dispatch from juneau: smoked alaska black cod dip

 

Ah, February.  That time of year where Alaska starts gaining daylight, the days get warmer and brighter, love is in the air, and the house is full of the comforting smells wafting from my little, tiny kitchen.  Simmering stews, roast chicken, corn casserole, homemade marinara…

Memories…so tender and sweet.  

Flash forward to present day reality check.  Relocate from Anchorage to Juneau.  Work looooong hours (holidays? weekends? what do these words mean?)  Attend 5,932,487 receptions.

Dinner these days either consists of (1) reception food, (2) hosted dinner food, or (3) half of a Newman’s Own pepperoni pizza, salad from a bag, and my beloved Trader Joe’s cookie butter. Oh, the difference a year makes.  A legislative session is not for the faint of heart, or the active cook.  Although twice I have managed to scramble eggs for myself!

I know, I know.  Chena Girl FAIL.

Since there are only so many bacon-wrapped scallops and crudite a woman can consume, I’m endeavoring to “up my game” in the kitchen down here in Juneau (which happens to be yet another tiny little kitchen so I feel right at home!)  Not only do I enjoy cooking, it’s cheaper than eating out, healthier, and a relaxing activity after a stressful day.  Chopping vegetables and searing meat are zen experiences for me.

One thing Juneau does well is seafood.  In my opinion, Alaska’s ocean bounty is second to none.  As I was browsing the offerings at a fantastic local shop, Jerry’s Meats and Seafoods, I came across a package of smoked Alaska black cod.  While wild Alaska salmon hogs most of the spotlight (and justifiably so), black cod is the unsung hero of Alaskan seafood.  Rich, meaty, and incredibly tasty, it might actually be my favorite Alaskan fish.  

One of my new pals here in Juneau made a delicious smoked black cod dip with cream cheese, chives, and brie.  Crazy, right?  Well, it was crazy delicious.  Except when I was home this weekend, I didn’t have any brie and I was hell-bent on using my smoked cod.  So I did what I do best:  I improvised!

There's nothing very fancy about this dip.  It's tasty and a bit unexpected (given that smoked salmon dip is the appetizer of choice at most Alaska parties).  The horseradish and hot sauce give it a little kick, while the lemon brightens the flavor of the fish.  And I love using fresh herbs whenever I can, especially when they are so plentiful in the grocery store no matter the season.  I happened to have all of these ingredients on hand, and you might as well.  If you don't, be courageous and feel free to improvise!  A tablespoon or two of grated onion would make a great addition if you don't have chives, and chopped fresh parsley would work well, too.

Smoked Alaska Black Cod Dip

1 lb. smoked Alaska black cod (also known as sablefish), skin & pin bones removed, and flaked
1/2 cup whipped cream cheese

1/2 cup mayonnaise

1 t. creamy horseradish

2 T. lemon juice

2-4 drops hot sauce

2 T. chopped fresh chives

kosher salt and freshly ground black pepper, to taste

Mix all ingredients except for the salt.  Depending on the saltiness of your smoked cod, you may not need much additional salt.  Chop extra chives to serve on top as a pretty garnish.  How easy is that?  While it's delicious served right away, it's even better to make it a day ahead of time to let the flavors meld together.  Serve on any plain cracker or saltines.  No fuss and delicious!

Enjoy!

xo h

herb-crusted alaskan salmon with roasted lemons

 

My friend Mera and I have been pals for nearly 10 years.  The story of how we met at a Halloween party, when Mera donned a giant paper mache hamburger costume that she and her mother made while Mera was in elementary school, has left an indelible mark on my heart and is mentioned in one of my favorite posts on this blog.  We've seen each other through love, heartbreak, new homes, new jobs, children (hers), and puppy terror (mine). 

 

Mera and her best friend Katie recently started a new blog called Red House West (they both have red houses, one in Oregon and one in Alaska.  How cute is that?!) which contains wonderful, inventive, budget-friendly design ideas and projects for the home.  I love it, and it's getting a ton of online buzz. 

 

Look!  It's me!  In the kitchen!  Credit to Mera for the beautiful photos, and the beautiful apron she made for me.  LOVE.

