King salmon

The search for Chinook salmon -- "kings" -- is something many Alaskans look forward to every summer. But once you catch those beauties, the fun doesn't have to end.

While sockeye, or "reds," are the favored table fare for many Alaskans, kings are certainly a good alternative. Fresh kings are very tasty, and fish for fish, provide more meat than any of the other species, because they are so large.

Living in Alaska, we often take salmon for granted. They return to our rivers every summer, and a meal of fresh salmon isn't as much a treat as it is a standard. To those in other parts of the country, however, nothing beats a dinner of fresh Alaska salmon.

Alaska is the greatest resource for salmon, and the kings command a lot of the attention of both commercial and sportfishing anglers. In addition to being a good resource for dinner, salmon is also an important commodity for Alaska's economy.

King salmon are the largest and least abundant of the five Pacific salmon species.

Just last week, fishing for them on the world-famous Kenai River was banned. Here in the Valley, fishing has been steady for the kings, but even on a good day of king fishing, one or two fish caught can be good.

They average 20 pounds, although much larger kings are common. Taste-wise, they have rich flavor, a firm texture and a high oil content. Their red flesh maintains its color well when cooked.

A three-ounce king steak or fillet has 200 calories, 11.5 grams of fat and 70 milligrams of cholesterol, according to the Alaska Seafood Marketing Institute. It is the fattiest of the five salmon species, but the fat is unsaturated. It is a great source of protein.

Every Alaskan angler has a favorite salmon recipe. Cooking salmon can be as easy as cleaning the fish, wrapping with foil and adding some spices, and cooking on the campfire, the same hour you catch the fish.

¼Some even like to cook their salmon in the dishwasher -- yes, the dishwasher. After wrapping it in foil, people place the fish on the top rack of the dishwasher and use the hot water as a "poaching" method. Of course, you don't want to use soap in the dishwasher.

The Alaska Seafood Marketing Institute is a great place to find new recipes for salmon. They have an extensive list of recipes for not only salmon, but other Alaska seafood as well, including halibut, cod and whitefish. The Web site is located at www.alaskaseafood.org.

Recipes for after you catch the whopper

Marinated Alaska salmon

1 cup water

1Ú2 cup dry white wine

1 small onion, sliced

2 sprigs parsley

5 peppercorns

1Ú4 teaspoon salt

4 salmon steaks or fillets, thawed if necessary

In 1-quart microwave-safe container measure and combine all ingredients except salmon steaks; mix well. Microwave on high, covered, for 21Ú2 to 3 minutes or until mixture boils. Place salmon steaks in microwave-safe dish; pour wine mixture over salmon.

Microwave, covered, with vented plastic wrap, at medium-high 5 to 51Ú2 minutes or until fish flakes when tested with a fork. Carefully remove salmon from liquid. Serve hot or cold. To serve cold, refrigerate until ready to serve. Serve with cucumber sauce.

To make cucumber sauce: Combine 1Ú2 cup dairy sour half and half or plain yogurt, 1Ú3 cup seeded and finely chopped cucumber, 1 tablespoon minced onion and 1Ú4 teaspoon each salt and crushed basil; mix well. Sauce can be made ahead and refrigerated to be used when fish is ready. Makes about 2Ú3 cup.

Poached salmon with

sun-dried tomato and ginger sauce

4 salmon fillets or steaks, thawed if necessary

10 sun-dried tomatoes, oil packed, diced

2 cloves garlic, chopped

1Ú2 cup milk

2 tablespoons dry sherry

1 teaspoon fresh ginger, grated

2 teaspoons cornstarch

2 green onions, minced

Salt and pepper, to taste

Place 3Ú4 cup water, the garlic and a pinch of pepper into a large skillet; bring to a boil. Add the salmon fillets or steaks to the skillet; reduce heat to a simmer, cover tightly and cook 3 minutes. Turn the filletsÚsteaks over, cover, and cook until fish flakes easily when tested with a fork (approximately 4-6 minutes, depending on the thickness of the fish).

