDIENTS:

1 package "Red Beans & Rice Dinner Mix"  (omitting any other meat)
1 6.5 oz. can Arctic Alaskan Cajun Smoked Salmon - drain, remove skin, & flake
4-6 Flour Tortillas
Cheese - optional
Sour Cream - optional
Salsa - optional
Minced Onion - optional
 

DIRECTIONS:

Prepare Red Beans & Rice mix according to package directions. Add smoked salmon during last 5 minutes of cooking. Warm tortillas. Spoon mixture into center of each tortilla. Top with cheese, sour cream, salsa, & minced onion. Fold burrito style & serve!

 This can be a full meal in itself, or for something fun, we also suggest making little appetizer sized burritos.


 

Karen's Red Onion Dill Smoked Salmon Spread

 INGREDIENTS:

1 8oz. Cream Cheese, softened 
1 6.5oz. can Arctic Alaskan Smoked Salmon: Traditional Silver or Keta - drained, skin removed
1/4 cup Red Onion, chopped fine
 1 Tbsp Dry Dill*
 * Karen says she really likes Dill, so she said you may want to use a little less.
 

DIRECTIONS:

Combine cream cheese, red onion, & dill. Gently flake salmon into mixture. Blend well. Can be formed into log or ball. Chill.  Serve on crackers.

Karen A. shared this recipe with us in 2009. It is so simple, yet it has such a great taste!


 

Smoked Salmon Braid

INGREDIENTS:

1 loaf Frozen Bread Dough, bake and serve style - thawed
1 1/4 cups Ricotta Cheese
4 Tbsp Spinach Pesto*  (see below for recipe)
1 1/4 cups Mozzarella Cheese, grated
6 oz. Ripe Olives, drained - sliced or chopped
4 sections (quarters) Marinated Artichoke Hearts, chopped
1 6.5 oz can Arctic Alaskan Smoked Salmon - Traditional Keta or Silver,
    drain, remove skin & flake
salt & pepper
  
 DIRECTIONS:
 
Dough:

Remove frozen loaf from freezer & thaw following package directions. Plan ahead as this takes about 5-8 hours depending on the room temperature of your kitchen. ( Tip: We like to place the frozen dough in an oiled loaf pan to thaw. Loosely cover with plastic wrap that is coated with oil. Let the dough thaw & rise to an inch or so above the pan. )

Filling:
In a medium size bowl, combine Ricotta, Pesto, Mozzarella, Olives, & Artichoke Hearts. Add salt & pepper to your taste. Once filling is mixed well, add smoked salmon and gently mix.
 
To assemble:
Lightly oil a baking sheet. Remove plastic wrap from thawed dough & turn out onto baking sheet. Press out to form a rectangle, about 10 x 15 inches. Spread filling lengthwise in a 3-4 inch strip down center of dough. In order to "braid" the dough, you must cut the dough in strips about 1 1/2 inches wide. Begin 1/2 inch from the edge of the filling and cut out to the edge of the rectangle. At each end, fold the last strips over the filling (this helps seal the ends). Begin at either end & start "braiding" the dough, left over right, then right over left. Once braided, pinch the ends to seal.
Cover again with oiled plastic wrap and let rise for 30 minutes. Optional: brush with beaten egg. Remove plastic wrap & bake at 350°F for 25-30 minutes. Let cool slightly, then slice to serve.

 

This recipe was shared with us by one of our customers. She told us about this in 2005 and it sounded delicious.  We have to admit though, it took a while for us to get up the gumption to try it. I guess it sounded too complex and a little intimidating. We couldn't resist it any longer and we were so surprised at just how easy and fun this is to make. (We also can't believe that we missed out on this wonderful meal for all these years!)

 


 

Spinach Pesto

 INGREDIENTS:

2 cups packed Spinach Leaves
2 cloves Garlic
1/2 tsp Lemon Juice
2 tsp Dried Basil
1 1/2 - 2 Tbsp Olive Oil
(Some recipes call for 1/2 to 2/3 cup of olive oil but we like to use less when possible.)
  
 DIRECTIONS:

Place garlic in a food processor and pulse to chop fine. Add spinach & pulse. Add basil, lemon juice, & olive oil and pulse to mix thoroughly.  Refrigerate and use within the week.  

 


 

Farfalle al Salmone

(Salmon with Bowtie Pasta)

INGREDIENTS:

3.5 oz Traditional Smoked Salmon, Silver or Keta,  pulled into small pieces (1/2 can)
1  medium Onion, chopped
1  14.5 oz can Petite Diced Tomatoes
1  lb Farfalle Pasta (bowtie)
1/2  cup Parmesan Cheese, grated
1/4  cup Butter
7 oz Cream, (heavy or half & half)
salt & pepper to taste
 
DIRECTIONS:
 
Sauté onions in butter until soft. Add salmon and tomatoes. Let simmer for 20-30 minutes with lid on pan. Season with salt and pepper to taste. Remove lid and add cream. Set pan aside. Boil pasta according to package directions, drain. Place in large serving plate/bowl and pour salmon mixture over pasta, mixing well. Sprinkle parmesan cheese on top. Serves approximately 4-6.
 
A longtime customer brings us this recipe all the way from Italy. This was translated into english, and has been enjoyed by several generations of her family. She suggests using a Traditional Smoked Silver or Keta Salmon for a traditional Italian dish, but she also says that our Pepper Garlic Keta lends to a spicier flavor too. Enjoy!!!

 

Smoked Salmon Casserole

INGREDIENTS:

1 can Arctic Alaskan Traditional Smoked Silver or Keta Salmon, remove skin & flake
1 can Cream of Mushroom Soup
1/2 cup Soy Milk, plain (can substitute milk)
1 cup Frozen Mixed Vegetables, uncooked
1/4 cup Parmesan Cheese, grated
2 cups uncooked Whole Wheat Pasta suitable for casserole (egg noodle, spiral, elbow, etc)
 
DIRECTIONS:
 
Cook pasta according to package directions, being careful not to overcook. Drain pasta. In a large casserole baking dish, combine all ingredients and mix well. Bake at 350º  for 25 minutes.
 
Cynthia shared this recipe with us. She describes it as "a very simple, healthy casserole".  She likes the fact that all of the ingredients can be mixed right in the dish, and only needs to bake for 25 min. A quick worknight dinner.
 
 

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