Monday, October 6, 2014

Alaskan Summer: Nancy's Broiled Salmon Fillets

When the sun shines, Alaska is an amazing place.  We started a month-long Northern tour with a six-day stop in Alaska this July.  We met my parents in Anchorage and proceeded to the Kenai peninsula.  Our first stop was the Taylor Fish Camp, where our family friend Nancy runs a set-net fishing operation.  We wandered the beach, watched the coming and going of fishing boats, and enjoyed endless sunshine.

the cook shack:

woodfire pizza oven on the beach:

Then we headed further south to Homer, where we met up with Megan, Katie, and Grant.  We had a lovely evening in Homer (return to the Mermaid Cafe, now called Little Mermaid), and then caught a ride with Bob and Barbara across Kachemak Bay to the Humpy Point Yurt.  We spent 2 nights yurt-ing, fishing, hiking to the Grengwik glacier and enjoying each other's company.

yurt life:

Our last nights in AK were spent back at the fish camp, eating the day's catch.  We ate plenty of good food in Alaska, but I thought I would share Nancy's preferred technique for salmon.  You can see pictures from our winter trip to AK in 2013 and my typical salmon cooking method here.

dinner with the crew:

Nancy cooks for the crew and along with a genius invention of lime popsicles dipped in tequila, we were treated to wood-fired pizza, curry, and this meal of freshly caught salmon.

When I asked Nancy what she put on the fish, her response was "salad dressing," meaning oil, acid, salt, pepper and a little bit of spice.

Nancy's Broiled Salmon Fillets

  • 1-2 large Salmon Fillets (depending on how big your "crew" is, about 3-4 oz/person)
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • 1/2  teaspoon or more chili powder
  • 1 teaspoon smoked paprika
  • sea salt

  1. Pre-heat broiler to high and oven to 350.
  2. Whisk together oil and lemon juice and pour over fillets
  3. Sprinkle spices over top and rub in with your fingers
  4. Place under broiler and broil until medium or the flesh just pulls apart along the natural separation with a fork, about 5 minutes for medium thickness
  5. If the top gets too dark, transfer the fish to the oven and finish.

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