 

Initially, we hatched a plan to do a blog post together while I was scouring a local furniture store for new bedroom furniture.  After texting her several pictures of different pieces, I was hoping she would just tell me what to buy and then design my bedroom for free.  And frankly, I'm still hoping she will do that. 

 

But Mera had a different idea, and invited me over to cook a Summer Solstice dinner last weekend featuring an Alaskan staple: frozen Alaskan salmon.  And even made me a beautiful new apron to mark the occasion, which now holds the top spot in my extensive apron collection (formerly held by the apron her mother-in-law Katy bought for me.  A girl never has too many aprons, or too many shoes.  Amen.)

 

For the record, I will continue to pester Mera for free design advice on my bedroom.  For now, I give you the recipe for the most perfect company-friendly salmon you will ever make.

Deciding what to make for our Solstice dinner was easy.  During spring and early summer, Alaskans engage in a traditional pastime known generally as Cleaning Out the Freezer.  Many, if not most, Alaskans pack their freezers during the months of July and August with our abundance of red ("Sockeye") and silver ("Coho") salmon.  So naturally, when many of us still have large stocks of frozen salmon fillets in the months of April, May, and June, we go to work coming up with as many creative ways to cook salmon as possible so as to empty our freezers for summer's replenishing bounty.

 

Think Forrest Gump, but with salmon instead of shrimp.  Salmon skewers, barbequed salmon, salmon cakes, salmon salad, roasted salmon, salmon curry, grilled salmon, salmon dip...

 

A beautiful silver salmon fillet from the waters of Prince William Sound,
thanks to my Dad's boat and a great salmon run!

 

My sister Holly originally told me about this recipe.  She was looking for a fast, no fuss salmon recipe to serve for company.  Her guests LOVED it.  And it's no wonder why: it's packed with flavor!  The combination of tangy Dijon mustard, bright and fresh parsley and dill, and crunchy panko bread crumbs provides a perfect accompaniment to the unique, delicately-bold flavor of Alaskan salmon.

 

There are so many aspects of this dish that I appreciate.  For starters, it's easy, but it looks elegant and impressive.  These two qualities make it the perfect dish for entertaining.  In addition, it doesn't need to be served piping hot.  The salmon is just as delicious at room temperature, which simplifies timing for dinner parties.  And, like most recipes in my arsenal, the measurements are forgiving.  When making this, I don't even measure the mustard, the bread crumbs, or the herbs anymore (although I was a little heavy-handed with the parsley this time- I will use less and chop it more finely the next time I make it).

 

 

Just about the only thing you need to worry about with this recipe is the length of time it spends in the oven.  NO ONE likes overcooked salmon.  Not even people that think they like overcooked salmon.  (They just don't know any better.  Bless them.)  I used a rather thin fillet of silver salmon, and 15 minutes in the oven was perfect.  If you have a thicker fillet, say red salmon or King salmon, you may want to add on a couple minutes, or check the salmon by flaking it with a fork in the thickest part of the fillet after 15 minutes.

 

A rare action shot.  I'm toying with the idea of a Kickstarter campaign for a new camera.  Kidding (maybe).

The dinner was an absolute blast.  Credit to Mera's husband, Chester, for his incredible patience as we photographed nearly every aspect of the preparation.  It was so fun!  Mera's kitchen, which they remodeled several years ago, is a dream to cook in.  So much space!  So much light!  So many nice kitchen appliances!  And did I mention the SPACE?  My God, I've been cooking in a postage-stamp of a kitchen for far too long. 

 

 

I had a difficult time editing out any of the pictures that Mera sent to me, so I didn't.  Those of you who have been fans of Chena Girl Cooks for some time now (bless you!) may be overwhelmed by all the photos!  Ol' Heidikins usually just picks a couple of the photos that turn out best and calls it a day.  But this was a special post, and deserved special photographic attention.

 

We served our salmon alongside (1) whole wheat couscous that I spiked with parsley, dill, lemon zest, olive oil, and plenty of salt & pepper, and (2) a salad with roasted beets and goat cheese gorgeously made by Mera's hubby Chester.

 

I really hope you try this recipe and leave your comments below!  And I'd love to hear about your favorite salmon recipes, too.  I'm always looking for new, creative ideas for preparing Alaska's most perfect food.  Who knows, maybe it will appear on the blog one day soon.  More importantly, it may grace my table!  Because I still have several fillets of frozen salmon to cook before fishing season begins.  Happy cooking!

