In 2003, Michael, Deborah, and their son Mike (JR) launched Alaskan Salsa Salmon, LLC after spending years perfecting their products. Inspired from an idea that started as an old Alaskan sourdough recipe called “Spicy Salmon” from Gordon and Wynona in Soldotna and off the Kenai River.
Michael began making it in his kitchen with his wife and son at home for family and friends, but soon realized that “wild” salmon & salsa was something special. "After a few years of sharing our salmon & salsa around the camp fires and at parties, we had people asking us to sell a few jars. We gave away cases before looking into what it would take to make and sell our product in stores."
While family, friends, and chefs inspired them to enter competitions and take their product to market, Michael decided to secure the recipe. The family spent a few more years perfecting their products.
After finalizing the product line – Alaskan Salsa Salmon products are available with smoked or UN-smoked salmon, and is offered hot and mild – and encouraged by local chefs, they entered the Symphony of Seafood, placing third in Chicago, IL. Prior to that, Hanzuk’s Alaskan Salsa Salmon was also selected as "Grand Champions, Best in Show, Division Champs and 1st Place," during the Alaska Fur Rendezvous celebration and Alaska State Fair.
2002 Alaska Fur Rondy and State Fair
Voted by Alaskans’ as Grand Champions, Best in Show, Division Champs and 1st Place winners (need pictures of ribbons).
2004 Symphony of Seafood
Third-Place award at world-class event held in Chicago, IL. and presented in Anchorage, AK. The smoked is considered one of Alaska’s favorite niche product.
This product comes ready to eat right out of the jar either in a smoked or UN-smoked, hot or mild flavor profile. It is so versatile, it mixes with your favorite cream cheese for a dip or flake up with salsa sauce and pour over rice or pasta. Also great with a few ounces on an omelet, or with any other meal ideas.
These days, you can find Michael and his family on the river in the mornings; Hanzuk’s Alaskan Salsa Salmon has always been a family affair. At the end of a long day fishing the Kenai, there’s no place Michael would rather be than sitting around the camp fire with his family and friends, sharing a jar of salsa salmon with the people he loves the most.
ABOUT THE PRODUCTS
The Smoked Salmon & Salsa Hot makes for a great gourmet treat with a little kick! Loaded with smoked salmon, the 6.5oz Teaser or 13.5oz Pleaser is a fusion of our smoked salmon, salsa sauce and a little heat. This flavor profile is a blended balance with Thai-peppers to compliment so the heat does not over power the rest. If you want more heat, mix the Thai-pepper with the smoked salmon and salsa sauce.
The UN-Smoked hot has a little kick, also. This flavor profile is a blend of UN-salmon, salsa sauce, and a balanced heat that compliments and will not over power the rest. We didn’t smoke the salmon. This shelf stable product makes for a great gifts or a quick snack.
With the mild, both smoked and UN-smoked, we took out the heat and left the salmon in a mild salsa sauce.
APPETIZER RECIPE IDEAS
Salmon & Salsa Cream Cheese Dip
Just mix 2 bricks cream cheese with 1 pint (13.5oz) of Alaskan Salsa Salmon products for a great dip.
1 - 13.5oz or 2- 6.5oz jars of Smoked or UN-smoked salmon & salsa
1-1/2 to 2 bricks of Cream Cheese (12 to 16oz cream cheese)
Drain and separate salmon & salsa sauce into cup. Save salsa sauce to add later. Flake up salmon in a bowl. Add desired amount of salsa sauce back into salmon. Spread cream cheese evenly on bottom of pie pan.
Layer salmon & salsa sauce on top of cream cheese. Garnish with red Chile strips, like spokes on a wagon wheel. Serve with crackers or toasted baguettes.
Salmon & Salsa Stuffed Mushrooms
1 - 13.5oz or 2- 6.5oz jars of Smoked or UN-smoked Salmon & Salsa
1-1/2 to 2 bricks of Cream Cheese (12 to 16oz cream cheese)
24-30 White mushrooms (depends on size)
1 bundle of diced Green Onion Chives
Drain and separate salmon & salsa sauce into cup. (Save salsa sauce to add later.)
Flake up salmon & salsa in a bowl. Add desired amount of salsa sauce back into salmon.
