Fish

Salmon

Pirok (Perok)

Hey, it's pirok, what else do you need to know?

Pirok

Pirok, salmon pie, was a good way to eat salmon in Kodiak. I'm sure it's a great way to eat salmon anywhere! This comes from http://matanuskapeak.blogspot.com. Posted here for my easy access

Russian Pirok

1 ready-made 9 inch pie crust (top and bottom)
2 cups cooked rice (best if boiled in chicken broth)
2 cups cooked fresh or canned salmon (flaked)
1 tablespoon lemon juice or white wine
4 hardboiled eggs (diced)
1 medium onion (diced small
2 stalks celery (chopped)
1/4 head cabbage (red or green, chopped)
1/2 stick butter

Optional:

1/4 cup frozen peas
1/4 cup frozen corn
1 tablespoon Worcestershire
Tabasco (a few shakes)
1 teaspoon garlic powder
1 teaspoon Mrs. Dash and a dash of salt(or salt and pepper to your liking)

Saute the raw veggies in butter until partially cooked. Mix the precooked rice and salmon with the veggies. Spoon the mixture onto the first layer of pie dough in a lightly greased 9 inch pie pan. Heap high. It'll shrink a bit. Season the top of the mixture and dot with more butter, if desired. Cover with second piece of pie dough. Pinch edges. Poke with fork in a few spots. Brush top crust with melted butter. Bake for 35-40 minutes at 375 degrees, or until crust is golden brown.

Perok - Wild Foods cookbook

Summary

Yield
Servings
SourceThe Wild Foods Cookbook, Kodiak Alutiiq Museum
Prep time1 hour
Cooking time1 hour
Total time2 hours

Description

Hey, it's pirok, what else do you need to know?

Ingredients

2 c
calrose rice (cooked)
6
carrots (peeled and shredded)
1
large rutabaga (peeled and shredded)
1
large onion (chopped)
1
cabbage (chopped)
2
salmon fillets

Instructions

Layer it however you want in a 9x13 pan.
Suggested:
* Pie crust
* Rice
* Veggies
* Fish
* Veggies
* Rice
* Pie crust
Bake at 400 for 15 minutes. Turn down to 385 for 40 minutes or until crust is golden brown

Pie crust 3/4 cup cold water, 1.5 cups cold butter, 3 cups flour

From http://alutiiqmuseum.org/images/stories/education/Wild%20Foods/WildFoods... page 32

Perok - Bachelor's Perok

Summary

Yield
Servings
SourceAlutiiq Museum Wild Foods cookbook
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Description

Hey, it's pirok, what else do you need to know?

Ingredients

1
salmon fillet
1 pk
premade pie crust
1 pk
precooked rice
1 pk
cole slaw mix

Instructions

Heat oven to 250. Lay pie crust on cookie sheet.

On one half, lay out layer of rice topped with salmon. Salt and pepper to taste.

Cook a cup or so of the cole slaw with salt, pepper, butter until softened.

Cover the salmon with cooked cole slaw and fold over the pie crush. Press and seal like a calzone.

Bake in over for about 30 minutes, until golden and crusty

From Jerry Laktonen.
Perok tastes good

Fennel Crusted Salmon on White Beans

Ingredients

  • 5 teaspoons extra-virgin olive oil, divided
  • 1 bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
  • 2 15-ounce cans white beans, rinsed
  • 2 medium tomatoes, diced
  • 1/3 cup white wine
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon fennel seeds
  • 1 pound salmon fillet, skin removed (see Tip), cut into 2 portions

Directions


Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add sliced fennel; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomatoes and wine. Cook, stirring occasionally, until the tomatoes begin to break down, about 3 minutes. Transfer to a bowl; stir in chopped fennel fronds, mustard and 1/4 teaspoon pepper. Cover to keep warm.

Meanwhile, combine fennel seeds and the remaining 1/4 teaspoon pepper in a small bowl; sprinkle evenly on both sides of salmon.

Wipe out the pan. Add the remaining 3 teaspoons oil to the pan and heat over high heat until shimmering but not smoking. Add the salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, cover and remove from the heat. Let stand until the salmon finishes cooking off the heat, 3 to 5 minutes more. Transfer the salmon to a cutting board and flake with a fork. Serve salmon on top of the warm bean mixture.

To skin a salmon fillet: Place it on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either.

http://www.foodnetwork.com/recipes/eatin...