 

Herb-Crusted Side of Alaskan Salmon with Roasted Lemons

(Adapted from Martha Stewart)

 

1 side of wild Alaskan salmon (about 2-3 pounds- I used a silver salmon fillet), pin bones removed

1/4 cup panko breadcrumbs

1/4 cup finely chopped fresh parsley

1 tablespoon chopped fresh dill

zest of half a lemon

1 tablespoon olive oil, plus more for drizzling lemons

Kosher salt and freshly ground pepper

1/4 cup Dijon mustard

2-3 lemons, quartered with seeds removed.

parchment paper

 

(1) Preheat oven to 475 degrees.  Toss panko, herbs, lemon zest, and 1 tablespoon of olive oil.  Set aside.

 

(2) Place salmon skin-side down on parchment-lined baking sheet.  Spread Dijon mustard on salmon, and sprinkle with salt and pepper.  Sprinkle herbed panko evenly on top, patting down gently.  Place lemons around salmon and drizzle with olive oil.

 

(3) Roast salmon for 15 minutes (or a couple minutes more for thicker fillets).  Once salmon flakes easily, it's done.  Transfer salmon to platter with lemons and serve.

 

Enjoy!

xo H

 

 

salty sisters' roasted alaska spot prawns with fennel, olives, and oranges (COOKOFF WINNER!)

There comes a time in every woman's life when her grit, determination, and willpower are put to the test.  A time when resolve and fortitude are challenged in a epic battle of skill, creativity, and knowledge.

 

(Bet you're thinking that I'm talking about the time I took the bar.  Yeah, that totally sucked-- worse than what I'm actually talking about, but no one wants to hear me complain about it for the 800 thousandth time.)

 

I'm talking about the Alaska Sustainable Seafood Cookoff!  Sponsored by the Alaska Food Policy Council, the Cookoff was held on Thursday, October 24th at the newly-opened Downtown Soup Kitchen in Anchorage. 

 

The Challenge:  Four duos battle it out in one hour to produce the best seafood dish for 5 local foodie judges.  Think Iron Chef meets Chopped.  (And if you don't understand these two AWESOME reality show references, then, well...nevermind.)

 

The Catch:  The contestants don't know what they're actually cooking until the competition begins!

We must have been crazy.  And we are, a little.

Thanks to Jennifer McGovern for her excellent photography!
 

 

So I did what I always do when I'm asked to compete in an Iron Chef-like local seafood cookoff at a soup kitchen...I teamed up with my friend Kate Consenstein.  We called ourselves the "Salty Sisters."  And we ROCKED this competition.  LIKE.  IT.  WAS.  OUR.  JOB.

 

While we were allowed to bring our own tools and three "secret" ingredients along with us to the event, we didn't know what we were actually cooking until Rob Kineen of Fresh49 yelled "GO!" revealing we had one hour to cook...Alaska spot prawns.

 

Excellent.

Before the competition, Kate and I were at loggerheads over our strategy.  Should we panko crust our seafood?  Pan-sear it?  Kate insisted that if we get salmon, we leave the skin on.  I insisted that if we get salmon, we take the skin off. 

We were off to a shaky start.

And both of us, with our strong opinions and even stronger personalities, worried if our friendship would survive the challenge.

People, it didn't just survive.  It THRIVED.  Turns out, we make a perfect competitive match. 

Kate and I were both a bundle of nerves before the competition began.  My hands were sweaty.  Kate's stomach was turning.  This was supposed to be FUN?!  Why do we torture ourselves with this kind of FUN?!  But as soon as the clock started running, the nerves simply disappeared and we became seafood-cooking machines.  I took care of the produce while Kate took care of the protein.  The oranges were perfectly segmented.  The fennel was neatly shaved on my mandolin (best birthday present my brother's ever gotten me!)  The shrimp was peeled with precision, with the tails left perfectly intact.  And more importantly, they were cooked to PERFECTION.  Just barely opaque all the way through.

As the clock began winding down, pans were clanging, food was flying, and people were running into each other in the kitchen.  We were all down to the wire.

