This is the time of year when, despite occasional spring snowstorms, Alaskans start getting excited about the promise of a new season, running headlong toward longer, sun-drenched days. I see signs everywhere: A friend of mine is learning to build a chicken coop for her backyard while other friends are thrilled about the recent opening of commercial halibut and black cod season.
This quick and easy recipe for salmon, adapted from my friend, Jennifer McGovern, calls for tamari as a first choice over soy sauce. Tamari is made with no or little wheat and has a greater concentration of soybean, so the flavor is richer, thicker, and not as salty. Together with ginger, garlic, sesame, and cilantro, it makes a winning combination for last year’s or this year’s catch.