Chipotle Honey Glaze <\/strong>
\nMake a generous 1\/2 cup<\/p>\n1\/2 cup local honey
\n3 Tbsp. pur\u00e9ed chipotle peppers in adobo sauce*<\/p>\n
Stir together in a small bowl until well combined. Store refrigerated for up to 2 weeks.<\/p>\n
*To make chipotle pur\u00e9e: Pur\u00e9e a can of chipotle peppers in adobo sauce with a hand blender, blender or food processor until smooth. Freeze any remaining pur\u00e9e for another use.<\/p>\n
Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios\u00ae<\/p>\n
Orange Ginger Butter<\/strong>
\nSwitch this basic recipe up with different combinations of citrus and herbs. Change out the ginger for garlic and try using a different mustard as well. Roll up different variations into logs in plastic wrap and freeze for up to 4 months. Just slice off a few pieces for a salmon topping anytime. <\/p>\nMakes 1 cup<\/p>\n
8 Tbsp. (1 stick) salted butter, softened, cut into chunks
\n1 1\/2 tsp. Dijon mustard
\n3 Tbsp. orange juice concentrate
\n1 Tbsp. finely minced orange zest
\n1 Tbsp. finely minced ginger
\n1\/4 tsp. salt
\n2 green onions, very thinly sliced<\/p>\n
Place all ingredients except the green onion in a food processor. Process until smooth and emulsified, scraping down the sides of the work bowl often. (If the butter doesn’t come together right away, be patient and continue processing.) When the mixture is well blended, add the green onion and pulse until mixed. Keep refrigerated, tightly covered, for up to 7 days.<\/p>\n
Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios\u00ae
\n\u2003
\nZesty Lemon Basil Vinaigrette<\/strong>
\nThis quick and easy homemade dressing is delicious drizzled over salmon. You can switch up this basic vinaigrette recipe by changing out the basil for cilantro and the lemon for lime, and\/or adding a dash of hot sauce for some zing. You can also double the recipe and add all the ingredients at once to a blender to make a more creamy dressing. <\/p>\nMakes 1 cup <\/p>\n
2 cups fresh lemon juice
\n2 Tbsp. local honey
\n2 Tbsp. Dijon mustard
\n1 tsp. finely minced fresh garlic
\n1\/2 cup olive oil
\n2 Tbsp. minced fresh basil
\n1\/2 tsp. kosher salt
\nFresh-ground black pepper<\/p>\n
Place the lemon juice, honey, mustard and garlic in a small bowl. Whisk to combine. Continue whisking and drizzle in the oil to incorporate. Then stir in the basil, salt and pepper. Store refrigerated for up to 10 days.<\/p>\n
Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":"
Nothing says Pacific Northwest like salmon, and it\u2019s that time of year again when this rich, delicious local gem is readily available. Bring on the summer sun, its salmon-cooking season! D\u2019lish Salmon! (Photo courtesy of Alaska Seafood Marketing) There are several varieties of salmon available locally that can fit any budget and taste, from sockeye […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[8809,2101,7317,1106,1068,8916,8917,1295,1453,34,8907,1067,3830,1296,1573,1477,909,11884,293,282,2167,4095,3620,11865,1919,1042,11273,1921,378,10720,6604,1329,1045,764,8911,1927,2461,1928,983,3789,11857,11859,11891,73,466,4827,1198,11867,8139,1691,381,1133,1155],"class_list":{"0":"post-5990","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-dishing-with-kathy-casey-blog","7":"tag-adobo-sauce","8":"tag-alaska-seafood-marketing-institute","9":"tag-asmi","10":"tag-basil","11":"tag-black-pepper","12":"tag-brine","13":"tag-brining","14":"tag-brown-sugar","15":"tag-butter","16":"tag-chipotle","17":"tag-chipotle-honey-glaze","18":"tag-dijon-mustard","19":"tag-fat","20":"tag-ginger","21":"tag-glaze","22":"tag-green-onions","23":"tag-honey","24":"tag-kathy-casey","26":"tag-kathy-casey-food-studios","27":"tag-king","28":"tag-komo-news","29":"tag-komo-news-radio","30":"tag-komo-radio","31":"tag-kosher-salt","32":"tag-lemon","33":"tag-lemon-basil-vinaigrette","34":"tag-lemon-juice","35":"tag-marinade","36":"tag-minced-ginger","37":"tag-news-radio","38":"tag-oil","39":"tag-olive-oil","40":"tag-orange","41":"tag-orange-ginger-butter","42":"tag-orange-juice","43":"tag-orange-juice-concentrate","44":"tag-orange-zest","45":"tag-pacific-northwest","46":"tag-peppers","47":"tag-recent","48":"tag-recipes","49":"tag-salmon","51":"tag-salt","52":"tag-salted-butter","53":"tag-sauce","54":"tag-seafood","55":"tag-sockeye","56":"tag-soy","57":"tag-vinaigrette","58":"tag-white-wine","59":"tag-zest"},"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/5990","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5990"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/5990\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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