Seafood Kabobs

Ingredients:
1/4 cup olive oil
1/4 cup lemon juice
1 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp pepper
1lb large sea scallops
Dozen uncooked shrimp in shells
10 whole fresh mushrooms
10 cherry tomatoes
1 zucchini, cut into 1-in cubes

Preparation:
Preheat Grill.
Blend together in a small bowl the oil, juice, thyme and seasonings. Cut scallops in half. Screw a scallop, shrimp, mushroom, tomato and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture. Grill uncovered on medium heat 10-15 minutes, brushing frequently with juice mixture and turning once, until scallops are white and shrimp are pink and firm.

Marinated Grilled Salmon Recipe

Ingredients:
1 wholeside salmon fillet, cut into 8 pieces
2 tbsp butter, melted
2 tbsp olive oil
2 tbsp brown sugar, packed
2 tbsp honey
1 1/2 tbsp soy sauce
1 clove garlic, finely chopped
1/2 cup onion, finely chopped

Preparation:
Mix all ingredients (except salmon) in a small bowl. Pour marinade in a gallon size ziploc bag. Add salmon fillets and lay flat in refrigerator for 1 hour or less. Turn bag over after 30 minutes.
Heat gas grill. Remove salmon from marinade and save the marination. Grill salmon skin side down. Grill over medium heat, covered for 10 to 15 minutes, brushing with reserved marination a couple of times. Salmon should flake easily with fork when done. Throw away any leftover marinade.

Peach Salsa & Grilled Yukon Salmon Burgers

Ingredients:
2 large peaches, peeled and diced
2 tbsp jalapeno pepper, cored, seeded and finely chopped (do not touch seeds with your bare hands)
1 tsp lemon juice
2 tsp Splenda
1/4 tsp salt
2 tbsp fresh cilantro, chopped
4 Yukon Salmon Burgers
Preparation for Salsa:
Combine peaches, jalapeno and lemon juice in a medium bowl, then add splenda and mix well. Stir in salt and cilantro and toss gently to mix, set aside. I like to prepare this a couple hours ahead of time so the flavors have time to blend.
Preheat grill. Grill the burgers at medium-high heat for 3-5 minutes. Turn burgers over and grill for about 3 minutes more. I like to serve the salsa on the side with the burgers, then you can add as much as you want.

Happy Mothers Day to all the Moms from an Alaskan Mom.
The Salmon Lady

Mom's Crunchy Salmon

Ingredients:
4 Salmon fillets
1/2 cup sesame seeds
1 tbsp grated orange rind
1/2 tbsp lemon zest
2 tsp olive oil
1 1/2 cups water
1 cup uncooked couscous
2 tbsp orange juice
1 tbsp lemon juice
1/4 tsp salt
Preparation:
Drizzle oil over fish. In a pie plate combine sesame seeds, rind, zest and salt. Lay fish in seed mixture and coat both sides. Arrange fish on a broiler pan that has been sprayed with cooking spray. Broil for 12 minutes or until flakes easily with a fork. In the meantime bring water to a boil in a medium saucepan, gradually stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork and stir in onions, juices and salt. Serve with the Salmon.
p.s. A real treat for Mom on Mothers Day!

Smoked Salmon Quiche

Ingredients:
2 eggs
4 egg whites
1/4 cup sour cream
2 tsp dijon mustard
1 1/2 cups evaporated milk
1/2 cup smoked salmon, chopped
3 tbsp dill, chopped
1/2 cup green onions, thinly sliced
3 oz Gouda cheese, shredded
Preparation:
Combine and stir with a whisk the eggs, egg whites, sour cream, mustard and milk in a large bowl. Stir in salmon, dill, onions and cheese. Pour mixture into a 9-inch pie plate presprayed with cooking spray. Bake at 350 degrees for 35 minutes. Let stand 15 minutes before serving.

