My garden is full of greens thanks to plentiful sunshine this spring. I’ve got arugula going to seed! Its a race to keep the flowers trimmed back for leaf production. This salad is a nice accompaniment to grilled meats- in this case its Sockeye Salmon from the Kenai River last summer. This recipe was found in the New Alaskan Cookbook and is a modified version of Jens Nannestad’s recipe for Salmon with Arugula salsa. It’s a light dinner for a hot summer evening.
Everybody has a dish that their family cooked for them better than anyone else. For some it’s their grandmother’s spaghetti, for other’s it’s their mother’s pot roast. For me it’s my dad’s barbecued salmon.
BBQ Sauce:
1/4 cup honey
3 tablespoons butter
1 tablespoon soy sauce
1 tablespoon lemon juice
2 tablespoons brown sugar
1/2 teaspoon kosher salt
Instructions:
In a saucepan combine all of the above ingredients. Simmer on low until all sugar is dissolved and the mixture has thickened slightly
Place salmon pieces on a hot grill skin side down. Cook for 5 minutes on medium heat. Begin basting the salmon when the flesh begins to sweat. Turn the heat up to medium high and cook for an additional 3 minutes, until the flesh begins to pull away from the skin. Be careful not to overcook. Remove salmon the from the grill by placing a spatula in between the meat and the skin. Leaving the skin on the grill.
We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.
We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.