After tasting my roasted fennel, I worried I over-seasoned it.  It had a sharp, salty bite to it.  But there was no time to fix it, and Kate and I ultimately decided it should make it on the plate.  It was a good decision.  Turns out, the contrast of flavors and textures between the roasted and raw fennel, coupled with the sweetness of the oranges and briny olives, was an incredible combination.  The fresh Alaska spot prawns, after mingling with the chopped bacon in the oven, were salty-sweet and utterly succulent.  Yet Kate and I both agree that the perfect finishing touch came from the buttery toasted citrus breadcrumbs, which added that crunchy texture that we all crave.

And wouldn't ya know it...we won. :)

As Kate said, Viva Sustainable Seafood!

Roasted Alaska Spot Prawns with Fennel, Orange, and Castelvetrano Olives

and Toasted Citrus Breadcrumbs

(Courtesy of the Salty Sisters: Heidi & Kate!)

30 Alaska spot prawns, peeled with tails intact

1 shallot, thinly sliced

4 slices of bacon, finely diced

3 fennel bulbs, cored and halved lengthwise

3 oranges, peeled and segmented (also known as “supreming”), plus their juice

20 Castelvetrano (or other green) olives, pitted and halved

1 tablespoon fresh lemon juice

1-2 teaspoons extra virgin olive oil

Kosher salt and freshly ground pepper, to taste

1 cup panko breadcrumbs

2 tablespoons butter

zest of one orange

fennel fronds, for garnish

Serves 4 

(1) Preheat the oven to 425 degrees. 

(2) On the medium thickness setting of your mandolin (or with a sharp knife), slice one fennel bulb crosswise about 1/4 inch thick.  Toss the fennel on a baking sheet with 1-2 teaspoons of olive oil and season with salt and pepper.  Arrange in one layer and bake for 20-30 minutes until soft and golden. 

(3) Place orange segments and their juice into a bowl along with the olives.  On the thinnest setting of your mandolin slicer (or by using a very sharp knife) thinly slice two fennel bulbs crosswise, being careful to reserve the fronds as garnish.  Add sliced fennel to the bowl, along with the lemon juice and 1-2 teaspoons of olive oil.  Season with salt and freshly ground pepper to taste and toss well. 

(4) Cook diced bacon on medium-high heat in a large cast iron skillet. When bacon is partially cooked and some bacon fat has rendered, add 1 tablespoon of butter and add shallots. Once shallots have cooked to translucency, remove from heat. Layer shrimp over shallots and bacon and season with salt and pepper.  Bake at 425 until the shrimp just barely become opaque, about 5-7 minutes. 

(5) Mix the bread crumbs with 1 teaspoon of orange zest, a pinch of salt, and a few grinds of pepper.  In a large skillet on medium-high heat, melt 1 tablespoon of butter and add the bread crumbs to the skillet.  Toss the crumbs around in the skillet until the breadcrumbs appear toasted, about 5-7 minutes.

6) To serve, place the roasted fennel on the bottom of the plate.  Top with the shrimp and shallot/bacon mixture.  Place the salad of orange, fennel, and olives on top of the shrimp along with a drizzle of the juices.  Sprinkle with the seasoned breadcrumbs, additional orange zest, and fennel fronds. 

Enjoy!

xo H & K

wild alaska salmon with chimichurri & roasted root vegetables

I'm a bit salmon obsessed of late, and for good reason.  You see, after an extremely successful fishing trip in Valdez's Prince William Sound, I'm a bit salmon-heavy at my house.  And frankly, that's putting it lightly.  It comes down to this: if I don't eat all this salmon, I can't fit anything else in my freezer.  No ice cream.  No frozen pizza (Newman's Own Pepperoni- my favorite!)  None of those frozen balls of cookie dough I buy from every kid's fundraiser (delicious frozen little balls of dough...why bother baking them?) And no room for any wild Alaska game that I beg, borrow, and steal from friends and coworkers to round out my food supply for the winter.

Yes, I KNOW there's a Fred Meyers around the corner from my house.  That's not the point. 

I just like having a lot of food IN my house.  It's hard-wired in my DNA.

So when my friend David from Alaska Public Media contacted me about another interview for public radio, I knew exactly what to make.  Our conversation went something like this:

David: "I'm thinking of a fall theme.  How about soup?"

