Jeff 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 recipe.

"The 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!"
   

J.J.'s Barbecue Copper River King Salmon

• Take a 10 oz. portion of a Prime Select Copper River King Fillet or Steak.
  Rinse with cold water and pat dry with a paper towel.
  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.
• Pre-heat grill.
  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.

Sue 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.

"If 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."
   

McLaird's Fancy Poached Copper River Red Salmon

Basic Poaching Liquid
Combine:
1 medium onion (sliced),
Juice from 1/2 lemon,
1 Bayleaf,
1 Tsp. salt, and
1 C. of dry white wine for every 2 Cups of water.
Cover and simmer ingredients for 20 minutes.

• Rinse 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).
• Begin 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.

• Basic 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 2 cups.

• Pour some of the sauce over fish; pass remaining sauce in a bowl at the table.

Served with steamed baby carrots, pasta, a green salad, and a nice white wine. A poached red fillet makes a very elegant meal.

Kate Boehm, 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.

"Often 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 for baking."
   

Kate's Secret Silver Salmon Sauce

• Rinse 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 ingredients:

3/4 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

• Spread 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.

You 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 meal.

Lisa’s Smoked Salmon Quiche

• 1 (9") Pie crust
  4-6 oz. cream cheese
  1 (7oz.) jar Prime Select Fancy Pack salmon
  4 eggs
  1 1/2 cups milk
  3 mushrooms (sliced)
  2 green onions (chopped)
  Pepper (to taste)
  
  
• Combine 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.

Smoked Salmon Salad

• 1 lb. lettuce greens
  1/2 C. chopped green onion
  1 Avocado
  1/2 C. black olives
  Garlic croutons to taste
  1 (7oz) jar Prime Select Fancy Pack salmon

• Dressing: (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.

• Open 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

PRIME SELECT SEAFOODS, INC.
Phone (907) 424-7750
Fax (907) 424-7751
TOLL FREE 1-888-870-7292

P.O. Pox 846
Cordova, Alaska 99574