Newsletter Home     Industry Bite     Wild Watch     Featured Articles     Recipe of the Month     Send Us Your Ideas Alaska Surimi Seafood Lettuce Cups Serves: 4   Prep Time: 30 min. Ingredients: 12 oz. Alaska Surimi Seafood (Imitation Crab) 1-1/2 cups cooked rice (preferably short grain Japanese rice) 1/2 cup cucumber, peeled, seeded and chopped 1/2 cup avocado, peeled and chopped 1 cup Asian-style salad dressing, bottled (preferably with ginger and wasabi), or for a lighter version use a low- or non-fat dressing 1/4 cup pickled ginger, chopped, optional garnish 1/2 cup toasted nori (seaweed), optional garnish 3 Tablespoons toasted sesame seeds, garnish 1 head iceberg lettuce Directions: Refreshing and tangy, these California Roll-inspired lettuce cups make an impressive appetizer. Lettuce cups: Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes - this will help separate the leaves. Carefully separate the outer lettuce leaves, one at a time, to make the cups. Using scissors, trim each lettuce cup to form circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for a chopped lettuce salad. Salad: Combine Alaska Surimi Seafood, cooked rice, cucumber and avocado in a large bowl. Add salad dressing; toss to coat all ingredients. Place lettuce cups on a large plate and fill each with about 1/2 cup of the surimi-rice filling. Garnish with pickled ginger (optional), nori (optional) and sesame seeds to serve. Nutrients per serving (using non-fat salad dressing): 295 calories, 7g total fat, .7g saturated fat, 23% calories from fat, 17mg cholesterol, 13.5g protein, 42g carbohydrate, 2g fiber, 1219mg sodium, 19mg calcium and .6g omega-3 fatty acids. Fast & Spicy Alaska Halibut Serves: 4   Prep Time: 5 min. Ingredients: 1 Tablespoon paprika 1-1/2 teaspoons each dried oregano and dried thyme 1 teaspoon each onion powder and garlic powder 1 teaspoon each black pepper and salt 1/2 teaspoon cayenne pepper, or to taste 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen 1-1/2 Tablespoons butter, melted Directions: Preheat broiler/oven or grill to medium-high heat. Mix together all dry seasoning ingredients until well combined. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut on a spray-coated or foil-lined baking sheet. Brush butter onto top surfaces of halibut and sprinkle with 1/2 teaspoon seasoning mixture. (Note: For best results with frozen fish, cook halibut 4 minutes before adding butter and spices.) Grill or broil halibut 5-7 inches from heat for 13 minutes for frozen halibut OR 8 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Store remaining seasoning mixture in an airtight container for future use. Nutrients per serving: 239 calories, 8g total fat, 4g saturated fat, 33% calories from fat, 66mg cholesterol, 36g protein, 3g carbohydrate, 1g fiber, 712mg sodium, 109mg calcium and 1g omega-3 fatty acids. Marinated Mediterranean Salmon Serves: 6   Prep Time: 35 min. Ingredients: 6 oz. frozen limeade, thawed 3/4 cup olive oil 3/4 cup soy sauce 2 Tablespoons minced fresh garlic 2 Tablespoons chopped fresh rosemary 6 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen Directions: Combine limeade, olive oil, soy sauce, garlic and rosemary in a flat dish or gallon-size zip-top plastic bag. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon in marinade; turning several times to coat. Cover, if needed, and refrigerate 30 minutes. Preheat grill/coals to medium-high heat. Remove salmon from marinade and place on a well-oiled grill, 4 to 5 inches from heat. Cook, turning once, 12 to 15 minutes for frozen salmon OR 8 to 9 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Nutrients per serving: 268 calories, 12g total fat, 2g saturated fat, 40% calories from fat, 126mg cholesterol, 35g protein, 4g carbohydrate, .1g fiber, 435mg sodium, 21mg calcium and 1.2g omega-3 fatty acids. Recipe By: Thea Thomas Cordova, AK