November Newsletter (2013)
November 10, 2013

Happy Thanksgiving

From Chinook Shores Lodge

To show our thanks we thought we’d share these Alaska seafood recipes with you to enjoy with your family and friends this Thanksgiving holiday!
Hot Artichoke and Parmesan Dip with Crab, Wild Alaska Salmon or Halibut


This flavorful dip is great served with slices of sourdough baguette, crostini or crackers.

  • 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon or halibut OR 8 to 10 oz. canned or fresh crab meat, drained and chunked
  • 1 package (8 ounces) cream cheese
  • 1 cup mayonnaise (Note: Do not use reduced-fat or fat-free mayonnaise for this recipe.)
  • 3/4 cup very thinly sliced white onion
  • 1/2 cup minced green onions
  • 1/2 cup minced celery
  • 1/2 to 1 teaspoon hot pepper sauce
  • 2 teaspoons minced garlic
  • 1 Tablespoon fresh lemon juice
  • 1 can or jar (13.5 ounces to 14.75 ounces) artichoke hearts (not marinated), drained well and coarsely chopped
  • 3 cups (8 ounces) shredded, high-quality Parmesan cheese

In a medium bowl cream the cream cheese until soft, then beat in the mayonnaise until just blended. Do not over-mix. Fold in salmon and remaining ingredients, except garnish, until well combined.

Place dip in an 8-inch square baking dish or ovenproof serving dish. Smooth out but do not compact dip. (Dip can be covered and refrigerated for up to 3 days at this point.)

When ready to serve dip, place in a preheated 425°F oven. Bake for 12 to 15 minutes or until dip just starts to bubble around the edges, is heated through and the cheese is melted. If desired, sprinkle with parsley or green onions. Serve immediately.

Alaska Halibut Caprese Salad Bites
  • 1 pound skinless Alaska Halibut, cut into 1-1/4 inch pieces
  • Kosher salt and black pepper, to taste
  • 2 teaspoons Italian seasoning
  • 1 package (12 oz.) arugula
  • 24 fresh mozzarella cheese slices, 1/4 inch thick
  • 24 Roma tomato slices, 1/4 inch thick (slice on bias)
  • 24 basil leaves, fresh
  • 1/2 cup olive oil
  • Balsamic vinegar, to taste
  • Kosher salt and black pepper, to taste
  • 2 Tablespoons basil, fresh, chiffonade
Season Alaska Halibut pieces with salt, pepper and Italian seasoning. Place on a hot oiled grill or grill top. Cook for 2 minutes, then carefully turn and cook for another 1 to 2 minutes, cooking just until fish is opaque throughout. Set aside.

Place arugula on a serving plate. Arrange mozzarella slices evenly on the arugula. Layer with tomato slices and basil leaves. Top with cooked halibut pieces and skewer with wooden picks. Drizzle with olive oil and balsamic vinegar to taste. Sprinkle with a pinch of salt and pepper. Garnish with basil chiffonade.

Chinook Shores Halibut Cakes


  • 2 pounds russet potatoes, peeled and cut into large chunks*
  • 2 Tablespoons butter
  • 6 green onions, trimmed and finely chopped (about 3/4 cup)
  • 1 pound skinless halibut, cut into large pieces
  • 1 large egg, beaten
  • Salt and freshly ground black pepper, to taste
  • 3/4 cup (3 oz.) instant polenta, divided
  • Olive oil, as needed for frying

Cook the potatoes in lightly salted boiling water until tender. Drain potatoes; transfer to a large bowl. Mash the potatoes; let cool slightly. While potatoes are cooling, melt butter in a medium pan. Add green onions and cook over medium heat for 3 to 4 minutes, until softened. Remove onions; add halibut and cook until opaque throughout, breaking fish into chunks while cooking.

Add the green onions and halibut, along with any remaining butter from pan, to the potatoes. Mix well; add beaten egg and 2 tablespoons polenta. Season with salt and pepper, to taste. Form into 16 cakes (2-1/2 inches wide) using 1/4 cup portion to form each cake. Sprinkle the remaining polenta onto a large plate; lightly coat the fish cakes in polenta.

Heat a thin layer of vegetable oil in a large pan over medium heat. Add the fish cakes in batches, cooking about 3 to 4 minutes per side, until browned and cooked through.

*Note: 3 cups of cooked firm instant mashed potatoes can be substituted for russet potatoes.

16 appetizer cakes

Chinook Shores Salmon Spread


  • 2 packages (8 oz. each) light cream cheese
  • 3 Tablespoons lemon juice
  • 3 Tablespoons low-fat milk
  • 1-1/2 teaspoons dill weed
  • 8 to 10 oz. skinless, boneless salmon cooked and chunked
  • 1/4 cup thinly sliced green onions
  • 3-4 drops natural hickory liquid smoke
  • Crackers

Beat cream cheese with lemon juice, milk and dill weed in mixer until light and fluffy. Beat in salmon and green onions until thoroughly combined. Season with liquid smoke to taste. Chill several hours before serving to allow flavors to blend.

To serve:
Spread on crackers.