Heidi: "Great!  But we're going to have salmon."

David: "Pot roast is great, too.  But I love soup."

Heidi:  "Awesome.  Salmon it is!"

Good thing David's a good sport, and loves salmon. 

We traveled to a local farmers' market to gather up beautiful, freshly-harvested vegetables for roasting along with the salmon.  The market was spotted with jewel-colored carrots, beets, and potatoes.  I said to David, "You eat with your eyes first!" and gathered up my colorful crop.

Back at my house, I scrubbed, sliced, and seasoned away in my tiny little kitchen, while chatting with David and cursing at Milo for constantly squeaking his toy at David's feet.  By the time we finally sat down to eat what I had concocted, I had forgotten the mic was even there.  Three hours after we meet at the farmer's market, I sent David home with dinner for his wife. 

It was really fun.

And you know what's the kicker?  This just may be one of the best salmon meals I've ever made.  The salmon and the veggies are delicious on their own, but the chimichurri sauce added an intense burst of flavor, while also tying the entire dish together.  And for me, nothing says fall like a pile of sweet, tender, carmelized roasted root vegetables, at the peak of their freshness when the thermostat starts dipping and the leaves begin to fall.   

(You can listen to Chena Girl on the radio here!)

Alaska Salmon with Chimichurri Sauce

Serves 4

For the chimichurri sauce:
(Adapted from Simply Recipes)

1 cup (packed) fresh flat leaf Italian parsley, stems removed
3-4 garlic cloves
2 tablespoons fresh Oregano leaves (or 1 teaspoon dried)
1/2 cup olive oil
2 tablespoons white or red wine vinegar
1 teaspoon salt
1/4 teaspoon red pepper flakes
a few grinds of black pepper 

For the salmon:
(Adapted from Barefoot Contessa)

Four wild Alaskan salmon fillets, skin and pin bones removed (about 4-6 ounces each)
olive oil
kosher salt
a few grinds of pepper

Preheat the oven to 425 degrees.

Place all ingredients for the chimichurri sauce in a food processor and pulse until just combined- you still want the sauce to retain a "chunky" look.  If you don't have a food processor, finely mince the herbs and garlic and toss with the other ingredients.  Set aside while salmon is cooking.

Heat a dry oven-proof nonstick skillet over medium-high heat.  Rub each of the salmon fillets with olive oil and sprinkle liberally with salt and pepper.  When the pan is hot, place the salmon presentation-side down (usually the top of the fillet) and let sear without moving them for two minutes.  Turn the fillets over and place the pan in the oven for 4-5 minutes, or until the salmon is cooked but still a little pink inside.  DO NOT OVERCOOK THE SALMON.  Best to err on the side of rare!

Top each salmon fillet with a little chimichurri sauce and serve.

Roasted Root Vegetables

Serves 4

8-10 small carrots
2 medium beets of any variety, peeled and sliced into 8 wedges
4-6 small red and yellow waxy potatoes

This recipe is more of a method than an exact science.  You can use any combination of root vegetables.  I particularly love using sweet potatoes and parsnips, and will often throw in butternut squash as well. 

Start by preheating your oven to 425 degrees. 

Scrub veggies well.  Peel the beets and slice into 8 wedges each.  Leave the skins of the carrots and potatoes on if you prefer- I certainly do.  Cut stems and roots of carrots and leave whole if they are small, cut in half if they are big.  Cut potatoes into rough 1 inch cubes. 

Place all the veggies on a baking sheet.  Make sure you only have enough veggies to cover a single layer without overlap- this way the veggies roast instead of steam. Toss all veggies with one to two tablespoons of olive oil, a heavy pinch of kosher salt (about 1/2 teaspoon) and several grinds of fresh black pepper.  Bake for 30-35 minutes, turning once about halfway through.  Finish with a final dash of salt (I love sel gris!) if you prefer, and serve HOT!

Enjoy!
xo H

wild alaska salmon quiche

There comes a time in every woman's life where they sort of just hit a wall.  For me, it happened this week.  The wall came in the form of: several bills from house projects completed over the summer, an unexpected brake replacement on my Jeep, a hot water heater on the fritz, and just for good measure, a boiler that decided to take a little break.  As an Alaskan who enjoys the warmth of my cozy home, all I can say is THANK GOD IT'S NOT WINTER.

