Tag: alaska

Build a Bowl: Alaska Cod with Sesame Cauliflower Rice and Kimchee Slaw

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Sunday morning inspiration: Build a Bowl!

I had some gorgeous wild Alaska cod on deck and needed to clear out some vegetables in the fridge. Last week I had been developing Quickie Kimchee recipes, so this morning I spontaneously decided to craft a Kimchee Slaw. Why wouldn’t a kimchee slaw work, I thought? I envisioned the telltale tangy spicy flavors wrapped around a fresher crunchier concoction…

Then, the cauliflower rice? Well, THAT was inspired by my preholiday trip to New York when I saw my daughter, bought her a Cuisinart Food Processor at Macy’s in Herald Square, schlepped it home and up the stairs, and then demonstrated how to use the whole thing while we chatted in her wonderful NYC apartment.

First thing on her list? Cauliflower Rice! No problem! The food processor’s metal disk and pulse button did an amazing job transforming that bulging white head into fluffy white nubbins that store great, cook in a flash, and have no carbs!

So, after all that, my convoluted concoction of fresh cod, cauliflower rice and kimchee slaw came together in a flash and was simply perfect served in big cozy bowls!

Alaska Cod with Sesame Cauliflower Rice and Kimchee Slaw
Serves 2 to 3

12 ounces Alaska cod

For the Sesame Cauliflower Rice:
1 small head cauliflower, cut into small florets
1 Tablespoon sesame oil

For the Slaw:
½ small head broccoli, stem discarded, and floret cut into pieces
¼ small head red cabbage (about 1 cup shredded)
¼ small head green cabbage (1 cup finely shredded)
4 medium carrots

For the Kimchee Dressing:
½ teaspoon garlic ginger paste ( I use Shan, it’s convenient)
½ teaspoon sriracha
½ teaspoon brown sugar
1 Tablespoon sweet rice vinegar

For the Garnish:
1 Tablespoon black sesame seeds for garnish
1 to 2 Tablespoons chopped fresh coriander for garnish

Prepare the Cod
Rinse the cod and pat it dry. Cut into two or three pieces, depending on servings desired, season lightly with salt on both sides and set aside.

Prepare the Cauliflower Rice:
In a food processor fitted with the metal disk, put half the cauliflower florets and pulse four or five times to make “rice.” Transfer to a medium bowl and repeat the pulsing process with the other half of the cauliflower.

Prepare the Slaw:
Put the broccoli florets in the work bowl and pulse two or three times to finely chop. Add to a large bowl.

Remove the metal disk from the food processor bowl and insert the thinnest slicing disk. Working through the feed tube, slice the red and white cabbage, cut to fit into the feed tube, using gentle pressure. Transfer shredded cabbage to the bowl with the broccoli.

Remove slicing disk and insert shredding blade, shred carrots through the feed tube, and add to the cabbage and broccoli.

Sprinkle cabbage, carrot and broccoli mixture lightly with sea salt and toss well with tongs. Set aside to wilt slightly.

Make the Kimchee Dressing:
In a small jar combine the Kimchee dressing ingredients: garlic ginger paste, sriracha, brown sugar and sweet rice vinegar. Shake to combine well and dissolve the sugar. Pour over the shredded vegetables, tossing to combine well.

Cook the Cauliflower Rice:
Spray a medium frying pan with oil, add the cauliflower rice and cook over medium heat, stirring, for two to three minutes. Add a few splashes of water, cover and cook for another minute. Stir in the sesame oil, remove from heat and keep warm, covered.

Cook the Cod:
Spray a cast iron ridged grill pan with oil and heat over moderately high heat. Spray cod lightly with oil, and when the grill pan is preheated, place the cod gently on the pan and let cook for about three minutes on both sides, or until just cooked through.

To Serve
Divide the sesame cauliflower rice between two to three bowls, set the kimchee slaw by the rice and top the rice and slaw with a piece of cod. Garnish with black sesame seeds and fresh cilantro. Serves 2 to 3.

Preparation Tips:
Preparing the cauliflower and vegetables might seem laborious but it’s worth noting that shredding and ricing vegetables in the food processor all at once is a great way to meal prep for the week ahead. The processed vegetables are far fresher than any “prepped veg” you will get at the grocery store and once they are prepped and stashed in the fridge for the week they are a cheap, convenient and healthy source of inspiration for work week dinners!!

No Food Processor? No Problem
Buy the cauliflower rice prepared or frozen. It won’t be as fresh, and it will be pricier but that’s okay.

