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.
Summer! It’s finally warmed up enough to take the cover off the BBQ and break out the lawn furniture. Cooking and eating out of doors is absolutely one of the greatest pleasures of this gentler season. Today 75% of American households cook some of their meals (usually dinner) on a barbecue. So, what would [...]
Named after the Alaskan river where it spawns, Copper River Salmon is arguably the most famous and sought after wild salmon you can buy. And the most glamorous. Here in the Northwest, the beginning of Copper River season (about May 15) holds the frenzied cult status of the first shipment of Beaujolais Nouveau, or the [...]
“The end of our exploring will be to arrive at where we started, and to know the place for the first time.
—T.S. Eliot
I want to be honest with you; the reason I thought of building this site was to share the fun and get you involved. I’m writing a cookbook and green plate shopping guide [...]