Grilled Salmon Fillets with Creamy Horseradish Sauce

Sauce

  • 3/4 C sour cream
  • 1/4 C mayonnaise
  • 2 T prepared white horseradish
  • 2 T chopped fresh basil
  • 1 T fresh lemon juice
  • 1 t soy sauce

Salmon

  • Non-stick vegetable spray
  • 2 T vegetable oil
  • 1 T prepared white horseradish
  • 1 T soy sauce
  • 1 small garlic clove, minced
  • 1/2 t salt
  • 1/4 t coarsely ground black pepper
  • Salmon Fillets

For Sauce: Mix all ingredients in small bowl. Season with salt and pepper. Make it a day ahead if you like. Cover and chill.

For Salmon: Spray grill rack with nonstick spray. Prepare barbeque with medium high heat. Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl. Brush oil mixture over both sides of salmon. Grill salmon just until opaque in center, about 4 miunutes per side. Transfer salmon to plates. Serve with sauce.

This is awesome! Great for company, but unless you have a cheap source of salmon (aka the Copper River), it can be expensive.

Oregano/Salmon Pasta

This is super easy and fast. Two options

  • Salmon fillet
  • Linguine, spaghetti, fettucinni ... your choice
  • 12-20 Cherry tomatoes
  • 1/3C Olive oil or to taste
  • Hard Italian cheese

Now, make a choice:

  • Oregano, three or four fresh sprigs
  • 1T dried oregano, finely chopped or ground

or

  • Blister pack of beef, pork or past herb medley
  • several good shakes of Italian Seasoning

Cook the salmon on the broiler or grill, skin it so dogs have something to eat and pull the bones. Flake it.

Cut the tomatoes in half. Finely chop the fresh herbs, whichever you are using.

Cook the pasta al dente, drain and return to pot. Stir in the olive oil, spices and tomatoes. Mix well. Add the flaked salmon and mix again. Salt and pepper to taste. Serve with grated Pecorino, Parmesan, etc cheese.

It's very good without the fish, too.

Pesto Pasta Salmon-y Goodness

Fast, Easy and Delicious

  • A salmon fillet
  • Dill weed -- optional
  • Basil -- a large tub from Fred Meyer, I think it's four ounces.
  • Olive Oil -- a few tablespoons
  • 1/2 to 1 Cup Parmesan or similar cheese, grated
  • 1/8 to 1/4 Cup Pine nuts
  • 1 lb Penne or spiral pasta

Salmon: Sprinkle some dill weed on the flesh side of the salmon fillet. Cook the salmon any way you like. We grill it, but frying, boiling, broiling, baking, etc. work just fine. Save the salmon skin for the dog. Flake the fillet, pulling the rib and pin bones as you go. Unless you like bones, in which case, by all means, keep them in.

Pesto: Add the basil, olive oil, parmesan and pine nuts to a food processor and whiz it up. Salt, pepper and otherwise adjust to taste. You can cheat and buy premade pesto, too, just don't tell anyone if you do that.

Pasta: Boil the pasta in salted water until al dente. Drain and return to pot, or a bowl if you want more dishes to wash. Stir in the pesto and cooked salmon. Ready to eat! Use chopsticks for extra fun.

Salmon Burgers with Scallion Sour Cream/Cream Cheese Sauce

Ingredients

  • 4 (6-ounce) skinless salmon fillets, cut into large chunks
  • 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
  • 1 tablespoon poppy seeds
  • 1 tablespoon sesame seeds
  • 3 tablespoons chopped fresh dill
  • Extra-virgin olive oil for drizzling
  • 1/2 cup softened cream cheese
  • 3 scallions, whites and greens, chopped
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice
  • Green leaf lettuce, for topping
  • Sliced beefsteak or vine ripe tomato, for topping
  • Sliced red onion, for topping
  • Crusty kaiser rolls, split and toasted

Directions

Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.

Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.

Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.

While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.

Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

http://www.foodnetwork.com/recipes/racha...

Salmon Enchiladas

This is good shit, man.

  • 1 can chopped green chilis
  • 1 pint sour cream
  • 1 onion, finely chopped
  • 2 cups cooked and flaked salmon
  • 2 cups grated Cheddar cheese, divided
  • Salt and Pepper to taste
  • 1 dozen flour tortillas
  • 1 can tomato sauce
  • 2 cups mild enchilada sauce

Mix chilis, onion, sour cream, salmon and 1.5 cups cheese together; season to taste. Fill tortillas with mixture; place in greased baking pan. Mix tomato and enchilada sauces. Pour over top of enchiladas. Garnish with remaining cheddar cheese. Bake at 375 for 30-45 minutes, until heated throughout.

From page 195 of Best of the Best from Alaska Cookbook. The original recipe is for halibut enchiladas, but salmon is much more interesting. Use red enchilada sauce with salmon and green with halibut. Or whatever you prefer, 'cause they're your enchiladas and you have to eat them!