For the Slaw? Get a sharp knife and slice the cabbages as thinly as possible. For the carrots, get a grater and watch your fingers! Or, as a last resort, buy a bag of coleslaw or shredded broccoli and try that.

The RV Eater: Local in Alaska.

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Kelp pickles. Kachemak Bay Sea Salt. Haskap Jam. Halibut. Sliced sourdough.

These are just a few of the local foods I scavenged and savored on a recent RV trip to Alaska. While traveling from Anchorage to Seward and then down to Homer, I poked around shops, farmers markets, bakeries, restaurants and harbors to hunt down these off the grid goodies made by small local and dedicated artisans.

My husband and I have been camping for decades now and one of my side shows while doing so has been to hunt down local specialty items while we are out on the highways and byways. For many years I had a mobile kitchen in our family travel trailer which took our family of five far and wide through the Pacific Northwest and Alaska. This week we had a fully equipped kitchen in a Minnie Winnie which we rented from Great Alaskan Holidays in Anchorage.

While cruising through the Land of the Midnight Sun this week, I stocked my pantry with a spontaneous array of local goods. It was a delightful way to bring the flavors of Alaska to the Dixie plates on the campground dinner table.

The kelp pickles, made in Sitka from local seaweed and seasoned with the iconic bread and butter pickling spices, were ridiculously good. Pickle rings were added to smoked cheese bratwurst carted up from Seattle. They were also tucked on smoked salmon canapés, resulting in a very Scandinavian inspired hors d’oeuvre.

The sliced sourdough was from The Bakery in Girdwood and sadly didn’t last long in my mobile kitchen. Light and flavorful, the bread made great sandwiches and was enhanced even further with sunflower sprouts from the Saturday Homer Farmers Market. It was the bread of choice for breakfast and lunch.

The Alder smoked Kachemak Bay Sea Salt also from the Homer farmers market added a lively touch sprinkled over the evening salad.

Haskap Jam from Alaska Berries was scored at the visitor center in scenic town of Kenai. No one at the center could tell me much about the blue jam but back at the Heritage RV Park it was great on my morning granola with yogurt and berries. Eaten seaside while being warmed by the sun was simplicity at its best.

Seattle’s Pike Place Market-A Living Entity

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Peonies. Prince William Sound Salmon. Cruise Ships. Tourists. Sunshine. Sea Breezes.

Peonies in buckets w pricing
Local peonies are stealing the show at the Pike Place Market right now!

The Pike Place Market I visited today is much different than the one I visited last January. Of course, TECHNICALLY and structurally it’s the same as it was back in January but this morning. the market wasn’t tenuously navigating Seattle’s unpredictable January weather.

Today, the market was strutting her seasonal stuff and loving it! Once again, I had to be downtown very early so after I “checked the box” on an errand well before 7:30 AM, I decided to stroll down the hill and head to the market. It was bright and sunny, and I figured it would be a great time to beat the crowds and see what’s coming in locally.

Alas, when I arrived I again found quiet streets and walkways. My first destination? The flower vendors who were clipping and arranging thousands of local peonies. One of my favorite flowers, the incredible array made me swoon. As much as I love to garden and have success with many things, my attempts to grow peonies have failed repeatedly.  These bodacious pink orbs, frankly, made me green with envy! I didn’t buy any simply because I didn’t want to cart them all over. That being said, they were a bargain and the prices ranged from $10 a bunch to $20. Local. Seasonal. Gorgeous beyond compare.

PWS King
On Ice: The King of all Salmon. This one from Alaska’s Prince William Sound

Next stop? The fish stalls. All the guys were sporting their waterproof orange pants, spraying the walkways, scooping crushed ice onto displays and answering questions from early birds like me. At Pike Place Fish Market they didn’t have any Copper River King or Sockeye because it’s been a rough season up there this far. They did have a massive 25 pound Prince William Sound king in a huge bin filled with ice. The adjacent tabletop display of Prince William Sound sockeye nearby also impressed.

Pike Place June 2018
Anticipating the Cruise Ship Crowds and Taking a Breather!

After that, I was ready for a breather so I traipsed over to the nearby park to do a little people watching and eyeball the massive cruise ship docked nearby. As I examined that Norwegian behemoth from afar, I knew the crowds from within would be emerging and heading towards the market so I beelined to breakfast at nearby Seatown, one of Tom Douglas’s restaurants. The Fried Egg sandwich with avocado, Bavarian Meats bacon and a side of crispy hash browns was just what I needed before trekking back UP the hill to catch my bus.