 

Since I'm hemorrhaging money these days, I feel like channeling the batty guy on that old PBS show "The Frugal Gourmet" and do my absolute very best this month to make delicious, healthy meals using only the contents of my pantry, fridge and freezer.   

 

This sounds so totally noble and resourceful of me, right?!  Riiiiiight.  Well, those who know me best know that this is not an entirely difficult task for me.  I won't even post a picture of my pantry, my fridge, or my freezer (um...both my little freezer and my deep freeze.  Yikes).  Because they are all totally FULL.  Like, I'm not kidding full.  Like, I-had-to-put-a-can-of-paint-on-top-of-my-freezer-to-make-sure-it-closes-full.  Yes, there is actually a can of Ralph Lauren paint on top of my deep freeze right now.  Granted, I just got back from an epic fishing trip in Valdez with my Dad and friends Stephanie and Marika where we slayed the silver salmon like it was our job. 

 

Still, I am 100% prepared for a nuclear holocaust.

In an effort to use up last year's crop of canned salmon, I dug out this trusty recipe from my archives.  The original recipe for this quiche came from my dear friend Shirley Jewett.  She was the mom we all wanted to wake up to on Saturday morning for homemade cinnamon rolls and coffee cake.  She is an incredible cook and baker!  Shirley's recipe includes steps for a homemade pie crust, but I already had a ready-made one on hand and was feeling rather lazy.  So I skipped that step.

 

I had nearly everything on hand for this quiche: canned salmon, eggs, pie crust, herbs...it all came together in a pinch.  I did substitute Greek yogurt for the sour cream it typically calls for, but I was thrilled with the results.  The quiche still came out perfectly rich and moist while trimming a little extra fat from the recipe. 

 

I realize this calls for a lot of canned salmon.  I think I used two large jars for it.  Alaskans often have this in abundance in our pantries.  But if you don't have canned salmon, you could substitute baked or poached salmon and add a little water, extra sour cream/yogurt, or mayo to the quiche mix to make up for the reserved canned salmon juices. 

Wild Alaska Salmon Quiche

 

(Serves 6 hearty Alaskan appetites, maybe 8 lower-48 appetites.  Ha!)

1 pound of canned salmon, drained but reserve the liquid!
1 cup sour cream or plain Greek yogurt (nonfat works too!)
1/2 cup shredded cheddar cheese (I used Tillamook Extra Sharp White)
1/2 teaspoon dried dill (or 1/2 tablespoon fresh dill if you have it)
2 tablespoons chopped fresh parsley
3 eggs, beaten
1/4 cup mayonnaise
1 tablespoon grated onion
3 drops (or more) of your favorite hot pepper sauce
1/2 teaspoon salt
several grinds of fresh pepper
1 ready-made pie crust

(1) Preheat the oven to 325 degrees.  Drain the salmon, but reserve the liquid.  Add enough water to the liquid to make 1/2 cup.

(2) Flake the salmon, and add to a bowl with all the rest of the ingredients except the crust.

(3) Place the pie crust on a cookie sheet.  Then pour the quiche ingredients into the crust.  Bake for 45-50 minutes until the center is firm. 

 

Enjoy!

xo H

 



Charred Sugar-Crusted Wild Alaska Salmon

As a Top Chef (read: Tom Colicchio) fan , I was completely thrilled to see the Top Chef crew (Tom Colicchio) in Alaska in its latest episodes.  The "cheftestants" (and Tom Colicchio) couldn't say enough nice things about our seafood.  I mean, we Alaskans already know that our seafood is the best in the world.  But we still like hearing nice things about us.

Especially when these words are uttered from the mouth of Tom Colicchio.  I heart him.

 

 

I love ALL Alaskan seafood.  Halibut, cod, scallops, spot prawns, king crab...the list goes on.   It is THE BEST in the world.  But for my money, nothing compares to delicious, healthy, and sustainable wild Alaska salmon.  Some of my favorite childhood memories involved a boat, a river, and a fishing pole with a fighting salmon at the other end of the line.  

