Makes 4-5 servings.

Ingredients:

4 TBLS Alaska Spice Mix (divided)

3/4 Cup Mayonnaise

Juice of half a lemon

1 Sockeye Salmon Fillet**

Green onions (optional)​

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Method: In a shallow baking dish, spray with oil and lay salmon fillet skin-side down. Coat salmon in 1 TBLS of Alaska Spice Mix. In a mixing bowl, combine remaining Alaska Spice Mix with mayonnaise and lemon juice. Stir until combined. Spread mayo mixture generously over fillet. Sprinkle with diced green onions (if desired). Convection bake at 300°F for about 15 minutes, or until inserted thermometer reads 100°F. Switch the oven to "broil" and place salmon on rack of oven. Broil on low setting for 3-5 minutes or until mayo has browned and thermometer reads 120°F. Serve with your favorite rice and veggies.

**Love the earth. Make sure to use wild-caught Alaskan Salmon...not the farmed stuff. Your taste buds will thank you too. 

Makes 2-6 servings

Ingredients:

2 pounds large cremini mushrooms (whole)

2-3 TBLS olive oil

1/2 yellow onion (finely diced)

3-4 gloves of garlic (finely chopped)

1 8oz block cream cheese**

1/4 cup panko bread crumbs (unseasoned)*

1 cup parmesan cheese***

Salt and Pepper to taste

Alaska Spice Mix

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Method:

Preheat to 400°F. Remove stems of mushrooms. Oil bottom of glass baking dish and lay mushroom caps (stem side down) on baking dish. Bake about 10 minutes until they start to juice. Remove from oven.

Dice mushroom stems and saute in a pan until dry. Add diced onion, saute until almost dry. Add diced garlic, saute 1 minute then add panko and saute 2 more minutes. Move all three to a mixing bowl and add cream cheese and 3/4 cup of grated Parmesan and salt/pepper to taste (you may want to go light on the salt because the parmesan is pretty salty). Stir and mush until well combined. Turn mushroom caps over so the stem side is facing up, creating a little cup. Check that the "cups" are pretty dry, if they aren't, blot them with a paper towel. Fill each mushroom with a heaping mound of cream cheese mixture. Coat the cream cheesed mushrooms with Alaska Spice Mix. Top all mushrooms with remaining Parmesan. Bake at 400°F for about 20 minutes or until the stuffing is golden brown. Serve hot. 🤤

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** Can use vegan cream cheese but the filling won't be quite as thick...still delicious though.

*We used gluten-free Panko in this recipe for those of us with celiac... No gluten-eating person would be able to taste the difference. 

*Can use vegan parmesan where available. If you can't find it, just omit it and add another TBLS of Alaska Spice Mix into the cream cheese mixture.  

Makes many servings.

Ingredients:

2 TBLS Alaska Spice Mix

16 oz container of sour cream

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Method: Combine ingredients and stir until well combined. Allow to sit for 20 minutes for the spices to rehydrate. Serve with chips, veggies, baked potatoes, or in place of sour cream on any savory dish. Don't forget you can use spice mix on just about everything savory even without the sour cream.