Cap and clean out the center of the mushroom with a teaspoon. Mix mushroom pieces into cream cheese (if needed) with salmon and mix. (NOTE – To thicken, you can add 1/4 cup of Breadcrumbs.) With a teaspoon, fill mushrooms caps with salmon & salsa cream cheese dip. Sprinkle with a little Cilantro and fresh Italian Parmesan cheese on top. Broil or warm in toaster oven for 3-4 minutes or until cheese is browned and serve. Hold in hot Chafer for about 1 to 2 hours. Can be served cold.
Spring Rolls with Salmon & Salsa - Using Rice Wraps
1 - 6.5oz jar Smoked or UN-smoked Hot works best (will make ~ 4 to 6 rolls).
3/4 to 1 cup rice noodles
1oz -1.5oz Salmon & Salsa mixed with the juices from the jar
Slivered carrot slices about 4
Small piece of Leaf lettuce (to roll inside wrap)
After preparing your Rice wrap in warm water, layout on warm plate, lay leaf lettuce1/3 the way down on wrap, fill (to taste) with rice noodles, add slivered carrots, add salmon & salsa evenly across (you may want to add more sauce to taste).
Fold ends and roll evenly making sure you start with the small-end of the wrap first, leaving most of the wrap to help hold the roll (having all your ingredients in the wrap). You can add some dried Seaweed inside wrap before rolling for an added touch.
You may serve whole or cut into quarters for Appetizers, excellent for parties or special guests.
DINNER RECIPE IDEAS
Smoked Salmon & Salsa Seafood Chowder or Bisque
Add 1 to 1.5oz of our Smoked Hot salmon & salsa sauce to an 8oz bowl of a Seafood Chowder or Seafood Bisque, or add it to a Chowder Base. WOW, you talk about a bowl of soup with a treat. Or, you can add 1 flaked up 6.5oz jar to a gallon ½ of Seafood chowder or Seafood Bisque and let simmer. (Leave Thai Peppers in for a kick.)
Salmon & Salsa with Rice
Form about 3 cups of cooked rice in ring like a donut, flake salmon & salsa sauce in a bowl. Heat in pan or microwave mixture, place warmed flaked salmon in the center of rice ring. Garnish with jalapenos and serve.
(Here is a dish from my sister and brother in-law, Deb & Sherman)
Salsa Salmon Cold Pasta Salad
1 - 6.5oz Smoked or UN-smoked salmon & salsa
4oz of sour cream
2 cups Seashell noodles
4oz can sliced mushrooms
2oz sliced green onion chives
Flake up salmon & salsa sauce in bowl
After cooking noodles, mix sour cream, green onions (can use sliced red onions), mushrooms, salmon & salsa together in a bowl. Chill & serve.
Garnish with diced green onions or sliced yellow and red bell peppers, then serve.
Salmon & Salsa Pasta Salad
1 - 6.5oz of Smoked or UN-smoked salmon & salsa
Serve over Angel Hair or your favorite pasta. Flake salmon up with the salsa and natural juices, heat in microwave oven. Once heated, toss with pasta and serve.
If you don’t have the time to prepare any of these recipes, then just EAT it out of the jar with your favorite chip or baguettes. We have Smoked or UN-smoked Hot, and Mild.
What did Executive Chef Rommel do with our Salsa & Salmon?
Appetizer Sampler of Vegetable Spring Rolls and Spicy Salmon Pot Stickers - With Asian Mustard and Ginger infused - Salmon & Salsa Garnish
ASIAN Restaurant New
Nov 2008, Vol. 5 Issue 11
www.a-r-n.net page 41
“I am always trying to create fusion cuisine in every shape or form by utilizing simple ingredients. I came across Salsa Salmon in 2005 from a close friend, Mike Hanzuk, CEO of Alaskan Salsa Salmon, LLC when he took my brother, Robert, Megan his wife and myself king salmon fishing on the Kenai Riverbend (where it all began.) While we were on our mission to catch the biggest fish, Mike handed us this salmon spread, WOW! Then presented me with his salmon product, it was very, very good, as a chef, I started to brain storm on how I can use this product to create a dish with an Asian twist. I came up with Spicy Salmon Pot Stickers. AKSS has a variety of attitude, from mild to spicy.”
2003-2019 ©Alaskan Salsa Salmon Inc.