 

For many years, my Dad would haul my mom, us three rugrats, and our boat down the Richardson Highway south to the Gulkana River to fish for king salmon.  While my classmates were heading to Disneyland, SeaWorld, and the Hawaiian shores, my family had more rustic (and budget-friendly) adventures to look forward to during the summer months.  Never one to take the easy road, my Dad took camping very seriously.  So he'd load us into the river boat and we'd travel up river until Dad found the perfect fishing hole near a flat, sandy beach to set up our COMPOUND.

 

No joke.  Our annual Gulkana fishing trip required no less than four tents: one for the parents, one for the kids, a mosquito tent for cooking, plus a "shower tent," which was nothing more than a blue tarp Dad propped up for privacy with a fancy (i.e., not fancy) solar shower.  It was like showering under a leaky faucet, but it was far better than going without a shower for 6 days.

 

For most people, tent camping in a campground is an adventure in itself.  But our annual family camping trips on the Gulkana were another level of "roughing it."  You won't find picnic tables randomly scattered in the Alaska wilderness, so my dad would prop up a piece of plywood on dead trees to use as a table.  Dining at the river compound was always a treat.  Breakfast consisted of eggs, hashbrowns, and bacon on some days, while on others we'd fight over who got to eat the box of Fruit Loops from the cereal variety pack.  Dinner might be chili dogs or Dinty Moore beef stew, in the event the fish weren't biting.  

 

But when they were, we'd eat like Kings.  Alaskan kings, to be exact. 

  

As a kid, you never really know how good you had it.

 

As an important aside, we Alaskans have a bone to pick- literally and figuratively- with farmed salmon. I'm no expert on the subject, but I know enough to never want to eat the stuff. Farmed salmon is full of toxic PCBs, and farming methods pollute the environment and endanger wild fish.   In a word, it's unnatural.   And don't even get us Alaskans started on "frankenfish," or genetically-modified salmon.  Eww icky eww eww.
 

Wild Alaskan salmon, on the otherhand, is totally natural, delicious, and sustainable. 

 

 

If you live in Alaska, need I remind you just how lucky we are to live here?!  Our majestic mountains, tranquil lakes, and rushing rivers full of salmon.  After 34 years, I'm still blown away by the beauty of my home state.  

 

If you don't live in Alaska, you should come visit, either by plane or by making a trip to your local grocery store.  Pick up some wild Alaska salmon and make this dish.  Serve it along side some rice and grilled veggies.  Your family, and Alaska, will thank you!

 

 

 

Charred Sugar-Crusted Wild Alaska Salmon

 

(Recipe adapted from Alaska Seafood Marketing Institute)

 

For the sugar rub:

2 tablespoons sugar

1 tablespoon chili powder

1/2 tablespoon paprika

1/2 tablespoon ground cumin

1/4 teaspoon dry mustard

sprinkle of cinnamon

1 teaspoon fresh ground black pepper

1/2 tablespoon kosher salt

 

4 to 6 skinless wild Alaska salmon fillets (about 4-6 ounces each)

2 tablespoons canola or vegetable oil

 

(1) Remove the pinbones from the salmon fillets (I use little needle-nose pliers, but tweezers also work).  Generously coat one side of each fillet with the dry sugar rub. 

 

(2) Heat oil in a large non-stick pan over medium-high heat.  Place fillets seasoned side down in the skillet and cook for 1-2 minutes (charred is good...burnt is bad).  Turn each fillet over, reduce heat to medium, and cook for 2-6 minutes more.*

 

(*NOTE: How long salmon needs to cook depends on how thick it is.  My thin fillets took a total of only 4 minutes to cook, but thicker fillets can take 8 minutes or so.  Use a fork to flake and check the middle if you're not sure.  If you purchased quality wild Alaska salmon, I always err on slightly underdone than slightly overdone!)



Fishing for silver salmon in Seward, Alaska

Enjoy!

xo H

 

A Weekend in Halibut Cove

There are a few places in the world where I feel like I become the best version of myself. In front of the fireplace with my family at my childhood home in Fairbanks. On my Dad's boat in the middle of Prince William Sound. When my nieces are on my lap. On the north shore of Kauai. Anywhere when my sister is with me. And at a cozy cabin on a perch in Halibut Cove, Alaska.

