5 amazing Alaska seafood recipes for summer

seafood recipes for summer

*This is a collaborative post 

There’s something about the warmer weather which in my book calls for seafood….but not just any old seafood. We’re talking seafood from the wilderness of Alaska with its cool, clear coastal and inland waters…which is quite frankly, some of the world’s best – and sustainable – seafood. Stat. Think  five different types of wild salmon, premium black cod (favoured by the Japanese inspired restaurant Nobu no less) and pollock.

I am a massive seafood lover, and quite frankly could inhale it all day long, but here’s the thing – not all seafood is equal.  Fish from Alaska swim wild and free in the pure waters of the Northern Pacific Ocean fed by the nutrient rich waters of the Artic. They’re in peak condition, wild and unadulterated, living in a clean environment, harvested by fisherman who have a long heritage and respect the surroundings they live in and the bounty it provides. Daily fish counts and advanced fishing techniques mean that no species has ever been overfished and fish stocks are constantly replenished for future generations to benefit from. The compare that to farmed fish…..well you can see my point!

Alaska seafood recipes

So not only is Alaska seafood basically the God of all seafood, and sustainble with it, it’s incredibly versatile, and can be used in a number of different ways whether using canned Alaska salmon to provide a quick and easy way to create colourful seafood salads and sandwiches with minimal fuss, frozen fillets for hearty main course meals or black cod for a mummy and daddy romantic night in – there is a fish for every occasion.

AND here’s the gamechanger…because Alaska seafood is of such high quality, you can cook it from frozen and not even know the difference –  sautéing, roasting, steaming, boiling, poaching, pan frying, grilling. It’s all up for grabs.

So without further ado, let us get down to business. I’ve teamed up with the Alaska Seafood Marketing Institute to bring you 5 amazing Alaska seafood recipes you can get busy with in the kitchen this summer:

Spinach Pancakes with Alaska Salmon, Herbs & Soft Cheese

Looking for the perfect light lunch? Then crack open a tin or two of red or pink Alaska salmon to whip up this gorgeous summer spot of nosh.

Alaska seafood recipes

Serves 4

Ingredients

1 x 418g or 2 x 213g cans red or pink Alaska salmon

110g plain flour

Pinch of salt

1 large egg

250ml milk

2 tbsp chopped fresh chives or dill

1 tbsp vegetable oil

200g young spinach

100g soft cheese with garlic and herbs

100g roasted peppers (from a jar), drained and sliced

Freshly ground black pepper

Chopped fresh chives or dill, to garnish

Method:

  • Drain the salmon and remove the skin and bones, if wished. Break into large chunks. Cover and set aside.
  • Make the batter by beating together the flour, salt, egg and milk in a large bowl, using a hand whisk. Stir in the chopped herbs.
  • Heat a few drops of oil in a non-stick frying pan and add a quarter of the batter, tilting the pan so that it flows over the surface. Cook for a few moments until set on the surface, then flip over to cook the other side. Make 4 pancakes in total. Keep warm.
  • Wilt the spinach leaves in a colander, pouring a kettleful of boiling water over them. Drain really well, then tip into a bowl and add the soft cheese, stirring to mix. Share between the pancakes and top with the salmon chunks and roasted peppers. Season and serve, garnished with chopped chives or dill.

Cook’s tip: Make mini versions as a starter, or to serve at a buffet.

Wild Alaska Pollock Chilli and Lime Goujons

If your family are anything like mine, the idea of breaded fish will always fill them with excitement. And this healthy and sustainable rendition which can be whipped up in 15 minutes is just the thing to satisfy hungry mouths on a busy week night.

Alaska seafood recipes

Serves 4

Ingredients

4 fillets wild Alaska pollock, cut into thin strips

2 tbsp sesame or olive oil

Zest and juice of 1 lime

50g (2oz) couscous

1 tsp vegetable stock powder (or ½ vegetable stock cube)

½ tsp medium chilli powder

150g (6oz) low fat plain yoghurt

2 tbsp chopped fresh coriander or mint

Salt and freshly ground black pepper

Method

  • Preheat the oven to 200°C, fan oven 180°C, gas mark 6
  • Put the strips of pollock into a shallow bowl and add the sesame or olive oil and lime juice. Season with salt and pepper and toss well to coat
  • Put the couscous into a heatproof bowl and add the stock powder or stock cube. Pour over just enough boiling water to cover. Leave for 5 minutes to swell the couscous. Add the lime zest and chilli powder and fluff up with a fork
  • Tip the couscous onto a plate. Add the pollock strips, a few at a time, turning them over to coat in the mixture. Arrange these on an oiled baking sheet. Transfer to the oven and bake for 15 minutes
  • Meanwhile, make the dip by mixing together the yoghurt and coriander or mint. Serve with the pollock goujons

Cook’s Tips: Take care that you don’t swamp the couscous with boiling water. If you prefer to measure it, you’ll need 100ml (3½floz). If you prefer, you can cook the goujons under a hot grill for 6 to 8 minutes, turning once.

Simple Wild Alaska Seafood Paella

I am a massive fan of Paella and actually, did you know it’s a LOT easier to cook than you think? Whip up this seafood rendition which is the perfect nod towards summer and a fusion of a fantastic medley of Alaska seafood – delish!