Bacon Egg at Sea Town .JPG
Seatown English Muffin Egg Sandwich with a Side of Bavarian Meats Bacon

While schlepping up to Third, I realized that the Market is indeed a living entity that shifts with each Seattle season.

 

 

Tartar Sauce: Slash the Fat with Yogurt

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IMG_5754Tartar Sauce. It’s a classic accompaniment to fish. It’s great on a fish sandwich or with a piece of fried halibut or cod or baked salmon.

That being said, it isn’t a great accompaniment to the waistline. My favorite brand, Marina Tartar sauce, packs a walloping 180 calories and 20 grams of fat in two tablespoons. Two tablespoons? Let’s face it. Who really sticks to serving sizes? So, I bet it’s safe to say the calorie count on a tartar sauce accompaniment to a fish sandwich can run far higher than 180.

IMG_5758.JPGTackling this juggernaut has been on my recipe bucket list for some time but it was only recently that I nailed a real solution. I bought an Instant Pot back in August and have been making some really gorgeous yogurt in it every week. (I use the recipe from This Old Gal.) I generally have two quarts of homemade yogurt on hand each week and as a result, I have been finding all sorts of amazing ways to add this creamy protein-packed ingredient into my everyday meals.

That’s where my low-fat tartar sauce comes in. On Saturday, I had a piece of defrosted Alaska halibut in the fridge and some white hamburger buns on the counter. Both needed to be used up and I was in recipe development mode. So, I decided to make a halibut sandwich and that’s when the idea for yogurt tartar sauce was born

Admittedly, I was a bit doubtful. I tossed the idea out to my husband. He was really doubtful. Nonetheless, I went at it, substituting my yogurt for the mayonnaise and adding Western Family dill relish, some diced Walla Walla onion, the juice of half a lemon and some salt. A quick stir resulted in a luscious tartar with all the flavor of the classic and far less fat. Dolloped on a piece of cooked panko coated halibut it was a revelation.

IMG_5734The recipe that follows is ridiculously simple. If you don’t have homemade yogurt, storebought is fine. If you use Greek yogurt, you might need to thin it with a bit of milk to get that dollopy texture. Thin it a bit in the beginning, then add your relish, onion, and lemon juice, and if the texture needs adjusting, add a bit more milk or lemon if desired

Yogurt-Tartar Sauce

1/2 cup homemade plain yogurt, or store-bought plain Greek yogurt

2 to 3 teaspoons prepared dill relish, I used Western Family

1 to 2 Tablespoons chopped sweet onion

juice of half a lemon

salt to taste

In a small bowl, whisk or stir the yogurt to loosen and smooth out. Add the relish, the chopped onion, the lemon and salt to taste. Stir to combine and if using Greek yogurt, add a little milk or more lemon juice to adjust the texture.  Make 1/2 cup.

 

 

 

 

 

Lemony Dill Halibut Salad: A Scandinavian Refresh

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I created this halibut salad this weekend after we had some friends over for dinner. My husband had cooked about three huge pieces of halibut from our June trip to Alaska and we had about a pound of cooked halibut leftover. While cleaning up on Saturday, I put it in the fridge. On Sunday I decided to do something with it to avoid waste.

My taste buds steered me towards a lemony Scandinavian flavor profile that day…I had attended the Nordic Culinary Conference here in Seattle back in May and I think it was those thrifty creative chefs—Claus Meyer, Sasu Laukonnen, and Titti Qvanstrom—  who inspired my path that afternoon.  At the conference, the chefs discussed how they avoid waste, use local ingredients, and employ simple techniques to ramp up inherent flavors and achieve impressive dishes.

So…while staring at a Pyrex dish full of flaky white fish,  I challenged myself to make a fresh and appealing salad with the leftover. Rather than just mix it up with some mayo which is the  traditional route to go for those who do employ leftover fish in their kitchens…I decided to ramp up the flavors.

Leftover fish can be a tough sell.  I wanted a “refresh”.

So, I looked in the fridge and the garden and pulled my Cuisinart forth on the counter. My food processor is crucial for challenges like this. It speeds the process and makes fish tidier to work with.  From the garden, I gathered a handful of dill, and a rummage through the fridge yielded some decent celery and a big voluptuous lemon.  With that, I had a game plan!

The key to my Halibut Refresh? I added lemon juice BUT I added it at a critical point.

