salmon

Fish Dish: Alaskan Hash

I was excited to find that my local market has started stocking Full Circle all natural, wild caught, US fish in its freezer section. I live on the Gulf Coast and can get fresh Gulf seafood but these are not indigenous fishcicles. So I have decided to share this culinary voyage with you. I won’t be providing recipes per se but instructions on how I fixed each Fish Dish.

Fish Dish: Alaskan Hash

Alaskan Hash

The folks in the Last Frontier have a culture and an attitude all their own.  They take traditional corned beef hash and substitute salmon for the brisket.  You can use your favorite hash brown recipe or follow mine.  This dish works for breakfast or dinner or lunch or after a midnight snack.

My first move was to season the fillet with salt and pepper.  On a small burner I placed a small sauce pan and filled it with about an inch of water.  I took a stainless steel ramekin and sprayed it with non-stick spray.  Inside the ramekin added an egg.  I then placed the ramekin into the simmering water to poach the egg.

On another burner I added a touch of olive oil to a medium-high pan and placed the salmon skin-side down.  A cooked it about 3 minutes on each side, medium-rare.  I moved the salmon to a side dish and added enough canola oil to cover the bottom of the pan.  To that I added about a 1/4 cup diced red onion.  A little salt and pepper and a toss or two and I was ready to add about 3/4 cup of shredded potatoes, enough to cover the bottom of the pan about 1/2? deep.  Season the hash with salt and pepper or seasoning salt (as well as the egg) and let cook for about 5 minutes or until golden brown.  Turn and let the other side brown.

Plate the hash browns and place the salmon back in the pan just to reheat, probably less than a minute, then onto the plate.  I topped the salmon with the poached egg and cracked the yolk as a sauce for the dish.

Fish Dish: Grilled Salmon with Soy-Honey Glaze

I was excited to find that my local market has started stocking Full Circle all natural, wild caught, US fish in its freezer section.  I live on the Gulf Coast and can get fresh Gulf seafood but these are not indigenous fishcicles.  So I have decided to share this culinary voyage with you.  I won’t be providing recipes per se but instructions on how I fixed each Fish Dish.

Fish Dish: Grilled Salmon with Soy-Honey Glaze & Wasabi-Lemon Sauce with Sesame-Teriyaki Udon.
salmon
I made the Soy-Honey glaze by combining a tablespoon or so of Soy Sauce and an equal amount of honey.  This is in essence a Teriyaki sauce.  For some heat I added a pinch of dried chili flakes.

I seasoned the salmon filets with salt & pepper and grilled them in an indoor grill (George Foreman type) until medium rare, about 4 minutes.  I then brushed the filets with the glaze and cooked another minute to seal the glaze.

For the udon just boil them in water according to directions and toss with soy-honey glaze.  The wasabi-lemon sauce was made by adding 1 tsp. wasabi paste to 1 tablespoon mayonnaise then stirring with the juice of one lemon.  I sprinkled sesame seeds for color, texture and flavor.  As you can see the finished product was very colorful and tasted great.  It was also quite healthy.

SeaBear Smokehouse

Fish Dish: Cedar Planked Salmon

I was excited to find that my local market has started stocking Full Circle all natural, wild caught, US fish in its freezer section.  I live on the Gulf Coast and can get fresh Gulf seafood but these are not indigenous fishcicles.  So I have decided to share this culinary voyage with you.  I won’t be providing recipes per se but instructions on how I fixed each Fish Dish.

Cedar planked salmon w/maple-bourbon glaze, steamed veggies w/brown rice.

The Finshed Product

Cooking on a cedar plank is an ancient Native American technique that transcends well to the modern world.  You can place the plank on an open fire, gas grill or as I did in a 350 oven.  Soaking the plank in water for a while is required; follow the directions on the plank you buy.

The glaze was insanely easy.  I stirred a tablespoon of Maker’s Mark Bourbon into two tablespoons Grade A maple syrup (not pancake syrup, the real stuff).  I seasoned the salmon with salt and pepper and placed it onto the plank and the plank into the oven for 1o minutes.  I then brushed the glaze on the salmon and back into the oven for 5 more minutes.  I simply steamed the veggies and pre-cooked brown rice until hot (the microwave does this well) and seasoned them with salt and pepper.  I poured the leftover glaze over everything.  The maple-bourbon glaze is addictive.

SeaBear Smokehouse

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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