There is nothing like angling a king salmon from the mouth of the Kenai River in Soldotna, Alaska. Half the thrill is the spectacular scenery and wildlife waiting on the two and half hour drive out of Anchorage.
The Cook Inlet, to the right of the road, is home to ptarmigan, eagles, the world’s largest razor clam colonies, blue mussels, sockeye, pike, halibut, rainbow trout and silver salmon. Majestic mountains rise up on both sides of the Inlet with crystal blue glaciers and lower meadows of tundra flowers in full bloom.
Moose and fox are common sites along this trail but less likely are bear sightings…they’re all fishing in the northern tributaries and foraging mountain meadows for winter reserves.
The giant Kodiak bears are on the west side of the Cook Inlet and in the Aleutian Islands. The only way to get to those remote areas is by fly-in bush plane. You’re safe!
Once you reach Soldotna the old adrenaline kicks in as fishing poles clatter along with slapping hip-waders and rain gear. The outboard starts up, everyone assumes their positions, and the baiting begins. The captain finds his favorite spot, you cast that line, rummage around for a beer, and “zing” the line starts to run. You set that hook, get plenty of coaching from your comrades, and begin reeling in that baby while anticipating where he’s going to go next. Keeping just enough tension on the line to tire him out, he is landed with much brouhaha. In the end, you pose with the silver beauty and while shutters snap you work on embellishing the tale of “how I caught a 40 pound king salmon in the wilds of Alaska.”
The processing plant in Soldotna will clean, pack, freeze and can your catch for shipping home. Whether or not you lived the real adventure or purchased salmon from your favorite fishmonger, you’ll enjoy this succulent main-course salmon salad.
Ingredients for 4 servings:
• 1 pound salmon fillet, cut into 2 inch slices
• 1 Tbsp fresh chopped dill
• 1 Tbsp fresh snipped chives
• 1 tsp fresh chopped tarragon
• 2 Tbsp fresh chopped parsley
• ½ tsp wasabi powder (or paste)
• 2 Tbsp plain yogurt
• Sea salt and fresh ground black pepper
• 1 package baby spring greens
• 8 to 10 cherry tomatoes
• 12 black olives
• 2 Tbsp capers
• 1 cup artichoke hearts, drained
• 1 small red onion, sliced paper thin
Method:
1. Salt and pepper salmon slices.
2. Mix yogurt with wasabi powder and brush each piece of salmon all over.
3. Mix all the fresh herbs together and coat salmon pieces all over.
4. Warm a non-stick skillet over medium high heat and cook salmon, covered, for 4 minutes.
5. Turn each piece, add water, cover, and continue cooking for another 5 minutes.
6. Toss baby greens with the remaining ingredients in a large bowl.
7. Remove salmon to a plate to cool.
8. Before serving, break salmon into large chunks, toss with the salad and dress with your favorite vinaigrette.
9. Serve with crusty French bread and a Zinfandel wine.
Other recipes by JoAnn Jagroop at thisdamecooks.wordpress.com
Courtesy: EzineArticles
photo credit: FotoosVanRobin
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