Between the ginger, the honey and the soy—and of course wild Alaskan salmon—Ohhhh boy! Native Americans from the Pacific Northwest have been preparing salmon in this simple fashion for hundreds of years. The cedar imbues the salmon with a smoky flavor while keeping it tender and moist. And this is such a great presentation for [...]
According to Seattle food guru and salmonista Jon Rowley, though it’s a challenge to get this fish to market from the very remote location where it’s harvested, Yukon chum should be available in most major cities this year. And with the great texture, flavor and bold orange color it offers, at roughly half the cost [...]
Whether you’re lucky enough to lay your hands on salmon from the Copper River, or one of my new favorites, Chum from the Yukon River in Alaska, (more on this later from Jon Rowley), fresh, wild salmon is definitely in season. This begins a series of recipes for salmon I’ve created over the years and some stories about this remarkable food.
