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Old 05-19-2011, 02:47 AM
11 posts, read 14,346 times
Reputation: 10


Do you know how to cook it?
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Old 05-19-2011, 07:33 AM
3,763 posts, read 8,760,848 times
Reputation: 4064
Hey hey we're all alaskans & know dozens of ways to cook it!

The best is fresh out of the Russian River onto a grill...!
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Old 05-19-2011, 08:40 AM
Location: Wasilla, Alaska
17,823 posts, read 23,479,162 times
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This is one of my favorite salmon recipes because it is so easy to make and doesn't require a lot of prep-time (approximately 20 minutes).
Red or Silver salmon fillet, approximately 1/2" thick
8 to 10 scallops (4 or 5 Alaskan scallops)
1 cup of heavy cream
1 sprig of fresh tarragon
Remove any skin on the salmon fillet. With either a fillet knife or a very thin bread knife, carefully slice the salmon fillet in half so that it is no thicker than 1/4 inch. Lay each fillet on wax paper.

Put the scallops in a blender or food mixer and add about a dozen chopped tarragon leaves. Slowly add the heavy cream as the scallops are blended so that it forms a smooth paste. You don't want it to be runny, you want it to be about the same consistency of mayonnaise.

Spread an even coat of the scallop paste over the salmon fillets. Using the wax paper, slowly roll the salmon fillets. (Note: Keep the wax paper on the outside of the salmon roll, don't roll the wax paper inside) Twist the ends of the wax paper to keep the salmon rolls tight, and place in the refrigerator for 30 minutes to firm up.

Pre-heat the oven to 350°F. Place the salmon rolls in a casserole dish or baking dish, with the wax paper still on, and place in the middle of the oven for approximately 20 to 25 minutes.

Remove the salmon rolls from the oven, remove the wax paper, and carefully slice the salmon roll into 1/2" medallions and arrange on the plate. Cover with a White Butter Sauce and garnish each medallion with a couple tarragon leaves. Add some freshly ground white pepper and a little sea salt to taste. Serve with rice pilaf. Serves 2.
White Butter Sauce
1 shallot (minced)
1/2 cup of white vinegar
1 cup of butter
Place the finely minced shallots in a small frying pan on low heat with just enough butter to coat the bottom of the skillet. Sauté the minced shallot slowly until it turns a light golden brown. Add the minced shallot to a small sauce pot with the white vinegar and reduce by half (1/4 cup) under moderate heat. After the vinegar has been reduced, reduce the heat to low and add the butter one tablespoon at a time. Whisk until melted. When all the butter has been added, remove from the stove and serve. Makes 1-1/4 cups of sauce.
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Old 05-19-2011, 08:56 AM
Location: SE Alaska
100 posts, read 224,264 times
Reputation: 81
for me it is simple--grilled on my cast iron grill pan under the broiler. spray pan with a bit of olive oil first.
I also sometimes blacken it the same way, spicy side down. just never, ever overcook it. medium rare is perfect for me!
the blackened salmon topping a Caesar salad is dinner for me at least once a week.
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Old 05-19-2011, 10:11 AM
Location: The end of the road Alaska
860 posts, read 2,058,632 times
Reputation: 1768
add heat
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Old 05-19-2011, 12:17 PM
455 posts, read 744,936 times
Reputation: 520
Originally Posted by GrammasCabin View Post
add heat
Yep, but not too much or too long
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Old 05-19-2011, 05:20 PM
Location: Palmer
2,519 posts, read 7,041,507 times
Reputation: 1395
Lots of ways to cook it. My favorite is chapini. Is that how you spell it?
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Old 05-19-2011, 08:12 PM
Location: Naptowne, Alaska
15,603 posts, read 39,865,448 times
Reputation: 14891
You don't cook a salmon. It is to be grilled, baked, broiled or smoked only! Ok canning is ok too...
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Old 05-19-2011, 10:24 PM
Location: Anchorage
1,923 posts, read 4,720,925 times
Reputation: 871
we like it grilled over coals, first we wrap it in heavy foil sprinkled generously with my DH's special seasoning mix we call "Doug Rub" and cook until nearly done. Then open top to finish cooking.

Super yummy!
At this point you can do anything with it. I like it over salad as well or over some fettuccine Alfredo.
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