I didn’t want to dilute that burst of sunshine.  I wanted to make sure it played a key role so I sprinkled the juice directly on the halibut and processed the halibut, celery and lemon BEFORE I added the mayonnaise.  I am convinced that this simple sequence in steps made an enormous difference in my end result because the lemon got mixed into the fish and the fish absorbed it, becoming light, sunny, and citrusy in the process. I then added the dill and the mayonnaise.

Here’s the recipe. A ridiculously appealing Alaska Halibut salad with definite Scandinavian tilt. I enjoyed it on piece of Larsen’s Bakery Light Finnish Rye. A match made in heaven.

Lemon and Dill Halibut Salad

3 celery stalks, cut into big chunks

8 to 10 ounces cooked halibut (poached, grilled or baked is fine), broken up into chunks

1 large lemon, rolled on the counter and then juiced*

2 to 3 tablespoons fresh dill

2 to 3 tablespoons low fat mayonnaise,  or to taste

Salt to taste

To Serve:

For serving: slices of lightly toasted rye bread and fresh Bibb lettuce leaves

For garnish: citrus zest, thinly sliced red onion, extra dill

 

Put the metal blade in the food processor, add the celery chunks and process the celery with three or four pulses to chop it. Put the halibut in the food processor, drizzle the lemon juice directly over the cooked halibut. Pulse once or twice to mix and incorporate the lemon juice. Add the fresh dill and the mayonnaise and pulse three or four times just to mix. Taste for seasoning and add salt to taste.

To create an open faced sandwich: Serve the salad on lightly toasted rye with a piece of lettuce and garnished with zest, extra dill, and thinly sliced onion if desired.

*Lemon Tip: To extract the most juice from a lemon, roll it on a counter before you juice it. You can also prick a couple holes the lemon, zap it in the microwave for twenty seconds, roll it on the counter and then juice it. These little techniques go a long way towards extracting all that sunshine from a lemon!

 

 

 

The Cooking School at Tutka Bay Lodge!

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The visuals from my journey to the cooking school at Alaska’s remote and serene Tutka Bay Lodge last week.

Indeed, a picture is worth a thousand words.

I am still working on the full write up from the class, but in the mean time here’s some eye candy…

IMG_3337

On the road to Homer
June 2017. Surveying Kachemak Bay in Alaska. A rich pristine water way that teems with wildlife.
En route to Tutka Bay Lodge
The ramp from the dock to the Lodge
June 2017. Arriving at Tutka Bay Lodge for a cooking class at their charming cooking school in a converted boat called The Widgeon II
Through the woods to the school…
The Widgeon II
The Widgeon II
Cooking School Front door
Cozy and inviting
Sage in the Land of the Midnight Sun!
A panoramic view of the Lodge
Heading back to the dock at day’s end…

72 Hours in Homer, AK: Bucket List on Steroids! Part One

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RV Alaska June 2017A trip to Homer, Alaska, at the height of the fishing season and only two days before the summer solstice can only mean one thing. A bucket list on steroids. My husband, son and I flew up to Alaska last week and it was a quick and tightly focused trip to see some clients, do research, fish, and explore the region.

When we were planning the trip beforehand, we decided to rent an RV from  Great Alaskan Holidays in Anchorage. Chris has done this before but this was the first time I was embarking on the RV rental gig. We ran some numbers beforehand and realized that renting an RV and driving it the four hours to Homer out on the Kenai Peninsula was far more economical than flying down there, staying in hotels, renting a car, and eating out. The RV also gave us complete freedom to organize our trip according to our schedule and needs. And, combined with the daily 21 hours of daylight at this time of year, we were able to maximize our time in a very remote location.

After flying from Seattle to Anchorage we were greeted at the airport by the rental company shuttle which took us to the facility where we checked in, watched a safety video, and loaded our Minnie Winnie with gear, clothing and food. Our Minnie Winnie was spacious, gorgeous and appointed with Cuisinart cookware, bed linens and fluffy towels. We rented a toaster and the coffee pot.

Our first night was spent in Seward, Alaska simply because we didn’t want to drive so long after leaving from Seattle that morning. We stayed at a municipal campground in town, watched the cruise ships navigate into the dock, marveled at the massive halibut and rock fish haul on display and then left early the next morning for Homer,  the Halibut Capital of the World. Located on the Kachemak Bay and in the shadow of Kachemak Bay State Park, this place is a nature lover’s paradise.

