Alaska seafood as part of your holiday menu

With the holidays upon us and more focus on menu items outside the normal rotation, Alaska seafood has much to offer. The four recipes below, two appetizers and two entrees, feature some colorful and creative dishes sure to brighten any dinner table or festive spread.

The recipes are courtesy of Alaska Seafood Marketing Institute. Best of all, each comes together in less than an hour. That means less kitchen time and more time to enjoy your company or holiday activity.

Alaska Seafood Marketing Institute 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. More information, including a wide variety of Alaska seafood recipes for all occasions, along with plenty of data about their health and nutritional benefits, can also be found at ASMI’s website, www.alaskaseafood.org.

Alaska Salmon Mini Yule Logs

A fresh, fun, no-cook appetizer filled with crisp cucumber, creamy goat cheese, and cold-smoked salmon (lox).

Prep Time: 50 minutes

Total Time: 50 minutes

Servings: 4

Ingredients

For the mini logs

4 slices sandwich bread, crusts removed

8 slices cold-smoked salmon (lox)

1/2 cup fresh goat cheese

1/2 cucumber, thinly sliced

1 tablespoon chopped chives

1 tablespoon lemon juice

Salt and pepper, to taste

For serving

4 handfuls arugula

1 tablespoon honey

Crushed nuts (such as walnuts), for topping

Additional chopped chives

Preparation

1- Prep the cucumber

Wash the cucumber and slice it thinly using a vegetable peeler. Lay the slices on a plate lined with paper towels to remove excess moisture.

2- Make the goat cheese spread

In a bowl, mix the goat cheese with lemon juice, chives, salt, and pepper until smooth and spreadable.

3- Assemble the Layers

Flatten each slice of bread slightly with a rolling pin. On a piece of cling film, layer two slices of smoked salmon and place the bread on top. Spread a thin layer of goat cheese on the bread, add an even layer of cucumber slices, and top with another thin layer of goat cheese.

4- Roll the Logs

Use the cling film to tightly roll each prepared slice into a compact log. Seal and twist the ends to secure.

5- Chill

Refrigerate the logs for at least 30 minutes to set.

6- Serve

Remove cling film. Place each mini log on a bed of arugula. Drizzle with honey and sprinkle with crushed nuts and additional chives.

Cucumber (& Toast) Bites with Creamy Alaska Salmon Spread

Fresh Alaska wild and smoked salmon come together in a creamy, herby spread served in crisp cucumber cups. Perfect for snacking or entertaining.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4-6 (as an appetizer)

Ingredients

1 large cucumber

7 oz Alaska wild salmon fillet (fresh or frozen, thawed)

3½ oz Alaska smoked salmon, chopped

3½ oz cream cheese (about ⅓ cup)

8 sprigs fresh dill, divided

6 sprigs fresh parsley

1 lemon, juiced

1 shallot, sliced

½ cup dry white wine

½ cup water

Salt and black pepper, to taste

Preparation

1- Poach the fresh salmon

In a pan, combine the wine, water, sliced shallot, and 2 sprigs of dill. Bring to a boil. Add the wild salmon fillet, reduce to a gentle simmer, cover, and cook for about 15 minutes or until just cooked through. Remove from liquid and flake with a fork.

2- Make the salmon spread

In a mixing bowl, combine the flaked wild salmon, chopped smoked salmon, cream cheese, lemon juice, finely chopped dill and parsley. Mash together with a fork until well combined and creamy. Season with salt and pepper to taste.

3- Prep the cucumber cups

Cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Slice into 1-inch (about 3 cm) thick pieces. Fill each piece with a spoonful of salmon spread.

4- Serve

Garnish with extra dill if desired. Serve chilled.

Pan-Roasted Alaska Sablefish with Herbs and Coconut Chili Jam

In this recipe that comes courtesy of Mason Hereford, buttery sablefish is seared to crispy perfection and topped with sweet and savory Thai-style sauce and garnishes in this delectable dish that’s bound to impress any seafood-lover.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4

Ingredients

For the coconut chili jam sauce (Makes about 1⅓ cups)

2 tablespoons vegetable oil

1 small white onion, cut into ¼-inch pieces

3 garlic cloves, roughly chopped

2 dried Thai chiles, stemmed

One ½-inch-piece fresh or thawed frozen galangal, peeled and finely chopped

1 tablespoon fish sauce

1 tablespoon white sugar

2 teaspoons Thai shrimp paste

2 teaspoons Korean chili flakes

1 teaspoon Sriracha sauce

1 teaspoon jarred tamarind concentrate

1 cup unsweetened coconut milk

2 tablespoons lime juice

For the Pan-Roasted Sablefish

6 skin-on Alaska sablefish fillets (about 6-7 ounces)

