Bailey is co-owner and President of Prime
Select Seafoods. Jeff has fished the copper River
Flats for 18 years. He shares a favorite king salmon
Copper River King is a very large fish so you may
want to buy a portion or a steak instead of a whole
fillet. Don't be afraid to have leftovers, it's
just as good cold!"
Barbecue Copper River King Salmon
a 10 oz. portion of a Prime Select Copper River
King Fillet or Steak.
Rinse with cold water and pat dry with a paper
Place on aluminum foil (with the skin side down
for a fillet).
Spread Marinara Sauce evenly over surface of fish.
Sprinkle with chopped fresh cilantro.
Top with freshly grated Parmesan cheese.
Reduce heat to medium if using a gas grill.
Place salmon on grill and close cover.
Cook for approximately 20 minutes more.
Remove fish from grill by sliding a spatula between
the skin and flesh.
Laird, co-owner and Vice-President
of Prime Select Seafoods, has been fishing the Copper
River Flats for the past 21 years. She shares her
favorite red salmon recipe.
you really want to make an impression serve a whole
side of Red (Sockeye) salmon. A poached Sockeye
fillet retains its beautiful red meat color and
makes a very elegant meal."
Fancy Poached Copper River Red Salmon
1 medium onion (sliced),
Juice from 1/2 lemon,
1 Tsp. salt, and
1 C. of dry white wine for every 2 Cups of water.
Cover and simmer ingredients for 20 minutes.
your Prime Select fillet or steak with cold water
and pat dry. Bring poaching liquid to a boil in
poaching pan (or a pan just deep enough to immerse
the fish). Lower fish into simmering liquid--there
should be just enough liquid to cover fish; if
not, add equal parts water and dry white wine
(or all water) just to cover fish. Reduce heat,
cover, and simmer gently (water should never be
allowed to boil).
timing from the moment simmering resumes after
fish has been added. Cook until fish flakes readily
when prodded in thickest portion with a fork,
usually 15-20 minutes for a sockeye fillet. The
rule of thumb is 10 minutes cooking time per inch
thickness (measured in thickest portion). When
done, lift fish from liquid being especially careful
since fish may break easily after cooking. Serve
hot with the veloute' sauce.
veloute' sauce Melt
3 tablespoons butter in a pan over low heat. With
a wire whip, stir in 3 tablespoons flour and cook
until bubbly. Remove from heat and gradually stir
in 2 cups hot poaching liquid. continue cooking
and stirring, until thickened. Add salt and pepper
if needed and a dash of spice. Use your imagination
with the spices or try nutmeg, tarragon or curry.
Sprinkle with some finely chopped parsley. Makes
some of the sauce over fish; pass remaining sauce
in a bowl at the table.
with steamed baby carrots, pasta, a green salad,
and a nice white wine. A poached red fillet makes
a very elegant meal.
Director of Operations and Fresh Sales, has worked
in many facets of the fishing industry in Alaska
over the past 24 years. She shares her favorite
silver salmon recipe.
in Alaska we have to make do with what we have on
hand. So, being short on supplies and time, and
long on salmon, this recipe came about by accident
one day. Silver salmon is one of my favorite salmon
Secret Silver Salmon Sauce
your Prime Select Silver Salmon fillet or steak
in cold water then pat dry. Place fillet on a
large piece of tinfoil and cover with secret sauce.
To make the secret sauce combine the following
C. Mayonnaise (or half sour cream or half yogurt)
1/2 Tblsp. Dijon Mustard
1/2 Tsp. Dill Weed (More if you have fresh dill)
1/8 Tsp. Course Ground Pepper
Pinch of Curry Powder
Pinch of Cumin
1/2 Oz. White Wine
1/4 Tsp. Thyme
1/8 Tsp. Paprika (Optional)
1/4 Tsp. Lemon Pepper
1/2 Tblsp. Soy Sauce
1 Clove Garlic, Finely Diced
1/2 Onion, Diced
Juice of 1/2 Fresh Lemon
a thick layer on the fish, seal it up and bake
in a preheated oven at 350°, or throw on the
grill or cook over the campfire. Cook for 20 to
30 minutes for a coho (silver) fillet. The rule
of thumb is cook 10 minutes per inch of thickness,
measured at the thickest part of the fillet or
steak. When done, the fish should flake easily
when prodded with fork.
can use the resulting sauce for the fish and/or
over a side dish of rice. A nice mixed green salad
is the perfect compliment for this nutritious, delicious
has worked all jobs at Prime Select; she currently
helps out with accounting on a part time basis. She
shares her favorite "brunch" recipe.
Smoked Salmon Quiche
(9") Pie crust
4-6 oz. cream cheese
1 (7oz.) jar Prime Select Fancy Pack salmon
1 1/2 cups milk
3 mushrooms (sliced)
2 green onions (chopped)
Pepper (to taste)
eggs, milk, green onions and pepper. Set aside.
Spread softened cream cheese into bottom of pie
crust. Flake smoke salmon on top of cream cheese.
Pour egg mixture into crust. Lay mushroom slices
on top. Pre-heat oven to º350. Bake for approx.
45 min. Let stand at least 15 min before serving.
lb. lettuce greens
1/2 C. chopped green onion
1/2 C. black olives
Garlic croutons to taste
1 (7oz) jar Prime Select Fancy Pack salmon
(To oil in jar add)
2 Tbsp. white wine vinegar
1/4 tsp. oregano crumbled
Dash of cumin
Put cover over jar, shake, set aside.
a jar of Prime Select Fancy Pack salmon. Drain
liquid into measuring cup; add olive oil to measure
1/4 cup. Put salmon on a saucer, then skin and
chunk with a fork and set aside. Pour oil back
into salmon jar (do not rinse first) add dressing
ingredients. Shake. Toss prepared vegetables and
croutons with dressing. Add smoked salmon chunks
and toss lightly. Serves 4