Summer Salmon

Here is a recipe to get you ready for summer! This is a really easy recipe that my family has used for many years with salmon we have caught or bought.  It’s pretty simple and easy and doesn’t take too much time. Last weekend, I went down to the fish market on the pier with my dad and we got some really delicious seafood. I didn’t even know that there was a market here, but it’s full of locally caught, fresh, seafood! Where ever you are, you should check out your local seafood market.

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1 1/2 pounds salmon fillets

salt, garlic powder, lemon and pepper to taste

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegetable oil

1. Season salmon fillets with lemon pepper, garlic powder, and salt.

2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3. Preheat grill for medium heat.

4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

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Hope you enjoy it as much as I do! Whats your favorite way to prepare salmon?

Crab Cake Deliciousness

Something you need to try at some point in your life is crab cakes! Everytime my family catches or buys fresh crab, we always make a point to make crab cakes. Although they are a bit unhealthy, it’s good to treat yourself every once in a while. Here is a great recipe from a local seafood store in Petersburg, AK called Coastal Seafoods.

1 egg, slightly beaten
1 1/4 cup fresh breadcrumbs
1/4 cup mayonnaise
1/4 cup finely chopped parsley
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seafood seasoning
1/4 teaspoon dry mustard
pinch red pepper
1/4 teaspoon salt, or more, to taste
1/4 teaspoon black pepper, or more, to taste
2 cups flaked crab meat
2 tablespoons butter or margarine
2 tablespoons olive oil

In a medium bowl, combine beaten egg, 3/4 cup bread crumbs, mayonnaise, parsley, Worcestershire sauce, Old Bay seafood seasoning, mustard and red pepper. Add salt and black pepper to taste. Gently fold in crabmeat. Shape mixture into 6 balls; flatten into 3-inch cakes. Coat crab cakes with remaining 1/2 cup breadcrumbs. Cover; refrigerate 1 hour. In a large skillet, heat butter and oil.  Pan-fry crab cakes on medium high for approximately 3 to 4 minutes on each side or until golden brown. Add more butter or margarine and oil to skillet as necessary.

Photo by Patrick T., http://www.huffingtonpost.com, 2013

Photo by Patrick T., http://www.huffingtonpost.com, 2013

I like mine with a little Sriracha hot sauce. Others like dill sauce or mayo mixed with hot sauce, so it’s really just by preference.

What’s your favorite way to prepare crab?

Berry Heaven

There are lots of berries in Alaska during the summer. My family and I would hike the mountain where they’re a lot of skiing in the winter and pick the juiciest, sweet, blueberries you could imagine.

Here is a great blueberry muffin recipe to have for breakfast.

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line up 12 muffin cups with paper liners.

 In a large bowl whisk together one lightly beaten egg, one cup yogurt, 1/3 cup vegetable oil, and one teaspoon vanilla extract.

In another large bowl whisk 2 cups flour with 1/2 cup white sugar, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gently stir in 1 1/2 cups of blueberries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened. (The batter will be thick.)

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake for about 15 -20 minutes or until a toothpick inserted in the center of a muffin just comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.

Makes 12 muffins.

Another great berry that there are lots of in Alaska are salmonberries. Like all berries salmonberries are only good if picked at the exact right moment, because if not then they are not sweet enough or too mushy. I would get scratches all over my legs and arms from going into salmonberry bushes, which are armed with thorns.

Here is the delicious view of the beautiful colors of salmonberries.

Be sure to comment below if there are any recipes that you would like to know how to make.

-Lexi