Welcome to Mariah Charters, Ketchikan, Alaska!

Alaska Crab Etouffee
2 lbs. Alaska crab, thawed if necessary
1/4 cup vegetable oil
2 cups onion, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
2 tsp. garlic, minced
2 bay leaves
1/2 cup clam juice
1 tbsp. flour
2 tbsp. fresh parsley, chopped fine
3 tbsp. green onion, chopped
salt and cayenne pepper, to taste

Remove Alaska crab meat from shell; cut into bite-size pieces. Place oil in a large skillet. Add onion, celery and bell pepper; sauté over medium-high heat until soft (approximately 10-12 minutes). Add garlic and bay leaves; reduce heat. Combine 1/2 cup water and clam juice; add flour and mix together well. Pour clam juice into skillet with onion and bell pepper and stir until the mixture starts to thicken. Add Alaska crab meat, parsley and green onion. Cook 5 minutes or until mixture is heated through. Remove the bay leaves. Taste, adding Cayenne pepper and salt as needed. Serve over rice or a Southern favorite: beans and rice. Makes 4 servings.
This recipe reprinted with permission from the Alaska Seafood Marketing Institute.

Alaska Crab Legs & Dipping Sauces
3-4 lbs. Alaska Crab Legs (King, Snow or Dungeness) thawed if necessary.
Fill large sauté or fry pan to 1/2-inch depth with water, add crab legs and bring to boil; reduce heat, cover and simmer 4 minutes. Drain and serve with dipping sauce. While crab is steaming, prepare one of the following sauces by blending ingredients in a bowl:

Red Sauce: 1/2 cup bottled chilli sauce, 1 teaspoon prepared horseradish, 1-teaspoon rice vinegar.

Verde Sauce: 1 medium avocado, peeled, pitted and mashed (about 3/4 cup), 1/3 cup low-fat sour cram, 2 teaspoons ground cumin, 2 teaspoons lime juice, 1/4 teaspoon hot pepper sauce.

Butter Sauce: 1/2 cup unsalted melted butter, 1-tablespoon lemon juice, 3/4 teaspoon garlic salt, 1/2 teaspoon dried dill weed, dash white pepper.

Spicy Salsa: Mix together 2 tomatoes, finely chopped, 2 tablespoons finely chopped green onions, 1 tablespoon finely chipped cilantro, 1/4 teaspoon salt and hot pepper sauce to taste. Chill. Makes about 1 1/2 cups.

Creamy Dijon Sauce: Combine 1/4 cup each sour cream and mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon prepared horseradish, 1/4 teaspoon each dry mustard and grated lemon peel and 1/8 teaspoon white pepper; mix well. Chill thoroughly. Makes about 1/2 cup.

Note: Dips can also be prepared up to 2 days in advance, re-heating butter sauce as needed.
This recipe reprinted with permission from the Alaska Seafood Marketing Institute.

Baked Salmon with Lime, Jalapeno, Chive & Sour Cream Sauce
2 lbs. salmon, fillet
1 tbsp. fresh lime juice
1-1/2 tsp. butter, melted
Salt & freshly ground pepper, to taste

Sauce:
1-1/2 tsp. butter
2 Jalapeno peppers, seeded & cut into Julienne strips
1/3 c. sour cream
3/4 tsp. fresh lime juice
Salt & freshly ground pepper, to taste
Fresh chives, snipped
Lime wedges

Preheat oven to 350 degrees F. Butter baking dish. Place salmon in dish, skin side down. Mix lime juice and butter, brush over salmon. Sprinkle with salt & pepper. Let stand 15 min. Bake until fish is almost opaque, about 9 minutes per inch of thickness.

Meanwhile, prepare sauce. Melt butter, add Jalapenos, cook until tender, stirring occasionally (about 3 minutes). Add sour cream and stir until heated through. DO NOT BOIL. Mix in lime juice, salt & pepper.

Transfer fish to platter, spoon sauce over salmon. Sprinkle generously with chives. Garnish with lime wedges.

Grilled Snapper in Foil
1 Lb. Red Snapper
2 tbsp. Butter or Margarine
1/4 C. Lemon Juice
1 tbsp. Parsley
1 Tsp. Dill Weed
1 Tsp. Salt
1/4 Tsp. Black Pepper
1 Tsp. Paprika
1 Onion, Thinly Sliced

Preheat Barbecue Grill. On 2 large buttered squares of aluminum foil, evenly divide Red Snapper into 2 portions. In a small saucepan, melt butter, add Lemon Juice, Parsley, Dill Weed, Salt, and Pepper. Pour equal amounts over the fish. Sprinkle fish with Paprika and top with Sliced Onion. Wrap the foil securely around the fish, leaving a small space for the fish to expand. Grill for 5-7 minutes on each side.