The spacious and clean Heritage RV Park, located right on the Bay, became our home for three nights. Sitting right on The Spit and adjacent to the local (and stocked) fishing lagoon, this RV park is also within walking distance to town and the marina. This proximity to the attractions worked great because we didn’t have to unhook the RV and trek the lengthy rig in to town to see the sights. Our site was right on the beach and had some of the best Alaskan scenery I have ever experienced. We didn’t have to eat out because our fully equipped kitchen was stocked and ready.

During the three days, we covered a lot of territory even though the Spit is relatively small in size. Fishing for halibut. Making tacos at a local cooking school. Losing a BIG fish in the lagoon. Discovering a new water trail around the Bay, Watching fishermen fillet their fish. Kicking back and enjoying the Midnight Sun. Watching the sun set and indulging in Klondike Bars and berries at midnight on Father’s Day.

For more on my 72 Hours in Homer, watch for Part 2: The Cooking School at Tutka Bay Lodge. 

 

 

 

 

Celebrate Seafood with The Dillingham Salmon Melt!

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Dillingham Sockeye Salmon Melt

October is National Seafood Month so without a doubt you are seeing a lot of press swirling around this highly nutritious protein. To celebrate, I could certainly feature an array of ideas, species and dishes but in an attempt to keep things simple I’m going to share my recipe for an affordable, quick and comforting dish–the Dillingham Salmon Melt.

I created this simple lunch dish for myself last spring while I was researching, developing, and testing recipes for canned Alaska sockeye for the Bristol Bay Regional Seafood Development Association. This recipe was created early on in my adventure, and I made it one cold and rainy Seattle day. It was ridiculously easy and incredibly comforting for lunch so I am happy to share it with you here.

I’ve dubbed the recipe the Dillingham Salmon Melt because Dillingham, Alaska is home to the Peter Pan Cannery, one of the longest continually operating salmon canneries in Alaska. I’ve toured that  historic blue clapboard cannery twice and it’s a true maritime icon…not to mention a salmon processing workhorse!

The Dillingham Salmon Melt

Prep Time: About five minutes

1. Get a can of Alaska sockeye salmon, which can easily be found in the canned fish section of the supermarket.  You can get a small or large can, and I should note that the salmon will most likely contain the skin and the bones, which do NOT need to be picked out because they were cooked and softened during the canning process. Open and drain the can, discarding the liquid.

2. Preheat the broiler. Put the salmon, with the skin and the bones, into a food processor or mini chopper. Add some fresh dill, chopped scallion, and a hefty squeeze of fresh lemon. (I find that the lemon really brightens the salmon flavor.) Run the food processor for four or five seconds, pulsing the button as necessary in order to process the fish evenly. Add two or three blobs of low fat mayonnaise and pulse two or three times to combine. (If you don’t have a food processor, don’t worry. Just use a fork and combine thoroughly.)

3. Cut your English muffins in half and toast lightly in the toaster, transferring to a baking sheet. With a tablespoon, scoop up the salmon mixture and place it on the English muffins.

4. Take 1/2 cup or so of panko (Japanese breadcrumbs) and toss in some grated cheddar or Parmesan. Sprinkle this evenly over your salmon sandwiches and drizzle the sandwiches with a little melted butter if desired. Put the salmon melts under the broiler and watch carefully, cooking until they are browned and heated through.

5. Serve on a bed of lightly dressed greens and enjoy!

If you’d like more information on canned Alaska sockeye salmon as well as my recipe for Three Minute Salmon Salad, head over to Bristol Bay Sockeye.org.

Slimmer Smoked Salmon Dip

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Slimmer Smoked Salmon Dip Slimmer Smoked Salmon Dip

My husband and sons love to fish in the Puget Sound throughout the summer. As a result, we enjoy locally caught salmon-King, Coho, and Pink-year round.

We freeze lots of it using our Food Saver but we also cart quite a bit of it to Jensen’s Old-Fashioned Smokehouse here in Seattle where it is cold and hot smoked, vacuum packed and flash frozen to our specifications. We have a fair amount of that smoked salmon in the freezer, and I’ve decided it’s time to start cranking through it. Afterall, summer IS just around the corner!

Just before New Year’s Day, I decided to redesign my favorite smoked salmon recipe, one that I clipped from a magazine years ago. Basically, that one is a traditional cream cheese based rendition. Over the years,  I adapted the technique so I could make it in the food processor. I also tweaked the basic ingredients according to whim.

