Holland America Recipes: Salmon Salad

Posted on Friday, March 11, 2011

Holland America Line's Culinary Arts Center program, presented by Food & Wine Magazine, is a groundbreaking program that integrates guests' love for fine food and wine with a unique and entertaining experience. Immerse yourself in the unique traditions and tastes of the ports of call you will visit. Sample fine wines from around the world or learn to make a new gourmet dish in a hands-on cooking class taught by our own Master Chefs or Culinary Guests.

Warm Salmon and Arugula Salad with Chickpeas and Tomatoes (from A Taste of Elegance), Rudi Sodamin Yield: 6 Servings This main-dish salad is delicious warm or at room temperature. You can cut the recipe in half to serve six appetizer portions. Ingredients 6 tablespoons extra virgin olive oil, divided 6 (5- to 6-ounce) salmon fillets Salt and freshly ground pepper 1 (15-ounce) can chickpeas, drained and rinsed 1 ½ cups chopped fresh tomatoes ¼ cup small black olives, such as niçoise, pitted if desired Freshly grated orange zest from 1 orange plus 2 tablespoons fresh orange juice Freshly grated lemon zest from 1 lemon plus 1 tablespoon fresh lemon juice 1 tablespoon drained capers in brine 6 fresh basil leaves, torn 5 to 6 ounces arugula (about 8 cups), tough stems removed Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Season the salmon with salt and pepper. Add 3 fillets to the pan and cook until just opaque inside, about 3 minutes per side. Remove the salmon from the pan and place on a large plate. Repeat with the remaining fillets and another tablespoon of olive oil. Wipe out the skillet with a paper towel. Heat the remaining 4 tablespoons olive oil over medium-high heat. Add the chickpeas, tomatoes, olives, zests, juices, capers, and basil. Season with salt and pepper. Cook, stirring, until heated through. Divide the arugula among serving plates. Top with the chickpea mixture. Place a whole salmon fillet on top or, alternatively, flake salmon into pieces and place the pieces atop the chickpeas. Serve immediately.

Alaskan Cuisine

Posted on Wednesday, March 02, 2011

Alaskan Cuisine

Alaska's delectable cuisine depends on local produce, meat and fish.

• Try Valdez Moose Stew, Roast Caribou, Dungeness Crab and Shrimp Cakes and a wide range of recipes using oysters, salmon and halibut.
• One good Alaskan feast is Wild Salmon grilled on an open fire served with salads and rice which you'll find offered at Salmon Bakes around the state.
• Berries are very popular for jams, jellies and cooking with meat and fish. Wild Salmonberries, Lingonberries, Blackberries, Rhubarb, High Bush Cranberries and Black and Red Currants are just some of the 50 species of wild fruit that grow here.
• Be sure to try some Alaskan sourdough bread, made famous during the Gold Rush.

Alaska certainly offers a wide range of exciting things to see and do. It's unique in the world, an amazing and wild place which should be experienced at least once in a lifetime.

Grilled Alaska Salmon Burgers

Posted on Thursday, October 22, 2009

Enjoy Alaska salmon? Why not try something different? I have noticed many local grocery stores offering salmon patties ready to cook, but they are easy to prepare at home as well.

Ingredients: