This page will be updated monthly, with a new recipe from among our favorites. Please check back for new ideas and feel free to email us feedback with your variation.
All-time Favorite: Smoked Salmon Dip (As served aboard the Riverboat Discovery)
* 2 cans Captain Jim’s Gourmet Alaskan
Smoked Salmon
* 8 ounces cream cheese
* ground nuts, or finely chopped parsley (optional)
Warm cream cheese to room temperature. Add two cans of Captain’s Jim’s Gourmet Alaskan Smoked Salmon, including skin and oil. Mix together with fork or in the food processor. Shape into a ball and refrigerate for two hours to blend flavors. Ground nuts or finely chopped parsley may be added for garnish. Remove from refrigerator 30 minutes before serving. (Serves 12)
Alaskan Salmon Caesar
Salad
* 2 cans Captain Jim’s Gourmet Alaskan
Smoked Salmon
* 1 head Romaine lettuce, washed and torn
into bite-sized pieces (approx. 15 cups)
 *
1 clove garlic, peeled and smashed
* 1 tablespoon olive oil
* 2 cups cherry tomatoes
* 1 tablespoon Parmesan cheese
* 3 cups cubed French bread
* Caesar Salad Dressing of your choosing
* Black pepper to taste
Drain and flake salmon; set aside. Sauté
garlic in oil in a medium skillet over medium heat for 1-2 minutes.
Remove garlic and stir in cubed bread. Sauté five minutes, stirring
occasionally, or until golden brown. Remove from heat. In a large
bowl, toss lettuce and tomatoes with Caesar Salad dressing and Parmesan
cheese until evenly coated. Toss in salmon and croutons. Season with
pepper to taste.
Alaskan Smoked Salmon Bruschetta
* 1 can Captain Jim’s Gourmet Alaskan
Smoked Salmon
* 1 clove garlic, peeled and smashed
* 1/2 cup of tomatoes
* 1/4 cup thinly sliced fresh basil
* 2 tablespoons feta
* 1/4 cup extra virgin olive oil
* 12 slices baguette, cut on the bias 1/2 inch thick
Preheat the oven to 400F. Combine the tomatoes, basil, feta, and salmon in a small bowl. Set aside. Brush each slice of bread on both sides with olive oil. Place slices of bread on a cookie sheet and toast in the oven until well browned and crisp. Remove from oven and let cool to room temperature. Top each slice of toast with an equal amount of the salmon mixture. (Serves 4)
© 2001 by Kim Severson and Glenn Denkler. All rights reserved. Excerpted from The New Alaska Cookbook: Recipes from the Last frontier’s Best Chefs by permission of Sasquatch Books
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