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Cooking & Cuisine

2012-08-02 08:59:27

Alaskan salmon

A- (From the Publisher) You are not going to believe this, but a new writer for us, Bonnie Aeschliman, who is also featured in the Wichita Eagle each Wednesday, was just telling us about a trip she recently took to Alaska, and a salmon bake that she attended. As most salmon aficionados know, you can’t do much better than Alaskan Salmon…particularly in an outdoor setting like Alaska. Here is her story, and a salmon recipe you might consider. (From Bonnie) Long before the sweltering days of summer, I booked myself a cruise to Alaska for the first week of July. The timing could not have been better. While we were sweltering in Kansas with triple digit temperatures, I was packing sweaters, jackets and cold weather gear for my Alaskan adventure. I wondered if I would really need that insulated vest, warm corduroy pants, sweaters and the highly-recommended rain jacket. A few short days later in Alaska, as I was layering on sweater, vest, jacket, scarf and gloves, I wondered if I would be warm enough in the frigid air as I enjoyed my excursions. Independence Day found me in Juneau. The seaport town was celebrating the holiday in grand fashion with a colorful parade in the middle of town. I had booked a gold panning excursion, followed by a salmon bake on the Copper River. Being outdoors, in the brisk Alaskan air, panning for gold in the mountain stream was invigorating. Although I did not find any gold nuggets, at the bottom of my pan were a few gold flakes. Our guide carefully transferred all six of them to a tiny vial and filed it with water. I asked why she was adding water, and she replied that it would make my flecks appear larger. That works for me. My gold flecks are now magnified. After panning for gold and with my flecks safely stored in a tiny vial of water, I was off on my next adventure--the salmon bake located on the banks of the Copper River. The delicious aroma of fresh salmon grilling over an open flame fired by local alder wood filled the air and whetted my appetite. Alder wood is the favored wood for grilling fish in the Northwest; it is the predominant native deciduous tree. Most of the others are evergreen. The salmon bake excursion was a larger-than-life picnic. Picnic tables surrounded the huge barbecue pit where the sockeye salmon was sizzling. I have never tasted better salmon--it was fresh, grilled to perfection and I enjoyed it with new-found friends in a glorious natural setting. The grilled fish was served with a fresh, crunchy vegetable slaw, hot au gratin potatoes, and a relish tray. Much appreciated urns of coffee, hot cider, hot chocolate and tea were available. A large contraption that looked like an oversized bird house housed a layer cake for dessert. I wondered if that were to keep the bears at bay but perhaps it was there to add ambience of the event. The setting for the salmon bake was picture-perfect; we were on the banks of the meandering Copper River surrounded by trees, breathing in the fresh, crisp Alaskan air with mountains rising in the background. It would be a toss-up deciding which was better—the food or the spectacular scenery. After we ate, we took a walk through the area and the path led us to an abandoned gold mine with some of the weather-aged equipment nearby. What an experience! While in Alaska, I learned a lot about wild Alaskan salmon. There are five different varieties---King, sockeye, silver, pink and chum. I sampled each of the varieties, including a delicacy referred to as white or ivory salmon. Actually it is king salmon with a white flesh, a rarity and thought to be caused by an inability to process pigment in their food. Because it is rare and has a higher level of Omega 3 fatty acids and buttery texture, it is considered a delicacy and seldom leaves Alaska. It may have been a delicacy but I prefer my salmon to be red. Had I been blindfolded, I probably could not have told the difference in taste but my brain associates salmon with the color red. Smoked salmon, prevalent in Alaska, is very easy to duplicate at home. It may seem laborious but it really is an easy process and you will be highly rewarded with succulent smoked salmon. Here's my recipe; I hope you will try it. Let me know how it works for you. Smoked Salmon Serves 6 ©Copyright Culinary Concepts, Inc. 2012 6 5-ounce fresh salmon filets, boneless and skinless 2 tablespoons saltA 2 tablespoons brown sugar Salt and Pepper Equipment: Stovetop smoker and Alderwood Wood Chips Combine brown sugar and salt. Rub all surfaces of fish liberally with mixture. Place on a rimmed dish to catch any drainage, and cover and refrigerate for 1 hour. Then remove plastic, rinse fish well and pat dry. To smoke Salmon: Place wood chips in the bottom of the stove top smoker. Insert tray and rack. Place salmon on rack. Cover with lid and place on stovetop or on the grill over medium heat. Cook over medium heat for 15-20 minutes. I look forward to being a contributing writer for The Q & A Times.