Welcome to Alaska: Stop #2 on the Foodalogue Final Culinary Tour
If someone were to ask you what you know about Alaska, what do you think you might say? I'll bet that most might answer Sarah Palin since she most certainly created awareness of her state both politically and now in her t.v. series. I know that when I think of Alaska the first thing that comes to mind is a gorgeous dog called the Alaskan Malamute. Originally wolf like sled dogs used for getting from one place to another, they're still used that way as well as domestic pets and an active sport called "mushing". They're pretty amazing dogs.
A little more research..... what about the Alaskan culinary scene. Originally I thought we'd be making dishes out of blubber and reindeer and knew it would be a huge challenge indeed. I was so wrong. Alaska is well known for it's seafood. Now that I think more about it, doesn't it make absolute sense there would be an abundance of seafood? I'm sure everyone knows about the delicate fish called Arctic Char. They do also have recipes for reindeer but I just kept having these visions of Santa missing one and I just wiped it out of my mind immediately.
I saw a local chef's recipe for salmon and pea puree - hmmm, not bad. Then I thought, I'll do a takeoff on one dish and make it my own. Poached salmon with spinach was born.
2 single servings of wild salmon
1 cup chicken boullion (a package plus a cup of water mixed together) - I used a product called Herbox that has no sodium
1/2 package fresh or frozen spinach
2 stems fresh thyme
juice of 1/2 fresh lemon
1/4 tsp pepper
grey salt to taste
I poached both the spinach and the salmon in the chicken broth for about 10 minutes
Drain and plate the spinach; top with salmon
Finish with fresh thyme, splash of lemon, freshly ground pepper and top with grey finishing salt.