Halibut Dijonnaise
4 Halibut Fillets
8 Oz. Salad Shrimp
4 Oz. Marinated Artichoke Hearts
8 Slices Havarti Cheese

Dijonnaise Sauce:
1/2 C. Mayonnaise
2 Tsp. Dijon Mustard, Country Style
Dash Lemon Juice
Salt & Pepper, to Taste

Place halibut fillets in baking pan. Cover with shrimp, artichokes
and cover with Dijonnaise Sauce. Top with 2 slices Havarti Cheese on each
fillet. Bake in preheated oven at 350 degrees F for 20 minutes or until
fish is firm and cheese is lightly browned. Drain excess liquid before serving. (Fillets may be baked
individually in separate dishes.)

Halibut with Cheese Sauce
2 lbs. Halibut
1 Onion, Thinly Sliced
Basil, to Taste
1-2 C. Chicken Broth
1 C. White Wine
1 tbsp. Flour
2 tbsp. Butter or Margarine
1-1/2 C. Milk
1/4 Lb. Processed Cheese Product (such as Velveeta), in Chunks
1/2 - 3/4 C. Cheddar Cheese, Shredded
4 Drops Tabasco
White Pepper, to Taste

In casserole dish, make layers of halibut, sliced onion and basil (just a sprinkle). Combine white wine and chicken broth to cover halibut. Bake at 350 degrees F for 1 hour. In saucepan over medium heat, melt butter or margarine, slowly adding flour until blended well. Remove saucepan from heat and add milk, stirring constantly until well blended. Return saucepan to stove, and slowly add processed cheese product and cheddar cheese, stirring after each addition until completely melted. Add white pepper and Tabasco. Remove halibut from casserole dish, and drizzle (or pour) cheese sauce over halibut.

Ling Cod with Bacon & Mushrooms
1 Oz. Butter
3 Shallots, Finely Chopped
3 Slices Bacon, Chopped
1/4 Lb. Button Mushrooms, Sliced
2 tbsp. Flour
2/3 C. Fish Stock
2/3 C. Milk
1/2 Tsp. Herbes de Provence, Dried
1 pinch Ground Cloves
1 pinch Nutmeg, Grated
1/2 tbsp. Fresh Parsley, Chopped
4 Ling Cod Fillets
2 Tsp. Sunflower Oil

Melt butter in skillet. Gently sauté shallots, bacon and mushrooms for 5 minutes. Add flour, cook for 1 minute. Slowly add stock, then milk and spices. Simmer for 4-5 minutes. Add parsley. Brush fish with oil, grill for 4-5 minutes on each side until cooked through. Pour on the sauce just before serving. Serve with salad leaves or fresh vegetables.

Ling Cod with Grapefruit & Avocado
6 Ling Cod Fillets
Vegetable Oil or Butter
2 tbsp. Shallots, Chopped
1/3 C. Grapefruit Juice
Salt & Pepper, to Taste
1 Avocado, Sliced
2 Grapefruits, in Sections

Rinse fillets in water; pat dry. Place oil or butter in skillet. Add shallots and sauté 30 seconds. Add cod and sauté 3 minutes each side or until fish is flaky. Transfer fish to warm platter. Deglaze skillet with grapefruit juice. Add grapefruit sections and avocado slices to skillet to warm. Pour over fish just before serving. Serves 4 to 6.

Mariah Charters Salmon Spread
1 C. Smoked Salmon, Finely Chopped
1/4 C. Sweet Onion, Finely Chopped
2 rounded tbsp. Mayonnaise
2 rounded tbsp. Sour Cream
3 rounded tbsp. Dill Relish
2 Cloves Fresh Garlic, Mashed
1/4 tsp Lime Juice

Mix together thoroughly above ingredients. Let spread set overnight to blend flavors. Serves 4 to 6.
*Baked or BBQ Salmon may be substituted.

Red Snapper Orlando
1-1/2 lbs. Red Snapper (Yellow Eye)
1 Tsp. Salt
1/8 Tsp. Black Pepper
1/4 C. Lime Juice
1/4 C. Fresh Parsley, Chopped
2 tbsp. Olive Oil
1 tbsp. Oregano
3/4 Tsp. Garlic, Crushed
1-1/2 lbs. Tomatoes, Sliced

Preheat oven to 400 degrees F. Season Red Snapper fillets on both sides with salt and pepper. In a 13x9x2-inch baking dish, place the fillets in a single layer skin side down. In a small bowl, combine Lime Juice, Parsley, Olive Oil, Oregano and Garlic; pour over the fillets. Turn the fish skin side up and arrange tomatoes on top. Bake 12 to 15 minutes or until fish flakes easily with a fork. Serve immediately.

Salmon a La Rainier
6 Salmon Fillets, 4-6 Oz. Each
Vegetable Oil, As Needed

Marinade:
1 - 16 Oz. Can Whole Berry Cranberry sauce
1/2 C. Cranberry Juice
1/4 C. Soy Sauce
1/4 C. Dry Vermouth
1 tbsp. Minced Garlic
1 tbsp. Brown Sugar
1-1/2 Tsp. Fresh Ginger Root, Grated
1 Tsp. Sesame Oil

Place salmon in a large glass baking dish. Combine all ingredients, with the exception of the vegetable oil. Pour marinade over salmon, turning to coat both sides. Cover and marinate in the refrigerator for 1 hour. Remove salmon from marinade, reserving marinade. Pat salmon dry with a paper towel.

