Now, we are in Alaska, so there has to be fish.
As a commercial fisherman, salmon is a staple in my house, and I can cook it anyway you can imagine and then some. When you spend six weeks on the Bering Sea, eating off the ocean, and having salmon for almost every meal, you can get quite creative. The Edge not only has salmon a lot, but halibut, king crab (I'm starting to drool as I write this), shrimp, and moose. The Edge also grows all of its own vegetables. Remember that this is a book set in Alaska's summer, meaning we have the midnight sun. What this does for gardens is outstanding. Vegetables grow like they are on steroids.
I thought I would share with you one of my favorite salmon recipes. Also, one of my easiest. Two of the things that commonly happens with salmon, and some of the reasons a lot of people don't care for it, is that its usually overcooked. Salmon gets chewy and dry fast if overcooked. Salmon only needs ten to fifteen minutes of cooking time in an oven, less on a grill. But one of the most important things is to always, and I mean ALWAYS, use Wild Alaskan Salmon. Do not buy farm fish. That stuff is garbage. Salmon in the wild swims three to five years in the ocean, naturally creating a healthy, firm, meaty muscle. In farms they are giving steroids to speed their growth and antibiotics to keep them alive as they swim around in pens full of their own feces. Then when they are harvested, their white, mushy meat is injected with dyes, turning the meat red so they resemble wild salmon. Don't spend the money for this fake fish.
Here is my Pesto Salmon. I prefer red salmon or sliver salmon for this. Red salmon has a stronger taste than the milder silver. Both are excellent in this recipe.
Basil pesto - home-made or store-bought (I use a small jar of store-bought pesto)
Pine nuts - optional
Sliced tomatoes - optional
Preheat oven to 350 degrees. Cut the salmon fillet into serving sizes, and pull out the pin bones. This doesn't take very long and is easy to do. If you don't have a pin bone tool, pliers work great. Squeeze on lemon juice, coat on pesto as thick as you like, and top with parmesan cheese and pine nuts.
Bake for 10 to 15 minutes. Test with a fork. When the flesh flakes, it's done. I usually serve this over rice. I start the rice before I slather on the pesto and they both are done about the same time.
Tasty and so good for you!
Thank you for joining me on this week of The Writing of EDGE. Your questions have been amazing and insightful. Tomorrow I will be announcing the three winners of the digital copies of EDGE that I am giving away. So today is your last day to get in any last questions or comments to be entered.