Alaskan Salmon is rich in Omega 3 fatty acids (EPA and DHA) and therefore very good for the heart.
You can do anything with salmon’s flavorful taste – smoke it, grill it, bake it or simply butter fry it.
I suggest grilling or frying salmon with salt and pepper only to retain its natural delicate taste. Lemon juice however, reduces its fishy taste.
Here are 5 unique ways to cook Alaskan Salmon.
Grilled Alaskan Salmon with Mango Sauce
6 fillet of alaskan salmon
juice of one lemon
1/4 cup olive oil
ground pepper
Prepare the grill.
Pat salt and lemon juice on each side of the fillet.
Combine rice wine, olive oil, salt and pepper.
Marinate the salted fillet for at least an hour.
Brush the grill with oil.
Grill fillet over hot heat basting with the marinade.
Grill 5 minutes each side.
Mango Sauce
2 cups finely chopped ripe mangoes
1 tablespooon vegetable oil
1 tablespoon honey
2 tablespoon soy sauce
crushed garlic
finely chopped onions
2 tablespoons finely chopped parsley
salt and monosodium gulatamate (MSG) to taste
In a pan, saute garlic in oil until golden brown.
Add onions and cook until transparent.
Add chopped mangoes, soy sauce and honey.
Season with salt and MSG
Toss in chopped parsley and italian seasong before removing from fire.
Arrange grilled salon on a dish.
Pour Mango sauce on top.
Side dish with grilled wheat bread slices.
Serves 6.
Alaskan Salmon with Cheese Sauce
Sprinkle salt on 6 Alaskan Salmon fillet.
Fry in butter 4 minutes on each side.
Set aside.
1 cup grated cheddar cheese
3/4 cup milk
1 tablespoon flour
finely chopped onions
1 tablespoon butter
ground black pepper
toasted sesame seeds
MSG to taste
Cheese Sauce
Saute onion in butter until soft.
Put in the flour and stir until almost brown.
Pour in the milk.
Add grated cheese while strirring constantly with a wire whisk.
Cook until thick or cheese is completely dissolved.
Season with pepper and MSG
Arrange butter fried salmon on a platter.
Piur generous amount of cheese sauce on top.
Sprinkle with toasted sesame seeds.
Side dish with steamed asparagus spears.
Alaskan Salmon Balls and Squash Soup
1/2 kilo Alaskan Salmon fillet, ground
1/2 cup all purpose flour
1 teaspoon dry ground basil
salt, pepper and MSG to taste.
2 cups cubed yellow squash
1 and 1/2 cup water
2 tablespoon corn oil
1/2 cup chopped onions
1 tablespoon finely chopped garlic
1 cup water crest, cut into 1/2 inch long
Mix together ground Alaskan Salmon, flour, salt, pepper and MSG.
Mix well until it forms a dough.
Shape in marble size balls and fry until brown.
Boil cubed squash on water until very soft and completely mashed.
In a large pan, saute garlic until brown.
Add onions and cook until soft.
Add the squash puree.
Let boil.
Season with salt and MSG.
Drop on salmon balls.
Add water crest.
Alaskan Salmon Sardines
1 kilo whole Alaskan Salmon, cleaned and salted.
1 cup olive oil
3 pieces bay leaves
6 Thai pepper
whole pepper corns
32 oz. sun dried tomatoes in oil
1/2 cup coarsely chopped pickled cucumber
1/2 cup Carrot sticks
salt
MSG
Arrange whole salted salmon in a pressure cooker.
Add all ingredients.
Pressure cook for 40 minutes.
Depressure the pressure cooker.
Let simmer for another 40 minutes without pressure.
Alaskan Salmon Boullabaise Philippine Style
1 kilo fillet of alaskan salmon.
1/2 cup chopped seeded tomatoes
2 pieces gteen chilies
1 pack Knorr Tamarind Soup Base powder
4 cups water
water crest, cut into 1/2 inch long
okra, halved
white raddish, cut into serving pieces
2 eggplants, cut into serving pieces
3 tablespoons fish sauce (patis)
Salt and MSG to taste
Boil water and tomatoes.
Add salmon fillets and let boil.
Spoon out the scum.
Add vegetables and green chillies until cook.
Pour Knorr Tamarind Soup Base powder.
Season with salt and MSG.
Serve hot with fried garlic on top.
Best eaten with steamed rice.
* Knorr Tamarind Soup Base powder and Fish Sauce (patis) are available in Filipino Stores worlwide.