Remove filletsÚsteaks from skillet and drain well. Place on a plate, cover and hold in a warm place. Increase the heat on the poaching liquid to high and reduce the liquid by half, stirring frequently.

Reduce heat to simmer, whisk in the milk, sherry, tomatoes and ginger. Mix cornstarch with 1Ú4 cup of water; slowly pour this mixture into the poaching liquid. While whisking, bring the poaching liquid to a simmer and cook until thickened. Taste, adding salt and pepper as needed.

Return salmon filletsÚsteaks to poaching liquid and heat through (about 2 minutes). Remove salmon from pan, placing on warm serving plates. Top each filletÚsteak with tomato ginger sauce, garnish with green onion and serve. Makes 4 servings.

Klondike pecan

salmon bake

2 tablespoons Dijon-style mustard

2 tablespoons butter, melted

1 tablespoon honey

1Ú4 cup fresh bread crumbs

1Ú4 cup finely chopped pecans or walnuts

2 teaspoons chopped parsley

4 salmon fillets or steaks, thawed if necessary

Heat oven to 400 degrees. Blend mustard, butter and honey in small bowl; set aside.

Mix bread crumbs, pecans and parsley in another small bowl; set aside. Season salmon filletsÚsteaks with salt and pepper. Place on nonstick or spray-coated baking sheet or broiler pan. Brush salmon with mustard-honey mixture. Pat bread crumb mixture onto top surface of salmon. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon flakes easily when tested with a fork.

Makes 4 servings.

Honey-lime kabobs

1 to 11Ú2 pounds salmon fillets or steaks

1Ú2 cup vegetable oil

Juice of one large lime

2 teaspoons grated lime zest

2 tablespoons honey

2 tablespoons chopped cilantro

1 tablespoon fresh grated ginger

1Ú2 teaspoon salt and pepper

1 each red and green bell pepper, cut in 11Ú2 inch squares

12 large mushrooms

1 medium onion, cut in 11Ú2 inch chunks

1 zucchini, cut in 1Ú2 inch slices

Cut salmon into 11Ú2 inch squares. Blend together oil, lime juice, lime zest, honey, cilantro, ginger, salt and pepper. Divide marinade, reserving 1Ú4 cup for basting. Marinate salmon cubes in remaining mixture for 1 hour, turning occasionally. Skewer salmon and vegetables alternately on heat-proof skewers.

Grill on oiled, heated grill, about 5 minutes per side, basting with reserved marinade. Do not overcook. Makes 4 to 6 servings.

Marinated Mediterranean steaks

6 oz. frozen limeade, thawed

3Ú4 cup olive oil

3Ú4 cup soy sauce

2 tablespoons minced fresh garlic

2 tablespoons chopped fresh rosemary

6 salmon steaksÚfillets

Combine limeade, olive oil, soy sauce, garlic and rosemary in a shallow baking dish. Place seafood in dish.

Turn fish over several times to coat; refrigerate 30 to 45 minutes.

Remove seafood from marinade. Cook seafood on oiled, medium hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook.

Makes 6 servings.

Quick kippered salmon

1 quart pure water

1Ú4 cup salt

2 tablespoons brown sugar

2 tablespoons liquid hickory seasoningÚsmoke

1Ú4 teaspoon allspice

1Ú4 teaspoon pepper

4 to 6 salmon fillets

Dissolve salt and brown sugar in water. Stir in hickory seasoning, allspice and pepper. Pour this mixture into a large heavy-duty zip-lock bag or into a shallow non-corrosive dish. Add seafood and turn to coat. Marinate covered, if needed, in refrigerator for one hour. Remove from marinade and drain thoroughly. Brush seafood with oil and place on hot grill. Cook, turning once, about 6 to 12 minutes per inch of thickness. Do not overcook. Makes 4 to 6 servings.

All recipes courtesy of Alaska Seafood Marketing Institute.