It’s one thing if you’re going to mix in a seafood dinner once or twice a week, but it’s something else if you are introducing your family to a whole new way of looking at seafood. There are so many variations of Alaska seafood recipes that you shouldn’t always focus on the simple. Will you be thinking about the high Omega-3 content of a meal if it’s so delicious? It’s unlikely, so use these three Alaska seafood recipes to deliver nutrition and flavor to your dinner table the next time seafood is on the menu.
Alaska Crab Espanola: Either as an appetizer or a side dish on any table, the Alaska Crab Espanola delivers. The main focus is the crab, so your job is really getting the sauce perfect. You add the following ingredients in a large skillet with 8 oz of olive oil: 4 oz of brandy, 1 tsp black pepper, 1 tsp red pepper, 2 tsp parsley and one head of garlic cloves, chopped in long pieces. This very aromatic sauce should cook for around 3-4 minutes on medium heat. When it starts to simmer, add 2.5 pounds of Crab Legs and 1 cup of green Spanish olives and cook for 6-7 minutes. Serve with fresh country bread.
Alaska Scallop and Prawn Skewers: While the process of grilling scallops and prawn skewers might not require directions, this marinade will give your dish the edge it needs. Combine 2 chopped jalapeno peppers, 1 cup chopped green onions, 2 cloves chopped garlic, 4 oz olive oil, 2 oz red wine vinegar, 2 oz chardonnay, and ¾ cup of chopped ginger. Add twelve scallops and twelve large prawns. After this marinade mixture has sat for 30 minutes (in the refrigerator), it’s time to add the seafood and red peppers to skewers so you can start grilling.
Salmon burritos: After the complicated spice mixtures involved with the two dishes above, you may get a break from this salmon dish, one of the most popular Alaska seafood recipes out there. Sauté green peppers, onions and garlic in a pan. Add salt and pepper, cilantro and green salsa. Now add cubes of fresh or canned salmon. Once this mixture cooks for about 5 minutes, you’re ready to go. Add to warmed tortillas lined with black beans and cheese. Garnish with sour cream.