Alaska Fish Recipe


	Alaska Discount Vacations:Salmon and Halibut Recipes

		Smoked Salmon

One favorite way of enjoying the taste of the Alaska fish you catch is by smoking. Smoking is an ancient way of not only eating fish but preserving it also, and Alaska salmon and trout that you catch at Alaska Budget Vacations lend themselves to this type of cooking and preservation because Alaska wild salmon are rich in oils, which have been found to be an excellent and healthful addition to your diet. Smoking salmon and trout is relatively easy and non high tech and with only a slight bit of attention you can achieve some very tasty results.


	FUNNY MOOSE LODGE SMOKED SALMON

First you will need a brine or cure. The amounts we use here should be sufficient for about 3 salmon that have been filleted

		4 cups brown sugar 2 cups pure salt 6 tblspoons pepper 2tblspoons cayenne 4 tbls garlic powder

Cut fillets into pieces. One fillet could be cut in half or thirds. Find a large roasting pan and lay out a layer of the fillets skin side down. Cover the fillets with the brine you made, about a 1/8 to 1/4 inch layer. Add the next layer of fish and do the same. Cover the dish with foil and place in a cool spot or the refrigerator. Let stand overnight. Next, remove the fish fom the baking dish and rinse thoroghly with fresh cold water. Allow the salmon to air dry on a dry rack until a glace forms and the fillet looks dry. At this time you are ready to smoke your creation. Using exotic woods can add to the flavor of your smoked salmon , but it is recommended that you smoke your fillets throughly and that some time during the smoking process your smoker should be at 175 degrees for at least a 1/2 hour. From that point the dryness of your creation is a matter of taste. The commercial smokers in most fishing stores are fine for this process, either the electric or gas fired type. A Weber type grill works fine also providing you watch the heat and keep it low.


	CLICK HERE get the best book available for smoking and preserving salmon and trout!


	Grilled Salmon Steaks

First you need some salmon steaks from any kind of salmon, preferably an Alaska salmon you caught on your Alaska fishing trip with one of our fishing packages. CLICK HERE Gut and head the salmon, then with a sharp heavy knife cur steaks about 3/4 to 1 inch thick. Lay the salmon steaks out in a high sided baking dish. Cover the salmon steaks with Yoshida's gourmet sauce or some other teryaki based marinade, sesame seeds, and some chopped green onions and let it marinate for a few hours in the refer. Fire up the grill, preferably a weber type and grill/hot smoke those salmon steaks till done. A perfect meal for the fish camp!!!

		Halibut Parmesan

2 1/2 lbs. halibut fillets
3 tbsp each flour and yellow cornmeal
1/2 tsp. each garlic salt and dry mustard
1/4 tsp. each dry rosemary leaves and pepper
3 tbsp. melted butter
3 tbsp. milk
paprika
1/4 to 1/3 cup grated parmesan cheese
lemon wedges

Mix flour, cornmeal, garlic salt, mustard, rosemary and pepper.

Dip fish in milk, drain briefly, then roll in coating mixture to cover evenly. Arrange fish in baking dish and cover with melted butter. Sprinkle fish lightly with paprika and half of the grated parmesan cheese. Bake at 350 degrees until fish flakes easily.

Halfway through baking time, turn fish over; sprinkle lightly with paprika and the remaining parmesan cheese. Garnish with a lemon wedge. Serves four.