The Biggest State

I’m home and back in the groove after another great  trip to Alaska. It was forty years ago that I first set foot in “The Great Land” on Kodiak Island as a seaman apprentice in the US Coast Guard. Little did I know back then that Alaska is habit forming.

Pink Salmon

My sister, brother and wife have all heard the siren call too. They are part of almost every trip up north going back many years. What is the draw you might ask? Alaska is bigger than you can imagine with its over two million lakes, more coastline than the rest of the U.S., more than 100,000 glaciers, 17 of the 20 highest peaks in the U.S. and a whole lot of salmon to catch and eat. Alaska casts a spell on all who come. If it wasn’t for the bugs, cold weather, and hours of darkness in the winter the place would be as crowded as California.

There is something for just about anyone’s interest in a place this big. Fishing is one of the most sought after activities, and cruising. You can take a helicopter ride to a glacier and walk in ice if you like. Renting kayaks is another popular option in many parts of Alaska, or four wheel drive ATV’s. Maybe a day cruise on a nature themed trip in the Kenai Fijords National Park is up your alley where you will probably see humpback whales, puffins, Dall Sheep, Dall Porpoises, more seabirds than you can imagine, Steller Sea Lions, glaciers, and maybe even killer whales. Float planes are a lot of fun and a great way of getting around in this water world. Lake Hood in Anchorage is the world’s largest float plane base just a short walk from the main airport where you can watch the float planes take off and land.

a blue sky day for fishing

What about the food in Alaska? For an Alaskan meal try the famous halibut fish and chips at the Inlet View Restaurant in Ninilchik. If fish isn’t your favorite try reindeer sausage  with eggs for breakfast at many Alaskan restaurants. A tourist favorite is Alaskan smoked salmon and Ed’s Kasilof Seafoods in Soldotna is a great place to sample and buy the smoked treats. If you get a chance to try spot shrimp or side stripped shrimp, but don’t miss out on these sweet and tender morsels from the southeast and south central waters. For a meal or happy hour break Lands End in Homer has the best view of any restaurant I know of in Alaska. It looks out on the blue-green waters of Kachemak Bay and three glaciers are visible from the Homer Spit where Lands End sits.

On most of our trips we stay at a cabin and do most of our own cooking. Salmon is on the menu often and one night’s grilled salmon might become salmon salad sandwiches the next day, or salmon and rice. On this latest trip I made up a new dish that was so good I decided to share it with you all. It’s a fast one that is perfect for our busy fishing schedule at the cabin. When the fish are running we would rather be fishing than spending much time in the kitchen. This dish uses leftover rice and what ever fresh salmon you can get, though I’m partial to fresh pink salmon for this dish. It takes just 15-20 start to finish so try it and see if you like it as much as I do.

Cajun Salmon and Rice

8 ounces fresh pink salmon, or what ever is available. See note.

1 tablespoon olive oil

1/3 cup diced red bell pepper, optional

1/3 cup diced green bell pepper

1/3 cup diced yellow onion

3-4 teaspoons blackening seasoning, see note

3 cups cooked brown or white rice

Skin and trim fat off a salmon filet then cut into one inch cubes.

Sauté onion and peppers in a large sauté pan on medium high heat for five minutes stirring often.

Add salmon and cook for three more minutes stirring often.

Add rice and seasoning being sure to bust up any clumps of rice. Cook three more minutes.

Serves two but is easily doubled.

Note:

Fresh pink salmon is best for this dish, but silver salmon or atlantic salmon will do.

Be sure and get the tail half of the filet to insure there are little or no bones.

If you don’t have blackening seasoning on hand here is a simple recipe for it.

1 tablespoon chili powder

1/4 teaspoon granulated garlic

1/4 teaspoon ground black or white pepper

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/2 teaspoon ground red pepper, optional

done in eleven minutes!