Developed by Tara Zuluaga, the Home Shore’s kayak charter chef, this recipe graces Alaska salmon, soba noodles, and sautéed vegetables with a creamy ginger-garlic sauce. Although this version of the recipe calls for grilled salmon, baking the fish also produces excellent results.

Ingredients

The Marinade:

• 1/2 cup honey

• 1/2 cup lime juice

• 1/2 cup soy sauce

• 3 teaspoons brown sugar

• Salmon:

• 2 pounds skin-on Alaska salmon fillets (chinook, coho, or king), about 1 inch thick

• Vegetable oil

The Sauce:

• 3/4 cup dry white wine

• 1 tablespoon fresh garlic, minced

• 1 tablespoon fresh ginger, minced

• 1/2 cup cream

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 cup butter, cut into small pieces

• 2 tablespoons lime juice

• Vegetables and Noodles:

• 1 8-ounce package of chucka soba or yaki soba noodles

• 2 tablespoons hot sesame oil

• 1 small onion, thinly sliced

• 1 1/2 cup thinly sliced mushrooms

• 1 1/2 cup sugar snap peas

• 1 tablespoon soy sauce

The Garnish:

• 1 tablespoon sesame seeds

• 2 tablespoons thinly sliced green onions

• 1/2 cup thinly sliced red bell peppers

Instructions

Whisk the marinade ingredients in small (1 quart) mixing bowl until well combined. Place the salmon in a casserole dish, coat it with the marinade, and refrigerate it for one hour.

Meanwhile, begin working on the sauce. In a medium (2- to 3-quart) saucepan, bring the wine to a boil over high heat. Add the ginger and garlic and boil for 1 minute. Reduce the heat medium-low and simmer the mixture until it is reduced by half. Add the cream and continue to simmer the mixture over medium-low heat (do not allow it to boil) until it is again reduced by half. Stir in the salt and pepper. Add the butter gradually, stirring in one piece at a time with a wooden spoon, until it is fully incorporated. Reduce the heat to low until the salmon is ready. Whisk in the lime juice just before serving the sauce.

After the salmon has marinated for one hour, pour off the marinade and set aside. Brush the meat side of the fillet with vegetable oil using a pastry brush, and grill it over hot coals, meat side down, until it is slightly browned about 3 to 4 minutes). Turn the fillet, skin side down, and brush it with the reserved marinade. Grill the fillet over low heat for 5 minutes. Check for doneness by gently breaking open the fillet its thickest part with a fork. If the meat is barely opaque, remove the fillet from the grill. If the fillet is still translucent in the center, grill it for 1 minute and re-check for doneness. Continue this process until the fillet is just opaque at its thickest part.

Meanwhile, soak the chucka soba or yaki soba noodles in a large (3- to 4- quart) saucepan filled with warm (not hot) water for 2 minutes. Drain the noodles and set aside. Preheat a wok or a medium (2- to 3-quart) skillet over medium-high heat. Add 1 tablespoon of the sesame oil to the preheated wok or skillet and wait for 1 minute. Stir in the onion, mushrooms, and snap peas.

Sauté the vegetables over medium-high heat for 2 to 3 minutes, or until they are tender but still crisp. Set the vegetables aside. Add the drained soba noodles to the wok or skillet and coat them with the soy sauce and the remaining sesame oil. Add the vegetables to the wok or skillet and mix them into the noodles until they are well combined. Serve the salmon over the vegetable- noodle mixture and top the combination with warm ginger sauce.

Sprinkle the dish with the garnishes as desired.

Who would have imagined that mustard could spice up crab and do it so elegantly? Serve the crab cakes with homemade french fries and cole slaw.

Ingredients

 For the Crab Cakes:

• 1 cup mayonnaise

• 2 tablespoons lemon juice

• 1 teaspoon ground ginger

• 4 teaspoons Old Bay seasoning

• 1/4 cup chopped fresh parsley

• 4 cups fresh lump crabmeat

• 1/4 cup crushed oyster crackers

• Dry bread crumbs (for dredging)

• Vegetable oil (for cooking)

For the Sauce:

• 1/2 cup mayonnaise

• 1/4 cup Colman’s prepared mustard

• 4 teaspoons fresh lemon juice

Instructions

For the Crab Cakes:

Whisk together the mayonnaise, lemon juice, ginger, Old Bay seasoning, and parsley in a bowl. Stir in the crabmeat and crushed oyster crackers, mixing all ingredients thoroughly. Cover with plastic wrap and refrigerate for 30 minutes.

Form the crab mixture into patties, using about 1/2 cup for each crab cake. Dredge the crab cakes in bread crumbs and set aside on wax paper. Pour enough vegetable oil into a heavy frying pan to cover the bottom by about 1/8 inch. Heat until the oil is hot, then fry the crab cakes in batches (being careful not to crowd them in the pan), for 2 to 3 minutes on each side, or until the crust is golden. Add more oil if needed.

Drain the crab cakes on paper towels, and keep them warm until serving time.

For the Sauce:

Whisk together the mayonnaise, mustard, and lemon juice.

Serve the crab cakes warm, accompanied by the sauce.

Tart tomatillos, hot jalapeños, fresh lime, and sweet honey, all bound together with the creaminess of avocado, make this one a favorite sauce. Try it with any rich fish, like swordfish, salmon, mackerel, or bluefish.

Ingredients

• 8 tomatillos, husked and rinsed

• 2  jalapeño chiles

• 1/2 cup mild vegetable oil, such as canola, plus extra for brushing

• Salt and freshly ground black pepper

• 1/4 cup fresh lime juice

• 2 tablespoons honey

• 4 ripe Hass avocados, halved, pitted, peeled, and cut into

• 1/2-inch dice

• 1 small onion, chopped

• 1/4 cup chopped fresh cilantro leaves

Instructions

Heat your grill to high.

Brush the tomatillos and chiles with oil and season all over with salt and pepper. Grill the tomatillos and chiles, turning, until blackened on all sides. Remove from the grill and coarsely chop the tomatillos. Stem, seed and chop the chiles.

Combine the tomatillos, chiles, lime juice, and honey in a blender

and blend until smooth. With the motor running, gradually pour in the oil and blend until emulsified. Transfer to a bowl and fold in the avocados, onion, and cilantro. Season to taste with salt and pepper.