GOLDEN VALLEY, Minn. - This time of year, anglers flock to the lakes, hoping to bring home the big catch. And what do you do when you get it home? It's dinner of course. An old standby for our Minnesota Walleye is to deep fry it.

But for those who want a healthier version of Walleye, KARE 11 Sunrise has just the thing.

Chef Lisa Erickson, from Osceola, Wisconsin, and contributor to Minnesota Bound, shared some delicious and healthy Walleye meals.

Redneck Lobster (Boiled Walleye)

2 lbs of deboned walleye filets, cut into bite size pieces
8 cups of boiling water
2 tbls of kosher salt
1 stick of melted butter divided by 4 in small bowls

Bring water to a rapid boil and add salt. Add walleye pieces in two batches. Cook each batch for about 1 minute or until fish is cooked through out. Do not overcook. Remove fish from water with a slotted spoon. Serve immediately with the melted butter for dipping.

Minnesota Walleye Salad

1 large filet of cold cooked walleye
4 cups of spring greens
¼ cup blueberries
¼ cup walnuts, broken into bits
¼ cup goat cheese, crumbled
Red onion, sliced onion
Sugar snap peas
Maple dressing
Plate salad and top with blueberries, walnuts, cheese, and peas. Lastly, put the walleye broken up into bite size pieces on top of salad. Pour maple dressing (recipe below) over top and serve immediately.
Maple dressing:
2 tbls of maple syrup
2 tbls of fresh lemon juice
¼ cup white balsamic vinegar
1 tsp mustard
¼ tsp of garlic oil
¼ cup of olive oil
Salt and pepper to taste
Mix all ingredients except oil. Slowly add oil while whisking.

Wild Walleye Sandwiches

2 fillets of walleye
2 tbls of butter
2 hoagie buns sliced and toasted
Wild rice spread (see below)
Spring greens (optional)
Preheat oven broiler to high.
Prepare wild rice spread, warm in microwave for 1 minute.
In a large fry pan, melt butter, add walleye and sprinkle with salt and pepper. Cook for 3 minutes and carefully turn walleye over and continue to cook for an additional 3 minutes or until fish is cooked throughout. Place fish on toasted bun and top with wild rice spread. Sprinkle with additional parmesan cheese and toast under broiler in oven for 1-2 minutes until golden brown. Top with bun and serve.
Wild Rice Spread
½ cup mayonnaise
2 tsp fresh lemon
2 tbls diced green chilies, drained
1/3 cup chopped canned artichokes, drained
¼ cup cooked wild rice
¼ cup shredded parmesan cheese
½ tsp fresh garlic, minced
¼ tsp salt & epepper
Mix all ingredients together and use immediately or refrigerate.

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