The RV Eater: Local in Alaska.

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.

Slimmer Smoked Salmon Dip

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!

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