Alaska Seafood Recipes presented by Alaska Seafood Marketing Institute

Kasu Alaska Codand Rice Noodle Salad:

Yield: 24 servings 9 lbs.

3 lbs. 24 portions (2oz. each dry) Rice stick noodles (dehydrated)
1 c. Julienned red pickled ginger
1 c. Toasted sesame seeds
1 c. Chopped chives
1 1/2 c, Balsamic Vinegar
1/2 cup Vegetable oil
Garnish Chopped chive

Directions:

Coat each fillet with kasu lees and allow too marinate at least 24 hours.

Broil or grill until fish is cooked.

To prepare rice noodle salad: soak noodles in hot water until softened (about 30 minutes); drain well. Toss noodles with ginger, sesame seeds, chives, vinegar and oil. Cover and set aside until ready to serve.

Serve cod alongside 4oz. rice noodle salad. Sprinkle chopped chives on cod.

Alaska King Crab Rice Paper Spring Rolls:

Yield: 24-32 rolls

1 cup Bean threads, soaked and drained
1 cup Napa cabbage, julienned
1/4 cup Mung bean sprouts
1/4 cup Red bell pepper, julienned
8 Cilantro sprigs, roughly chopped
8 Mint sprigs, roughly chopped
1 Lemongrass stalk, bruised and chopped
1 Tbsp. Ginger, chopped
3 Tbsp. Soy sauce
2 Tbsp. Rice vinegar
2 Tbsp. Sesame oil
6 cloves Garlic, sliced and fried
12 oz. Alaska King crab, leg meat, cut up
as needed Rice paper discs

Directions:

In a large bowl, combine bean threads, cabbage, bean sprouts, red bell pepper, cilantro, mint, lemongrass and ginger

In small bowl, combine soy sauce, rice vinegar and sesame oil; mix well. Add to vegetables in large bowl; toss to coat.

Fold in garlic slices and crab meat.

On work surface, arrange soaked rice paper discs; pat dry with absorbent towels.

Place 2 Tbsp. of crab mixture in center of each disc. Fold each into an envelope; roll tightly.

Serve with dipping sauce.

Dipping Sauce:

Combine two parts lime juice, I part Thai fish sauce; stir in sesame oil, chopped garlic, chopped mint and crushed red pepper flakes to taste.

Grilled Teriyaki Alaska Salmon on Sesame Rice Noodles:

Yield: 24 (6oz.) portions

Marinade:

1 c. Kikkoman Soy Sauce
White wine
1/2 c. Honey
1/4 c. Minced fresh ginger root
2 cloves Minced garlic
1/4 tsp. Ground white pepper
9 lbs. (6oz. por.)Alaska salmon fillets
3 lbs. Medium rice stick noodles (dehydrated)
Water As needed
3 cups White wine
1 1/2 c. Kikkoman soy sauce
1 c, Sesame seeds, toasted
3 c. Chili sesame oil
6 large eggs, beaten
2 c. Fresh cilantro sprigs

Directions:

Combine soy sauce, wine, honey, ginger root, garlic and pepper; mix well.

Marinate salmon in soy mixture 20 minutes; drain and refrigerate until ready to cook.

Re-hydrate noodles in boiling water until soft; drain. Cover and set aside.

Combine wine, soy sauce and sesame seeds; set aside.

For each serving; Heat approximately 2 Tsp. chili sesame oil in hot skillet; add one tbsp. egg and scramble. Stir in 4 oz. prepared noodles and 3 tbsp. wine mixture; stir-fry until heated. Remove from heat; stir in 2 Tbsp. cilantro. Keep warm.

Grill salmon until cooked.

Arrange 4 oz. sesame rice noodles on serving plate; place salmon on noodles.