Salmon Quesadillas

Ingredients

  • Cooking spray
  • 8 flour or whole-wheat tortillas
  • 2 cups shredded Mexican cheese blend or shredded Monterey Jack
  • 2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
  • 1 teaspoon chili powder
  • 1/2 cup sliced pickled jalapeno peppers
  • 2 Hass avocados, pitted and flesh removed from skin
  • 1/2 cup drained oil-packed sun-dried tomatoes
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro leaves
  • Salt
  • Freshly ground black pepper

Directions

Coat a large griddle with cooking spray and preheat to medium-high.

Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.

In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.

Blueberry cured red salmon

(This recipe is kindly shared by Diane Wiese of Cordova)

Serve in place of Canadian bacon for a twist on eggs Benedict on sliced bagels with cream cheese dusted with a bit of cayenne pepper, thinly shaved onion and capers, or on a dark Swedish rye with honey mustard sauce and a sprig of fresh dill. Make sure to carefully remove the skin and pin bones.

  • 1 (1 to 1/2 pound) fillet wild Alaska sockeye salmon, skin and pin bones removed
  • 3/4 cup sea salt, kosher or other coarse, plain noniodized salt
  • 3/4 cup sugar
  • 1 1/2 teaspoons liquid smoke
  • 2 cups blueberries, fresh or frozen and thawed
  • 1 bunch fresh cilantro or dill, coarsely chopped

Carefully remove skin and pin bones from salmon fillet; set aside. Line a 9-by-13-inch rimmed baking dish or pan with plastic wrap.

In a food processor fitted with blade, combine salt, sugar, liquid smoke, blueberries and fresh herbs together; pulse until blended. Pour in half of the blueberry mixture into the lined dish. Place salmon fillet on top, making sure the blueberry mixture is evenly spread across the bottom of fillet. Top with remaining blueberry mixture, making sure to spread mixture evenly over top. Wrap tightly with plastic wrap. Place in baking dish and refrigerate for 24 to 36 hours, turning fillet over every eight to 12 hours.

Carefully remove fillet from pan, discarding any liquid. Remove plastic wrap from fillet and wipe off any of the mixture that might stick to the fillet. Rinse gently under cold water; pat dry with paper towels. Cut on the bias into thin slices, wiping knife blade off on a cold towel between slices. Store any leftover salmon in plastic wrap in the refrigerator for up to one week.

http://www.adn.com/alaska-life/food-drink/2016/08/05/this-blueberry-cure...

Spiced Tuna Steaks with Fennel and Red Peppers

Ingredients

  • 2 (6-ounce) tuna steaks, each 1-inch thick
  • 1 1/2 tablespoons olive oil plus additional oil for brushing
  • Salt, to season fish
  • 1 tablespoon fennel seeds
  • 1 1/2 teaspoon black peppercorns
  • 1 medium fennel bulb, trimmed and cut into 1/4-inch slices
  • 1 medium red bell pepper, quartered and cut into 1/4-inch thick slices
  • 2 large cloves garlic
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • Black pepper, to taste

Directions

Lightly brush tuna with additional oil and season with salt. Crush fennel seeds and peppercorns coarse in a mortar with a pestle and press onto both sides of tuna steaks. Let tuna steaks stand on a plate 10 minutes.

In a heavy non-stick skillet saute fennel bulb in 1 1/2 tablespoons oil over moderately high heat, stirring until golden. Add bell pepper and garlic and saute 1 minute. Add water and simmer vegetables, covered, 10 minutes, or until fennel is tender. Remove lid and, if necessary, boil mixture until liquid is nearly evaporated. Add lemon juice and salt and pepper to taste and keep warm.

While fennel mixture is cooking, brush a heavy skillet, preferably cast iron, with some additional oil and heat over moderately high heat until hot but not smoking. Saute tuna steaks 2 minutes on each side, or until barely pink in center, for medium meat. Transfer tuna steaks to plate and spoon fennel-pepper mixture over and around them.

Stir-fried Scallops with Sugar Snap Peas

2 T vegetable oil
2 large cloves garlic, crushed
3 t finely chopped fresh ginger
3/4 lb sugar snap peas
1 lb scallops
2 scallions, cut into 3/4" pieces
2 1/2 T oyster sauce
2 t soy sauce
1/2 t sesame oil
2 t sugar

Heat wok over medium heat, add the oil and swirl to coat the surface of the wok
Add the garlic and ginger, stir fry for 30 seconds or until fragrant

Add the peas to the wok and cook for 1 minute
Add the scallops and scallions and cook 1 minute or until the scallions are wilted.
Stir in the oyster and soy sauces, sesame oil and sugar.
Heat for 1 minute or until warmed through.
Serve with Rice

Bowl Food, page 256