Best 4 Alaskan Sossalmon On A Shingle Recipes
In the heart of Alaska, where the wilderness meets the sea, lies a culinary treasure that embodies the spirit of the Last Frontier: Alaskan Sockeye Salmon on a Shingle. This iconic dish, deeply rooted in Alaskan heritage, is a symphony of flavors and textures that has captured the hearts of locals and visitors alike. Our recipe collection takes you on a culinary journey through three distinct variations of this classic dish, each offering a unique twist on the original.
From the traditional simplicity of the Alaskan Sockeye Salmon on a Shingle to the smoky allure of the Smoked Salmon on a Shingle, and the tangy zest of the Lemon Herb Salmon on a Shingle, our recipes cater to every palate. Whether you prefer the bold, briny notes of freshly caught Sockeye Salmon or the delicate smokiness of cured Salmon, our collection has something for everyone.
Each recipe is carefully crafted to highlight the natural flavors of the Salmon, complemented by a medley of fresh and vibrant ingredients. The secret lies in the perfect balance of acidity, richness, and texture, creating a harmonious bite that leaves you craving more. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will transport you to the rugged beauty of Alaska, one bite at a time.
CREAMED SALMON ON TOAST
Steps:
- In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
- Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
- Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 13.9 g, Cholesterol 73.2 mg, Fat 17.6 g, Fiber 2.3 g, Protein 29.1 g, SaturatedFat 7.9 g, Sodium 880.3 mg, Sugar 5 g
WILD ALASKAN SALMON FILLET
Steps:
- Combine all spices. Generously rub the spice mixture on the flesh side of the salmon and drizzle with a light coat of oil. Place the salmon on the grill, flesh side first. Let cook for about 7 to 10 minutes each side.
ALASKA SOCKEYE SALMON WITH HERBS AND GARLIC
Steps:
- Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
- Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.
ALASKAN SOS(SALMON ON A SHINGLE)
Steps:
- HEAT THE OIL AND BUTTER IN A HEAVY SAUCE PAN. ADD PEPPERS AND ONIONS AND SAUTE TILL SOFTENED. ADD CREAM AND HEAT TILL JUST BEFORE BOILING; STIR IN FLOUT TO SLIGHTLY THICKEN. ADD SALMON AND CHEESE. HEAT THROUGH AND SERVE OVER TOAST.
Tips:
- Use fresh salmon: Fresh salmon is the key to a great sockeye salmon on a shingle. Look for salmon that is bright pink or red in color and has a firm texture.
- Cook the salmon properly: The salmon should be cooked through but still be moist and flaky. You can cook it in a variety of ways, such as grilling, baking, or poaching.
- Use good quality butter and crackers: The butter and crackers are an important part of the dish, so use good quality ingredients. Look for butter that is unsalted and crackers that are sturdy and flavorful.
- Add your favorite toppings: Sockeye salmon on a shingle is a versatile dish that can be topped with a variety of ingredients. Some popular toppings include lemon wedges, capers, and diced onions.
- Serve immediately: Sockeye salmon on a shingle is best served immediately after it is made. The crackers will start to get soggy if you wait too long.
Conclusion:
Sockeye salmon on a shingle is a delicious and easy-to-make dish that is perfect for a quick and easy meal. It is a great way to enjoy the delicious flavor of fresh salmon. With a few simple ingredients and a little bit of time, you can create a dish that your family and friends will love.
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