WFDT 09/06/17

Marinated salmon sashimi salad.

Friend just got back from fishing somewhere around Anchorage and gave me a few big slabs. This was just a bit of the belly. Good stuff.

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Thou shalt not

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I didn't take it, only copied it.



Copying is a sincere form of flattery.

My daughter would trade my sashimi for that Mac and cheese in a heartbeat.

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This was just a bit of the belly. Good stuff.

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That's the best part.

Natives around here pickle the bellies and it's phenomenal.

I have about 150lbs of silver salmon in my freezer outside from my last fishing trip to the Kuskokwim River.

You can still use gillnets out in that part of the state if you are a resident of the state.

I'll have to post some recipes the next time I cook some.

Also getting moose sometime soon from out that way too!

I was on my own for dinner tonight so I brought out one of my bachelor staples. I baked some Tyson chicken patties and toasted some bread and gen mixed wing sauce and ranch dressing to make buffalo chicken ranch sandwiches.

I was given some pink salmon, they caught a few and was told this is the salmon typically canned. Which I'm sure is what my mother made for us as kids like tuna fish with mayonnaise. So I think I'm going to poach a piece of it and try to make it like that or a dip and see how it turns out.

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was given some pink salmon, they caught a few and was told this is the salmon typically canned.

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Yep it's flesh is very soft compared to kings, reds, or silver salmon.

Pink salmon was the only salmon I had ever eaten till I moved up here. Mawmaw would make salmon patties.

I have a recipe that basically is a potato au gratin with flaked salmon between potato layers with a cheesy bechamel sauce.

I bet that would be perfect for pink salmon!

ETA:

Steam salmon. Flake salmon, remove bones and skin.

Slice potatoes, layer them in oven with oil. Bake until somewhat soft in oven. (Like 350 for 20-30 minutes if I remember correctly).

Make bechamel sauce with flour and butter, add cheese of your liking.

In a casserole dish layer potatoes, then salmon flakes, then cheesy bechamel sauce. Repeat until everything is used.

Then make a topping that consist of grated cheese, mayonnaise, worchestire sauce, lemon juice and green onions. Add that as the top layer.

Bake at 350-375 for 45-50 minutes or until cheese is melted enough to your liking (I also ran in under the broiler for a few minutes to get a really crispy topping)

Pepper jelly Salmon

Filet salmon.

One jar of pepper jelly (I get Tabasco up here).

1/4 cup of soy sauce, minced garlic to your liking, pepper flakes if you want more heat, minced ginger to your liking, a sprinkle of rice wine vinegar, and a tablespoon or so of brown sugar. Reserve some of the marinade for basting at the end.

Pour the mixture over the salmon fillets and let marinate for an hour+ in fridge.

Make tin foil container for salmon, add marinated salmon, then cook in oven for 15-25 minutes (depends on thickness of filet).

At the end turn on the broiler and uncover the foil. Add remaining marinade on salmon, then broil till caramelized.

Serve with steamed jasmine rice.