Serves 8 as appetizer.
Note: This is best when the ceviche is made the day it is served. After marinating the salmon, the flavorings may be successfully added 4 or 5 hours ahead, but only spoon the ceviche onto the lettuce when ready to serve. Created by Rick Bayless for the Alaskan Seafood Marketing Institute.
• 1 lb. skinless salmon, cut into 1/2 -in. cubes or slightly smaller
• 2/3 c. fresh lime juice
• 2/3 c. fresh orange juice
• 1 medium red onion, chopped into 1/4 -in. pieces
• 1 large fresh poblano chile
• 2 large oranges, seedless
• 2 tbsp. capers, drained
• 1/3 c. fresh cilantro, chopped, plus some leaves for garnish
• Salt, as needed
• 2 generous cups frisée lettuce, or other small-leafed lettuce
• French bread, thinly toasted slices or crackers, for serving
To marinate the salmon: Place the salmon in a 11/2 -quart glass or stainless steel bowl and stir in the lime and orange juices and onion. You'll need enough juice to cover the salmon and allow it to float somewhat freely. Cover and refrigerate for 2 hours, until a piece of salmon looks "cooked" about halfway through. It will still be translucent pink inside. Drain off all but a little of the juice.
To make the flavorings: Roast the poblano on an open flame or on a baking sheet 4 inches below a very hot broiler, turning until the skin is evenly blistered and blackened, about 5 minutes for an open flame, 10 minutes for the broiler. Cover with a kitchen towel and let stand for 5 minutes.
Rub off the blackened skin, then pull or cut out the stem and the seed pod. Tear open and quickly rinse to remove stray seeds and bits of skin. Cut into 1/4 -inch pieces and place in a large bowl.
Cut away the orange rind and all the white pith. Cut out the all-orange, no-white-pith segments: With a small sharp knife cut between the segment-dividing white membranes, releasing perfect little segments (called supremes). Cut the segments in half and add to the bowl.
Stir in the capers, cilantro and marinated salmon (with the remaining juice). Taste and season with salt, usually about 1/2 teaspoon, then cover and refrigerate if not serving immediately.
To serve: Divide the frisée among 8 martini glasses or small decorative bowls. Spoon the ceviche into the center of the lettuce and lay on a leaf of two of cilantro. Serve with toasts or crackers.
SALMON FISH CAKES WITH HERB-CRUSHED POTATOES
Serves 4 to 6.
From "Fish Tales," by Bart van Olphen and Tom Kime.
• 101/2 oz. salmon fillets
• 11/2 c. milk
• 2 sprigs fresh flat-leaf parsley, stems reserved
• 10 black peppercorns
• 2 bay leaves
• 1 lb. potatoes, peeled and chopped into even-sized pieces
• 4 green onions, finely chopped
• Grated zest of 1 lemon
• Handful of arugula, coarsely chopped
• 2 sprigs fresh dill
• Salt and freshly ground black pepper
• 1/4 tsp. cayenne pepper
• Olive oil, for frying
• Flour, for dusting
Preheat oven to 350 degrees. Place salmon fillets skin-side down in a roasting pan. Cover with milk, add parsley stems, black peppercorns and bay leaves, and cover tightly with tin foil. Poach in oven for 20 minutes until cooked.
Bring potatoes to boil in a pot of salted water. When soft, drain potatoes and coarsely crush them (do not make them completely smooth).
When potatoes are cool, add green onions, lemon zest and arugula. Chop parsley leaves and dill together. Add chopped herbs to potatoes with salt, pepper and cayenne pepper. Mix together, continuing to break up potatoes without creating a smooth consistency.
When salmon is cooked, remove from milk and allow to drain. Flake salmon and discard any bones or skin. Add fish to potato and herb mixture. When mixing together, keep fish in as large pieces as possible.
Fry a little of the mixture to taste the fishcakes before you roll them all. Adjust seasoning with salt and pepper, if desired. Roll remaining mixture into balls that fit into palm of your hand or just smaller than a tennis ball. Lightly dust balls with flour, pat and flatten into fishcakes. If mixture is too wet, add a little extra flour to soak up some moisture and hold fishcakes together.
Heat pan over medium to high heat. Add a little olive oil and fry fishcakes until golden brown, about 3 minutes. Turn over and brown on other side. Make sure the oil is hot before you start to cook fishcakes, and do not overload pan. Drain on paper towels and keep them warm in oven while you cook remaining ones.
Note: From Southside Bistro in Anchorage, in "The New Alaska Cookbook," by Kim Severson with Glenn Denkler.
