Recipes From the Alaskan Coast

Diane's Quick Salmon & Seafood Chowder

1 box (32oz) chicken broth
2 bags OreIda Southern Style Hashbrowns (we like the ones with onions and peppers)
1-pint jar canned salmon (or you can use smoked canned salmon or leftover cooked salmon)
1/2 cup cooked frozen shrimp, scallops, cooked halibut, smoked oysters...
1 pint cream
seasoning: 1 tbl Old Bay Seasoning, 1 tsp sea salt, pepper to taste. I add minced fresh basil if I have it.

Bring chicken broth to a boil, add potatoes and frozen seafood, canned salmon and seasonings. Return to boil, add cream, then reduce heat to medium-low.  Heat through and serve with sourdough rolls.

Note: I use leftover fish from my halibut and salmon dishes in this and add other seafood that we like as well - your creation (cooked shrimp, scallops, etc.).

Seafood Lasagna

1/2 cup + 1 tbl butter, divided
1/2 cup all-purpose flour
4 cup milk
salt and pepper to taste
1 cup onion, chopped
3 tbls olive oil
1/2 cup grated parmesan cheese
1 lb frozen cooked, peeled, and de-veined small shrimp, thawed
1 lb frozen cooked bay scallops, thawed
2 10oz pkgs fresh spinach, stems removed, washed and chopped
2 lbs mushrooms, chopped
3oz pkg lasagna noodles, cooked
8oz pkg cream cheese, cubed
2 lbs shredded mozzarella cheese
2 lbs halibut, shredded

Melt 1/2 cup butter in a large heavy pan over medium heat. Stir in flour and cook, stirring constantly, do not brown. Remove from heat and gradually whisk in milk. Return to heat and cook, whisking constantly, until thick and smooth. Season with salt and pepper. Set aside.

In a large skillet, saute onions in olive oil over medium heat. Combine onions in 3 cups of prepared sauce. Stir in parmesan cheese and fold in shrimp and scallops. Set aside.

Saute mushrooms in remaining butter until tender. Add spinach and cook until wilted. Set aside. Spread 1/4 cup remaining sauce in bottom of each of two greased 9" x 13" baking pans. Layer each with 4 noodles, spread 1/4 of seafood sauce over noodles, top with 1/4 spinach, 1/4 cream cheese, 1/8 mozzarella and 1/4 crabmeat. Repeat layers, beginning and ending with noodles. Top with remaining sauce and mozzarella.

Bake uncovered at 350 degrees for 30 minutes or until bubbly. Let stand 10 minutes before serving. Makes 12 servings.

Diane's Alaskan Halibut Soup

2 tbls oil
1 carrot, diced
1 medium onion, diced
3 cups chicken broth
3 cups beef broth
3 - 4 cups diced potatoes (can use OreIda frozen Southern style hashbrowns)
3 - 4 cups diced tomatoes (canned or fresh)
2 tsps Old Bay seafood seasoning
1 lb cooked halibut, flaked
2 tbls chopped parsley

Bring one quart water with 1 tsp sea salt to a boil and add the halibut (without skin).  Boil until the fish turns white, drain well, flake and add per directions below.

Saute the carrot and onion in the oil in a stock pot. Cook until vegetables are softened.  Add the broth, pototes, tomatoes and seafood seasoning.  Simmer just until the potatoes are tender, about 15 minutes.  Add the crabmeat and parsley and heat through.

Note: You can use either ling cod or halibut.

Halibut Cakes

1 lb cooked halibut, flaked
1/4 cup onion diced
1/4 cup red bell pepper, diced
3 cups fresh bread crumbs
1/2 cup mayonnaise
1/4 cup cream cheese, softened
1 tbs Dijon mustard
1 egg, slightly beaten
1/2 tsp dried leaf tarragon
1/3 tsp cayenne pepper
1/3 tsp salt
2 tbs vegetable oil
lemon wedge to serve

Drain halibut meat well.  Combine halibut meat, onion, bell pepper and 1/2 cup of the bread crumbs in a medium size bowl.  Beat mayonnaise, cream cheese, mustard, egg, tarragon, cayenne and salt together in a separate bowl.  Stir mayonnaise mixture into halibut meat mixture.  Cover and refrigerate 30 minutes.

Place remaining crumbs into a shallow bowl.  Using an oval soup spoon, drop spoonfuls of mixture onto crumbs and form into patties, coating each side with crumbs.  Heat oil in skillet over medium heat, Carefully add halibut cakes.  Cook until golden brown, turning once.  If oil browns, wipe out skillet and add fresh oil.  Serve with lemon.

Makes 24 appetizer size cakes or 5 entree size cakes.

Halibut Tacos

1 lb halibut
corn tortillas
1 package cole slaw
8oz package shredded cheddar cheese
1 can drained rinsed black beans
1 can drained canned corn (Green Giant works best)
canola oil
salsa or pico de gallo of choice

Broil halibut. While halibut is cooking, mix black beans and corn in bowl and microwave until hot. Heat skillet on medium-high heat, add tortilla and brown on both sides and place over tinfoil covered rolling pin to shape.

Add halibut, shredded cheddar cheese, bean & corn mixture, cole slaw and salsa. Enjoy!!

Poor Man's Crab

1 to 2 lbs halibut, skinned and cut into bite sized pieces
1/2 cup sugar
1 tsp sea salt
2 quarts water
1 cube melted butter with garlic powder to taste

Bring water, sugar and salt to a boil, drop in halibut and cook until it turns white (very quick).  Remove with slotted spoon and drain on paper towel. Dip in butter & garlic mixture and ENJOY!

Not exactly dietetic but VERY delicious!!!

Salmon Quesadillas

1 lb cooked salmon
1 pkg flour tortillas (I like whole wheat)
cream cheese
1 cup shredded cheddar cheese
one diced onion
drained can of green chiles
cilantro

Heat skillet on medium-high with 2 tbl canola oil.  Spread small amount of cream cheese on tortilla and place in hot pan - cream cheese side up. Sprinkle about 1/8 cup cheddar cheese and salmon over tortilla, add diced onions and green chiles to taste. Sprinkle with cilantro, and cover with second tortilla.  Brown on both sides, slice with pizza cutter and serve with the salsa of your choice.  Repeat process.