• 2 (4 to 6 oz. each) Silver Salmon fillets, thawed
  (Silver or King Salmon may be used instead of Silver Salmon)
• 1/2 cup water
• 2 tsp. lemon juice
• 1/8 tsp. chicken broth granules
• 1 tbsp. butter
• 1 tbsp. capers
• black pepper, to taste
• chopped parsley, for garnish
• cooked noodles, optional

Cooking Instructions for Poached Alaska Silver Salmon Piccata Recipe

Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm. Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter and stir in capers.

Spoon sauce over fish. Season with pepper and sprinkle with parsley. Serve on a bed of cooked noodles, if desired.

Makes 2 servings. Note: Recipe may be easily doubled.

• 1-1/2 lbs Alaska Halibut Fillets,
• Salt
• 1 Egg White, slightly beaten
• 1/3 cup Sesame Seeds
• 1 Tbsp. Butter
• 1/2 Lemon, cut into wedges

Cooking Instructions for Spicy Sesame Crusted Alaska Halibut

Season fillets with salt to taste. Brush meat side, not skin side, with egg white. Spread sesame seeds on plate. Gently press each fillet meat side down into sesame seeds to coat. Melt butter in large nonstick skillet over low heat, being careful not to brown butter. Place fillets sesame side down in pan, and cook until slightly golden on bottom, about 3 minutes. Turn each halibut fillet skin side down, cover, and cook over low heat until fish flakes easily when tested with fork, 4 to 5 minutes. Cooking time will vary depending on thickness of halibut. Do not overcook or halibut will be dry. Garnish with lemon wedge.

Makes 4 servings.