Salmon with Avocado and a Mango Salsa

Ingredients:
4 salmon fillets
seasoning salt, to taste

Salsa ingredients:
2 cups mango, peeled and cubed
1 cup shrimp, cooked and peeled
1/4 cup red onion, chopped
2 tbsp cilantro, chopped
3 tbsp lime juice
1 tbsp olive oil
8 cups salad greens
2 tbsp lime juice
1/4 tsp salt
2 avocados, peeled, cut into 1/4 in. wedges

Preparation:
Heat a large nonstick skillet on medium heat. Spray with cooking spray and add fish to pan. Sprinkle fish with seasoning salt. Cook fish for 9 minutes or until fish flakes easily with a fork, turning once.
Prepare salsa by combining mango, shrimp, onion, cilantro, juice and olive oil in a bowl, and toss well to combine.
Combine greens, juice, salt and avocado in a large bowl, toss gently to combine. Top the salmon with the salsa and salad mixture.

Happy Mother's Day

Hi, Everyone:

Well I was surprised when I looked at the calendar this morning and seen Mother's Day is fast approaching. It is May 14th this year. So I have some recipes I would like to share with you for brunch and or dinner. I have 3 I really like and couldn't make up my mind so guess what? Yes, I am going to make it a tough decision for you to! I will start with the recipes on Monday, May 1st. I love feedback, so let me know which ones you decide on. Thank you to everyone out there that have sent me feedback, I really appreciate it. Happy Mother's Day to all of you out there, The Salmon Lady.

Easter Brunch Salmon

Ingredients:

16 oz pkg refrigerated sliced potatoes
2 cups shredded Monterey Jack cheese
6 oz Lox-thinly sliced
6 beaten eggs
2 cups milk
1/4 tsp salt
onions, if desired

Preheat oven to 350. Lightly spray six ramekins with Pam. Set the dishes in a 15 x 10x 1-inch baking pan and set aside. Place potatoes in a 2 qt microwave dish and add 1 tbsp water. Cover with wax paper and microwave on high for 2 minutes. Arrange half the potatoes in ramekins. Then layer with half the cheese, all the lox and top with remaining potatoes and cheese. In a large bowl whisk together eggs, milk, salt and onions. Pour this mixture slowly over layers in ramekins. Bake at 30-35 minutes or until puffed, set and golden. Let stand 10 minutes before serving.

Happy Easter

Happy Easter to everyone out there.
Well it looks like we will be hiding our Easter eggs in patches of snow or on globs of mud. It has warmed upto 46 today and we have all kinds of water turning into little creeks.
I and my dog Kiska are going to the beach this weekend and go for a long walk. You should see the sites on the beach. Huge icebergs are on shore, some taller than me. Is always interesting finding unusual items. I like to look for sea glass, have a container I keep pieces in and is very colorful. Pieces of silverware that I like to make windchimes out of or unusual pieces of driftwood and make them into windchimes. It is very peaceful and relaxing. Kiska loves to snoop and just about wears her nose out. Always see lots of eagles. I occasionally take the 4-wheeler and go with my kids and ride for miles, but Kiska likes it a lot better if I walk, she don't like riding, she can't smell everything, ha. Oh, she is a Beagle. Anyone else out there with a Beagle?

BBQ Spicy Shrimp

Springtime in Alaska announces the BBQ season is here!

Ingredients:

3 lbs large shrimp
7 tbsp light rum
3 tbsp lemon juice
2 tbsp cider vinegar
3 tbsp olive oil
3 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 cup brown sugar
Pineapple chunks

Preparation:

Peel and clean shrimp, leave the tails on.
Combine 4 tbsp rum with lemon juice, oil, garlic, red pepper flakes and salt. Stir in shrimp and allow to marinate for 30 minutes. In a separate bowl combine the vinegar, brown sugar and remaining rum. Stir together well. Thread shrimp and then a couple pineapple chunks and repeat until skewer is almost full. Grill over medium heat; 3 minutes on each side. Brush with brown sugar glaze while cooking.

Oh the heavenly aroma from this one!!