For 2014, I decided to do a complete overhaul by removing the cream cheese and replacing it with Fage Nonfat Greek yogurt. After numerous attempts and adjustments, I’ve finally landed on a slimmer smoked salmon dip that can be made quickly and easily in the food processor and weighs in with a minimum of belly busting fat. For my Slimmer Smoked Salmon Dip, I also added red onion, fresh dill, and capers…most of the basic components found in myBristol Bay Sockeye Platter recipe.

The recipe was “family tested,” which means it was served in the midst of kitchen chaos with spouse and kids at hand. Everyone gave it their seal of approval and said it was better than the original. Reviews included commentary on the freshness, the lightness, the flavor factor and the ease of use. It was served on crackers, dolloped onto sliced fresh tomatoes, and swiped into celery sticks. It could easily just be served with crudité or used with whole grain bread and lettuce to make a quick healthy sandwich rich in Omega Three fatty acids.

It’s worth noting that when I entered my new recipe into the Weight Watchers recipe tracker online, it revealed that a 1/4 cup serving totaled only 1 point in their Points Tracker. So, indeed, it’s a lighter leaner version.

Slimmer Smoked Salmon Dip

  • Servings: 8
  • Difficulty: easy
  • Print

Slimmer Smoked Salmon Dip

¼ small red onion, cut into chunks

1 Tablespoon capers, drained

2 Tablespoons fresh dill

8 ounces hot smoked salmon, skin removed

1 cup nonfat Greek yogurt

Juice of one lemon

1 teaspoon prepared horseradish

Put onion, capers, and dill in a food processor fitted with steel blade. Pulse 10 times to chop and combine. Crumble salmon and add to food processor. Add yogurt, lemon juice, and horseradish. Process for 30 seconds, scraping down bowl if necessary to combine.

Yield: About 2 cups or 8 servings.
Source: Melissa A. Trainer http://www.melissatrainer.com

Chill with Frozen Fish!

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Frozen Bristol Bay sockeye. A super healthy and convenient superfood!
Frozen Bristol Bay sockeye. A super healthy and convenient superfood!

So, what’s your opinion on frozen seafood? Do you think it is inferior to the fresh seafood that you can purchase from the fish counter? Have you perused the freezer case in the seafood department lately? Do you regularly stock frozen salmon, cod, or other fish for quick weeknight dinners at your house?

Admittedly, I am quite picky about my seafood, but over the years I have learned that seafood in the freezer is an amazing asset! To be quite frank, keeping seafood in the freezer saves me time, money and the hassle of heading to the grocery store at the dreaded five o’clock hour.

In my household, we regularly keep wild salmon fillets as well as cold and hot smoked salmon in the deep freeze. I often just head to the freezer and pull out a few fillets for dinner. It works for me and it leaves me free to do other things. When defrosted, my previously frozen seafood often looks far better than the seafood kicking around the seafood case.

Even though I have salmon in the freezer, I decided to buy a whole sockeye fillet at QFC last night. I’ve been eyeballing these fillets for some time now, so I thought it would be a good idea to do a little consumer research myself. The wild Alaskan sockeye was from Peter Pan Seafoods and was caught in the FAO area 67, which is Bristol Bay. The sale price was $8.99 per pound and the fillet that I chose set me back about $12, which is a good deal.

Having toured many of the processing facilities in Bristol Bay, Alaska, I know that many of the sockeye fillets are promptly processed and frozen right after harvest. I know this, because I sported hair nets and stood there watching those freshly caught wild salmon race along the slime lines towards the freezer! This rapid processing, of course, protects many of the inherent characteristics of the salmon and brings a very hiqh-quality product to the market. The processors up in Bristol Bay work quickly because the wild salmon arrive in force over the course of about six weeks.

Frozen fish is a fabulous time saver. Often frozen promptly after harvest, frozen fish, particularly salmon, is widely available and is a great time saver for busy cooks.
Frozen fish is a fabulous time saver. Often frozen promptly after harvest, frozen fish, particularly salmon, is widely available and is a great time saver for busy cooks.

Last night, I decided to simply let my sockeye fillet defrost slowly in the fridge. Today, I have to figure out what to do with it. Weighing in at less than two pounds, there really isn’t an excess of salmon for my family of five. I’m just perplexed on what to do with this amazingly bright red wild salmon. Grill it whole? Cut into chunks and pan sear? Cure it into an affordable yet luxurious gravlax for a weekend dinner party ?

So, do you buy the frozen seafood found at your local markets? If so, what do you choose and how do you use it? I have more to say about frozen seafood and will report back on my sockeye fillet, so stay tuned, folks!

Originally published on Amazon’s Al Dente blog on May 02, 2012