​Rogotzke's Simple Gifts Salmon Sauce

Featured in Trail Runner magazine!

Ingredients:
2 Tbsp Minced Garlic
2 Tbsp Olive Oil
2 Tbsp Maple Syrup (obviously)
1 Tbsp Soy Sauce

Directions:​

1. Combine ingredients into saucepan.
2. Simmer over medium heat.
3. Apply over the top of cooked/grilled salmon.​

This sauce is excellent over many other types of seafood or meat as well.

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Maple Taffy on Snow

Ingredients:
2 Cups Maple Syrup
1 Pan of Snow or Crushed Ice
Popsicle Sticks

​Directions:

1. Pack snow into 13 x 9 size or larger pan. Keep frozen.
2. Add maple syrup to saucepan.
3. Boil over medium heat until syrup reaches 240-250 degrees. Remove from heat.
4. Immediately pour into tablespoon size circles in the snow.
5. Use popsicle stick to roll syrup into ball, which will attach to stick.
6. Leave on snow until cool, then eat!

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Northwest-style Halibut

​​This is our favorite halibut recipe. It works great with cod, too!

Ingredients:
2 pounds halibut steaks
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon grated nutmeg
4 tablespoons butter, melted
1 1/2 cups milk
1/3 cup grated Parmesan cheese
1/2 teaspoon Worcestershire sauce
10 ounces fresh or frozen chopped spinach, chard, or other leafy greens, cooked and drained
Paprika

Directions

1. Preheat the oven to 350 degrees F
2. Cut the fish into serving pieces. Sometimes we cut bigger pieces of halibut in half (in thickness).
3. Blend the flour, salt, pepper, nutmeg and butter together in a small pan. Gradually stir in the milk and bring to a boil, stirring. Add the cheese and Worcestershire sauce. Take off heat.
4. In a well-greased shallow baking dish, lay the spinach (or chard, etc.) on the bottom of the pan and spread half of the sauce on top.
5. Arrange the fish over the top of the spinach and sauce. Pour remaining sauce over the fish and sprinkle with paprika.
6. Make for 15 to 20 minutes, or until the fish flakes easily when tested with a fork.

Servings: 6

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Replace Sugar with Maple Syrup

For one cup of granulated sugar (white or brown):

• Add 1 1/4 cup (325 ml) maple syrup
• Subtract 1/4 cup (60 ml) liquid (milk or water)
• Lower oven temperature by 25 degrees F (15 degrees C) to prevent maple carmelization