Alaska salmon dresses up any brunch table

Winter-weary Alaskans are still three months or so away from reeling in their first salmon of the year. But that shouldn’t keep anyone from taking advantage of the nutritious and delicious fish. Whether you have remaining freezer stock from last summer, or take advantage of store-bought salmon, these recipes, courtesy of the Alaska Seafood Marketing Institute, offer some great brunch options.

A wide variety of recipes for all occasions, featuring Alaska seafood, can be found at ASMI’s website, www.alaskaseafood.org. There is also plenty of information there about the health and nutritional benefits of wild Alaska seafood.

ASMI is a public-private partnership between the State of Alaska and the Alaska seafood industry established to foster economic development of a renewable natural resource.

Wild Alaska Salmon, Spinach and Bacon Benedict

Creamy Alaska salmon and spinach make for a delightful alternative topping to eggs Benedict

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

INGREDIENTS

1 package (10 ounces) frozen chopped or leaf spinach, thawed and moisture pressed out

1 can (10.5 ounces) cream of mushroom soup

1/3 cup cooked, diced applewood-smoked bacon, kept warm (divided)

6-7.5 ounces canned salmon, skin and bones removed, undrained

1/2 teaspoon kosher salt

1/2 teaspoon coarse black pepper

4 large biscuits or toasted English muffins, split and kept warm

4 large eggs

3/4 cup finely diced tomato

Cooking spray, as needed

PREPARATION

1- Make the sauce

Coat a large saucepan with cooking spray. Stir in and heat the spinach, soup, 1/4 cup bacon, salt and pepper. Fold in canned salmon and the salmon liquid; break salmon into chunks. Heat through; cover and keep warm.

2- Cook the eggs, plate and serve

Fry eggs in a large spray-coated pan just until sunny side up (or to desired doneness). To serve, place 2 biscuit/muffin halves on each of 4 plates, overlapping slightly. Divide and spoon creamed salmon mixture over biscuits. Top each serving with an egg. Sprinkle on remaining bacon and tomato dices.

Alaska Salmon and Goat Cheese Tart

Tangy and creamy Alaska salmon tarts with asparagus, tomatoes and goat cheese make for a lovely appetizer or addition to any brunch spread.

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 6-8

INGREDIENTS

Dough

2 cups flour

Pinch of salt

2/3 cup vegetable shortening

2 teaspoons poppy seeds (optional)

Chilled water, for mixing

Filling

1, 14.75-ounce can or 2, 7.5-ounce cans red or pink Alaska salmon

8 ounces thin asparagus spears, trimmed and halved

3.5 ounces goat cheese, sliced or crumbled

8 cherry tomatoes, halved

3 large eggs

1 1/3 cup crème fraîche

1 tablespoon chopped fresh chives or parsley

Freshly ground black pepper, to taste

PREPARATION

1- Make the pastry dough

Sift the flour and salt into a large bowl. Rub in the vegetable fat with your fingertips until the mixture resembles fine crumbs. Add the poppy seeds, if using. Stir in just enough chilled water to make a soft, but not sticky, dough. Knead lightly until smooth, then wrap in parchment paper and chill for 10-20 minutes.

2- Roll out and pre-cook the dough

Preheat the oven to 375F (conventional oven) or 350F (convection). Roll out the pastry dough on a lightly floured surface to line the bottom and sides of a small (7×11”) oblong tart tin. Top pastry with a piece of foil, add a layer of dried beans to bake “blind” (without a filling) for 15 minutes. Remove pan from oven, remove the foil and beans. Reduce the oven temperature to 350 (conventional) or 325 (convection).

3- Prepare the filling and bake tarts

Drain the salmon; remove the skin and bones, if desired. Break into large chunks and arrange on the pastry. Lightly cook the asparagus in boiling water for 2 minutes; rinse with cold water and drain. Arrange asparagus on the pastry along with the goat cheese and cherry tomatoes. Beat together the eggs, crème fraîche and herbs. Season with pepper. Pour mixture over vegetables. Bake for 25-30 minutes, until set. Serve warm or cold.

Tip: Try not to handle the pastry too much. It should be kept as cool as possible to give a light, crisp finish.

Sweet Potato and Zucchini Pancakes with Wild Alaska Smoked Salmon

Elevate your brunch experience with these delightful sweet potato and zucchini pancakes featuring the exquisite flavors of wild Alaska smoked salmon.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Yield: 12 pancakes

INGREDIENTS

1 package of wild Alaska smoked salmon

1 3/4 cups sweet potatoes (about two medium potatoes)

1 zucchini

2 eggs

1 tablespoon olive oil

1/2 cup flour

Salt and Pepper

Additional oil for frying

Sour cream with herbs, for dipping

PREPARATION

1- Prep the pancakes

Wash, peel and finely grate the sweet potatoes and zucchini. (If the grated vegetables contain a lot of liquid, it is best to put them in a clean kitchen towel and press firmly until there is no more liquid). Add the eggs, flour, and oil then mix well. Season with salt and pepper to taste. Carefully form the patties.

2- Fry the pancakes

Heat some oil in a non-stick frying pan and fry the pancakes on medium heat on both sides. (You may need to add a little more oil to the pan as they fry).

Let cool, top the pancakes with smoked salmon and serve with herbed sour cream.

Quiche with Wild Alaska Salmon, Spinach and Pine Nuts

This colorful and savory quiche uses fresh (or canned) salmon as a base.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 65 minutes

Servings: 6 to 8

INGREDIENTS

Tart Crust

1 1⁄2 cups flour

1⁄2 cup cold butter, cubed

1 egg, slightly beaten

1 tablespoon plus 1 teaspoon cold milk

1 teaspoon sugar

1⁄2 teaspoon salt

Filling

1 teaspoon each vegetable oil and butter

7 ounces Alaska salmon, fresh or thawed (or a 6 to 7 ounce can of pink salmon, drained), cut into chunks

5 ounces fresh spinach, chopped

2 eggs, slightly beaten

1⁄3 cup light cream

1⁄2 cup grated cheese (such as Cheddar, Gruyere or Mozzarella)

2 tablespoons pine nuts, toasted

salt, to taste

PREPARATION

1- Prepare crust

In a bowl, add the cold cubes of butter to the flour. Rub the butter between your fingers into tiny pieces/crumbs. Mix in the egg, cold milk, salt and sugar. Form into a ball then roll out the dough between 2 pieces of parchment paper. Place parchment on a tray; refrigerate pastry for 30 minutes.

2- Cook the salmon

Heat the vegetable oil and butter in a pan over medium heat. Add the salmon chunks; saute until exterior is cooked. Stir in the spinach to wilt it. Remove pan from heat; cool.

3- Make the quiche filling

Mix the eggs, cream, cheese and salt, to taste. Add in salmon and spinach.

4- Par-bake the crust

Heat oven to 375F. Line a tart pan (with removable bottom) with the chilled dough. Prick the interior bottom of the crust with a fork. Bake for 15 minutes; remove from oven.

5- Prepare and serve

Pour the filling into the tart crust. Sprinkle on the pine nuts. Bake for 15 to 20 minutes, until toothpick inserted near center comes out clean. Let set 5 minutes before serving.