Recipes

Teriyaki Grilled King Recipe  

• 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 to 6 oz. each) Alaska salmon fillets 
• 1 sheet (12x18 inch) heavy duty aluminum foil  

Recipe Preparation:  

In a shallow baking dish, combine brown sugar, oil, soy sauce, garlic and ginger. Place Alaska salmon steaks/fillets in a 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.
Makes 4 servings.
Recipe by Alaska Fisherman Albert J. Hofstad
Petersburg, Alaska  

Alaska King Crab Louis Recipe  

• 1-1/2 lbs. Alaska King crab split legs,
• 2 large tomatoes, cut into wedges 
• 2 hard-cooked eggs, cut into wedges 
• 1 cucumber, sliced 
• 8 spears drained, canned asparagus* 
• 1/2 cup pitted ripe olives 
• Lettuce 
• Lemon or lime wedges 
• Louis Dressing  

Recipe Preparation:  

Cut crab legs into 2-1/2 to 3 inch pieces. Arrange crab, tomato, egg, cucumber, asparagus and olives on individual lettuce-lined plates; garnish with lemon. Serve with Louis Dressing. Makes 4 servings. Recipe can be halved. Louis Dressing Combine 2/3 cup mayonnaise, 1/3 cup chili sauce, 1 tablespoon minced green onion, 2 teaspoons lemon or lime juice, 1 teaspoon prepared horseradish and dash bottled hot pepper sauce; mix well. Makes 1 cup. *One sliced avocado can be substituted.  

Parmesan Halibut Recipe  

• 1/3 cup Parmesan Cheese
• 1/4 cup Flour
• 4 Alaska halibut fillets or steaks
• 1/4 cup Olive Oil
• 3 tbsp. Parsley, chopped
• Lemon Wedges for Garnish  

Recipe Preparation:  

Combine cheese and flour. Coat halibut evenly with mixture. Saute in olive oil 10 minutes per inch of thickness or until fish flakes with fork. Garnish with parsley and lemon wedges.