Alaska Salmon Ceviche With Orange Capers And Roasted Green Chiles Recipes

SALMON CEVICHE WITH CITRUS, CHILES AND AVOCADO

Steps:

• Combine the salmon with the red onion, jalapenos and citrus juice in a medium bowl. Season with salt and pepper and mix until combined. Refrigerate for at least 10 minutes and up to a few hours.
• Remove the ceviche from the refrigerator and pour out about half of the liquid and reserve. Fold in the tomatoes and 2 tablespoons of the cilantro and the olive oil. Taste for seasoning. Add some of the reserved liquid, as necessary.
• Mash the avocado with a fork in another medium bowl. Season with salt and pepper, add the juice from the whole lime and the remaining 1 tablespoon cilantro. Stir to combine.
• Place the ceviche in a serving vessel with some of the mashed avocado off to the side; drizzle the mashed avocado with olive oil. Serve with some tortilla chips for dipping and garnish with the lemon and/or lime wedges and a sprig of cilantro.

SALMON CEVICHE

Steps:

• In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
• To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.

ALASKA SALMON CEVICHE WITH ORANGE, CAPERS AND ROASTED GREEN CHILES

Steps:

• Place the salmon cubes in a 1 1/2-quart glass or stainless steel bowl and stir in the lime and orange juices and onion (enough juice to cover the salmon and allow it to float somewhat freely).
• Cover and refrigerate for 2 hours, until a piece of salmon looks "cooked" about halfway through-it'll still be translucent pink inside.
• Drain off all but a little of the juice.
• While the salmon is marinating, roast the poblano on an open flame or on a baking sheet 4 inches below a very hot broiler, turning until the skin is evenly blistered and blackened (about 5 minutes for an open flame, 10 minutes for the broiler).
• Cover with a kitchen towel and let stand for 5 minutes.
• Rub off the blackened skin, then pull or cut out the stem and the seed pod.
• Tear open and quickly rinse to remove stray seeds and bits of skin.
• Cut into 1/4-inch pieces and place in a large bowl.
• Cut away the orange rind and all the white pith.
• Cut out the all orange, no-white-pith segments: with a small sharp knife cut between the segment-dividing white membranes, releasing perfect little segments (called supremes).
• Cut the segments in half and add to the bowl.
• Stir in the capers, cilantro and marinated salmon (with the remaining juice).
• Taste and season with salt, usually about 1/2 teaspoon; cover and refrigerate if not serving immediately.
• Divide the frisée lettuce among 8 martini glasses or small decorative bowls.
• Spoon the ceviche into the center of the lettuce and lay on a leaf or two of cilantro.
• Serve with toasts or crackers.

SALMON CEVICHE

Steps:

• Combine salmon and lemon juice in bowl; cover and refrigerate overnight, stirring occasionally.
• Drain salmon well and combine with remaining ingredients.
• Chill before serving.

BAKED SOCKEYE SALMON WITH BELL PEPPERS AND CAPERS

Steps:

• 1. Char the peppers, skin them, split them, and remove their core and seeds. Cut them into strips less than an inch wide and 1 1/2 -inch long. You can prepare the peppers early the same day that you are making the fish for dinner.
• 2. Turn on the oven to 375°.
• 3. Wash the fish in cold water and pat it dry with paper towels.
• 4. Coat a baking dish with 2 tablespoons of olive oil. Lay the salmon down in the pan, skin side facing down if you have long fillets. Distribute all around the salmon the peppers, capers, and the whole peeled garlic cloves. Sprinkle with a liberal quantity of salt and freshly ground black pepper. Pour the remaining olive oil over the fish. Put the dish in the preheated oven and cook for 16 minutes. Let it settle for a few minutes before serving.