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.
Whip up these salmon cakes made with fresh or frozen raw salmon-not from a can!
Every year we journey to Kenai to dipnet for Red Salmon. Since our household limit is 35 reds we limit out pretty quickly and are usually on our way back to Anchorage within the same day. The journey doesn’t end there.
The next step is to process the fish.
Every season it seems like I have to relearn how to filet salmon. Needless to say, the first filet of the year is a bit sad looking. To make the best of a fishy situation, I like to use this sacrificial learning filet in ways where it can be admired for its flavor rather than the later crafted barbecue ready filets.
Our dogs love it when we make salmon for dinner. Nothing is wasted with these guys around!
Give this Alaskan staple a kick with Sambal Chili Garlic paste
Every spring I start to take inventory of our freezer space, seeking out the forgotten and buried. The same items seem to be hoarded every winter because they have been saved for a “special” occasion or to serve to someone visiting from the lower 48.
This year’s stash included plenty of smoked salmon (including a few whole fillets I will need to make an occasion for) and precious frozen berries.
Below is a recipe that uses up those sometimes less than fresh looking food saver bags of smoked salmon. Wipe the frost off and give it a try before your next book club meeting.
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.