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About: Thomas

Recent Posts by Thomas

Grilled Alaska Scallops Wrapped in Prosciutto

Grilled Alaska Scallops Wrapped in Prosciutto
[wpurp-searchable-recipe]Grilled Alaska Scallops Wrapped in Prosciutto - - 24 ea. prosciutto, sliced thin, 6 Tbsp. pesto, prepared, 24 ea. Alaska Scallops, 20/30 count, basil for garnish, Lay prosciutto out on a flat surface. One inch from the bottom of each piece add 1 tsp. of pesto. Place a scallop over the pesto, and roll...
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Madras Curry Dip

Madras Curry Dip
[wpurp-searchable-recipe]Madras Curry Dip - - Classic ingredients from Indian cuisine season this slightly sweet, golden sauce, making it ideal to pair with Alaska Pollock, cod, crab , and scallops., 1 cup plain Greek-style yogurt, 3 Tablespoons fresh lime juice (about 1 lime), 1 Tablespoon curry powder, 2 to 3 Tablespoons mango chutney, 1 teaspoon...
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John Ash’s Simple Pan Deglazing Sauce

John Ash’s Simple Pan Deglazing Sauce
[wpurp-searchable-recipe]John Ash's Simple Pan Deglazing Sauce - - JOHN ASHS SIMPLE PAN DEGLAZING SAUCE, This is one of the best and fastest sauces that can be made. Its delicious, and a great finish to fish that has been sauted and browned in , a pan. The method is very simple. Youll end up with...
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Alaska Salmon Club

Alaska Salmon Club
[wpurp-searchable-recipe]Alaska Salmon Club - - Lemon-Caper Mayo:, 4 1/2 cups mayonnaise, 3/4 cup capers, minced, 1/3 cup dijon-style mustard, 1/3 cup parsely, chopped, 3 Tbsp. fresh lemon juice, 1 1/2 Tbsp. caper juice, 1 1/2 Tbsp. sugar, 3/4 tsp. cracked black pepper, 48 crusty country-style bread slices, 8 oz. butter, softened, 1 lb. 8...
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Alaska Crab Espaola

Alaska Crab Espaola
[wpurp-searchable-recipe]Alaska Crab Espaola - - 1 cup brandy (preferably Spanish), 1 cup olive oil, 10 garlic cloves, peeled and sliced lengthwise, 1 teaspoon to 1 Tablespoon freshly cracked peppercorn medley (red, green and black peppercorns), to taste, 1 teaspoon to 1 Tablespoon crushed red pepper flakes, to taste, 2 Tablespoons chopped flat leaf parsley,...
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Sriracha Spread Alaska Salmon

Sriracha Spread Alaska Salmon
[wpurp-searchable-recipe]Sriracha Spread Alaska Salmon - - 1 cup cilantro leaves, 2 Tablespoons sriracha sauce (Thai chili sauce), 1-1/2 Tablespoons fresh lime juice, 1 Tablespoon peanut oil, 4 Alaska Salmon steaks or fillets (6 to 8 oz. each), fresh, thawed or frozen, Sea salt, to taste, Heat oven to to 350F. In a mini food...
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Provenal Citrus-Tarragon Sauce

Provenal Citrus-Tarragon Sauce
[wpurp-searchable-recipe]Provenal Citrus-Tarragon Sauce - - Sunny Mediterranean flavors star in this tangy orange-mustard sauce thats superb matched with Alaska salmon, halibut, crab and scallops., 1/4 cup apple cider vinegar, 2 Tablespoons Dijon mustard, 1/3 cup olive oil, 2 Tablespoons honey, 1/3 cup fresh tarragon leaves, 1 can (11 oz.) mandarin orange slices, thoroughly drained...
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Charred Sugar-Crusted Alaska Salmon

Charred Sugar-Crusted Alaska Salmon
[wpurp-searchable-recipe]Charred Sugar-Crusted Alaska Salmon - - Dry Sugar Rub:, 2 Tablespoons sugar, 1 Tablespoon chili powder, 1 teaspoon black pepper, 1/2 Tablespoon ground cumin, 1/2 Tablespoon paprika, 1/2 Tablespoon salt, 1/4 teaspoon dry mustard, Dash of cinnamon, 4 to 6 skinless Alaska Salmon fillets (4 to 6 oz. each), fresh or thawed, 2 Tablespoons...
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Moroccan Sauce

Moroccan Sauce
[wpurp-searchable-recipe]Moroccan Sauce - - Discover the flavors of North Africa in this zesty sauce made with fiery-hot harissa, a traditional seasoning for couscous. If harissa is , not available, substitute 1 tablespoon pimenton (smoked Spanish paprika). Alaska Pollock, cod, halibut, salmon, crab and scallops are best , paired with this sauce., 1-1/2 Tablespoons minced...
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Thai Green Curry Alaska Salmon

Thai Green Curry Alaska Salmon
[wpurp-searchable-recipe]Thai Green Curry Alaska Salmon - - 1 Tablespoon canola oil, 2 teaspoons green curry paste, 1 can (13.5 oz.) light coconut milk, 2 Tablespoons oyster sauce, 1 Tablespoon light brown sugar, 4 Alaska Salmon fillets (6 to 8 oz. each), fresh, thawed or frozen, In large saut pan over medium heat, cook curry...
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