Alaska seafood recipes

Serves 4

Ingredients 

Generous pinch of saffron strands

2 tbsp olive oil

1 bunch spring onions, trimmed and chopped

1 garlic clove, crushed

225g (8oz) Spanish paella rice or risotto rice

1 red pepper, deseeded and chopped

900ml (1 ½ pt) fish or vegetable stock

100g (4oz) frozen petit pois or garden peas, thawed

225g (8oz) wild Alaska salmon fillet, skinned and cut into chunks

225g (8oz) wild Alaska pollock, halibut or Pacific cod fillet, skinned and cut into chunks

100g (4oz) wild Alaska crab, cut into chunks

100g (4oz) cooked peeled prawns, thawed if frozen

2 tbsp fresh parsley, chopped

Salt and freshly ground black pepper

Method

  • Put the saffron stands into a small bowl and add 3 tablespoons boiling water. Leave to infuse for about 10 minutes
  • Meanwhile, heat the oil in a large sauté pan or non-stick frying pan and gently fry the spring onions and garlic until softened, but not brown
  • Add the rice and red pepper to the pan with the saffron and its soaking liquid. Stir in the stock. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, stirring often, until most of the liquid has been absorbed
  • Add the petit pois or garden peas, salmon, white fish and crab. Cook gently, stirring occasionally, for 5 minutes, and then add the prawns and parsley. Stir them through and cook for another 1 or 2 minutes to heat thoroughly. Season to taste, then serve

Cook’s tip: Look out for Spanish paella rice or select good quality risotto rice.

Wild Pacific Cod in Miso Broth with Udon Noodles

Kids love noodles – fact. For a healthy and delicious Asian-inspired family meal which will leave you all slurping up goodness, try this super speedy dish – perfect for summer evenings!

Alaska seafood recipes

Serves 2

Ingredients

4 tsp miso bouillon powder

500ml (18fl oz) water

2 tbsp teriyaki sauce or soy sauce

1 red chilli, deseeded and thinly sliced

4 spring onions, shredded

75g (3oz) mushrooms, thinly sliced

250g (9oz) pack fresh stir-fry vegetables

2 x 150g packs ready-to-use udon (thick) noodles

15g (½ oz) butter

1 tbsp toasted sesame oil

2 x 100-150g (4-6oz) fillets wild Pacific cod, skinned

Sweet chilli sauce, to serve (optional)

Method

  • Put the miso bouillon powder into a wok or large saucepan and add the water and teriyaki or soy sauce. Bring up to the boil, then reduce the heat and add the chilli, spring onions, mushrooms and stir-fry vegetables. Simmer over a low heat for 5 minutes, add the noodles and cook gently for 5 more minutes
  • At the same time, cook the fish. Heat the butter and sesame oil in a frying pan and add the cod fillets, searing them over a high heat on each side. Turn the heat down and cook for a further 5 or 6 minutes, until cooked. The flesh will be opaque and should flake easily when tested with a fork
  • Ladle the noodle mixture into two wide bowls and sit a cod fillet on top of each one. Serve at once with some sweet chilli sauce, if desired

Cook’s tips: Make this dish another time with fillets of wild Alaska salmon. Choose an interesting mix of stir-fry vegetables, with pak choi, peanut shoots and Chinese leaves.

Seared Alaska Salmon with Watermelon, Mint and Lime Salsa

If this recipe doesn’t scream summer with a capital S, then I don’t know what does! There is nothing quite like seared Alaska Salmon….and although fuss pot children might take issue with the salsa, they can always enjoy the salmon in the purest form while mummy and daddy get to enjoy the whole kit and kaboodle – their loss!

Serves 4

Ingredients

4 x 125g fillets wild Alaska salmon

2 tsp fennel seeds

2 tbsp olive oil

1 wedge watermelon, deseeded and finely chopped

Finely grated zest and juice of 2 limes

1 small red onion, finely chopped

A few mint leaves, roughly chopped

Pinch of caster sugar

Salt and freshly ground black pepper

Salad leaves, to serve

Method

  • Sprinkle each salmon fillet with a few fennel seeds.
  • Heat the olive oil in a frying pan and add the salmon fillets, skin side down. Cook over a high heat for 2-3 minutes to crisp the skin, then turn the heat down and turn the salmon fillets over. Cook for another 2-3 minutes, then turn off the heat.
  • Make the salsa by mixing together the watermelon, lime zest and juice, red onion and mint leaves. Season with a pinch of sugar, salt and pepper.
  • Serve the salmon with the salad leaves, with the salsa spooned on top.

Cook’s tip: You could use honeydew, Cantaloupe or Galia melon instead of watermelon.

Have you ever tried Alaska seafood? Which of the above recipes tickle your fancy? Do share in a comment below.

5 amazing Alaska seafood recipes for summer

***For more information and Alaska seafood recipes please visit the www.alaskaforeverwild.com website.***

*For press enquiries  please contact Katie Petherbridge katie@wearelotus.co.uk or Rebecca Wilson rebecca@wearelotus.co.uk / 0207 9537470.

14 comments

  1. I love salmon and know how important it is to eat it but often I leave it in the freezer but I can’t think of what to do with it- I get bored of the same old salmon pasta. So thank you so much for sharing this, it’s given me so much inspiration!

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