Best 8 Alaskan Sossalmon On A Shingle Recipes

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.

SOS -- "STUFF" ON A SHINGLE

Steps:

• Combine ground beef, onion and garlic on a large skillet or pot, and brown the beef.
• Once the beef is browned and your onions clear, add the flour. There are two important things to note here - (1) Do not drain the beef (2) Add enough flour to completely absorb all the liquid in the pan.
• Once all fluid is absorbed by the flour and you have a nice roux, add your milk. Again, remember that the measures are approximate. So, you want to add about twice as much milk as flour.
• *Do not be afraid of adding too much milk. If you do, you will just have to cook it for longer in the next step, but the flavor will reward you for your efforts.
• Season with salt and pepper and bring to a boil. Reduce heat and slowly cook away the fluid, stirring often, until you have a nice thick milk gravy.
• Spoon generous amounts over dry toast (like an open-faced sandwich) and enjoy.
• We never have it with a salad or veggies, but they would go well this dish.

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.

BARBECUED ALASKAN SALMON

Steps:

• In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved. , Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.

ALASKAN SALMON

Steps:

• Cut fish into 4 pieces. In a bowl, combine oils, basil, coriander, thyme, pepper and garlic. Marinate salmon in this and refrigerate for 2 hours, turning pieces frequently.
• Before cooking, remove salmon from refrigerator. Let sit at room temperature for 30 minutes.
• Preheat the oven to 175 degrees. Spread out celery and carrots on a baking tray and place fish on top. Bake with the oven door open till fish is lukewarm, about 10 minutes. Remove and let cool to room temperature.
• For the parsley oil: Combine oil and parsley in a blender and purée. Add capers to purée and pulse until finely chopped.
• For salad: Slice the fennel using a mandoline. Place in a bowl. Add lemon juice and zest; season.
• Arrange a mound of salad on 4 plates. Mix the chives and kombu and pat onto the top of the salmon. Set salmon on salad on each plate. Sprinkle each with sea salt. Drizzle the parsley oil and dot the caviar around each plate.

SAUSAGE SOS ($#@% ON A SHINGLE)

Steps:

• Brown sausage in a large skillet; drain fat. Pour flour directly on sausage to coat (this will prevent lumps). Add milk, to desired consistency. Stir in the poultry seasoning, salt, pepper, onion and Worcestershire sauce and heat through.

ALASKAN SALMON CHOWDER

Steps:

• In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender.
• Add potatoes, carrots, seasoned salt if desired, dill and remaining broth.
• Cover and simmer for 20 minutes or until vegetables are tender.
• Add zucchini; simmer for 5 minutes.
• Add corn, milk and salmon; heat through.