Heat small amount of vegetable oil in a large skillet over medium-high heat. Cook salmon, working in batches if necessary, for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Remove salmon from pan and keep warm.

Discard oil from pan. Add reserved marinade. Cook, stirring occasionally, until sauce is thickened, about 8-10 minutes. Serve salmon fillets with approximately 1/4 cup sauce per serving.

Smoked Salmon
Brine:
1 Qt. Water
1/2 C. NON-IODIZED Salt
1/2 C. Brown Sugar

Put 1/2 qt. warm water into a 1 qt. jar. Add salt and brown sugar and mix until dissolved. Fill jar with remaining 1/2 qt. cold water. Store in refrigerator. (Recipe may be doubled, tripled, etc. if more brine is needed to completely cover fish.

Salmon:
Cut fish into strips or chunks, as preferred.
For 1" thick strips, brine 8 - 12 hours, 1/2" thick for about 4 hours. Use ONLY GLASS or PLASTIC containers to brine fish.

After recommended time, remove fish from brine and lay in a cool place, skin side down. Pat surface with paper towels. In about one hour, you will note a "glazed" look. Fish is ready for the smoker.

Smoking:
Load fish into smoker, so that pieces do not touch. Use smoke chips in your choice of flavor (we recommend apple, alder, cherry and hickory, although you may use any flavor you like).
For 1" thick strips, smoke 8 to 12 hours, replacing smoke chips when used up. For 1/2" thick strips, smoke 5 to 8 hours.

Experiment:
We truly believe that smoking fish is an art form. Substituting or adding ingredients will give you many different flavors. Try using honey, tabasco, soy sauce, lemon juice, onion and/or garlic powder, white wine, anything you like. Have fun & bon appetit!

Alaska Salmon Broccoli-Cheese Pasta
2 (4.8oz) packages pasta with 4-cheese sauce
1/2 cup milk
1 (10oz) package frozen chopped broccoli
1 (14.75oz) can Alaska salmon, drained and chunked
1 teaspoon lemon-pepper seasoning

In large saucepan, prepare packaged pasta according to low-fat directions, stirring in an additional ½ cup milk. Microwave broccoli on HIGH for 3 minutes, rotating occasionally and pulling apart to thaw. During the last 3 minutes of pasta cook time, blend in broccoli, salmon and lemon-pepper seasoning. Makes 4 servings.

Smoked Salmon and Avocado Salad
1/3 cup orange juice
4-1/2 teaspoons olive oil
1-1/2 teaspoon rice vinegar
1 teaspoon Dijon-style mustard
1 teaspoon orange marmalade
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 small avocados, halved, seeded, and peeled
3 cups shredded fresh spinach
6 ounces smoked salmon, cut into chunks
1/4 cup shredded radish
12 long whole chives

For dressing, in a screw-top jar combine the orange juice, olive oil, vinegar, mustard, marmalade, salt, and pepper. Cover and shake well. Set dressing aside. Slice avocados. Fan avocado slices over shredded spinach on each of 6 salad plates. Top each with salmon and shredded radish. Shake dressing; drizzle over each salad or pass separately. Garnish each serving with 2 chives. Makes 6 servings.

Quick Alaska Salmon Chowder
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 Tablespoon butter OR margarine
1 small onion, chopped
1 Tablespoon flour
3 cups skim milk
2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O'Brien style)
1 can (8 oz.) drained or 1 cup frozen corn kernels
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon lemon pepper or pepper blend seasoning
2 Tablespoons sherry, if desired
1/4 cup bacon bits, divided

Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks, set aside. Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through. Ladle soup into bowls; sprinkle with remaining bacon bits. Makes 6 cups, about 4 servings.

Spicy Variations: Add Mexican, Cajun, OR Southwest seasoning to taste.

Salmon-Spinach Party Dip
1 can (7 1/2 oz.) Alaska salmon
1 pkg. (10 oz.) frozen chopped spinach, thawed and thoroughly drained
1 cup plain non-fat yogurt
1/2 cup light mayonnaise
1/2 cup each chopped parsley and chopped green onions
1/2 teaspoon each dried basil and dill weed
1/4 teaspoon grated lemon peel
Assorted raw vegetables and crackers

Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers. Makes 16 servings, about 4 cups.
This recipe reprinted with permission from the Alaska Seafood Marketing Institute.

Smoked Salmon Party Spread
1 can (15 1/2 oz.) Alaska smoked salmon
1 pkg. (8 oz. ) cream cheese
2 Tablespoons lemon juice
1 tsp. Prepared Horseradish
2-3 drops Tabasco
Crackers, French bread rounds, or celery sticks.

Drain and flake salmon. Beat cream cheese with lemon juice, horseradish, and Tabasco in electric mixer until light and fluffy. Beat in flaked salmon until thoroughly combined. Spread on crackers , French bread rounds, or celery sticks. Makes about 2 1/2 cups.

To Make Salmon Ball:
With hands, form mixture into a ball. Chill an hour or two. On waxed paper place 1/3 c. crushed walnuts and fresh chopped parsley. Mix well. Roll refrigerated salmon ball in crushed nuts and parsley until covered. Serve.