• 2 lb. steamer clams, scrubbed
• 1/2 tsp. salt
• Pinch freshly ground black pepper
• 1 tbsp. chopped garlic
• 1 tbsp. chopped shallots
• 2 c. steaming liquid, such as fish stock, white wine or water
• 3 tbsp. butter
• 2 ribs celery, finely diced
• 1 white onion, finely diced
• 1/2 carrot, peeled, finely diced
• 2 garlic cloves, minced
• 2 shallots, minced
• 1/3 c. flour
• 3/4 c. dry white wine
• 1 c. fish stock or water
• 11/2 c. heavy cream
• 11/2 tbsp. fresh lemon juice
• 1/2 c. cooked sweet corn (fresh, canned or frozen)
• 4 oz. Yukon Gold potatoes, diced small
• 8 oz. salmon, diced small
• Kosher salt, freshly ground black pepper and cayenne
• 11/2 tsp. chopped fresh thyme
• 11/2 tbsp. chopped basil
• 11/2 tbsp. chopped Italian parsley
• 2 tbsp. snipped fresh chives
Put the clams, salt, pepper, garlic, shallots and steaming liquid in a large pot. Cover and steam over high heat until most of the clams have opened. Discard any unopened clams. Remove clams and set aside the broth. When the clams are cool enough to handle, pick the clam meat out and set aside. Discard the clam shells.
Melt the butter in a large soup pot over medium heat. Add celery, onion, carrot, garlic and shallots. Cook until onions begin to get tender, about 6 minutes. Add flour, stir well, and continue to cook over medium heat for about 2 minutes without browning mixture. Whisk in wine and simmer for 2 minutes. Add reserved clam broth, fish stock, cream and lemon juice. Bring to a simmer.
Add corn and potatoes. Simmer until potatoes are tender, about 10 minutes. Add salmon and reserved clams. Simmer 2 minutes longer. Adjust seasoning with salt, pepper and cayenne to taste. Garnish with thyme, basil, parsley and chives.
SMOKED SALMON BITES
Note: This is making the rounds in Eagle River, Alaska. From Jennifer Wenzel.
• 12 slices bread (white or wheat)
• Olive oil
• 3 c. smoked salmon, chopped finely
• 1 c. whipped cream cheese
• 1/4 c. plain bread crumbs
• 1 egg
• 2 green onions, chopped finely
• 1 garlic clove, chopped (or 1/8 tsp. garlic powder)
• Black pepper to taste
Preheat oven to 350 degrees. Using a biscuit cutter or glass, cut out center of the bread. Brush it with olive oil and press into mini-muffin pan with the oiled side down. Bake for 10 minutes; cool.
In mixer bowl, combine smoked salmon, cream cheese, bread crumbs, egg, green onions, garlic and pepper. Mix well. Generously spoon combined mixture into bread cups. Arrange on cookie sheet. Bake for 20 to 25 minutes.
SMOKED SALMON SPREAD
Makes about 1 cup.
From "Come One, Come All: Easy Entertaining With Seasonal Menus," by Lee Svitak Dean.
• 4 oz. smoked salmon, cut up
• 4 oz. Neufchatel cheese (light cream cheese), at room temperature (or softened cream cheese)
• 2 to 3 tsp. horseradish, optional
• 1 tbsp. chopped green onion
• 1 tsp. fresh lemon juice
• Dash salt
• 2 tbsp. or more capers, optional
Remove any skin from the salmon and discard.
With an electric mixer or by hand, combine salmon, Neufchatel cheese, horseradish, green onion, lemon juice and salt. Stir in capers, if using. (Can be made ahead and refrigerated overnight.)
Serves as a spread on toast points or with crackers.
SALMON SALAD WITH BEANS
Note: Substitute already roasted peppers for the bell peppers here, if preferred. This is a great salad to use up leftover salmon. From "How to Cook Everything," by Mark Bittman.
• 1/2 lb. salmon steak (leftover grilled salmon is fine)
• 1/3 c. extra-virgin olive oil, plus 2 tbsp. if using raw fish, plus more to taste if necessary
• Several sprigs fresh thyme, or 1/2 tsp. dried thyme, if using raw fish
• 1 red or yellow bell pepper (see Note)
• Juice of 1 large lemon, plus more to taste if necessary
• 3 c. cooked or canned white beans, drained
• 10 cherry tomatoes, halved
• 1/4 c. diced shallots
• 12 to 15 good black or green olives, pitted and coarsely chopped
• 1/4 c. minced fresh basil leaves
• 1/4 c. minced fresh parsley leaves
• Salt and freshly ground black pepper to taste
• 4 c. torn assorted salad greens
If starting with raw salmon, marinate in 2 tablespoons olive oil and thyme. Cook over grill or under broiler. Cool the fish.
Broil or grill bell pepper until exterior blisters and blackens. Cool, peel and seed, then cut into strips.
Cut fish into small cubes and toss with lemon juice, beans and remaining olive oil.
Add tomatoes, shallots, olives and herbs to salmon. Taste and add salt and pepper if needed, and correct balance between olive oil and lemon juice if necessary. Serve on bed of greens, topped with strips of grilled red pepper.