Alaska's BBQ Scallops

Ingredients:

1 lb Alaska jumbo scallops
Baby white onions
Whole mushrooms
Cherry tomatoes
1/2 cup olive oil
1/3 cup lemon juice
2/3 cup soy sauce

Mix together olive oil, lemon juice, and soy sauce. Skewer scallops, alternating with vegetables. Baste with sauce. Grill for 5-10 minutes until scallops are opaque in center.

Enjoy another spring time favorite!

Springtime in Alaska!

Thank heavens the snow is starting to disappear! It is beautiful today, clear blue skies and lots of sun. The roads are very MESSY, lots of slush and mud. But who cares I can see dirt.
There are a lot of eagles out today, I think they like the change also.
As you can see I added a springtime recipe today, makes me want to grill every night with this awesome weather.
I am still working on the wine and seafood information, so don't give up.
Bye for now, Salmon Lady

Sockeye Salmon Shish Kabob

Ingredients:

6 medium white potatoes, well scrubbed
1 1/2# salmon fillets, cut in 1 1/2-inch chunks
2 medium onions, peeled and quartered
2 medium green and yellow peppers, seeded and quartered
6 slices fresh pineapple, cored and cut into quarters
1 1/2 cups Italian salad dressing
1 cup barbecue sauce
12 skewers
Note: If using wooden skewers soak in water for at least an hour, so they don't scorch on grill.

Preparation:

Slice potatoes crosswise into 1/2 inch round slices. Cook potato slices in a large pot of boiling water for about 6 minutes. Drain, cool.
On each of 12 skewers, place ingredients in the following order: pepper to secure food, potato, pineapple, pepper, onion, salmon and another onion. Repeat, beginning with potato, until each skewer holds about 8 inches of food. End each skewer with pepper to secure. Continue with remaining skewers.
Place skewers in a 13 x 9 pan and drizzle Italian dressing over them. Cover with plastic wrap and let marinate in refrigerator for about an hour. Prepare grill.
When grill is ready, lightly oil the grill tray to prevent kebabs from sticking. Grill kebabs, turning and basting frequently with barbeque sauce, about 6-7 minutes or until brown.

I'M BACK!!

Good Afternoon:I am back and have spring fever. My first project is Wine and which ones will compliment your seafood dinners. I visited the Wine Experience in Washington State and what a PLEASANT experience that was!! They represent 9 wineries. So keep watching for all the latest.

Hi everyone!

Yes I am still alive. I will be back this coming week. Here it is 59 degrees today, no snow. I was on the Washington coast for a couple of days and oh the spring flowers are in bloom. Even the wild cherry trees were all pink. Was a beautiful trip. I went over on Stevens Pass and it snowed on me coming and going but only briefly. On the coast I got to experience driving on the ole freeways again, upto 4-5 lanes and going 70 mph. Boy it tests your ole driving skills. Went upto Tulalip Casino and played a little, a very pretty place. Did a lot of shopping in the outlet stores and malls. Our shopping is a little limited in our community so is quite a treat to go to the big city. My plans were changed a little so didn't go to Las Vegas this time.

The Salmon Lady

Sandy's Dill n' Salmon Pasta Salad

Ingredients:

7 oz uncooked corkscrew pasta
8 oz salmon, cooked, chunked
2 cups cubed cheddar cheese
1/3 cup cubed red pepper
2 tbsp sliced green onion
1/3 cup olive oil
1/4 cup lemon juice
1 tsp dill weed
1/2 tsp garlic powder
salt and pepper

Preparation:

Cook pasta according to pkg. directions; drain. Rinse with cold water. In large bowl stir together all ingredients; season with salt and pepper to taste. Cover; refrigerate for 1 hour.

Note: Serve with fresh fruit and multi-grain bread.

Easy Salmon Salad Recipe

Hi everyone!

I'm still on my spring vacation but thought I would add this quick and easy to prepare recipe that was requested. I can't wait to get back and share my stories and more recipes!