I love this cabin, and the friend who inhabits it. The story of our introduction is one of my favorites (I even told it at her wedding!) About seven years ago when I first moved to Anchorage from Fairbanks, I went to a Halloween party. Dressed as Rosie the Riveter (my costume for four years running- I lack creativity in this department), I barely knew anyone at the party. But my roommate introduced me to one of her coworkers, Mera. Easily the most striking woman at the party, what struck me most about Mera was her costume. She was wearing...a hamburger. It was a giant, foam hamburger costume held up by suspenders that she and her mom had made when she was in elementary school. It. Was. Awesome. Of course, being the vegetarian that she was, she quickly corrected me and let me know that the patty was actually TVP (textured vegetable protein). I kinda knew after that, this girl needed to be my friend. And we've been friends ever since.

My clamming partners, Mera and Milo

Mera, along with her husband Chester, are easily some of my biggest fans in the kitchen. I love cooking for them, because they love to eat and love good food. About a month ago, Mera and I spent a weekend at her Halibut Cove cabin where we engaged in one of my favorite pastimes: digging for butter clams.

Now, if you talk to Mera, she will tell you that I have an obsession with digging for clams as well as eating record-breaking quantities of them. NOT TRUE. I simply like clams an awful lot. Ok, perhaps to an unhealthy degree. But like I tell my Dad when ever he looks in my closet and his jaw drops at the number of shoes I've acquired in my lifetime: isn't it a healthier obsession than, say, drug addiction? I mean, who can argue with that, right?

A beautiful bucket of Halibut Cove steamers!

First, you start with a bucket of fresh clams. Best if dug up that day, but also delicious from the local grocery store. If you harvested them from your local beach like we did, fill the bucket with sea water, sprinkle in some cornmeal, and let the clams filter.

Next, if freshly dug- you have to scrub the hell out of them. I've rubbed my fingers raw on more than one occasion scrubbing clams at the cabin. Mera really takes one for the team on this effort, as her usual portion is exactly ONE clam. (Another reason why we're friends- I don't have to share.)

Oops, don't forget the garlic!

Assemble your ingredients- butter, several cloves of garlic, lemon, dry white wine, heavy cream, and parsley.

First, pour yourself a glass of the white wine and have a little fun in the kitchen.  Second, melt one or two tablespoons in a large sauté pan or dutch oven over medium heat. As soon as that's mostly melted, add the chopped garlic and let it cook for about 30 seconds or so- don't let it brown! Add a cup of white wine the juice of half a lemon and bring it to a simmer- this is your flavorful steaming liquid. I usually don't add salt at this point, because often times the clams are pretty salty. I usually wait until the end to season the broth (which will be used for dipping bread, of course!)

Once simmering, add the clams one at a time (I don't dump them in, because often there's residual sand at the bottom of the bowl). If the addition of the clams drops the temperature of the steaming liquid, turn the dial up a smidge to medium-high heat. Cover, preferably with a glass lid so you can peek on them. Clams open up fast, so as soon as you see one open, take it out and remove it to your serving bowl. Nothing tastes worse than an overcooked clam!

Once all of the clams are open and removed to the serving bowl, add the heavy cream and parsley to the pan and taste for seasoning. Add salt if needed, then remove from the heat and pour the liquid over the clams.

Make sure you have a loaf of crusty bread on hand to mop up all that delicious clammy liquid.  Pour yourself another glass of wine.  And then, eat up. Eat those clams like ITS YOUR JOB. At least, that's what I do!

Halibut Cove Steamers

30-35 small butter clams, scrubbed well
1-2 T butter
4-5 cloves garlic, chopped
3/4 c. dry white wine
juice from half a lemon
1/4 c. heavy cream
1/4 c. parsley



Our beautiful dinner spread!

1. Add butter to a large sauté pan or dutch oven over medium heat. Once melted, add the chopped garlic and cook for about 30 seconds. Don't brown it! Add wine and lemon juice and bring to a simmer.


2. Add clams to the pot, cover and let simmer. As the clams open, remove to serving bowl.


3. Once all clams are cooked, add heavy cream and parsley to liquid in pot. Check for seasoning, and add salt if necessary. Pour liquid over clams and serve with a large piece of crusty bread to mop up all the yummy clammy juices.


Enjoy! xo H