Kosher salt

2 tablespoons canola or vegetable oil

Coconut chili jam sauce

1-2 limes

5-10 makrut lime leaves, finely julienned

2 cups fresh cilantro, stems removed

2 cups Thai basil leaves, stems removed

1 large or 2 small jalapenos, very thinly sliced

½ medium red onion, thinly sliced

Preparation

1- Prepare the coconut chile jam sauce

Heat the oil in a small pot over medium until shimmering. Cook the onion, garlic, chiles, and galangal until they begin to soften, about 5 minutes. Add the fish sauce, sugar, shrimp paste, chili flakes, Sriracha sauce, and tamarind concentrate, and cook, stirring often, until onions are soft, about 10 minutes. Remove pot from heat. Stir in the coconut milk and lime juice, then transfer to a blender and purée until smooth. Let it cool fully. This sauce keeps in an airtight container in the fridge for up to 10 days

2- Pan-sear the sablefish

Dry the sablefish fillets thoroughly with paper towels paying extra attention to the skin side. Season both sides of each fillet liberally with kosher salt. Heat oil in a heavy bottomed skillet over high until it’s smoking hot. Place 3 sablefish fillets, skin-side down, into the pan, then turn down heat to medium-high. Apply pressure via a grill press, small pan or spatula and cook until the skin is brown and crispy and the fish is mostly cooked, about 5 minutes. Flip the fish and cook for about 2 more minutes, until just cooked through. For thinner fillets, this can be done on low heat. Repeat with remaining 3 fillets.

3- Plate and serve

Into shallow bowls, pour ¼ cup each of coconut chile jam sauce, and place each seared sablefish fillet in the center. Generously cover each fillet with a squeeze of lime juice and a dusting of lime leaf julienne threads. Surround each fillet with cilantro, Thai basil leaves (torn if they seem big), red onion slivers, and jalapeno slices. Serve immediately.

Wild Alaska Sole Braciole

A quick riff on classic braciole, courtesy of Chef Chris Cosentino, pairs rolled sole fillets stuffed with kale and seasoned crumbs, baked in a bright tomato sauce. This is a simple, fast, and flavorful dinner.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

For the Sole Braciole:

4 each sole filets (approx. 6 oz / 168 g)

6 each lacinato kale leaves, stems removed

1 cup toasted seasoned breadcrumbs (see ingredients below)

2 Tbsp extra virgin olive oil

3 cups tomato sauce (see ingredients below)

To taste flake salt

To taste black pepper, ground coarse

Toasted Seasoned Breadcrumbs:

1 cup breadcrumbs

7 Tbsp extra virgin olive oil

2 Tbsp flat leaf parsley, chopped

½ tsp thyme leaves, chopped

½ tsp lemon zest, microplaned

To taste kosher salt

To taste black pepper

For the Tomato Sauce:

3 cups DiNapoli crushed tomatoes

3 Tbsp extra virgin olive oil

Ingredients

¼ cup red onion, small dice

1 Tbsp garlic, sliced

½ tsp thyme, picked leaves

½ Tbsp oregano, leaves

1 each bay leaf

1 tsp kosher salt

black pepper, to taste

Preparation

1- Toast seasoned breadcrumbs

Heat a sauté pan over medium heat and add olive oil. Toast breadcrumbs, stirring constantly, for 3 minutes. Add thyme, parsley, and lemon zest; toast 1 more minute to release the aromatics. Season with salt and pepper, then spread on a sheet tray to cool.

2- Make tomato sauce

Heat olive oil in a medium pot over medium-high heat. Add onions and cook 2 minutes. Add garlic and cook 1 minute. Stir in thyme and oregano leaves, sizzle 1 minute. Add crushed tomatoes and simmer just 5 minutes. Do not let the sauce reduce. Adjust seasoning and set aside.

3- Assemble and bake sole braciole

While preparing the sauce, blanch the kale for 3 minutes in salted water. Remove with tongs and dry on a paper towel. Season sole with salt and pepper, presentation side down. Lay blanched kale over sole, then top with seasoned breadcrumbs. Roll the filet from the tail to form a tight roll. Drizzle half the olive oil in a baking dish, add some tomato sauce, and place the roll in the center, slightly flattening. Pour remaining sauce and olive oil over the top. Place dish on a sheet pan to catch any overflow. Bake at 425°F for 10 minutes, until cooked through. Serve warm.