Ingredients:

8 oz. Wild Salmon, cooked
1 Dill Pickle, diced
1-2 tbsp. Mayonnaise (to taste)
1-2 tbsp. Ranch Dressing (to taste)
1/2 tsp. Parsley, chopped
2 tbsp. Onion, diced
Salt & Pepper (to taste)
1/2 Tomato, Sliced
Lettuce
Bread for Sandwiches

Preparation:

In a medium sized bowl combine all ingredients except mayo, lettuce, tomato & bread. Use mayonnaise on bread slices, add a piece of lettuce and tomato slice to one of the bread slices, on the other slice spoon enough mixture to spread evenly across the bread.

Spring Vacation!

Good Morning everyone: Well guess what I am going on vacation, yippee!! I am going to Washington and Las Vegas. I will check in every so often and bring you up to date on my travels and answer any questions you may have. Had an idea this AM how would you like a wine list? Let me know. Bye for now.

Halibut Stir-Fry

Ingredients:

• 1 lb. Alaska Halibut
• 1 red medium onion, thinly sliced
• 3 cloves garlic, finely chopped
• 1 tsp ginger root, finely chopped
• 16 oz pkg frozen stir-fry vegetables
• 3 cups sliced mushrooms
• 1 medium tomato, cut into wedges
• 2 tbsp lemon juice
• 2 tbsp soy sauce

Preparation:

Spray large non-stick skillet with cooking spray; heat over medium-heat. Add fish, onion, garlic, ginger root and vegetables; stir-fry 3 minutes, or until fish almost flakes with fork. Stir in remaining ingredients. Cook until heated through and fish does flake easily with fork. Season as desired.

The Alaskan Stir-Fry

Ingredients:

• 3 tbls olive oil
• 2 jalapeno peppers, sliced into thin strips
• 10 garlic cloves, peeled, coarsely chopped
• 1 small green & yellow bell pepper, sliced into thin strips
• 2 lbs mushrooms, cut into thick chunks
• 1 lb shrimp
• 1 lb scallop

Preparation:

Heat oil to 375 degrees in a wok. Add to wok hot peppers, onion and garlic and saute 2-3 minutes. Add mushrooms and bell peppers and saute 3 minutes. Then add shrimp and scallops and saute until done, about 3-5 minutes.

Teriyaki Grilled King Recipe

Recipe Ingredients:

• 1/4 cup brown sugar, not packed
• 3 tbsp oil
• 3 tbsp soy sauce
• 1 1/2 tbsp minced fresh garlic
• 1 1/2 tbsp minced fresh ginger
• 4 (4-6 oz each) Alaska salmon fillets
• 1 sheet (12 x 18 inch) heavy duty aluminum foil

Recipe Preparation:

In a shallow baking dish, combine brown sugar, oil, soy sauce, garlic and ginger. Place Alaska salmon fillets in the baking dish. Turn fish over several times to coat; refrigerate 30 to 45 minutes. Remove salmon from marinade. Cook on foil sheet on medium hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook.

Alaska King crab with Mushrooms Recipe

Ingredients:

• Italian Dressing
• 24 Large Mushrooms
• 1 1/2 cups of shredded Crab Meat
• 2 beaten eggs
• 1 tsp lemon juice
• 1/2 cup of bread crumbs
• 1/4 cup of diced onions
• 1 tbls of grated parmesan cheese

Preparation:

Scoop out the stem and pulp from the mushroom. Marinate the mushrooms for at least 12 hours in the Italian dressing. Mix all the remaining ingredients and place in the mushrooms and sprinkle with parmesan cheese or bread crumbs. Bake at 350 until brown.

Fish Batter Recipe

Ingredients:

• 1 cup milk
• 2 eggs
• 1 cup bisquick
• 1 tsp salt
• 1/2 tsp lemon pepper
• 1 tbsp paprika

Preparation:

Beat milk, eggs and spices. Dip fish (both sides) in dry bisquick, then dip in batter. Place gently into hot, deep fryer at 360-375 degrees for 5-10 minutes or until golden brown.

My new salmon recipes blog

Welcome friends and neighbors to my blog! Full of salmon and seafood recipes I'm sure you will enjoy. Check back often for exciting new recipes!